It’s almost that time of year again! When the entire world is Irish for a day, when drinking at 11 am becomes acceptable and green becomes the new black (or whatever colour is in style). St. Paddy’s Day!!
I was never a huge fan of the holiday until living in Ireland for a while. Now this day fills me with nostalgia for the beautiful country, amazing people and life-changing experiences I had while I was there. I can’t help but celebrate, even if all that means is eating some green food.
This is also a nutritionist’s dream holiday! One day of the year when everyone endeavours to get more green on their plate- what an amazing opportunity to get people to choose green whole foods like spinach, kale, avocados and spirulina! I know many people often end up simply adding green food dye to their dishes, but let’s kick things up a notch this year shall we? Let’s infuse real nutrition AND a fun green colour to our food!
I have a couple green dishes planned, but I’ll kick-off with this super green dip that also doubles as a delicious pasta sauce or sandwich/wrap filling.
I used avocado and parsley to help give it a greenish tinge, but also upped the ante with the addition of a greens powder. The greens powder is totally optional though and you will still have a green dip without it!
This dip has tons of flavour from the lemon, parsley and dill and is packed with fiber and healthy fats from the chickpeas and avocado. It’s creamy and delicious and would be a welcome addition to any packed lunch or even as a snack on a St. Paddy’s Day party table. I mean, you need some nutrition and fuel to keep that all day drinking going right?
And while we’re on the subject of drinking, make sure to check out the site barnivore.com to help you source vegan, cruelty-free brews, wines and cocktails to help make your St. Patrick’s day ever more wonderful! There are also apps for your pub-crawling convenience!
St. Paddy’s Day Green Monster Dip (Vegan, Gluten-free, Sugar-free)
Ingredients (~ 2 cups)
- 1 avocado, pitted and peeled
- 1 1/2-2 cups chickpeas
- 1/4 cup fresh parsley
- 2 tbsp olive oil (or hemp oil for an even greener dip!)
- juice and zest of 1 lemon
- 1-2 tsp dill (I love dill so I added 2)
- 1 scoop greens powder, optional (I used Oriya Organics)
- sea salt and pepper to taste
- water if needed for blending
Process all ingredients in a food processor until smooth. Taste and add salt and pepper to taste. Feel free to add a little water to help it get smooth if needed.
Garnish with fresh parsley and serve.
In other news, I have become OBSESSED with Instagram lately! It's such a fun way to share beautiful images, inspiration and delicious eats with friends and followers! I have had it for ages, but only recently really started using it.
one of my favourite pics I've instragrammed lately! chickpea flour pancakes with pineapple sauce. YUM!
I'd love it if you'd all follow me @gabbyouimet and if you have an account I'd love to follow you back! Leave me a comment with your username and I will!
Does anyone else get as excited for St. Patrick’s Day as I do?
Does anyone else get as much amusement from apps and social media sites becoming verbs as I do? Instagrammed, facebooked, tweeted, pinned…our own modern language ;)
Have a wonderful Wednesday everyone!