In this two part video series, we are sharing two dip options that you could bring to a gathering, such as a potluck, that are both crowd pleasers and naturally plant-based, gluten-free, and dairy-free. In the first video, we are sharing a recipe for a Yummy Guacamole and in the second video we are sharing a recipe for The Best Green Salsa.
OT Feeding Therapy Tips:
Ages 9 months-1.5 years: Both dips are purees that you could share with your little ones. When mixing the ingredients for the guacamole dip, reserve a portion to the side for your baby that does not include added salt or Serrano peppers. When blending the salsa, reserve a portion without the added salt, Anaheim and Serrano pepper. Serve a very small portion (i.e. ⅛ teaspoon) if introducing peppers for the first time. If you are serving the jicama to a child under the age of two, you could steam them until the strips are soft and serve them mashed or in wedge pieces.
Ages 2 years+: If you have any picky eaters at home, get them involved in the cooking process, such as having your child help mash and mix the avocado. When preparing the salsa, your child could use a and add chopped ingredients to the blender. When the child is old enough, they could help prepare the ingredients by helping chop them with a child-safe knife.
Products Used in This Video
Nuvo Olive Oil: The Early Harvest-Extra Virgin Olive Oil
Jacobsen Sea Salt: Pure Kosher Sea Salt
Tortilla Chips: Siete Maiz Sea Salt Totopos Corn Tortilla Chips
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Stores Visited
Antojitos Latinos Market:
25381 Alicia Parkway Laguna Hills, CA 92653
Whole Foods Market:
23932 Aliso Creek Road Laguna Niguel, CA 92677
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Recipes
Yummy Guacamole
Ingredients
- 3 ripe avocados
- ¼ red onion (depending on size)
- 1 serrano pepper (optional)
- 1 handful of cilantro
- 1 lime
- 1 teaspoon sea salt (to taste)
- A drizzle of olive oil
Directions
- Slice the avocados in half, slice the avocado in chunks, and then scoop the flesh into a bowl. Mash the avocado with a large fork until you reach a desired consistency (we showed a chunky consistency in the video).
- Dice the red onion, thinly slice the Serrano pepper (deseeded optional), and roughly chop a handful of cilantro. Mix these ingredients into the bowl with the avocado.
- Add 1 teaspoon of sea salt and a drizzle of olive oil to taste.
The Best Green Salsa
Ingredients
- 1 pasilla pepper
- 1 Anaheim pepper
- 1 Serrano pepper (optional)
- 2 large tomatoes
- 4 tomatillos
- ½ white onion
- 1 zucchini
- 1 handful of cilantro
- 1 lime
- 1 tsp. sea salt
- A drizzle of olive oil
Directions
- Bring water in a sauté or sauce pan to a boil. Roughly chop tomatoes, tomatillos, white onion, and zucchini. Add them to the lightly salted boiled water and cook until softened (about 8 minutes).
- Heat an oven to 400 degrees. Deseed and slice the pasilla, Anaheim and Serrano peppers and drizzle them with olive oil and salt. Roast them for 12 min. or until lightly blistered.
- Blend the boiled and roasted ingredients until pureed. Add 1 handful of cilantro, a drizzle or and sea salt to taste.
Jicama Strips
Ingredients
- 1 medium jicama
Directions
- Slice off the top and bottom end of the jicama root.
- Remove the outer skin using a knife.
- Slice the peeled jicama in half lengthwise. Cut each half in ¼ inch sticks.