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Recipes > Dips, sauces & dressings

variations: Add 2 tablespoons of crushed macadamia or walnuts. For a smoother dip, add more yoghurt and blend well.

4 medium	beetroots
2 clove	garlic, crushed
3 Tbsp	lemon juice
1 Tbsp	cold pressed flaxseed or extra virgin olive oil
1 cup	low-fat natural yoghurt
˝ tsp	ground coriander
˝ tsp	ground cumin
˝ tsp	paprika

Boil or bake beetroots until tender.
Boil: Scrub beetroots and cut steams off (leaving a little steam attached). Place in boiling water and cook for around 45 minutes, until tender.
Bake: Preheat oven to 200*C. Scrub beetroots and wrap individually in foil. Roast for around 1 hour, until tender.
When beetroots have cooled, peel. Skin should rub off easily. You can use rubber gloves for this part as it can get a little messy.
Place cooled beetroots in a blender and process until finely grated.
Add in the rest of the ingredients and blend until well mixed.
Store in an airtight container in the fridge for up to 1 week

variation: For a spicy capsicum hummus, add ˝ red capsicum and ˝ tablespoon cumin. If using dried chickpeas refer to legume cooking chart.

2 x 440g can	chickpeas, drained
2 cloves	garlic, crushed
Ľ cup	lemon juice
Ľ cup	tahini
2 tbsp	cold pressed extra virgin olive oil or flaxseed oil
pinch	sea salt
1 tsp	fresh parsley, basil or thyme

Variation: Roast nuts for 5 min, 180*c oven to give extra flavor.

8 cloves	garlic (minced)
1 cup	basil leaves
1 cup	parsley
˝ cup	cold pressed virgin olive oil
˝ cup	parmesan cheese
˝ cup	walnuts, almonds or pine nuts.

Process garlic and herbs in blender.
Drizzle in oil until a thick paste.
Add parmesan just before you are going to use pesto.
Keeps in the fridge for 4 wks. Makes 1 C.
Use as a spread on sandwiches, burgers; or mix threw roast vegetables; coat chicken or tuna or salmon before grilling or BBQ.

Variation: If using over steamed or roasted vegetables, sprinkle roasted sesame seeds on top.

2 cups	cucumber (grated)
Ľ tsp	sea salt
1 clove	garlic (minced)
1 tsp	lemon juice
ľ cup	low fat natural yoghurt (soy/dairy)

Grate and drain cucumber, add sea salt.
Process all ingredients in blender.
Makes 2 ˝ cups. Store in fridge. Use as a dip with vegetable sticks, Lebanese or Turkish bread; with curries; or over steamed cauliflower and carrots, or roast potatoes.

2	mangoes (fresh or frozen)
1	medium onion, thin slices
3	Tbsp red capsicum, finely chopped
Ľ - ˝ tsp	chilli powder
˝ tsp	fresh ginger, finely grated
1 clove	garlic, crushed
Ľ cups	apple cider vinegar
Ľ cup	lemon juice

Variations: Add 1 T toasted crushed linseeds, sunflower or pumpkin seeds.For a more mint flavoured dressing, add more chopped mint.

Ľ cup	lemon or lime juice
˝ tsp	tamari
1	egg
˝ tsp	raw honey
1 cup	cold pressed virgin olive oil or flaxseed oil
1 clove	garlic (opt)
1 tsp	parsley, chives (finely chopped)

Variation: For sweeter dressing add the apple juice and honey.

2 Tbsp	cold pressed virgin olive oil or Flaxseed oil
˝ cup	lemon juice
1 Tbsp	lemon zest (grate)
3 Tbsp	Apple cider vinegar or apple juice
1 clove	garlic (minced)
1 tsp	raw honey (opt)
˝ tsp	tamari
1 Tbsp	parsley, chives, basil, rosemary or dill (finely chopped)

˝ cup	100% natural nut butter
Ľ cup	lemon juice
1 Tbsp	tamari
1 Tbsp	honey
3 Tbsp	light coconut milk or light evaporated condensed milk

Blend ingredients till a smooth sauce.
Serve warm.
Keep in fridge.
Use as a dipping sauce for chicken, beef, prawn, vegetable or tofu skewers; mix threw stir fries; add to top of pizza’s.

1 Tbsp	cold pressed virgin olive oil
1 Tbsp	flaxseed oil
1 Tbsp	apple cider vinegar
2 Tbsp	lemon juice
1 Tbsp	tamari
3 Tbsp	fresh herbs (parsley, chives, thyme, basil, coriander, ginger, rosemary, oregano), chop finely.