Creamy Summer Veggie Dip with PlantBased Health Coach Becky

Welcome! Today we dive into the first week of my partnership with Mountain Freshies a Colorado CSA share.

We’ll take a look at the delicious produce that’s in the box this week, and as I create this absolutely delicious Summer lunch I’ll talk through plantbased cooking and prep tips, nutritional info, recipe substitutions, how to use the whole veggie and more!

Enjoy and find the full recipe below. Please LIKE and SUBSCRIBE to support my video and channel! Thank you.

RESOURCES:
Mountain Freshies website: https://mountainfreshies.com/
Learn More about CSAs:    • CSA Shares: What They  Are & Why You ...  
40% Off at Thrive Market: http:/thrv.me/eFvK3p
Recipe for Crispy Corn Riblets:   / cf8tcrjp_c  
My FREE PlantBased Snacking Guide (with Crispy Chickpeas recipe): https://www.beckyhill.com/snacks'>https://www.beckyhill.com/snacks
Purchase My $10 PlantBased Balance Recipe Ebook: https://www.beckyhill.com/offers/7in...

⏰ TIMESTAMPS:
00:00 Welcome and Introduction to Video, Becky & Coaching Practice
01:28 Introduction to Mountain Freshies
02:54 Unboxing this Week's Produce! + health benefits of CSA
05:37 Choosing this week's recipe
06:23: Step 1 Wash & Chop Veggies, plus food prep as selfcare, how to use the whole kohlrabi, what to do with different veggie scraps, oil substitutions and pitta energy
13:11 Step 2 Sauté veggies, plus eating in balance
15:27 Step 3 Making the dip base, garbanzo beans, tofu substitutions and different silken tofu uses, benefits of nutritional yeast, herb storage
22:06 Step 4 Slice and toast bread, bread substitutions, how to cut a large loaf of sourdough
23:26 Step 5 Plate it up, optional toppings
26:12 The taste test YUM! Can't wait for you to try this :)
26:54 Thanks for watching!

Make sure to COMMENT with any thoughts or questions about the recipe, plantbased eating or nutrition, or more! I love connecting with this community.

RECIPE: Creamy Summer Dipping Sauce
Feel free to screenshot and print this :)

~ 4 Servings
Ingredients:
1 medium White or Yellow Onion, diced
23 cloves Garlic, minced
1 Ear Corn, shucked & kernels sliced off
1 medium Yellow Zucchini, diced
1 medium Eight Ball Squash, diced
1 large Kohlrabi, peeled and diced
*NOTE you can remove or sub veggies above based on what you have on hand!
1 TBSP Avocado Oil for frying, or sub water / veggie broth
1 can Garbanzo Beans, drained and rinsed
1 package Organic Silken Tofu
1/2 Cup Unsweetened PlantBased Yogurt (recommend ‪@foragerproject9679‬ )
Juice from 1/2 Lemon
1/4 Cup Nutritional Yeast
1/21 TBSP Grainy Mustard, to taste
1/4 tsp Salt and Pepper, or more, to taste
Optional other herbs you like, garlic powder, oregano etc.
For Serving:
Optional toppings: micro greens, crispy chickpeas (find the recipe in my free Snacking guide HERE: https://www.beckyhill.com/snacks'>https://www.beckyhill.com/snacks ) drizzle of olive oil, olives or capers, fresh pepper or sea salt
Toasted Bread with olive oil or Crispy Potatoes

Directions:
1. Chop up veggies, keeping the onion and garlic separate
2. Heat a large frying pan or sauce pan over medium heat and add Avocado oil or a 1/2 in. layer of water/broth
3. Add onion and garlic and sautee for a few minutes until tender
4. Add the rest of the veggies and stir. The goal is for the veggies to become tender, about 510 min. Turn every 23 minutes.
5. Meanwhile, to a blender or a jar if using an immersion blender, add the remaining ingredients and blend together.
6. Add 1/21 Cup of the cooked veggies and blend until smooth. Taste and adjust seasonings as you like.
7. Turn heat up slightly to brown the remaining veggies.
8. Prepare bread by slicing and toasting with some olive oil & sea salt if you like
9. Add the dip to shallow bowls and top with the remaining veggies (you may have extra, save for another meal), and any other toppings that you like!

Enjoy! Thanks for watching and for your support on my channel. Have a wonderful and nourishing day!