A Veggie Wreath & Vegan Ranch Dip
By Claire Georgiou, Reboot Naturopath, B.HSc ND
It’s easier than you think to eat an entire day’s worth of calories just in the snacks at holiday parties, gatherings and functions. But going to a party doesn’t have to equal nibbling endlessly on high-calorie, low-nutrient dense food. The best way to avoid overeating the junk is to bring a healthy plate to share at a party. This vegetable wreath offers an array of micronutrients that are low-calorie and full of healthy fiber with a bit of zing from the healthy plant-based dip. You can lightly blanch your vegetables or plate them up raw for a colorful and festive platter.
Ingredients
- 1 head of broccoli
- 1 red pepper
- Handful of snow peas
- Handful of sugar snap peas
- 1 carrot
- 1 cucumber
Note: You can use any vegetables that are available to you and this is a great way to use up any leftover vegetables in your fridge.
Ranch Dip:
- 1 cup of cashews
- ½ cup of water
- ½ tsp of salt
- 1 Tbsp of wholegrain mustard
- ½ tsp cracked black pepper
- 2 Tbsp of lemon juice
- ½ tsp of powdered onion
- ½ tsp of powdered garlic
- ¼ tsp of paprika
- 2 Tbsp parsley chopped
Directions
- Wash and chop the vegetables to your liking.
- For the dip: blend the cashews and water until a smooth consistency is formed.
- Add in the remaining ingredients from the ranch dip until well combined.
- Arrange the vegetables around the platter and the ranch dip in a bowl in the middle to form a vegetable wreath.
- This can be stored in an airtight container for up to five days.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6-8
Substitutions
Cashews – blanched almonds, macadamias
Lemon Juice – apple cider vinegar