DETOX FRIENDLY DIPS & DRESSINGS

By Rhian
PHOTO: BONNIE COUMBE/THE PICTURE PANTRY

Next week we’re posting our big spring cleanse, so what better way to prepare than to start stocking the fridge with these detox friendly add ons. These can be used in all levels of the cleanse, unless you have a known intolerance to any of the ingredients.


DIPS

Simple Mushroom Pate
  • 3 cups white mushrooms
  • ¼ cup cashews, soaked overnight
  • 2 tbsp white miso
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 cup parsley, chopped
  • 2 tbsp fresh thyme
  • sea salt & black pepper to taste

Process the mushrooms, cashews, miso, oil and lemon in the food processor until smooth. Remove and stir in the parsley, thyme and season with salt/pepper as desired.

Sweet Pea Hummus
  • 2 cups frozen peas, thawed
  • 2 tbsp tahini
  • juice of 1 lemon
  • 2 tsp cumin
  • ½ tsp ground coriander
  • ½ clove raw garlic (optional)
  • sea salt & black pepper to taste
  • a bit of water, as needed for blending.

Process all of the ingredients in a food processor until smooth. Enjoy!

Creamy Beetroot Dip
  • 6 medium sized beetroot, peeled and roasted
  • 2 cloves garlic, roasted
  • 2 tbsp tahini
  • ½ can white beans (optional – this will make it thicker, like hummus)
  • juice of 1 lemon
  • 3 tbsp olive oil
  • 1/4 tsp cinnamon
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ½ tsp ground paprika
  • pine nuts, almond yogurt & herbs to top, optional

Chop and roast the beetroot and garlic for 20 minutes on high, or until you can pierce the beetroot with a knife and it’s soft. Add beetroot, lemon juice and oil to the blender and process until combined. Add the rest of the ingredients and process until smooth. Top with some almond or cashew yogurt and enjoy.


DRESSINGS

Simple Tahini Dressing
  • ¼ cup tahini
  • juice of ½ lemon
  • 1 tsp maple syrup
  • ½ cup water
  • sea salt & black pepper to taste

Add water to the blender first so that the tahini doesn’t stick to the bottom. Add all ingredients and process until smoothie. You can add a cup of green herbs to make this green tahini – my favourite is basil with coriander.

Miso Tahini Dressing
  • ½ cup tahini
  • ¼ cup lemon juice (about 1.5 large lemons)
  • 1 tbsp white miso
  • 2 tbsp olive oil
  • 1.5 cups water
  • ¼ tsp sea salt
  • 1 tbsp orange rind (optional)

Add water to the blender first so that the tahini doesn’t’ stick to the bottom. blend all ingredients together until smooth.

Broccoli Pesto
  • 1 head broccoli or 1 packet tender stem broccoli, lightly steamed (about 3 mins) or raw
  • ¾ cup fresh basil
  • ¼ cup pine nuts
  • ½ tbsp red chili flakes
  • ½ clove garlic, grated (optional)
  • juice of 1 lemon
  • ¼ cup + 1 tbsp olive oil salt and pepper to taste

Pule the broccoli in the food processor to break into small florets. Add basil, pine nuts, chilli and garlic and pulse until well combined. Finally, add lemon and oil and pulse until the oil has mixted through but the broccoli is still chunky.

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