Raw broccoli is really hard to eat. Dip it in almost anything and WABAM it’s tolerable and you’ve knocked out one veggie serving for the day. But what are you dipping it in?
There are tons of inherently healthy dips like hummus, guacamole and most salsas (especially when they’re homemade). Then there are the ones that aren’t so healthy like Ranch dressing. Sadly, the unhealthy ones are some of the most delicious, so I’m putting together a list of some of my favorite healthy dressing recipes. This week, we’re starting with a few favorites!
-Pinch of Onion Powder
-Pinch of Garlic Power
-1 tsp Dill
-1/2 tsp Parsley
-1/2 tsp Chives
-Pinch of Salt
-14 oz Greek Yogurt
Chop your herbs super fine (like absurdly fine, almost like powder fine). Mix dry ingredients and add to yogurt. WABAM!! You have a healthier, still delicious alternative to the classic artery clogging dressing. Like normal ranch, you can also add different flavors like fresh peppercorn, bell peppers, chili peppers, cucumber, carrots and sun dried tomato. For extra tanginess, add 1/2 a tsp of citric acid (although I think the Greek yogurt base is more than tangy enough).
Tzatiki (Creamy Cucumber Dressing)
-Fresh Mint (optional)
-Salt & Pepper to taste
Chop your dill and mint supa fine, and dump them along with the garlic into the Greek yogurt and stir. For a 7 oz container, I’d start with 1 sprig and add more if you really really like it. Next, using a mandolin slicer with the thinnest julienne blades and lowest thickness setting, shred 1/3-1/2 a large cucumber into the yogurt*. Squeeze the juice of 1/2 a lemon into the yogurt. Again, stir. Add salt & pepper to taste and VOILA! You have delicious, homemade tzatziki, great for topping gyros, burgers & salads, or dipping veggies, pita bread or whatever else you like to dip!
* Feel free to remove the seeds beforehand by slicing it in half vertically and spoon-scooping out the seedy center. I happen to like the center, plus the juice from the center adds to the flavor of your tzatziki if you like the taste of cucumber.
Infused Olive Oil
-Fresh Sprigs of Herbs (like Rosemary, Tarragon, Basil, etc.)
Infusing olive oil is very much like infusing vodka. Wash your herbs, bruise them a bit, and add them to your emptied bottle. The bottle is emptied because you’re warming up the olive oil JUST a little. Pour/funnel the warm olive oil into your bottle, then close it tightly. Store out of direct sunlight for about a week and VOILA! You have flavored olive oil, great for cooking, making other dressings and everything else you love to do with olive oil.
Mix 1 part balsamic vinegar with 2 parts olive oil. For the sake of proportions, lets say 1/4 cup balsamic and 1/2 cup olive oil. Crush 1 clove of garlic, add it in with a pinch of oregano. Mix into liquids. Add salt & pepper to taste per your preferences. Again, simple, fresh and tasty.