Saucily Satisfied

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Yes, I’m one of thousands on a ‘cleanse’ or ‘detox program’ as we enter the new year. I’ve chosen the Canadian born Wild Rose Herbal D-Tox, meaning no sugar/gluten/tropical fruits/dairy/alcohol for 12 days, while taking herbal supplements and tinctures that support detoxification. I was not thrilled about giving up wine and sweets, but I LOVE an incentive to get creative in the kitchen.

Enter: homemade sauces, dressings and dips. They are the saving grace of this detox. See my three, holistic-nutritionist-approved favorites below! All recipes are vegan & gluten-free, and are great for everyday (not just when you’re trying to be healthy!).

DAIRY-FREE PESTO *adapted from fellow R.H.N. Julie Daniluk

  • 2 cups of fresh basil
  • 3/4 cup extra virgin olive oil
  • 1/2 cup sunflower seeds
  • 4-6 garlic cloves
  • 1 tbsp nutritional yeast
  • 1/2 tsp of salt
  • 1 tbsp freshly squeezed lemon juice

Combine all ingredients in a food processor, and mix until smooth.

Meal Idea: This is AWESOME served atop organic bean pasta (great product). Garnish the dish with shredded raw beet and carrot.

HUMMUS DIP * adapted from OhSheGlows.com

  • 2 cups cooked chickpeas
  • 1 tsp salt
  • 2-3 garlic cloves
  • 1/3 cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 tbsp of water or low sodium vegetable broth
  • Garlic & Chili Flax Oil, for drizzling
  • turmeric for garnish (why? this spice, which gives curry its yellow colour, is a potent anti-inflammatory – use it however you can!)

Place all ingredients into a food processor and process until the hummus is smooth. If you use unsalted chickpeas, you may need more salt. Garnish with turmeric and drizzle of garlic chili flax oil.

Tip: use hummus as a sandwich spread in place of mayonnaise.

RANCH DRESSING *adapted from RunningOnRealFood.com

  • 1/4 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 3 garlic cloves
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 cup water or low sodium vegetable broth

Place all ingredients, except water, into a food processor or blender and mix until smooth.

Add water/vegetable broth slowly to reach desired thickness.

Tip: Having seafood? Swap out the basil for 2 tsp of dried dill. This version is great mixed with canned tuna or drizzled on salmon.

There you have it! These 3 delicious recipes are super easy to modify, and hey, I hardly miss the wine and Coconut Bliss with these around 😉

Enjoy!

Naturally yours.

Sarah Hawkins, R.H.N.