Broccoli Dip

by Lee Holmes November 8, 2016

Broccoli Dip

By: Lee Holmes

This delicious dip combines broccoli with sweet cashew nuts, zingy lemon and herby basil. Yum!

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Servings

Prep time

Cook time

Recipe

Ingredients

½ cup cold-pressed extra-virgin olive oil, plus 1 tbsp extra
1 large broccoli head, chopped into florets
¼ cup basil leaves
Pinch chilli flakes
Juice & zest ½ lemon
½ cup cashew nuts
2 garlic cloves 
1 tbsp nutritional yeast flakes
Celtic sea salt
Freshly ground black pepper

Method

Add 1 tbsp of olive oil to heavy-based frypan over medium heat and stirfry broccoli for a few minutes, until browned.
Remove from pan and let cool slightly.
Combine all ingredients in blender or food processor with 2 tbsp of filtered water. Pulse until well combined.
If dip feels too dry add another teaspoon of olive oil.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: gluten-free, vegan, vegetarian

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.