<strong>Sadhana Guacamole</strong> <strong>Makes</strong> 250 g (9 oz/1 cup) "Who doesn’t love a good guacamole? It’s such a versatile, tasty thing to have on hand." <em>Maz Valcorza, Author </em> <strong>INGREDIENTS</strong> 600 g (1 lb 5 oz/4 cups) chopped avocado flesh; you’ll need about 3 large avocados 3 garlic cloves, peeled and crushed juice of 1½ limes 2 tablespoons finely chopped coriander 45 g (1½ oz/⅓ cup) finely chopped red onion ½–1 teaspoon Himalayan pink salt or Celtic sea salt cold-pressed extra virgin olive oil, for covering the guacamole in the fridge <strong>METHOD</strong> 1 Gently mash the avocado flesh in a bowl, leaving it a bit chunky. Add the garlic, lime juice, coriander, onion and salt to taste, then stir until well combined. 2 Transfer to a clean glass jar. Pour a thin layer of olive oil over the top, to seal the surface. 3 The guacamole will keep in the fridge for 3 days. <strong>Beetroot Dip</strong> <strong>Makes</strong> 250 g (9 oz/1 cup) "A pretty addition to a meze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips." <em>Maz Valcorza, Author </em> <strong>INGREDIENTS</strong> 150 g (5½ oz/1 cup) peeled and chopped raw beetroot (beet) 80 g (2¾ oz/½ cup) activated cashew nuts ¼ red onion, finely chopped 1 tomato, chopped 1 garlic clove, peeled 3 tablespoons activated sunflower seeds 125 ml (4 fl oz/½ cup) lemon juice 1 tablespoon apple cider vinegar 1 teaspoon mustard 1 teaspoon ground cumin 2 heaped teaspoons carob powder ¼ teaspoon freshly ground black pepper ½ teaspoon Himalayan pink salt or Celtic sea salt <strong>METHOD</strong> <strong>1</strong> Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid. <strong>2</strong> The dip will keep in the fridge for 3 days. <i><img class="wp-image-71912 alignleft" src="https://womenlove.health/wp-content/uploads/2016/03/Naked-vegan.jpg" sizes="(max-width: 195px) 100vw, 195px" srcset="" alt="Naked Vegan Key Lime Pie" width="195" height="242" /><span style="color: #808080;">Recipes and Images from <span id="0.6413170825690031" class="highlight">Naked</span> Vegan by Maz Valcorz, published by Murdoch Books</span></i>
