Sunflower Dill Pate

Nov 21, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Nuts and seeds are great for making dips. They provide that thick creamy texture that be a great substitute for cream and cheese based dips. It’s best to use raw, unroasted nuts and seeds. Just remember to soak them in water first. This brings them to life providing more available enzymes and making them easier to digest. People who have had issues digesting nuts may find they have no troubles at all eating them once they have been soaked.

Ingredients

2 cups soaked sunflower seeds
1/2 cup chopped celery stalks
1/2 cup chopped dill leaves
1 tsp sea salt or himalayan salt
1 tbsp lemon juice
1/2 tsp dried garlic powder or 1 clove fresh garlic
1/2 tsp cracked black pepper
a dash of water if needed

 

Method

Simply blend all ingredients in a food processor until it reaches a thick hummus like texture.
This dip should keep for around 3-4 days in a sealed container in the fridge

 

Serving Suggestions

I like this served on vege flax crackers, scooped up with cucumber slices or celery sticks or in a vege lettuce wrap. If you’d like to use it as a raw addition to your cooked dish it would be nice on some steamed potatoes or gluten-free vegetable fritters.

 

Double Dip

Jul 4, 2009   //   by myrakelly   //   Recipes  //  3 Comments

double dip

These are a couple of Turkish inspired dips that you can use with almost anything. Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on their own as a soup if you add a little extra water.

 

Zucchini & Avocado Dip

The flavour of this dip reminds me of Mucver (pronounced MOOSH-vair), the zucchini fritters often served in a mixed vegetarian kebab or as an entree in Turkish restaurants.

1 Large Zucchini

1 Medium Avocado

1 Tsp Sea Salt or Himalayan Salt

Juice of 1/2 a Lemon

1 Tsp Cumin

1 Tsp Tumeric

1/2 Tsp Cayenne Pepper

1 Large Clove Garlic

Chop up the zucchini, avocado and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

 

Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

1 large beetroot

20 soaked brazil nuts

Juice of 1 Lemon

1 Large Clove Garlic

1 Tsp Sea Salt or Himalayan Salt

Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

 

Both of these dips should keep for a week in an airtight container in the fridge.