Peanut Butter Yogurt Dip
Ingredients:
1 cup plain fat free yogurt
1 Tbsp. natural peanut butter
2 Tbsp. fat free cream cheese
1 Tsp. vanilla extract
1 Tbsp honey
½ Tsp. cinnamon
Directions:
In a food processor combine yogurt, peanut butter, cream cheese, vanilla, honey and cinnamon; Pulse until smooth.
Serve fruit dip with apples or bananas.
Refrigerate
Cucumber Mint Raita Recipe
Ingredients:
One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
2 cups plain whole milk yogurt
10 large mint leaves, thinly sliced* (can sub cilantro)
1/2 teaspoon ground cumin**
Pinch of cayenne
Pinch of paprika
Salt and pepper
Directions:
Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.
Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.
* To slice the mint leaves, “chiffonade” them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.
** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.
(via wild-and-scenic)
Quickie Pineapple Pomegranate Salsa
Ingredients:
1 cup pineapple chunks, chopped
1/2 green pepper, diced
1/4 cup pomegranate arils
1 hot pepper (such as a jalepeno), minced
Directions:
Combine all ingredients in a medium mixing bowl. Stir well to combine. Chill until ready to serve (at least 20 minutes)
Broccomole
Ingredients:
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced-fat sour cream
1 to 2 tablespoons finely chopped onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Directions:
In a food processor, combine the first six ingredients; cover and process until smooth. Refrigerate for several hours. Serve with vegetables or tortilla chips.
Yields 6 servings.
Vegan Sun-Dried Tomato Pesto
Ingredients:
2 cups fresh basil leaves
5 sun-dried tomatoes, softened
3 cloves garlic, crushed
1/4 teaspoon salt
3 tablespoons toasted pine nuts
1/4 cup olive oil
Directions:
Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
White Bean Dip
Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, oregano and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Spinach Basil Pesto
Ingredients:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil
Directions:
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Homemade Hummus
Ingredients:
2 1/2 cups chic peas
1/4 cup lemon juice
1/3 cup tahini
1/4 cup cold water
1 tbsp olive oil
parsley, chopped & paprika (for garnish)
Salt and pepper to taste
Directions:
Add all ingredients (except olive oil and garnish) to food processor. Process until a smooth paste. Garnish with parsley, paprika and oil oil. Serve with toasted pita.
(Source: downtownn)
(Source: downtownn)
Pineapple Salsa
Ingredients:
1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeño pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
Directions:
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork.
For more of a “Dip” type consistency, dump ingredients in a blender and pulse until smooth.
Makes about 1 1/3 cups.
