Chop Baby Tomatoes and Red Onion into desired size chunks.
Finely chop/mash Garlic, Chillie and Coriander and mix in.
Add Lemon / Lime juice, Salt & Sugar and stir.
Extra Tip: Set aside for 5 - 10 minutes to allow flavour to develop before serving.
Recipe Notes
*Serve as a dip alongside Guacamole with either Organic Corn Chips (organic because most corn is GMO) or Gluten-free/wheat-free Crackers. Also good with veggie dippers like Carrot and Cucumber pieces.
*For a fresh fruity salsa, replace the Tomatoes for Mango to make a Mango Salsa.
*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.
You will need: chopping board & knife; fork and low rimmed ceramic/glass bowl to mash avo; larger ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Mash Avocados and add the juice of the Lemons / Limes and mix through.
Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
Recipe Notes
*Store in a glass jar in the fridge. Eat within 1-2 days.
*You can use a few regular tomatoes instead of baby tomatoes - I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
Blend ground Cashews and Coconut Cream/Milk until smooth.
Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes
*Store in a glass jar in the fridge. Eat within 1-2 days.
*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible)
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above)
Blend ground Cashews and Coconut Cream/Milk until smooth.
Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
Chop and mix in the Cucumber.
Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes
*Store in a glass jar in the fridge. Eat within 1-2 days.
*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible).
You’ll love the creaminess of this Hummus, and there is a trick you’ll learn in this recipe that ensures it comes out with a beautiful smooth consistency. A good Hummus is hard to beat, and can be added to salads, sandwiches and wraps or be enjoyed straight out of the jar. I regularly make and keep a jar of Hummus on hand in our fridge for every kind of occasion.
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
Blend Tahini and Lemon Juice together until smooth, fluffy and creamy - continually scrape sides using a spatula to combine well.
Add Garlic, Cumin, Salt, Olive Oil. Blend well.
Slowly add Chickpeas to the mix, blending in between.
Only add Water if need be to reach desired consistency.
Recipe Notes
Serving suggestion:
* Garnish with a few Kalamata Olives, a drizzle of Olive Oil and a sprinkle of Paprika.
* Serve with fresh slices of Carrot, Cucumber, Capsicum/Bell Peppers or any other veg you like, or Flaxseed Crackers or any preferred choice of gluten-free crackers.
Other Notes:
*If you can, choose organic Chickpeas canned in BPA-free cans. I use an organic brand called Eden (available in Australia & USA). Haven't yet found a brand in South Africa - please share in our Fresh Life Community Facebook page if you do find one.
*I like the above mentioned brand because they prepare their beans with Kombu seaweed, which helps break down the oligosaccharides in beans which can hinder or upset the digestion process (acting as an enzyme inhibitor).
This is good if you don't usually do very well with beans and legumes. Bean’s and Legume’s enzyme inhibitors can cause slightly upset tummies which is why they are joked about as ‘causing gas’.
You can buy your own Kombu seaweed from an Asian supermarket and activate/remove enzyme inhibitors by boiling store bought Chickpeas for 15-20 minutes with hot water and Kombu Seaweed,
*Or you can make your own Chickpeas from scratch:
It's not as hard as it seems, I've recently been doing this and it just takes a little planning/time management.
Day 1 PM - Soak Chickpeas in water (add few extra inches water above Chickpeas - keep covered), with 1 tsp of Sea Salt per litre/gallon.
Day 2 AM - Change water (using same formula as above).
Day 2 PM - Boil Chickpeas until soft. This usually takes a couple hours, so plan to do this while you’re watching a documentary in the evening. Drain and let cool. Store in fridge before bed.
Day 3 anytime - follow recipe above to make your from-scratch Hummus!
I really do love this dip. It can be enjoyed as a dip, or put on just about anything to spice up and freshen up lots of different types of meals. It’s delicious on sandwiches and in wraps and is great as a topping on a burger. You can add more chilli if you enjoy really spicy dips, or thin it out with a little nut milk to make a tasty salad dressing. The possibilities are endless.
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
This creamy, rich curry flavoured dip is a party favourite – a Clean Eating party that is! If you keep a little curry paste always on hand in the fridge, this dip can literally be whipped up in seconds. I always have a couple fresh dips made up and sitting in the fridge for clean, guilt-free snacking in between meals.
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
Print Recipe
Yellow Curry Cashew Nut Dip
You will need: Blender - one which has grinder blades where at least 2 blades lie flat. *A coffee grinder can also be used; ceramic/glass container or jar w/ lid for storing;
Grind the nuts into a flour-like consistency. Set aside.
Put remaining ingredients together in a blender and blend until smooth.
Add ground nuts to the blended mixture and blend until well combined. Or combine and mix in a food processor.
Recipe Notes
*If you have a powerful blender you can just throw all the ingredients together and then blend until smooth.
*To make your own nut milk: grind ¼ cup of nuts, add 1 cup water & blend until smooth.
*Yellow Curry Paste - the best, 'cleanest' option is to make and use your own homemade curry paste. Check out my Yellow Indian Curry Paste recipe. If you are going to use store-bought, opt for one from a health store which usually will have the least amount of preservatives, flavourings, and other additives, as possible.
Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting
You’ll love the creaminess of this Hummus, and there is a trick you’ll learn in this recipe that ensures it comes out with a beautiful smooth consistency. A good Hummus is hard to beat, and can be added to salads, sandwiches and wraps or be enjoyed straight out of the jar. I regularly make and keep a jar of Hummus on hand in our fridge for every kind of occasion.
