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dips, dressings
& sauces

yields 2 cups
LEMON DILL PESTO
¼ cup pine nuts or walnuts 1 teaspoon lemon zest
2–3 cloves garlic 1 tablespoon fresh lemon juice
1 cup fresh dill leaves or 5 cubes 1–1½ cups olive oil
frozen dill ¼ teaspoon sea salt
½ cup fresh parsley leaves or 1/8 teaspoon freshly ground yields 1 cup
2 cubes frozen parsley black pepper

In a blender, blend all the ingredients together until smooth. CREAMY TOFU DIP
Use this salad enhancer freely; it’s not
yields 1½ cups only low in calories, but also offers
SPINACH ALMOND PESTO
calcium and iron.
Green leafy vegetables such as broccoli, parsley and spinach are rich sources of
glutathione, which protects against cataracts—yet another reason to eat your greens. 4 ounces tofu
2½ tablespoons tahini
¼ cup raw almonds, soaked for 1. Drain the almonds and discard the water. ½ teaspoon sea salt
8 hours 2. In a blender or food processor, combine the almonds, spin- 3 tablespoons apple cider vinegar
2 cups spinach, coarsely chopped ach, lemon juice, oil, garlic, and Bragg liquid aminos or salt and or juice of ½ lemon
Juice of ½ lemon process until smooth and creamy. 4 tablespoons water
¼ cup olive oil 2 scallions or 1/8 onion
1 clove garlic 1 tablespoon sesame or any
½ tablespoons salt or unrefined oil
Bragg liquid aminos 2 tablespoons mustard

3 sprigs parsley (optional)
PARSLEY PESTO yields 1 cup In a blender, blend all the ingredi-
ents at high speed until creamy.
2/3 cup raw cashews, soaked for In a blender, blend all the ingredients together, adding water un-
at least 8 hours til the desired consistency is reached.
1 tablespoon garlic, minced
1 tablespoon olive oil VARIATION For mushroom pesto add 1½ cups mush-
1 tablespoon frozen or rooms before blending.
dried parsley
½ teaspoon Celtic or
Himalayan salt
½ cup chopped spinach (optional)

Spinach Dip
164 HEALTHY EVER AFTER (optional) ents until smooth. In a blender, blend all the ingredi- ½ teaspoon Celtic or Himalayan salt ½ cup chopped spinach (optional) 1 tablespoon frozen or dried parsley ½ cup olive oil ½ cup pine nuts or cashews 2 cups fresh cilantro preparation. dishes, as well as in fish and meat in a variety of refreshing vegetable vitamin C. Cilantro is liberally used rich in calcium, iron, carotenes, and known as cilantro. Cilantro leaves are

165

(p. 176)

(see recipe note)

liquid aminos

or pine nuts, soaked for 8 hours

and medicine; the other is the leaves,
seed, a spice valued in both cooking
two products: one is the coriander
Cilantro is an herb that produces
CILANTRO PESTO

yields 1½ cups

14 yields 1 cup yields 2 cups tuted for the tofu mayonnaise. RECIPE NOTE A quarter of a ripe avocado can be substi- In a blender, blend all the ingredients and serve. (see recipe note) Soaking the nuts and seeds is optional. However, soaked nuts and seeds are more easily NUTTY DIP 1 cup Tofu Mayonnaise (p. 177)
13