2 large or 3 small beetroots, quartered and steamed until soft.
2 tbsp of olive oil
1 clove of garlic
Blend all ingredients. This is a small dip so simply double the amounts to make a larger one. A great variation is to add a small can (270ml) of coconut cream...mmmm...mmmm! We have had this pured over a salad as a lovely beetroot coconut dressing.
I was reading a summary of a book called 'Green For Life' http://www.healthbooksummaries.com/Browse.asp?Member=PDF and the author wrote about green smoothies... smoothies made with bananas and leafy greens. They sounded good so I made my own using silverbeet, parsley and mint from the garden. Here is the recipe that I came up with: (the muesli makes it more of a roughie than a smoothie). It may seem strange to have leafy greens in smoothies but the tast is awesome! I have been having this almost every day for the past two weeks. The fruit and mint give it a delicious sweet flavour. I have also made this with kale and avocado, hazelnuts and macadamias.
1 ripe banana
2 large silver beet (spinach) leaves
Handful of parsley
4 large mint leaves
2 tbsp (aprox) of fruit and nut muesli
1 heaped tsp of tahini
1 heaped tsp of coconut oil
A small handful of sunflower seeds
Oat milk
Blend all ingredients.
INGREDIENTS:
1 cup of dry red lentils.
2 heaped dessert spoons of peanut butter.
1 carrot - grated.
1/2 red onion - thin sliced and diced.
4 button mushrooms - sliced thin.
1 garlic clove - crushed.
A 11/2 cm cube of ginger - grated or chopped.
Oil fior frying
Garam masala - 3 tsps.
Cumin - 2 tsp
Some fresh grated turmeric... hmmm, about a 1 cm cube.
Sea salt.
Black pepper
1/4 tsp of peri peri.
The spices weren't measured for this dish so the amounts are aproximations... just tast it as you make it and adjust the flavours to the way you like it. Remember that spices in a meal increase in intensity over time.
METHOD:
Cook the lentils until they are ready... aprox. 20 minutes.
Fry the garlic, ginger, onion and spices in oil for a minute then add the carrot and mushrooms, stirring for a couple of minutes. Drain and add the cooked lentils, add the peanut butter and stir the flavours through. Cook till you are satisfied with the flavour and consistency. For a saucier consistency add some of the liquid that was used to cook the lentils. I cooked it for somewhere between 5 and 10 minutes and used it as a sauce but it had reduced a lot and made a great dip.
Awesome Mexican style dip that is great served with guacamole and organic corn chips.
INGREDIENTS
Red Kidney beans - 125 gms
Cannelloni beans - 125 gms
Organic crushed tomatoes - 2 cans
Red onion - 1 large
Celery - 1 stalk
Carrot - 1
Garlic - 2 cloves
Chilli - To taste
Herb salt
Parsley
Organic corn chips - 1 x 250 gm bag
Method
- Soak and cook legumes (beans) and then, using the back of a fork, mash them into a paste like consistency.
· Chop garlic and finely chop the vegetables & fry in saucepan with oil and chilli until softened.
· Add tomatoes and cook for about twenty minutes to reduce the amount of liquid.
· Add beans, parsley & salt, stir and heat through.
Variation:
Use various types of beans. Add chopped olives and or mushrooms.
A versatile mayonnaise that also makes a great dipping sauce.
INGREDIENTS
Coconut cream - 1 small can, 140 ml.
Pineapple - A one-inch ring cored & peeled.
Spring onion - 1
Mint leaf - 1 large
Parsley - 2 sprigs
Garlic - 1 clove
Pepper
Herb salt
Nutmeg - 1 level tsp
Chilli flakes - ¼ - ½ tsp to taste.
Squeeze of lemon.
METHOD
Mix in blender.
Variation:
Be creative.
Serving suggestions:
Anywhere you like to use mayonnaise, or as a dipping sauce for fritters. Excellent stirred through potato salad or coleslaw.
An amazingly delicious spicy & nutty, sweet flavoured sauce that is simple to make.
INGREDIENTS
Coconut cream - 1 x 270ml can
Garlic - 1 Clove
Chilli - 1 Fresh
Sweet paprika - ½ tsp
Nutmeg - 1 tsp
Lemon thyme - 1 tsp
Tahini - 3 heaped tsps
Peanut butter - 1 heaped tsps
Parsley
Sunflower seeds
Herb salt
Black pepper
METHOD
Blend… awesome!
Variation:
Be inspired.
Serving suggestions:
Great poured over a POTATO & BEAN SALAD (see recipe). As a dip.
INGREDIENTS
1 crushed clove of garlic
1 small onion – diced
½ inch piece of ginger
Lemon juice
1 cup of peanut butter
Water
Chilli (to taste)
Salt and pepper
Dessicated coconut – 1 dessert spoon
Handful of sultanas
1 tblsp of brown sugar
Oil
Method
· Heat oil in saucepan and fry garlic, ginger onion and chilli until soft
· Add peanut butter, coconut, and squeeze of lemon juice, sultanas and salt and pepper.
· Continually add water while stirring over heat until desired consistency is reached.
Variation:
Fruit chutney could be used instead of sultanas.
Serving suggestions:
Goes great with steamed veg and rice for a ‘gado gado’ kind of meal.
Use as a dip.
Spread on toast or rice cakes.
INGREDIENTS
140ml can coconut cream
1 clove garlic
2 x 2.5cm slice pineapple, chopped
Black pepper 1 large mint leaf
2 sprigs of parsley Pinch of Nutmeg
Squeeze lemon juice Pinch of Chilli flakes
Herb salt (we use Vogels organic brand)
Method
· Place all ingredients in blender. Mix on high until smooth.
Serving suggestions:
This is a great dipping sauce for fritters. It also tastes superb in a mixed salad with croutons.
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