Page 17 - Tracy Anderson Magazine – Summer 2020

03 PASSION PLATE WITH CILANTRO

AVOCADO DIP (serves 2)

INGREDIENTS
CILANTRO
1 passionfruit, cut in half AVOCADO DIP
1 kiwi, peeled and sliced ½ cup cilantro, chopped
1 mango, peeled and ½ avocado
sliced from pit 1 Tbsp + 1 tsp lime juice
About 8 thin, half-moon 2 tsp fresh ginger,
pineapple slices pressed with garlic press
½ tsp salt
¼ tsp turmeric
1. Prep all fruit and
arrange on a plate. tsp cayenne pepper
2. In food processor, 3 Tbsp + 2 tsp water
combine cilantro,
avocado, lime juice, 1–2 tsp water
ginger, salt, turmeric,
cayenne pepper, and
water. Enjoy the fruit and
dipping sauce!

04 BERRY BANANA BOWL (serves 2)

INGREDIENTS CINNAMON
2 cups strawberries, HONEY
halved CASHEW BUTTER
1 banana, sliced 2 Tbsp cashew
1 cup blueberries butter
½ tsp honey
1 / 8 tsp cinnamon
1. Prep all fruit and toss in bowl.
2. Stir together cashew butter, ¼ tsp sumac
honey, cinnamon, and sumac (if (optional)
using). Add water as needed to 1–2 tsp water
achieve a dippable consistency.

DRINKS

01 GOLDEN PEACH JUICE (serves 1)

INGREDIENTS deseeded and cut into 1. Run peach, apple,
1 peach, peeled and cut chunks cucumber, carrot, and
into chunks 1 large carrot, peeled ginger through juicer. Stir
in turmeric upon serving
1 Granny Smith apple 1-inch slice ginger, peeled cold.
(skin on), cut into chunks ½ tsp ground turmeric
1 baby cucumber,

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