With warmer weather approaching I’ve been craving and incorporating more raw vegetables into my diet. Raw veggies are easier to digest during warm seasons since the yang (warm, bright) influence of sun energy stokes our digestive fire.
Vegetables are an ideal snack as the water and fibre content helps to promote satiation while the vitamins, minerals, and antioxidants nourish the body. I like to keep a large container of prepped veggies in the fridge. And let’s agree that vegetables are so much more enjoyable with a dip. I’ve re-created my two childhood favourite dip recipes so that they’re dairy-free. If you look at the label of dips and dressings in grocery stores you can see that they’re often filled with preservatives and unnecessary ingredients. A simplified whole foods version is just as, if not more, delicious. As a bonus the high fat content assists in the absorption of antioxidants in the veggies.
Aim to try a new vegetable every week — my personal favourites for dipping are: carrot, cucumber, raw cabbage, radish, jicama, kohlrabi, and raw beet. I also recommend trying the dips as dressings over protein. Enjoy!
*AIP friends! The Coconut Dill Dip can be made AIP by omitting the pepper – enjoy!
Coconut Dill Dip (Yields 2 cups)
¾ cup coconut butter, softened
1 cup warm water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 ½ teaspoons dried dill
1/3 teaspoon granulated garlic
1/3 teaspoon sea salt
1/8 teaspoon cracked black pepper (omit for AIP)
1. Place the coconut butter (manna) glass jar into a medium sized saucepan. Remove the lid off of the jar.
2. Fill the saucepan with hot water until it reaches ¾ of the way up the jar. Bring to a boil, reduce heat to medium low to low, and simmer until the manna melts.
3. Transfer a ¾ cup of melted coconut butter to a blender or food processor with the warm water, lemon juice, cider vinegar, optional honey, garlic powder, and sea salt. Blend on high until smooth and creamy.
4. Add the dried dill and pepper. Blend on low to mix.
5. Transfer to a container and refrigerate to set for approximately 3 hours or overnight. Keep refrigerated for up to 10 days.
Hemp Ranch Dip (Yields 2 cups)
1 cup hemp hearts
2/3 cup water
¼ cup apple cider vinegar
1 tablespoon lemon juice
1 ½ teaspoons dried parsley
½ teaspoon dried dill
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ teaspoon cracked black pepper
¼ – 1/3 teaspoon sea salt
1. Add the hemp hearts, water, cider vinegar, lemon juice, garlic, onion, and sea salt into a high-speed blender and blend until smooth.
2. Add the remaining ingredients and blend on low to mix.
3. Transfer to a container and refrigerate for approximately 1 – 2 hours to set. Keep refrigerated for up to 10 days.