Sadhana Guacamole
Thank you for reading this post, don't forget to subscribe!Makes 250 g (9 oz/1 cup)
“Who doesn’t love a good guacamole? It’s such a versatile, tasty thing to have on hand.” Maz Valcorza, Author
INGREDIENTS
600 g (1 lb 5 oz/4 cups) chopped avocado flesh; you’ll need about 3 large avocados
3 garlic cloves, peeled and crushed
juice of 1½ limes
2 tablespoons finely chopped coriander
45 g (1½ oz/⅓ cup) finely chopped red onion
½–1 teaspoon Himalayan pink salt or Celtic sea salt
cold-pressed extra virgin olive oil, for covering the guacamole in the fridge
METHOD
1 Gently mash the avocado flesh in a bowl, leaving it a bit chunky. Add the garlic, lime juice, coriander, onion and salt to taste, then stir until well combined.
2 Transfer to a clean glass jar. Pour a thin layer of olive oil over the top, to seal the surface.
3 The guacamole will keep in the fridge for 3 days.
Beetroot Dip
Makes 250 g (9 oz/1 cup)
“A pretty addition to a meze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips.” Maz Valcorza, Author
INGREDIENTS
150 g (5½ oz/1 cup) peeled and chopped raw beetroot (beet)
80 g (2¾ oz/½ cup) activated cashew nuts
¼ red onion, finely chopped
1 tomato, chopped
1 garlic clove, peeled
3 tablespoons activated sunflower seeds
125 ml (4 fl oz/½ cup) lemon juice
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon ground cumin
2 heaped teaspoons carob powder
¼ teaspoon freshly ground black pepper
½ teaspoon Himalayan pink salt or Celtic sea salt
METHOD
1 Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.
2 The dip will keep in the fridge for 3 days.
Recipes and Images from Naked Vegan by Maz Valcorz, published by Murdoch Books
