Three Super Simple Dips
I often hear people saying they can eat healthy no problem except it all goes out the window when entertaining or having a few drinks. I mean what do you put on the platter when you stop eating from packets and processed foods?
Get a few different meats, some cheeses (if you are dairy tolerant), then throw together a couple of these easy peasy dips with my Supercharged Seed Crackers and viola!
Platter food for friends, and you didn't have to compromise on eating well.
Kale & Macadamia Dip
1 tbsp coconut oil
2 cloves garlic
2 stalks of kale (remove main stalk)
1/2 cup of macadamia nuts
1/2 cup of tahini
Extra Virgin Olive Oil (light tasting)
Salt & pepper
1 bunch parsley
1 bunch coriander
1/2 bunch kale
1 tbsp hulled organic tahini
1 tbsp sesame oil
50g organic walnuts
2 cloves garlic
3 tbsp extra virgin olive oil
2 large beetroot, peeled & cut in half
1 clove garlic, chopped
2 tbsp unhulled tahini
2 tbsp extra virgin olive oil
juice of half a lemon
1 tbsp apple cider vinegar (with 'the mother')
2 tsp cumin
salt and pepper
+ Pan fry the diced onion and garlic in the coconut oil until softened.
+ Add in the chopped kale and continue to cook until it wilts.
+ Transfer the mixture to a food processor, and add nuts and tahini, then process.
+ Add olive oil and lemon juice until you reach a smooth (or chunky if preferred) consistency.
+ Season with salt and pepper.
+ Add all ingredients to processor and blend. Slowly add the oil to form smooth paste, season to taste.
+ Yes ist really is that easy!
+ Preheat the oven to 180 degrees Celsius. Place peeled
+ Roast the beetroot in the oven (preheated to 180 degrees), with a little coconut oil drizzled over top for around 30-40min. Set aside to cool.
+ Add tahini, garlic, oil, lemon juice, cumin, vinegar and cooled beetroot to processor and process until smooth. Salt to taste.
+ Serve chilled with vegetable sticks and Supercharged Seed crackers