Dairy Free, Gluten Free, Nut Free, Wheat Free
Avocado Dip – GREEN
1 large tomatoes, or several small ones
3 tablespoons finely-chopped green onions or ¼ red onion
Dash of Tabasco Sauce
2 tblspns fresh-squeezed lime/lemon juice
2 tblspns coconut cream
1 clove of garlic
1 – 2 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
1 bunch finely-chopped fresh cilantro, or to taste
Season with sea salt and pepper to taste
In a large bowl, combine prepared tomatoes, onion, garlic and lime juice; set aside.
Peel, seed, and dice the avocado. Add to your blender and process with the coconut cream and Tabasco until smooth.
Hand stir in chopped onions & tomato mix with any other ingredients.
Garnish with some Coriander leaves.
Satay Dip – GOLD
1 can of coconut milk
1 tblspn of Tamari
½ tspn chilli
1 tspn curry powder
1 cup of nut or seed butter, whatever you prefer (I used Tahini in this recipe)
Combine all the ingredients together and place on the stove or in a Thermomix on low heat. Once it is heated, stir periodically until the mixture is creamy in consistency.
Allow to cool and serve with your favourite vege sticks or in this case I used corn chips, in conjunction with the green and gold theme.