Herby Carrot and Ginger Dip
Hi all,
I have another recipe for you today! Again, carrots are a starring ingredient, however this time the recipe is totally raw and I promise totally delicious. This recipe is again very simple, focusing totally on fresh ingredients and their natural flavours rather than relying on spices to do the work for the recipe. As all my regular readers would know by now, I LOVE spices of all kinds, but lately I have been craving ultra simple flavours and have loved just letting fresh produce speak for itself. From this desire, the Herby Carrot and Ginger Dip was born. Just like yesterday’s super simple and clean recipe, you can add almost anything you like to this dip in terms of spices and herbs so that it plays up to your favourite flavours, or just enjoy it in all it’s beautiful simplicity. Have fun and experiment – it’s all about whatever gets your taste buds dancing!
Herby Carrot and Ginger Dip
1/3 cup fresh dill
1 handful fresh basil
1 small knob of ginger
2 carrots
1 small or 1/2 large avocado
Juice of half a lemon
6 drops of stevia
Sea salt and black pepper to taste
A couple of tablespoons of pure water for blending if necessary
Peel and cut the carrots and ginger. Cube the avocado and cut up the dill and basil. Add all the ingredients into a blender or food processor and blend/process until well combined. If you have a high powered blender you shouldn’t need the water, but you will need it to help the blending process if you don’t. You could also use steamed carrots if your blender struggles with hard raw vegetables. A clove of garlic would also be a lovely addition to this recipe, as would a tablespoon of coconut oil for a variation on the flavour.
This recipe can be served as a dip, or you can add a little more water to thin it out and enjoy it as a dressing for salad or over a delicious bowl of cooked grains like millet or quinoa. Chop some fresh veggies into the bowl for crunch factor.
I enjoyed a heaping serving of the dip over a big salad (think a salad serving bowl) of mixed baby greens, cucumber, fennel, red capsicum, onion and a few left over cubes of avocado. Yum!
Tell me, what’s your favourite raw or cooked dip?
Guys, my posting will be sporadic over the next few weeks as I will be travelling, but I promise you plenty of great posts soon! I have much to share with you!
A bientot!
Casey
