Gua-Kale-Mole
(Dip + Salad Dressing)
Do you ever get irritated when you’re standing over the stove making dinner and your family’s raiding the fridge? Years ago I use to fight that, but now I see their hunger as an opportunity to get more veggies in. As they say, you gotta strike while the iron’s hot! So instead of my typical hummus and crudités, tonight I made some amped up guac with kale, cilantro, tomatoes, onion, jalapeño, garlic and lime juice, and it was delish! I served it with raw veggies and some organic, gluten-free chips. They definitely preferred it with chips, but hey, it was packed with veggies so I’m ok with that! So try it (recipe below) and let me know what you think! And tell us… what healthy app does your family like before dinner?
Gua-Kale-Mole (Dip + Salad Dressing)
This is honestly delicious! Even your picky eaters will like it. It’s a great healthy dip and a yummy salad dressing the next day. I adapted this recipe from Dr. Mark Hyman’s 10-Day Detox Cookbook. You can serve it with raw veggies like cucumbers, red pepper, carrots, celery and cauliflower or your favorite “healthy” chip. But hey, if they’re eating all these veggies, why sweat a few chips?!
Ingredients:
1/2 bunch of kale, remove spine, roughly chop
1/2 bunch of cilantro, stems included
1 tomato, chopped
3 TBSP red onion, chopped
1/2 jalapeño, seeded and halved
1 garlic clove, quartered
Juice of 1 lime
1/4 – 1/2 tsp sea salt
3 small avocados, peeled and pitted
In a food processor, combine the kale, cilantro, half of the chopped tomato, half of the red onion, the jalapeño, garlic, lime juice and sea salt. Puree until smooth, scraping down the sides as needed for 1-2 minutes. Add the avocados and puree again until blended, 30 seconds to 1 minute more.
Transfer to a bowl and stir in the remaining chopped tomato and onion. Serve and enjoy!
You can store any leftover dip in an airtight container in the fridge for up to 5 days. Just be sure to press parchment paper on top to prevent discoloration.