My focus in recent months has been on healthy eating and transforming my life in drastic ways. In January, I landed in the hospital for a week after spending four days horribly ill, unable to function and barely able to walk on my own. While my doctors are still trying to uncover the cause of my ongoing struggle with dizziness, imbalance, facial pain and difficulty finding strength to walk some days, a diagnosis of diabetes and anemia during my hospital stay has catapulted me into a total lifestyle overhaul. It has been the most difficult thing I think I've ever had to deal with in my forty-four years on this planet - scary as hell. But, I've been dedicated since that moment back in early-January to making healthy choices every single day and making the most of my new reality.
I've always loved salads and raw vegetables. (I'm so grateful for that now since those foods make up seventy-five percent of my diet every single day.) I buy pretty much the same items at the grocery store for myself week-after-week now. I know what works for me. I'm coming to know what foods do and do not spike my glucose levels. And, I know that these are ingredients that will be on my plate going forward for years to come.
So, finding creative, new ways to prepare or use those ingredients has become a daily challenge for me - one that I'm actually embracing with joy. And, since avocados are something that I'm encouraged by my doctor to eat pretty much every day, turning them into a dip for my raw veggies only made sense.
And, this dip couldn't be easier. You'll need a blender or food processor to make it since you're looking for a super-smooth texture. Once you've got that ready, it's just a matter of tossing in some basic healthful ingredients and whirling it all until super creamy and luxurious.
I use this as a dip. But, you could drizzle it on tacos or it can be drizzled on a Buddha bowl (just thin with a bit more water). Yum!
The flavors are bright and vibrant. The dip turns out smooth and almost buttery. And, it lasts for a couple of days in the fridge, so make enough for tomorrow's lunch.