Photography & Recipe by Ndoema
This gorge nutrient-dense raw vegan dip is the fruit of one of my latest adventurous culinary experiments and, if I may say so, I think it’s freaking awesome. The color alone is so winning. But from a nutritional standpoint, this festive concoction has a lot more to offer than meets the eye.
I wanted something new and creamy as the finishing touch to my raw vegan burger carrot wraps. And, as always, I was looking for a tasty way to amp up the meal with health-boosting goodies.
I thought I’d add a twist to this scrumptious macadamia nut sauce by throwing in a couple leaves of antioxidant-packed red cabbage and I was happily surprised with the fabulous combo. Talking about underrated super veggies, cabbage arguably tops the list and it couldn’t be more undeserving. This cruciferous wonder boy is not only loaded with glucosinolates (a sulfur-containing compound with anticancer properties) but it’s also rich in Vitamin C, A and K plus it’s a superb source of natural fiber.
This dip is not only tasty and creamy to perfection, it’s also super versatile. Love it as a dipping sauce and salad dressing too!
2 red cabbage leaves
1 cup of raw macadamia nuts
1 cup of spring water
Juice of 1 lime
Pinch of Celtic salt (to taste)
2 garlic cloves
Place all the ingredients in the Vitamix and blend away until nice and creamy.