Are you cleansing with me? If you are, what’s been the hardest part in the past 3 days? What has been surprisingly easy? I’ve felt fairly good. Hydrated. Energetic. Excited. I have been craving foods like bread and crackers but have found that nuts and seeds make a good replacement.
Even though the cleanse can be difficult, especially at the beginning, I LOVE this time of year as a chance to reestablish healthy eating patterns and enjoy the benefits that come from it. All month long I will be sharing with you what I’m eating, how I’m feeling, and lessons I’m learning along the way. Today I’m sharing with you my first recipe of 2018 (WOOHOO!) and it’s is a good one to start with because once you try it, you’re going to want to put it on everything you eat for the next 30 days.
Let me introduce to you my vegan Green Goddess Dressing.
The first time I made this was in the middle of last year. I whipped up a batch to toss on some zoodles for an easy lunch. After that I started adding it to my salads, buddha bowls, stir fries, you name it. It became my go-to a dip, spread, dressing, etc, for at least a month before I needed to add a few more flavors to my life.
But now it’s back and since it’s January and we’re cleansing, I decided to create an oil-free version of this Green Goddess Dressing. The oil free version relies on avocado for it’s natural fats as well the aquafaba (bean brine) for taste and texture. For this recipe I used chickpea brine, which is my go-to, but whites beans, navy beans, or any other light bean liquid would work as well.
A creamy, zesty, vegan Green Goddess Dressing packed with fresh herbs and spices for a nutrient-dense and flavor-filled sauce that you are going to want to put on everything for the next 28 days.
Keep your eyes peeled for this magical green sauce which will be appearing in several of my recipes over the next month!
- 1 large ripe avocado
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh basil, roughy chopped
- 2 tbsp chives, chopped
- juice from 1/2 lemon
- 2 cloves garlic
- 1 tsp dijon mustard
- 1 tsp capers
- 1/2 cup water
- salt, to taste
- 1/4 cup aquafaba (bean brine)
Drain a can of chickpeas into a clean container. Measure out 1/4 cup of the brine and set aside. This is your aquafaba. Return the rest of the brine to the chickpeas and store for later use in the refrigerator.
In a food processor combine all the ingredients EXCEPT the aquafaba. Pulse a few times to combine.
Scrape down the sides and, with the motor running, slowly add the aquafaba into the food processor. Blend until smooth and creamy, scrapping down the sides as necessary.
Use immediately as a dip or on your favorite salad or store in an airtight container for up to 4 days.
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