Welcome to our regular column from teacher and stand-up comedian Sarah Whitmore. Do you think about gut health very often? Sarah has some thoughts about that, and a dip recipe to boot.
Okay, everybody stop planking for two seconds and listen up. You need to stop saying “gut health” in front of me. It’s giving me a cramp. If you must discuss your digestive system and its shortcomings, for foxes’ sake, use normal words.
You don’t hear a neurologist say, “Well, Mrs. Churgh, it looks like the stroke has got your inner skull-meats all shook.”
Rarely, does a dermatologist say, “Look, Mr. Shockley, your stretchy bones-tarp is too freckled and white for sun bathing.” No. Health professionals refer to organs with dignified language.
Just because it tolerates your homemade kimchi doesn’t mean your digestive system is comfortable being referred to as “guts.” Seriously, have you never stepped on a spider? Encountered road kill? That is where we assess gut health.
Health pros tell us inflammation is the devil when it comes to overall health—and it’s all linked to one’s digestive garden (flora). We need to replace foods linked to diabetes, cancer, and heart disease with healthy alternatives. For me, this means adios Doritos Super-Jacked Jalapeño Chips dipped in bogs of cheese-product.
But what if the term “healthy alternatives” gives you a rash?
Problem solved. Here is a rich and delicious dip made with anti-inflammatory ingredients like turmeric, fermented veggies, and avocado. This dip satisfies my craving for flavor-filled junk-snacks but stays well within my anti-inflammation regimen. Will it cure heart disease immediately? That is unknowable—just go with your gut.
A Recipe for Luscious Summer Eating!
Serve this dip with fresh vegetable chips made from Asian radishes (like daikon), or golden beets.
For a dressing, thin with a little olive oil/lemon juice/water combo. Drizzle over fresh, steamed greens like Tatsoi, pea shoots, Fava or wild radish greens.
REAL QUICK REAL TALK: Can we stop typecasting avocado? Let’s quit applying our anemic world views to this versatile fruit—avocado is more than guacamole and toast boojee.
Photo Credit: Sarah Whitmore
INGREDIENTS
2 avocados
1 large carrot (½ cup) cooked—steam, roast? Make it squishy.
1 – 2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic
1 heaping tablespoon nutritional yeast (I use large flake)
2 teaspoons dry turmeric or about 2 inches fresh root (a bit less bitter than dried)
2 teaspoons Wildbrine Probiotic Spicy Kimchi Sriracha
(My FAVORITE prepared sauce—sugar-free and made in Santa Rosa! If you cannot obtain this amazing sauce, use 2 teaspoons kimchi and a splash of your favorite sriracha sauce.)
¼ to ½ teaspoon chili powder
½ teaspoon salt
DIRECTIONS
- Cook one large carrot until very soft. Cool in freezer while you . . .
- Place avocados in food processor or blender.
- Immediately pour lemon juice over avocado to prevent browning.
- Add olive oil, nutritional yeast, kimchi/sriracha sauce, and chili powder
- Wash, scrub,addfresh turmeric root or powder.
- Add cooled ½ cup cooked carrot
- Blend until very creamy
- Taste before adding salt as kimchi varies in saltiness.
- Add salt and maybe additional lemon juice to your taste. Remember that a dip, as appetizer, should be well seasoned—especially if you are serving with raw vegetables instead of salty chips or crackers.
- Drizzle a bit of finishing olive oil and/or lemon juice over top as you would for hummus to keep fresh.