Do you like greens and vegetables? Are you happy with eating them just the way they are because you really love their taste? If so, this post is not for you. This is for those who struggle with eating their greens. Who really don’t enjoy eating lettuce, spinach, celery, cucumbers, zucchini, beet roots … any vegetables. And don’t feel happy with taking them down hidden in a smoothie either.
There’s a simple trick to get yourself to eating all the greens and veggies your body needs: simple, lowfat, delicious dipps and dressings!
Here is one of my favourite winter dipp recipes for you:
While almost everybody loves to eat sweet fruit, most people struggle to enjoy greens and vegetables – even when after some time eating high fruit they start to feel that their body needs something else.
Unless you are living in a tropic or subtropic environment with perfectly ripe natural fruit all around, the fruit you consume most of the time around the year is likely to be low in nutrients like minerals. It has probably been harvested unripe and has taken a long journey until arriving on your plate.
Moreover, fruit has a very cleaning, detoxifying effect on your body, which can in times be too much, depending on your body’s state.
So these are two reasons (amongst some more) why i would highly recommend to eat your greens on a daily basis.
Problem is, for most, that after having eaten a standard diet with lots of cooked food, salted, spicy, natural unprocessed vegetables will appear totally tasteless to you. This will change the longer you eat natural food, especially as soon as you will have weaned of from salt!
Because, yes, of course, all greens and vegetables taste differently, and you will learn to taste the differences. Your body will let you know what it’s in need of.
Until then (or even then, if you prefer to 😉 ), learn how to prepare simple raw vegan dipps to pimp up your veggie meals. The recipe i’ll share here today is sooo tasty, you will ask for more and more celery to dipp in. 😉
You can also dress your salads with it, or add it to your zoodles. And it’s so easy, it only takes minutes to prepare it.
So here we go:
What you will need: (serves 1)
– 1 tbs pine nuts
– 1 clove of garlic
– 100g zucchini
– 1 medjool date, pitted
– 1/2 lemon, peeled
– 1/3 cup water from soaking seaweed (or: 1/3 cup water plus 1 tbs dulse flakes)
– optional: curry powder to taste
Pit the date, roughly chop the zucchini.
Put all ingredients in your mixer and blend until smooth and creamy.
When using the zucchini with skin, your dipp will be slighly green (like on my photos). I like it like that – and it’s extra nutrients and fibre in it! You can peel the zucchini, if you prefer.
As you can see on the pics, the dipp went perfectly well with pumpkin, kale, fennel and sprouts. As mentioned above, you can also use it as a dressing for your green salads, or as pasta sauce with zoodles.
Want more recipes? Take a look at my ebooks!
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