Health & Wellness

The Best Compliment to Whole30: Dips

Guest post by Mara Davanzati, energy food and holistic wellness guru, and the beauty and brains behind Nourish Sankalpa. Follow Mara for beautiful recipes (I am totally obsessed with her sweet potato + black bean burgers when I am not on Whole30!), gut healing goodness, and herbalism tricks. 

Ahh, Whole30. One main complaint I’ve heard from those tackling this elimination diet is the lack of condiments. I promise it’s not all bland, flavorless food! While on this journey, you will learn how to flavor food properly and hopefully carry some of these principals back into your diet after the program. These are three of my most requested dips for meal prep. They can be added to just about anything, enjoy!

Roasted Carrot Walnut

You will need:

  • About 10 medium-sized carrots – washed and peeled
  • 1 cup of walnuts
  • 1/4 cup avocado or olive oil – half is used to roasted the carrots, the other half is for blending
  • 1 Tbsp. tahini
  • 1/4 cup filtered water
  • Pink salt, garlic powder + pepper for roasting

Make:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Lay carrots on a sheet pan and drizzle with avocado or olive oil and season with salt, pepper,and garlic powder
  3. Roast for about 20 minutes, flipping over halfway through
  4. Add roasted carrots to a high-speed blender with the rest of the ingredients
  5. Blend on medium high and pulse on high – scraping down the sides when necessary
  6. The consistency should be thick and not totally pureed

Enjoy as a dip with fresh veggies, add to bowls, salads, or layer it on a thick piece of toast (after whole30!)

Cashew Ranch

You will need:

  • 1 cup cashews – soaked overnight or in hot water for 1 hour
  • About 1 cup filtered water (more or less depending on acquired thickness)
  • A couple sprigs of dill – chopped
  • A handful of chives – diced
  • 1/2 lemon juiced
  • About 1 tsp. salt, pepper + garlic powder

Make:

  1. Drain the soaked cashews and add to a high-speed blender with 1 cup fresh water
  2. Blend on high until a nice creamy consistency is formed. Add more liquid if too thick – orcashews if not thick enough
  3. Add the remaining ingredients and blend on medium-high, pulsing a couple times

I’ve been making this one almost every week with my prep and am LOVING it. For all of you dairy fans, this hits the spot every time. Enjoy with fresh veggies, as a salad dressing, OR use the pure cashew cream without mix-ins in coffee/tea!

Red Pepper Pepita Pesto

You will need:

  • 1 jar of roasted red peppers (make sure these do not contain sugar or you may roast your own)
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 Tbsp. nutritional yeast
  • 2 Tbsp. avocado or olive oil
  • About 1 tsp. salt, pepper + garlic powder

Make:

  1. Drain roasted red peppers
  2. Toss all ingredients into a high-speed blender
  3. Blend on medium high, pulsing multiple times
  4. Consistency should be similar to a pesto sauce

Find more delicious Whole30 and other healthy recipes from Mara on her blog!

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