I know, I know, you’re probably thinking either “What?” or “Ew!” And if you are a veggie lover like me I hope you are saying the former because you are going to love this and I am going to show you why.
I was recently invited to be a Beauty Detox Blogger for Kimberly Snyder, one of my idols in the healthy food and lifestyle scene. If you haven’t heard of her, start googling her and getting to know her asap (trust me, you will be glad you did!).
I recommend her recipes to all of my clients because they are so simple and help you to slim down and boost your appearance naturally. She’s is a nutritionist for celebs like Fergie, and my fav: Drew Barrymore. Lucky for us, she is sharing her amazing recipes with me so I can tweak them, test them and share them with all of you!
My challenge today was to come up with a spin on a simple veggie dip, which has morphed into these bright and beautiful squash shots, Ryan and I’s new favorite thing!
We had just chopped up most of the veggies in our fridge to make a nice summer salad for lunch and once I finished the making this dip it was WAY too good to keep in the fridge until we had dipping materials, so Ry used it on his salad and I sipped it alongside. The flavors bring me right back to Thailand, and are the perfect mix of sweet, salty, and spicy with an incredibly luscious texture.
I hope you give it a shot! 😉 xo
2 cups yellow squash, chopped
½ Tablespoon ginger, peeled and chopped
1 garlic clove
2 Tablespoon coconut oil
2 Tablespoon water
½ teaspoon salt (or to taste)
½ teaspoon fresh jalepeño pepper, diced
1 Tablespoon lime juice
Put all the ingredients into a high-speed blender and blend on medium-high until silky smooth. (I used a Vitamix).