Anti-Inflammatory Avocado Veggie Protein Dip and Fries from Bethany Ugarte

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Dip Ingredients

  • 2/3 cup frozen peas
  • ½ cup frozen Brussels sprouts
  • 1 small avocado, peeled, pitted, and sliced
  • ¼ cup hemp seeds (such as Evo Hemp)
  • Juice of 1 lemon Sea salt


  1. Boil about 1 quart of water, then pour over the frozen veggies in a bowl until they are submerged. Allow them to sit a few minutes, until thawed. (This is a way to steam them without making them mushy and they retain their bright vibrant green color.)
  2. Drain the veggies, then combine with the avocado, hemp seeds, and lemon juice in a small blender and puree until smooth.
  3. Taste, then add salt as desired and blend again.

Fry Ingredients

  • 2 to 5 new white or golden potatoes
  • Avocado or coconut oil spray


  1. Wash and cut the potatoes into 1-inch-thick wedges.
  2. Lightly spritz the potatoes with oil and place in an air fryer, leaving room between each potato for air to circulate.
  3. Set the air fryer to 400°F for about 25 minutes, rotating halfway through.

Recipes courtesy of Bethany Ugarte