Almond Miso Dip

Autophagy Activators: PO, VIT, PB

Makes 8 servings (about 1 cup) • Prep time: 5 minutes

This dressing can be used to coat zucchini, carrot, sweet potato, or beet noodles to give your dish that perfect tangy Asian flair. The almonds contain healthy monounsaturated fats to help you absorb the vitamin A in your vegetables. Enjoy cold for best flavor!

• ½ cup unsweetened almond butter
• 2 tablespoons white miso paste
• ½ cup grated carrot
• Juice of ½ lime
• 1 tablespoon coconut aminos
• 1 (1-inch) piece fresh ginger, peeled and grated
• ¼ teaspoon sea salt
• Pinch of freshly ground black pepper
• ¼ cup chopped fresh cilantro

Combine all the ingredients and ¼ cup water in a blender and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 tablespoons): fat 9g, protein 4g, carbohydrate 6g, net carbs 3g