solidindecision: SKINNY DIPS GREEN GODDESS DIP 500 g ( 17 1/2...

solidindecision:

SKINNY DIPS

GREEN GODDESS DIP

• 500 g ( 17  1/2  oz) about 3 avocados peeled and seeded
• juice from 1 – 2 lemons, depending on your taste
• 1 cup parsley leaves
• 1 cup mint leaves
• 2 handfuls (cups) baby spinach leaves
• ½  cup pumpkin seeds
• ½ tsp sea salt
• good grind of black pepper
• ¼  – ½  cup  (60 ml – 125 ml) water

Combine all ingredients in a high-speed blender like a Vitamix until smooth and creamy.
Serve with vegetables crudities and nibbles such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Enjoy – Serves 20.

BABA GHANOUSH

• 2 large seedless eggplant / aubergines
• 2 tablespoons tahini paste
• ½ – 1 lemon
• 1 clove garlic
• ½ teaspoon sea salt and pepper

Pierce the skins of your eggplant with a fork then place onto a lined baking tray.
Roast in a hot 200 C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft.
Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.
Remove the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh.
Combine into a high speed blender along with tahini, juice and zest from ½ lemon, 1 clove garlic, salt and pepper.
until smooth and creamy.
Taste and adjust to your liking, adding more lemon or tahini if needed.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

I love to serve mine garnished with fresh pomegrante seeds and a light drizzle of cold pressed olive oil.

MATMAHARA DIP

• 3 large red capsicums (bell peppers)
• 80 g (2 oz / ¼ cup)  walnuts
• 2 tablespoons pomegranate molasses or aged balsamic
• ½ teaspoon sea salt and black pepper

Preheat your oven to 200 C/ 400F.
Place capsicum onto a baking tray.
Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft.
Remove from the oven and cover with glad wrap - (the steam helps your remove the skins easier) you should have 500 g / 17  1/2 oz cooked weight.
Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor.
Blend until smooth and creamy.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

ROASTED BEETROOT DIP

• 600 g beetroot, washed, trimmed, skin left on.
• 2 tablespoons pomegranate molasses or aged balsamic
• 2 tablespoons cold pressed olive oil (walnut, flaxseed oils)
• Pinch sea salt and black pepper

Preheat oven to 200 C.
Wrap each piece of beetroot in foil and place onto a baking tray.
Roast for 40 minutes or until the beetroot is soft.
Remove from the oven and allow to cool for 1 hour in the foil.
Wash the beetroot under a cold tap removing the outer skin. You should have about 500 g roasted beetroot.
Combine the beetroot into a high speed blender along with pomegranate molasses or alternative, 2 tablespoons olive oil and a little sea salt and pepper.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/152983168784
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