Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Broccoli, cooked | 420 g | Bitter, Astringent, Sweet · Cooling |
 Almonds, soaked | 75 g | Sweet · Heating |
 Fresh dill | 20 g | Pungent, Bitter · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked broccoli until fully tender, then let it cool from hot to warm.
- Prepare the soaked almonds and fresh dill.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Broccoli Almond Dip is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Broccoli Almond Dip
| Nutrient | Per 100g | Per Serving (1 serving (79g)) |
|---|---|---|
| Energy (Calories) | 130 kcal | 104 kcal |
| Protein | 4.6 g | 3.6 g |
| Total Carbohydrates | 7.6 g | 6.1 g |
| Dietary Fiber | 3.2 g | 2.6 g |
| Total Sugars | 1.8 g | 1.4 g |
| Total Fat | 10.3 g | 8.2 g |
| Calcium | 74.8 mg | 59.6 mg |
| Iron | 1.48 mg | 1.18 mg |
| Magnesium | 50.5 mg | 40.2 mg |
| Phosphorus | 103.8 mg | 82.8 mg |
| Potassium | 328 mg | 262 mg |
| Sodium | 268 mg | 214 mg |
| Zinc | 0.71 mg | 0.57 mg |
| Copper | 0.17 mg | 0.14 mg |
| Manganese | 0.19 mg | 0.16 mg |
| Selenium | 1.9 µg | 1.5 µg |
| Vitamin C | 63.2 mg | 50.4 mg |
| Vitamin A (RAE) | 32.8 µg | 26.2 µg |
| Vitamin E | 4.06 mg | 3.24 mg |
| Vitamin K | 69.2 µg | 55.2 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.05 mg |
| Riboflavin (Vitamin B2) | 0.23 mg | 0.18 mg |
| Niacin (Vitamin B3) | 0.92 mg | 0.74 mg |
| Vitamin B6 | 0.14 mg | 0.11 mg |
| Folate (DFE) | 53.1 µg | 42.3 µg |
| Choline | 18.7 mg | 14.9 mg |
