I am very excited to have Skylor from Sprout Health guest post today! While she is posting on my site, hop on over to hers to see my post on her site. Enjoy! 

Hello Alex Fans and SOSF Foodies!  My name is Skylor, founder of Sprout Health, and I feel fortunate to guest post for such an inspiring blog. I am a health coach currently house sitting in Minnesota, originally from Ohio, with my heart in Colorado!  I send Alex’s recipes to my clients all the time.  I help people define their food sensitivities and allergens through cleansing, which is  a lot easier to do when they can refer to awesome recipes that don’t take forever to make. Thank goodness that Alex created this blog that we can all use as a reference!

Knocking foods off your plate that you love is hard work. For a lot of you, it goes deeper than just loving the flavor of sugar or the fluffy texture of bread. We have attachments to food that are sewn into our lives with emotional strings. Emotional eating stems from happy memories,  like loving mashed potatoes drenched in butter because it’s what your grandma served you as a little kiddo, to having an unhealthy relationship with overeating because it was a coping mechanism after a traumatizing experience when you were young.  It may also be related to your current dissatisfaction with your career, your relationships, and so on.

The cure for emotional eating involves work much deeper than where your fork and spoon go. However, on the pathway to healing, it’s important to use food as a tool to make you feel strong and confident about your decisions. If you choose grain free pumpkin spice bread instead of a chocolate cupcake for a snack, that will encourage you to continue making good decisions for yourself, like asking your partner to talk out some issues or tell your boss that you won’t work 50 hours a week any longer.


Try this Sesame, Cashew Avocado Dip as a healthy alternative to ranch dressing or a creamy artichoke dip! Mix it with another teaspoon of water to thin it out and use as a dressing.

  • 8-10 cashews
  • 1 avocado
  • 1 Tbsp sesame oil plus 1 tsp, kept separate
  • 1 large shallot, chopped
  • 1 tsp water
  • 1 tsp lemon pepper
  • 2 pinches salt

In a pan over medium heat, saute the shallot in 1 tsp of sesame oil for about 5 minutes.

Remove and put in a blender with the cashews, avocado, lemon pepper, salt, water, and sesame oil. Blend until smooth. Remove and scoop into a bowl. Top with fresh lemon pepper and enjoy with your favorite veggies or pita!

 Thought-provoking, mind-prodding question of the day:

What is your favorite dip? Recipe links welcome!


3 Responses to Sesame Cashew Avocado Dip {Guest Post)

  1. Skylor says:

    Thanks for sharing Alex!

  2. Jenny$1983 says:

    Actually it looks like this could be my favourite dip! Apart from that I’d say my homemade guacamole with mashed avocado and finely chopped red onion, cucumber and tomato 🙂

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