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. 

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Kale & Macadamia Dip


1 tbsp coconut oil
1 onion
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)
Lemon juice
Salt & pepper


Parsley Pesto


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


Beet Dip


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