Spicey Cilantro Lime Dressing

We believe that one of the best ways to keep up with eating healthy, starts in the kitchen.  The biggest aid in a whole foods, plant based diet is having some stock items on hand, all the time.  Sauces are vital in this process.  When you are too busy to put the time into a master planned meal, sometimes just heating up a pile of veggies over a plate of leftover grains is what you are left with.  Not much flavor in that.

This is where sauces save the day!  Just heat up veggies and grains, pour a sauce over the top, mix and dig in!  In less time than you would spend in a drive-through for fast food, you are in the comfort of home enjoying a home cooked healthy alternative!  A word of caution, not all sauces are created equal!

Many pre-packaged brands are filled with hidden oil, salt, sugar, animal by-products, preservatives and other odd chemicals and colorings.  There are only a few that we endorse at Pilot Fitness.  So here is one the will lighten up the flavor and is versatile.  This was inspired while making our Jalapeño Lime Kale Chips.  Use it as a dip for veggie sticks, top your favorite plate of veggies, or as the sauce for your next mix on the road!

Ingredients

  • 1 cup Whole Raw Cashews, soaked 4-6 hours
  • 1 Jalapeño
  • 1 Lime, zest and juice
  • 1/2 Avocado
  • 1/4 cup packed Cilantro (lightly chopped)
  • 1 teaspoon grated Fresh Ginger
  • 1 tablespoon + 1 teaspoon Rice Vinegar
  • 1 cup water

Directions

Like the kale chips, soak the cashews in a bowl of water for 4-6 hours in the fridge.  Drain and rinse the cashews.  Fill the blender with 1 cup of water and then add the cashews.  Zest the lime into the blender, then cut and half and squeeze the juice over top.  This recipe yields the best results using a high powered blender.

Chop the cilantro, half the avocado and skin as well as grate the ginger.  Add the jalapeño, avocado, cilantro, ginger, salt and vinegar to the blender.  Blend on a higher setting for about one minute until the ingredients are well incorporated.

Store in an airtight container and will keep for up to 5 days.

 

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