sauces and dips

Ingredients:

• 3 ripe avocados
• ½ cup of red onion, diced
• 2-3 cloves of garlic, or to your taste
• juice of half a lime
• ½ tsp of cumin
• 1 tsp of sea salt

Instructions:

1. Place all ingredients in a food processor and pulse until you reach your desired consistency. Alternatively, you can mash all the ingredients together by hand using a fork or potato masher.

Yates Healthy TipsExperiment with adding tomatoes, fresh cilantro, cayenne or chile peppers for added colour, flavour and heat : )

Ingredients:

• 4 tbsp extra-virgin olive oil, divided
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro or 1 tbsp of dried coriander
• pinch of crushed red pepper flakes (optional; omit if nightshade free)
• 2 cloves garlic, minced
• ½ tsp cumin
• ½ tsp of sea salt
• ½ tsp freshly ground black pepper
• 20 drops of stevia (optional; recommended if using as a salad dressing)

Instructions:

1. combine all the dry ingredients into a small bowl
2. Add the lime juice and stevia
3. slowly whisk in the olive oil by hand to ensure it disperses evenly with the juice
4. continue stirring until all the ingredients are mixed in thoroughly
5. Store in a mason jar in the fridge for up to two weeks and shake well before pouring over salad or meat to be marinated.

Marinade Instructions:

1. Combine all ingredients in a large container
2. Add meat, coat with the marinade and seal tightly
3. Marinade in the fridge for at least 2 hours, or ideally, overnight for the most flavour

Ingredients:

• 4 tbsp extra-virgin olive oil, divided
• 1½ tbsp of dijon mustard
• 1 cloves garlic, minced
• 1 tsp of dried dill
• ½ tsp of dried thyme or ½ tbsp of fresh thyme leaves
• ¼ tsp of sea salt
• ¼ tsp freshly ground black pepper
• 10 drops of stevia (optional; recommended if using as a salad dressing)

Instructions:

1. combine all the dry ingredients into a small bowl
2. Add the mustard and stevia
3. slowly whisk in the olive oil by hand to ensure it disperses evenly with the juice
4. continue stirring until all the ingredients are mixed in thoroughly
5. Store in a mason jar in the fridge for up to two weeks and shake well before pouring over salad or meat to be marinated.

Marinade Instructions:

1. Combine all ingredients in a large container
2. Add meat, coat with the marinade and seal tightly
3. Marinade in the fridge for at least 2 hours, or ideally, overnight for the most flavour

Ingredients:

• half a dozen sprigs of fresh basil
• ½ cup walnuts
• 1 tsp of lemon juice
• 1 tsp of salt
• ½ cup of grated parmesan (or ½ cup of nutritional yeast)
• ½ cup of olive oil
• 3-5 cloves of garlic or 2 tbsp of roasted garlic cream (i.e. twice as many garlic cloves roasted in a ¼ cup of olive oil with salt in tin foil or a oven safe container for 60 minutes at 400°F)

Instructions:

1. In a food processor, pulse the basil, walnuts, garlic or garlic cream, lemon juice, and salt to break down the basil leaves. Add the Parmesan cheese (or nutritional yeast) and pulse to combine. Add the olive oil and pulse to combine. Refrigerate in an airtight container for up to 1 week. 

Ingredients:

• 1 cup full-fat plain Greek yogurt
• 1 teaspoon garlic powder
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 2.5 ounces cucumber, seeded and grated (¼-whole)
• 2 tablespoons minced fresh dill
• Salt and pepper to taste

Instructions:

1. Put cucumber into a strainer (or a clean porous cloth) and squeeze out the excess water until you’re left with dry pulp (about 2/3rds should remain). If you’re like me and you can’t be bothered dehydrate your veggies, add some xanthan gum to all the ingredients as you mix/blend (start with ¼tsp or less so that it doesn’t become clumpy)
2. Add all the ingredients into a bowl, blender or food processor and mix thoroughly
3. Refrigerate for 1-2 hours to allow the flavours to combine

Ingredients:

• 1 eggplant, sliced
• 1 cup tahini
• 3–4 garlic cloves, smashed
• 1–2 tablespoons olive oil
• 1 cup parsley, chopped
• Sea salt and pepper to taste

Instructions:

1. Preheat the oven to 450 degrees
2. On a baking sheet lined with parchment paper, lay out the eggplant slices
3. Salt the eggplant and allow eggplant to sit for 15–20 minutes to remove moisture
4. Use a paper towel to dab eggplant, removing excess water
5. Broil eggplant on top oven rack for 5–8 minutes
6. Remove skin (optional)
7. Place eggplant in a food processor and pulse until broken down
8. Place all other ingredients in the food processor and blend on high until well combined
9. Serve with chopped vegetables

Ingredients:

• 3 large red peppers, cut into large pieces
• 1 teaspoon + 3 tbsp olive oil, divided
• 1 cup walnuts
• 2 garlic cloves, peeled
• zest of a lemon
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp coarse sea salt
• a handful of fresh parsley, chopped

Instructions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. Rub the red peppers with a teaspoon of olive oil and put them on the baking sheet. Roast for 35-40 minutes or until they are blackened and blistered in a couple of places.
3. As soon as they come out of the oven, carefully transfer the peppers into a bowl and cover it with a lid. Let it sit for 10-15 minutes to facilitate removing the skins.
4. Turn down the oven temperature to 325 degrees. Spread the walnuts in a separate baking sheet and toast for 7-9 minutes,. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
5. Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor. Add in the garlic cloves, rest of the olive oil, lemon zest, lemon juice, cumin, paprika, cayenne pepper, salt, and now-cooled walnuts. Process until smooth, but still chunky.
6. Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with fresh chopped parsley and a couple of walnut pieces.

Ingredients:

• ½ head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
• 4 ½ tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 2 tsp kosher salt, divided
• ½ tsp ground cumin
• ¼ tsp red chile flakes
• 2 garlic cloves, smashed and peeled
• 2 tbsp lemon juice
• 3½ tbsp tahini

Instructions:

1. Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.
2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
3. Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
4. Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
5. Make ahead: Up to 3 days, chilled airtight.