I eat a lot of veggies, really I do! But the one thing I can never get myself to do is to eat veggies raw. Fruit? No problem! Veggies? No chance! I don’t know if it’s the taste of uncooked vegetables or the texture, but I just prefer them stir fried in olive oil with seasoning. However I do know that there are significant nutritional benefits to munching on some carrot or celery sticks. The only way one can get me to do that though is with dips. Unfortunately due to a dairy intolerance, ranch dip is out of the question. Guacamole is great for every once in a while, but some variety is appreciated!
My mom recently found these awesome dip recipes in the Real Simple Magazine, and changed some of the ingredients to accommodate our various food intolerances. 🙂 The beet dip was light and refreshing, while the Zucchini Baba Ghanoush was creamy and savory. Both of them taste great paired with meat or fish, but also your (cooked or raw) veggies!
We’ve since served these at various dinners, BBQs and other events. Everyone has so far loved it and complimented it! My favorite thing about these dips is the bright color of the beet dip! It’s so vibrant, it just invites you to take a taste. 🙂
Which veggies do you eat raw and how do you eat them?
Hope you enjoy these recipes!
Love,
     Maxi
Creamy-crunchy Beet Dip
(vegetarian, vegan, gluten free, dairy free)
Serves 6
Adapted from Real Simple magazine.
Ingredients:
1 can sliced beets
3 almond milk yogurts
1 tsp kosher salt
1/2 tsp black pepper
1 tsp fresh lemon juice
pinch of cardamom
1/2 cup roasted cashews
1/4 cup chopped parsley
1 tsp black pepper
Directions:
Blend beets, 2 almond milk yogurts, salt, pepper, lemon juice and cardamom in blender. Pour into bowl and garnish with remaining ingredients. Enjoy!
Zucchini Baba Ghanoush
(vegetarian, vegan, dairy free, gluten free)
Serves 6
Adapted from Real Simple magazine.
Ingredients:
6 zucchinis
2 tbsp extra-virgin olive oil
1/4 cup tahini
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1 tsp toasted black sesame seeds
1/2 tsp black pepper
1 tbsp extra-virgin olive oil
Directions:
Heat oven to 500 degrees. Half zucchini lengthwise and drizzle cut sides with 2 tbsp olive oil. Bake on baking sheet for about 45 minutes until soft. Remove from oven and cool. Scoop out flesh and combine with tahini, lemon juice and kosher salt. Pour into bowl and top with remaining ingredients. Enjoy!
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