Nourish your soul with this delicious low-fat, raw vegan beet dip aptly named – Red Earth Beet Dip. This is a highly versatile sauce-creation, perfect for dipping with veggies, on top of salad, inside a warp or nori roll, or simply just by the spoonful. This was created by the beautiful Goddess Natasha who was apprenticing with me for a whole month here on the Big Island of Hawaii – and she did great! She had fun stepping outside of the safety and comfort of traditionally used hyperpalatable foods and slowly moved away from using oils, fats, salts and strong seasonings.
Here’s what she has to say:
“It’s been a relieving process returning to the simplicity of food and reconnecting to the delicate and subtle flavors that are straight from the Earth. I created this recipe with an intuitive flow, using foods found locally and in the garden.” ~ Natasha
She really nailed the delicate blend of flavors with easy to find, local ingredients.
Red Earth Beet Dip Raw Food Recipe
For this low-fat, raw food recipe, all you will need is either a food processor or a blender. I recommend high-powered blenders, like the Vita-Mix, an essential kitchen tool in any raw food kitchen.
Raw Organic Ingredients
- 3-4 lemons.
- 5-6 beets
- 1/3 cup of sun-dried tomatoes
- 1/4 cup of coconut water
- Handful of celery tops
- 1/2 cup of loosely packed fresh garlic chives
- 1/3 cup of fresh basil
- 1/3 cup of fresh parsley
- Peel lemon rind, cut up into pieces and place chunks of lemon in blender. You can keep as much part of the white skin surrounding the lemon as you like as it’s very high in vitamins and pectin.
- Wash and chop up 5-6 medium organic beets. If using a vitamix for this recipe, taking the time to cut the beets into smaller chunks will save your blender from overworking. You can also use golden beets or red beets or a combination.
- Cut up your sun dried tomatoes with a knife or kitchen scissors. Avoid using the sun-dried tomatoes that are drowning in oil. Simply dried.
In the blender place the rest of the ingredients and blend until smooth.
Blend until smooth, serve and enjoy!
Variations: Like I suggest for all my recipes, play around with them and get creative! This can be re-made into a number of variations. If you want to turn this dip into a salad dressing add more coconut water and lemon. If you want to make it a little thicker, then you can reduce or skip the coconut water. You can also make this low fat dip a little thicker and sweeter by adding 2 dates or several figs. If you want to add fat, blend in a half an avocado. We had a few figs alongside this dip and it tasted exceptionally well together. We also ate this dip with some of our yummy raw, gluten and wheat free plantain tortillas and it was also super tasty and delicious with raw organic celery sticks.
I also created a similar beet avocado dip recipe that you might also want to check out. Avocado makes for a creamier raw food dip and goes excellent in a raw collard wrap.
If you want to learn how to make raw foods, stay tuned for our upcoming raw food retreats, here in Hawaii.
Aloha from the Bg Island of Hawaii
Laura Dawn, Registered Holistic Nutritionist