Category Archives: sauces

Avocado Hummus Dip

Avocado Hummus Dip
Delicious Avocado Hummus -great for dipping veggies or as a 'mayo' on sandwiches.
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Ingredients
  1. One 15-ounce can cannellini beans, rinsed and drained
  2. 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
  3. 1/2 packed cup arugula
  4. 1/3 cup fresh flat-leaf parsley leaves
  5. 2 tablespoons fresh lemon juice
  6. 1 clove garlic, smashed
  7. 1 teaspoon sea salt, plus extra for seasoning
  8. 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  9. 2 tablespoons extra-virgin olive oil
Instructions
  1. Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped.
  3. Gradually add the olive oil until the mixture is creamy.
  4. Season with salt and pepper.
Notes
  1. Also great to use instead of mayo on sandwiches
Risa Groux Nutrition http://risagrouxnutrition.com/

Healthy Mayonnaise

Healthy Mayonnaise
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Ingredients
  1. 4 large organic egg yolks
  2. 2 teaspoons fresh lemon juice
  3. 2 teaspoons white vinegar
  4. 1 teaspoon ground mustard
  5. 1/8 teaspoon sea salt
  6. 1 cup grape seed oil
Instructions
  1. In a food processor combine the egg yolks, lemon juice, vinegar, ground mustard and salt.
  2. With the blade running, slowly drizzle in the oil over a period of 3-4 minutes.
  3. Mayonnaise is ready when it is thick and creamy. It will keep in an airtight container in the refrigerator for up to 1 week.
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Garlic Hummus

Roasted Garlic Hummus
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Ingredients
  1. 1 Large garlic head
  2. 1 Tsp of olive oil
  3. 21/2 cups canned garbanzo beans, rinsed and drained
  4. 4 Tsp tahini
  5. 1/3 water
  6. 1 ½ Tsp sea salt
  7. 1/4 Tsp ground cumin
  8. 1/4 cup fresh lemon juice
Instructions
  1. Preheat the oven to 400. Slice off ¼ inch of the pointed head of the garlic and lay bottom on a piece of aluminum, foil and drizzle the olive oil. Bring up the sides of the foil to form a pouch. Roast the garlic until it is dark brown and soft, about 45-50 minutes. Let cool.
  2. Squeeze the roasted cloves of garlic into the bowl of a good processor. Add the garbanzo beans, tahini, water, salt, cumin and lemon juice. Puree until smooth and creamy, at least 3 minutes. Scrap down sides of bowl and process for 3-5 minutes more.
  3. Place in serving dish and sprinkle with paprika.
Risa Groux Nutrition http://risagrouxnutrition.com/

Guacamole

Guacamole
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Ingredients
  1. 6 ripe avocados, halved and pitted
  2. 1 1/2 cups diced red onion (about 2 medium red onions)
  3. 3 jalapenos, seeded and minced
  4. 1/4 cup plus 2 tablespoons finely chopped fresh cilantro
  5. 1/4 cup fresh lime juice
  6. 1 1/2 teaspoons sea salt
  7. Ground black pepper
  8. Cayenne pepper (optional)
  9. 1 1/2 medium tomatoes, seeded and diced
Instructions
  1. Mash the avocados until smooth and add the remaining ingredients. If you want it spicy, put all the jalapeno seeds in and with hold if you like it mild.
Risa Groux Nutrition http://risagrouxnutrition.com/
 

Pesto

Pesto
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Ingredients
  1. 4 large handfuls of basil
  2. 2 garlic cloves
  3. 1 handful of spinach leaves
  4. 3/4-1 cup of olive oil
  5. 1/4 cup of pine nuts or cashews
  6. salt to taste
Instructions
  1. Mix in a mini chopper or blender until well blended. Add more oil if need be.
Risa Groux Nutrition http://risagrouxnutrition.com/