Berry-Collagen Veggie Sticks with Herb Coconut Dip
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Learn more →Ingredients
4 servings
For the veggie sticks
- 3 medium carrots, peeled and cut into sticks
- 2 medium zucchini, cut into sticks
- 4 stalks celery, cut into sticks
- 1 medium cucumber, cut into sticks
For the herb coconut dip
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp coconut aminos
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp turmeric
- ¼ tsp salt
For the berry-collagen sauce
- 1 cup mixed fresh or frozen berries (blueberries, raspberries, or strawberries)
- 2 tbsp collagen peptides (unflavored, unsweetened)
- 1 tbsp honey
- 1 tsp apple cider vinegar
- ¼ tsp ceylon cinnamon
Instructions
- 1
Prepare the veggie sticks: peel the carrots and cut them, along with the zucchini, celery, and cucumber, into sticks roughly 3–4 inches long and 1/2 inch wide. Arrange on a serving platter and refrigerate while you prepare the dips.
- 2
Make the herb coconut dip: open the can of coconut milk and scoop the thick cream from the top into a bowl, reserving the thinner liquid for another use. Whisk in the lemon juice, coconut aminos, grated ginger, turmeric, and salt until smooth and combined. Fold in the parsley and chives. Taste and adjust salt if needed, then refrigerate until ready to serve.
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