Antiinflammatory DIPS & SAUCES


Yoghurt sauce:

  • 200g coconut yoghurt ( vegangurt)
  • 2 tbsp extra virgin olive oil
  • 1 fresh date
  • 1/3 tsp iodine free salt
  • 1/4 tsp ground black pepper

Put all ingredients in a blender and process until smooth. To obtain sour and sweet taste add about 10g lemon juice but it’s optional, I rather prefer sweet. Eventually if the consistency is to dense add some plant milk.


Almond & cardamon sauce:

  • 50g almonds
  • 10g nutritional yeast
  • 50g orange juice
  • 1 date
  • 2cm ginger piece
  • 3 cardamon seeds
  • 2 kaffir lime leaves
  • a pinch of salt
  • a pinch of black pepper
  • 95g filtered water

Put all ingredients in a blender and process until smooth.


Avocado mayonnaise:

  • 150g avocados
  • 15g mustard (with coriander)
  • 10g nutritional yeast
  • 15g lime juice (half lime)
  • 40g filtered water
  • 3 pinches of salt
  • 2 pinches of ground black pepper

Put all ingredients in a blender and process until smooth.


Parsley & cashews sauce:

 

  • 100g cashews
  • 250g filtered water
  • 2 fresh dates
  • 1/2 bunch of parsley
  • 1/3 tsp iodine free salt
  • a big pinch of ground black pepper
  • 10g nutritional yeast

Put all ingredients in a blender and process until smooth.


Cashew mayonnaise:

  • 100g cashews
  • 150g filtered water
  • juice of 1/2 lemon
  • 2 fresh dates
  • 1tsp (15g) mustard
  • 1/2 tsp iodine free salt
  • 13/ tsp ground black peper

Put all ingredients in a blender and process until smooth. The best mayonnaise I’ve ever eaten.


Garlic DIP SAUCE:

  • 2 garlic cloves (minced)
  • 400g coconut vegangurt sugar free  (or other plant based yoghurt)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander seeds
  • fresh dill

Optional:

  • 80g plant  milk (oat, coconut)

Combine all ingredients in a small dish. Finally add as much plant milk as you need. Dilute DIP to desired sauce consistency.


Avocado & mint DIP SAUCE:

  • 1 ripe avocado
  • 200g coconut vegangurt sugar free  (or other plant based yoghurt)
  • 30g lime juice (one lime)
  • a few springs of fresh mint
  • 1/2 bunch of coriander
  • 1 tsp salt
  • 1/3 tsp ground black pepper

Put all ingredients in a blender and process until smooth.


Passion fruit DRESSING:

 

  • 50g olive oil
  • 25g lemon juice
  • 25 orange juice
  • 2 passion fruits
  • 1/2 tsp salt iodine free
  • 1/3 tsp ground black pepper

Put all ingredients in a blender and emulsify them mixing on high speed.


Joghurt & Tahini DIP SAUCE:

 

  • 200g vegan dense yoghurt
  • 60g tahini (homemade is the best, I never roast seeds. I put raw seeds in a blender and blend until buttered)
  • 1 tsp ground coriander seeds
  • 1 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 2 pinches ground chilli pepper

Mix all well in a small bowl. If to thick add some plant milk but not more than 50g.


Mango-chilli pepper- passion-fruit DIP SAUCE:

  • 1 large mango
  • 1/2 small red chilli pepper
  • 2 passion fruits
  • 20g olive oil
  • 1 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 20g maple syrup (optional)

Put all ingredients i a blender and process until smooth. If too thick add some filteed water.


Avocado sour&sweet DIP:

  • 2cm fresh red chilli pepper
  • 160g avocados
  • 100g papaya
  • 150g orange
  • 5g (2cm) fresh ginger root
  • 5g nutritional yeast
  • a pinch of salt
  • a pinch of pepper
  • juice of a half  lime

Put all ingredients i a blender and process until smooth. Use to a chosen recipe.