Everyone please ready your carrot and celery sticks, it’s time to get your dip on!
In my last post I know I promised to post a number of yummy recipes… but I’ve gone a bit of track wanting to share with you my afternoon snack instead. While those recipes are still on the way, for now it’s all about this delicious spicy dip that’s both sharp and tangy in taste while being stick-to-your-crackers thick.
I managed to get no study done today, even though I have an exam tomorrow. Having an unpleasant night last night has left me tired and blah, I screamed like a wussy girl as I saw something brown and hairy run across my garage floor this morning (it’s decidedly looking like we have a rat + friends in our roof!!) and I’ve done a massive clean of stuff that was already pretty clean and sparkly. I’m deep into procrastination mode, and I’m (fairly) ok with it.
For the first time in a while I actually ate a lot of food for a day off too, I’m normally only this ravenous when I’m at work. Generally I plow through my allotted studyload for the day, looking up mid afternoon and realising breakfast is waaaay overdue. Not sitting at the computer all day has meant I enjoyed two breakfasts; a variation of my Cacao Molasses Oats, followed an hour later by Ancient Grains Apricot Bread with Nuttelex and chia seeds (sprinkled on top like the healthiest fairy bread ever!); a huge vegan greek salad (all the other goodies without the feta cheese), three cups of varied herbal teas and an afternoon snack of Vegemite and mashed avocado on Quinoa Crispbread (OMG YUM).
Around rolled 5pm and I took a break from gardening to make Raw Kiwi-Avocado Puddings (to use up some of the 8 avocados and 7 kiwi fruit in the fruit bowl), then a batch of Raw Choc Amaz-sicles (finishing the rest of the super ripe avocados in the house!). Neither of these could be enjoyed straight away though and dinner (Greek Style Silverbeet, White Bean and Feta Soup) was hours away – I was hungry now! Luckily for me this is the easiest recipe to prepare, consisting of chopping some ingredients and blending. Within 5 minutes I was nomming the most delicious dip – spicy, sharp and garlickly.
- 1 large red capsicum (red pepper), de-seeded and diced
- ¼ cup diced red onion
- 2 cloves of garlic, minced
- 1 tbsp Braggs Apple Cider Vinegar
- ½ tsp paprika or chilli powder
- ½ tsp cumin
- ⅛ tsp cracked black pepper
- Add all ingredients to a blender or food processor and process until smooth.
- Enjoy with carrot and celery sticks, snowpeas and cherry tomatoes and dehydrated crackers or sprouted lavash bread for a gorgeous raw snack. (Or whatever yummy dipper ingredients you have on hand)
I enjoyed with carrot, celery and some wholegrain rice crackers, even resorting to just a spoon for the last bits left in the bowl!
I love spicy dips and garlicky ones, what’s your favourite type?