Clean Food, Clean Plate

I love to cook. But, I’m not a natural.  I wish I could be one of those savant culinary alchemists intuitively mixing spices, textures and tastes to concoct unusual delicious delicacies. But, I’m not. Let’s just say any time I spend cooking is a work in progress.

So, until I become a fabulous chef, I rely on recipes. One of my new favorite cookbooks is Clean Food by Terry Walters. Chock full of amazing seasonal recipes, she makes it easy to eat fresh, local organic and whole foods without having to spend your whole day in the kitchen.

Of special note, her Green Goddess Dip makes anything taste better. It’s especially good for kids of all ages who say they don’t like vegetables. Serve it with crudité and then see what they say. It’ll probably be something like “Why don’t we have veggies more often?”

You can buy the book here…

Green Goddess Dip

12 ounces extra firm silken tofu

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard

juice of 1 lemon

1 tablespoon brown rice vinegar

2 teaspoons mellow white miso

2 teaspoons brown rice syrup

3 tablespoons extra virgin olive oil


Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Add water 1 tablespoon at a time to achieve desired consistency. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

Variations: This dip can be thinned with water and used as a salad dressing, or made with 1 ½ cups great northern or navy beans instead of tofu.

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