Detox Dip

Course

Dips Snacks

Info

Servings
4
Prep Time
30 mins
Cook Time
n/a

Ingredients

Garlic 2-4 cloves
Brazil nuts, walnuts or hazelnuts 1 cup
Hemp, sunflower or pumpkin seeds 1 cup
Parsley, rinsed/cut in half 1 bunch
Cilantro, rinsed/cut in half 2 bunches
Organic flax/hemp seed oil ⅔ cup
Organic apple cider vinegar ⅓ cup
Lemon juice (freshly squeezed) 1 lemon
Organic salt & pepper to taste
Dulse flakes or powder (optional) 2 tsps
Cayenne pepper powder (optional) ½ tsp

Method

Process the cilantro and flax or hemp seed oil in a blender until the cilantro is chopped well. Add a pinch of salt and pepper to taste and blend again.
Add the garlic, nuts and seeds, ACV, dulse and lemon juice and mix until finely blended into a paste. (Use more garlic if you want a stronger garlic taste.)
Enjoy as a dip for veggie sticks, on seed crackers, or with my favorite – sweet potatoes.
This dip freezes easily, if you want to make a double batch.

Extra Notes

Cilantro is also known as coriander or Chinese parsley. It has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, it is an excellent way to maintain daily detoxification.

More about the Author

Rachel Enright

Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.