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Healthy Dips
I've been trying to eat a bit healthier, so I've been making dips to have as snacks with vegetables as dippers. I've also been trying to get Oscar interested in dips, so far no luck there, but that just leaves more for me!
The sweet potato and cashew dip is from My Green Australia, but I changed the quantities around a bit. The Cucumber and Chickpea Dip is from all recipes. Cucumber and Chickpea Dip (Moderate Salicylate, Low Amines, Low Glutamates) 4 cloves garlic, peeled1/4 tspn citric acid1 tspn sunflower oil400g can chickpeas, rinsed and drained1 cucumber, peeled and coarsely choppedsalt to taste Cucumber and Chickpea DipPlace the garlic, citric acid and oil into a blender or food processor. Blend until the garlic is finely minced.Add the chickpeas and cucumber, puree until smooth then season with salt to taste and blend to mix.Pour into a serving dish and refrigerate for 1 to 2 hours to allow the flavours to blend. Sweet Potato and Cashew Dip (Moderate Salicylate, Low Amines, Low Glutamates) 400g sweet potato, peeled and chopped into piecesCanola oil spray1/4 cup home made bread crumbs1 tblspn sunflower oil1/2 cup raw cashews3 cloves garlic, choppedwaterSalt Preheat oven to 180C. Spray the sweet potato with canola oil spray and place into a baking tray in a single layer. Place in the oven and roast for about 30 minutes, turning half way through. Allow to cool.Place the sweet potato, garlic, bread crumbs, cashews and oil in a food processor and blend until smooth. Add water to get your preferred consistency, and salt to taste.
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