7 Day Cleanse Sauces, Dips and Vinaigrette Recipes

I want to help you make this cleanse a really enjoyable experience. Vegetables can have LOADS of FLAVOR!  Here are some links to condiments and  vinaigrettes to kick them up to gourmet status:

Creamy Cauliflower Sauce

1 head of cauliflower cut into florets Boil until soft.

2 to 3 cloves of garlic (softened in a skillet with olive oil, or coconut oil)

Put into blender with some the reserved cooking water and the garlic olive oil.

Puree until smooth!

That’s it!!!  Use on “Zoodles” or any roasted vegetable.

Condiments:

Avocado Cauliflower Hummus

Ginger Scallions Sauce

Arugula Chimichurri Sauce

Avocado Green Goddess 

Cilantro Pesto

Roasted Red Pepper Dip

Roasted Red Pepper and Eggplant Dip (Ajvar)

Lao Tomato Dip

Avocado Pesto Sauce

Fresh Salsa 

Radish Cucumber Salsa

Salsa Verde (great with roasted sweet potatoes)

Strawberry Salsa (substitute any berry, pineapple, papaya, mango)

1. 1 pint strawberries, hulled and finely diced.
2. 1 jalapeno, stem and seeds removed, finely diced.
3. half of a small red onion, peeled and finely diced (about 1/2 cup)
4. 2/3 cup finely-chopped fresh cilantro, loosely-packed.
5. juice of 1 lime, about 2 tablespoons.
6. (pinch of salt and black pepper)

Sweet Potato Hummus

OR you could try this version

Squash “Hummus”

1/2 cups cooked winter squash (kobocha, acorn, butternut your choice)
About 1/2 cup finely diced raw sweet potato (crumbles)
1-2 tsp olive oil or toasted sesame oil (for the tahini flavor)
2 garlic cloves, minced
Juice of 1 lemon
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp sea salt
Ground pepper

Vinaigrette:

Asian Vinaigrette

1. 3 tablespoons rice wine vinegar.
2. 3 tablespoons soy sauce, pref. low-sodium.
3. 1 tablespoon ginger, fresh grated.
4. ¹⁄₂ teaspoon garlic, fresh minced.
5. 2 tablespoons sesame oil.
6. ¹⁄₂ cup peanut oil or ¹⁄₂ cup grapeseed oil.
7. 1 tablespoon sesame seeds, lightly toasted.
8. 1 tablespoon scallion, chopped (green onions)

Dijon Vinaigrette (goes with most everything)

• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 garlic clove, finely chopped
• ½ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper

• Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.

• Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Return to room temperature before using.