Antiinflammatory DIPS & SAUCES

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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.

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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.

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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.

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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.

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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.

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Garlic DIP SAUCE:

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

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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.

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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.

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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.

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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.

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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.

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