Sauces and Dips

Basil Pesto

Ingredients

1–1/2 cups fresh basil
1–1/2 cups spinach
1–1/2 tablespoons sun dried tomatoes
1/4 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, peeled
zest and juice of 1 lemon
salt and pepper to taste
water to blend

Directions

Add all ingredients except water to a food processor or high-powered blender. Starting with 1/2 cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
Use immediately or store in a jar in the refrigerator for 2–3 days.

 

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Mango & Tomato Salsa

Ingredients

2 handfuls of cherry tomatoes
1 handful of mangoes, fresh or frozen
1/4-1/2 red onion, chopped
jalapeno to taste
garlic
salt and pepper
honey or syrup to taste
can add carrots for extra nutrition and thickness (doesn't alter the flavor!)

Directions

Chop all ingredients in food processor til desired consistency.

Credit

Hannah Needham

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Olive Dip

Ingredients

1/2 c green and black olives
1/2 c olive oil
slice of lemon
garlic pod
handful of parsley
handful of basil

Directions

Add olive oil, lemon and garlic to Vitatmix, then add rest of ingredients. Blend to desired consistency.

 

Credit

Marianne Outlaw

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Homemade Tomato Sauce

Yields

Serves 6

Ingredients

2 cups sundried tomatoes
2-3 cups Roma tomatoes
1/3 c fresh basil
2-3 cloves garlic, crushed or minced
sea salt to taste
can also add fresh oregano, thyme or any other seasoning
Works very well with Young Living vitality oils.

Directions

Blend everything but sundried tomatoes in a blender or food processor.
Gradually add the sundried tomatoes until a thick smooth paste is formed.
Add more tomatoes or a little water til you get desired consistency.

Notes

Serve over zucchini noodles!

 

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Pumpkin Seed Salsa

Cooking Time

10 minutes

Ingredients

1 1/2 c Pepitas (pumpkin seeds)
3 medium sized tomatoes
1 Habanero chile, stem removed
2 garlic cloves
sea salt

Directions

Preheat oven to 350.
Toast the peptic seeds for 10 minutes.
Transfer to a food processor or vitamix and process oil smooth and let cool.
Dry roast the tomatoes in a skillet until blistered on all sides and soft; let cool.
Add chile and garlic to skillet and toast until they are speckled with black spots; let cool.
Slowly combine all the ingredients in the food processor and blend until desired consistency.
Season with sea salt.

Credit

San Antonio Magazine

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Guacamole

Ingredients

2 large avocadoes, pitted and mashed
½ c finely chopped cucumber
1/8-1/4 c finely chopped red onion
¼ c cilantro (optional)
1 clove garlic, minced
1 lime, juiced
5-7 drops Young Living lime vitality essential oil (optional but adds a great lime flavor)
1 T olive oil
sea salt

Directions

Mix everything together and serve with chips.
Makes about 2-3 cups, depending on size of avocadoes.

 

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Citrus Vinaigrette

Ingredients

½ c olive oil

2 cloves garlic, minced

1 shallot, minced

2-3 drops Young Living lime vitality essential oil

3-4 drops Young Living tangerine vitality essential oil

2-3 drops Young Living lemon vitality essential oil

1-2 t stevia drops

 

Directions

Mix well, pour over green salad.

 

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