DIPS & DRESSINGS

Creamy Dips/Dressings

1. Mix one tablespoon spicy brown mustard into a small tub of organic sour cream (Autumn’s favorite)
2. Avocado mayo, good mustard (German or stone ground), and baby dill
3. A few drops of sriracha in coconut or avocado oil mayo
4. Blended avocado oil mayo, organic sour cream, and a large dollop of pesto
5. Raw, minced garlic toasted in butter, lemon juice, olive oil, avocado mayonnaise, salt, pepper
6. Plain grass fed yogurt (sheep or goat milk) with fresh dill and a tiny lemon squeeze
7. Whole milk goat/sheep yogurt, red wine vinegar, fresh thyme leaves, salt & pepper
8. Add to one small tub sour cream: heavy cream, lime juice, red wine vinegar, adobo sauce from canned chipotles, cumin, salt

Oil Vinaigrettes

1. All in small amounts: fresh lime and lemon juice, olive oil, avocado oil, macadamia nut oil, toasted sesame oil, and red palm oil. Add balsamic vinegar, plum vinegar, salt, pepper and tarragon, and a little warm water to mix
2. Ground mustard, apple cider vinegar, olive oil & honey or stevia
3. 1 tablespoon each: finely chopped shallot, capers, minced garlic, chopped fresh chives, Dijon mustard, white wine vinegar; 1/4 cup extra-virgin olive oil; salt and pepper
4. Lime juice, coconut aminos, golden Lakanto, sesame oil, pinch of red pepper

​Phase 3 Chutney
Puree cilantro, fresh mint, 1 peeled and seeded firm pear, lime juice, 1 roasted peeled and seeded green chili, fresh ginger root, dried white figs, fresh thyme, rosemary, salt, and pepper.
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Source: AUTUMN BOYLE·FRIDAY, JANUARY 5, 2018