Garden Recipe: Early-to Mid-Winter Dippity Do
If you’ve made a resolution in January to eat right, then this healthy cilantro dip makes a lovely non-guilt treat
MY 2020 VISION sees all of us going green this year and improving our health! Growing herbs is good for our gardens (but herbs are easy to grow year-round in pots) and incorporating them into our diets is good for our bodies. This cilantro dip is easy to whip up, and it’s a life saver when it comes to dinner parties and potlucks. But it might just save your life, too! It’s not only full of flavor, it’s full of health-boosting properties.
Cilantro is high in vitamin A, which is good for your eyes, skin, cell regeneration and a healthy immune system. It naturally detoxes metals that can build up in our systems and lead to heart disease, hormonal imbalances, neurological conditions, infertility and so much more. Cilantro also contains phytochemicals that protect your heart from oxidative damage. This miraculous herb also helps balance blood sugar.
This dip’s combination of cilantro, ginger and garlic can reduce chronic inflammation, and the nuts in it add richness and healthy fats.
Thin the dip with extra water and it will make an excellent salad dressing. I love using a dollop of it to boost the flavor in soups. And it’s fabulous as a spread for crackers or toast. In fact, let’s toast—to 2020, fresh green herbs and our health!
1 bunch cilantro
1/4 cup water (for thick veggie dip, 3/4 cup water for salad dressing)
1/2 cup cashews or macadamia nuts
1/4 cup apricot oil or other mild oil
2-3 cloves garlic
1-2 tsp. fresh ginger, chopped
1/2 tsp. sea salt
Juice of one lemon
Wash and de-stem cilantro. Mix all ingredients in a blender until smooth.
Keeps refrigerated for 1 week or frozen up to 3 months.