healthy hearty dips and sticks

July 12, 2014

for the last soccer viewing, your beach picnic or the summer party…

or simply for your kids to chew on when dinner just isn’t ready yet.

 

I love this dish as it is so flexible, fast to make, good to prepare and easy to bring along.

 

for about eight servings you need:

 

sticks

a big plate full of any crisp greens, veggies and beets, finely cut into sticks.

try to find as many different colors as possible in order to cover as many important nutrients as you can. Every color usually stands for a different selection of nutrients, free after the motto “eat a rainbow every day”.

 

tomato cashew dip

1 ½ dl soaked cashew nuts

8 sun dried tomatoes, finely chopped, soaked if very dry

1 dl basil leaves

keep the soaking water, you will need ca. 1 dl

add all ingredients into a blender and mix until creamy,  you can add more water if the consistency is not right yet.

 

peanut chilli dip

2 dl peanut butter (made on your own in a food processor or meat mincer, or readily bought one, here try to get unroasted/raw)

1 pinch of salt

1 dl sesame oil (or any other oil)

juice of one lemon

1 pinch of chili (or more if not the kids are eating with you)

whip all ingredients together with a big fork until smooth, add more oil if needed.

 

Now simply decorate on a big plate and enjoy.

 

Oh, and don’t forget to wish us luck with the last big game tomorrow, you know what I will be franticly nibbling on ;)

 

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