Home-made fast foods allow you to still 'Fit in Your Jeans'

 

Normally, other things taking up space in your regular scheme would often result in minimal free time available to explore your love for cooking. But the present lockdown period seems a great time to try some easy healthy recipes at home that are based on fresh produce and allow you to still
'Fit in Your Jeans'.

Awaken your 'inner cook'  by experimenting with BBQs or picnics to fit in with our outdoor lifestyle.

Serve the dips with Crudites "crew/dee/tay"   - baby carrots, leave tops on, red pepper cut into strips, radishes, cucumber or celery sticks, cherry tomatoes, sliced fennel - maybe pickled etc.  

Cut the vegetables within 2 hours of party time to keep them fresh and crunchy.  For the picnic, put the vegetable sticks in a cool bag with an ice pack.

BEETROOT DIP  P85

Pulse 2 medium-sized beetroot (vacuum packed, tinned or fresh) in a food processor with 2 garlic cloves, 50g pine nuts, toasted, and 1/2 tsp salt.  Add 25g parmesan and then add 50g olive oil.  Season with freshly ground pepper.  

A preferred method adds the beetroot last for a short time to achieve a more textured result.

PESTO is a great way to start any casual meal perhaps with crunchy raw carrots and celery, then using it as an accompaniment to a salad.  

The traditional version consists of pounding half a bunch of basil, a handful of pine nuts, a clove of garlic, 2 tbsp grated parmesan cheese, 2 tbsp lemon juice, and 40 ml extra virgin olive oil, in a food processor. You can also experiment using different herbs eg blanched kale can be substituted for basil — simply discard the stems.

WALNUT PESTO - P 100 This Tuscan favourite substitutes walnuts for pine nuts and is amazing in pasta dishes or as a dip. Shred a bunch of basil leaves and blend with 2 cloves of garlic, crushed; 1 large handful chopped walnuts, juice ½ lemon, about 3 tbsp olive oil; and 1/2 cup grated parmesan cheese. 

AVOCADO DIP  Page 85.- the quickest and healthiest of all.
Smash 1 large avocado, with a fork, add a good squeeze of lemon juice or vinaigrette dressing and 1/2 cup Danish feta cheese, crumbled, dried chilli flakes or freshly ground pepper and sprinkle with chopped mint or herbs in season. Serve with crudites or crackers.

Still dippy after all these years

Versatile Avocado dip
with tomato variation

While I'm feeling dippy, here's an old favourite that everyone loves and which can also be used as a salsa. Clara

Avocado dip

2 medium avocados, chopped
1 clove garlic - crushed
2 tsp lemon or lime juice
1 teaspoon Tabasco sauce or 1 pickled jalapeno, diced finely (optional) or sweet chilli sauce to taste.
Sea salt and cracked pepper
Chopped fresh coriander and / or flat leaf parsley leaves / basil / mint.

Place avocado in a bowl. Mash with a fork until almost smooth. Add garlic, lemon juice, tabasco and herbs. Season with salt and pepper. Stir to combine. Chill for half an hour to blend flavours.

Variations - add:-
* 2 tblsp greek style yoghurt (optional - adds a creamier texture)
* A medium tomato - seeds removed and chopped finely
Or try this variation

Chunky guacamole

Coarsely mash 2 avocados, finely dice 1/2 small red onion, finely chop 1 small red chilli, chop 1/2 cup coriander. Combine all ingredients with juice of 2 limes and season with salt and pepper.

Fresh tomato dip

Dice 3 medium ripe tomatoes and combine with 1/3 cup-chopped sundried tomatoes and 2 tbsp chopped fresh mint. Stir in 2 tbsp olive oil and season with salt and pepper.

Bean n rosemary dip

Puree a 400g / 12 oz can of cannellini beans with 3 cloves garlic and 1 tbsp chopped rosemary. Add 1 tbsp extra virgin olive oil andseason with salt and pepper. Puree unìtil smooth.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Avocado Dip inhibits the ability of alcohol to cause fatty liver

So what's all the fuss about Avocados?

Avocado Dip  - au naturale

Answer - They are an incredible superfood, as well as being delicious and versatile. 

My first tasting of avocado was as a newly married new foodie, discovering alternative foods to which my mum had served.  In the 60's, avocados were referred to as Avocado Pears.  Expecting a sweet taste, the oily, savoury taste and texture was a shock, a little like drinking your first cup of real coffee or glass of red wine.
In designing a fingerfood menu  Avocado Dip  is a great start.

2 avocados – chopped or mashed
1/2 lebanese cucumber, sliced lengthways, deseeded, then chopped finely
2 tsp lemon juice
1/4 cup Greek yoghurt
Sea salt and cracked pepper
Chopped Mint or basil  (or both) added at the end

Serve with vegetable sticks and /or Lebanese bread toasted – Lebanese cucumber, carrot, celery, capsicum.

Or do what we do - simply scoop from the flesh of the avo with a cracker - (my favourite being 'Salt and Vinegar Rice crackers' but a low GI cracker or bread would be better)


Re Avos - Don't be like me in the past - thinking that they contained oils and therefore avoiding them when in fact they are great for maintaining a healthy weight since fats are vital for good health. (Avocados contain fat, 60% is monounsaturated, 20% is polyunsaturated, and only 20% is saturated.)
Avocados are a wonderful fruit containing a mass of vital nutrients and fibre,  are low in sugar and salt free,  and contain per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few.
While lowering cholesterol, being a fantastic antioxidant and brilliant for your skin, when consumed prior to or during alcohol, avocado inhibits the ability of alcohol to cause fatty liver. So next time you're having a glass of wine try eating home-made avocado dip with veggie sticks.
Eat more avo's
Clara