If I could offer only one tip for getting an extra serving of vegetables each day, it would be to make this cilantro dip. It is my secret to getting everyone in my family to eat more sweet peppers, carrots, celery, jicama, and just about anything else you can dip in it. Even if it is just a spoon!

Thank you to my friends, Amy and Leigh Ann, for sharing this recipe with me. I’ve made it weekly ever since. And it is so flexible – it tastes good with a little more or less of any of the ingredients.

Cilantro Dip

  • Difficulty: easy
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1/4 cup oil (avocado, olive, or just about anything you like)

1 bunch fresh cilantro (or two if your bunch is small)

1 cup nuts (almonds, peanuts, or your preference)

3 cloves garlic

1/4 cup soy sauce

2 tablespoons rice vinegar

1/4 cup agave nectar (or 1/3 cup sugar)

zest and juice of one meyer lemon


Place all ingredients in a food processor and blend until desired consistency. Serve with fresh cut vegetables, grilled meat skewers, or as a salad dressing (you can thin it with a little water or rice vinegar if necessary).

On day 17 of this 365 day project, I ate my daily five (including a banana, which I didn’t think I would like, but it wasn’t bad). Did you enjoy yours?

Much love,


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