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"Spicy" Green Ranch Dressing (gluten/dairy free, AIP/paleo)



This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This recipe is full of healthy fats and/or oils, which supports the sacral chakra.

  • Contains green colored foods, which support and balance the heart chakra.

  • This is a dressing recipe, linking earth and water elements, while also connecting the other chakras together with the throat chakra.

  • As a whole, the spices in this recipe, work through the third eye chakra.


A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!*

  • Be sure your coconut milk is full fat and unsweetened. For the strict phase of the AIP, be sure there are no added gums (the only ingredients should be coconut/coconut meat and water).


Equipment Needed to Create this Recipe:

  • high-powered blender (I use my vitamix)

  • silicon spatula

  • glass container with lid

  • a good knife

  • cutting board

  • measuring cups/spoons

 

"Spicy" Green Ranch Dressing

(gluten free, dairy free, & AIP/paleo)

Prep time: 5 minutes Cook time: none Yield: about 1.25 cups

Ingredients:

  • 1 large, ripe avocado (peeled and pitted)

  • ½ cup full fat, unsweetened coconut milk

  • 4 tbsp. flat leaf parsley, loosely chopped (or 4 tsp. dried parsley)

  • 4 tbsp. fresh chives, loosely chopped (or 4 tsp. freeze dried chives)

  • 2 tbsp. lemon juice, freshly squeezed

  • 2 tbsp. fresh dill ( or 2-3 tsp. dried dill), loosely chopped

  • 2-3 fresh garlic cloves (amount dependent on how spicy/garlicky you want it!)

  • 1.5 tsp. garlic granules

  • 1 tsp. pink Himalayan sea salt

  • water, if needed to reach desired consistency


How to Create this Recipe:

  1. Add all ingredients to a high-powered blender (I use my Vitamix) and blend on medium-high until creamy, smooth and incorporated. If needed, add 1 tbsp. of filtered water at a time till you reach your desired dressing consistency.

  2. Scrape all of the dressing out into a glass jar or container to store in the fridge for up to 3 weeks. This should make about 1.5 cups worth of dressing.

  3. Enjoy!! 


* NOTES:

  • Garlic has quite the spicy kick when used in its raw state. I use it to add spicy where I would ordinarily use pepper.

 

NUTRITION

Serving Size: 1 tbsp. (based off of 24 servings total)


Calories: 22

Fat: 2 g

Carbs: 1g

Protein: 0 g


*All nutritional information are estimations and will vary.

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