Creamy Ranch Style Dip

Do you ever have those days where you feel like the universe is testing you? Well I have had 3 of those days in a row! After successfully completing a 60 day SIBO diet I was feeling amazing! I started to incorporate new foods and was doing great. Then I had a birthday and decided to indulge a little, heck I deserved it! WRONG! My body was not quite ready for my favourite veggie nachos and wine and revolted for 3 days! Ugh!

So here I am again back on the SIBO diet, with a few foods that have been okay for me, but staying clear of alcohol, processed and fatty foods – which I do most times but it’s nice to have a glass of wine sometimes you know?!

I have an amazing naturopath doctor who sent me lots of encouragement and support after I emailed to say how awful I was feeling. Just a little set back. She’s right. So I’m trying to stay positive and see the silver lining here and I’ve decided that it is that I can keep making recipes and posting them here! So that’s what I’m going to do until we figure this out.

One of the things I missed terribly while on the full SIBO diet was hummus. I eat more hummus than anyone I know! Unfortunately beans and legumes are a no no on the SIBO diet and that means I had to temporarily go on a break with my beloved hummus. Not realizing how much I missed hummus until I couldn’t have it I had to find an alternative. And I boy did I!

This creamy ranch style dip has a cashew base and is jam packed with fresh herbs for lots of flavour. It’s also full of protein, fibre and essential fatty acids from the cashews so really it’s a win win! I made this originally as a dip/spread to replace hummus, when I had a small amount left I added some water and turned it into a dressing – bingo, tahini replacement (oh yeah, no seeds on SIBO either).

Makes 1 cup of dip

Time: 10 min

INGREDIENTS

1 cup raw cashews soaked (for up to 4 hours but preferably overnight)

1/4 cup oil – I used avocado oil but you can easily use olive oil

1/4 cup each fresh herbs – parsley, dill and chives or any of your favourites

1/2 tsp onion powder

1/2 tsp garlic powder

1 tbsp fresh lemon juice

1/2 tsp salt – I like to use Himalayan

1/2 tsp freshly ground pepper

INSTRUCTIONS

  1. Place all ingredients into a blender and blend, adding water as needed to reach desired consistency.
  2. Serve with fresh veggies, dip rice crackers into in or use as a dressing – adding more water to thin it out.
  3. This dip will last up to 3 days (or maybe not!) in an air tight container in the fridge.

 

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