Wasabi is rich in chemicals that some studies show cause cancer cells to starve. The combination of wasabi and ginger might be a bit much for those with swallowing difficulties, but for everyone else this dip’s creamy coolness makes it perfect for slathering on rice crackers or dipping veggies into, especially jicama.

　　

Ingredients

serves 6

　　1 cup fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt

　　2 avocados, peeled, pitted, and spritzed with fresh lime juice and a pinch of salt

　　1 teaspoon minced fresh ginger

　　1/2 teaspoon minced garlic

　　1/4 cup water

　　3 tablespoons freshly squeezed lime juice

　　1 tablespoon extra-virgin olive oil

　　1/4 teaspoon sea salt

　　1/4 teaspoon wasabi powder

　　1 tablespoon chopped fresh mint

　　

Step 1

Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add additional lime juice or salt if needed.

　　

Step 2

Variation: You can use frozen peas in place of the edamame. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending. Remember to give them a spritz with lime juice.

　　

rebecca’s notes

Step 3

If you’re up for it, go the extra mile and add some additional heat! Another 1/4 teaspoon of wasabi powder will turn up the wow factor in this dip. This gorgeous dip is very versatile. Use it like a condiment, spread on sandwiches or wraps. Yum!

　　

storage

Step 4

Store in an airtight container in the refrigerator for 2 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 130

　　

Step 7

Total Fat: 10.3g (1.3g saturated, 6.1g monounsaturated)

　　

Step 8

Carbohydrates: 8g

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 115mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.