Tag Archives: recipe

Nutritarian Spinach Dip

I loved spinach dip and my family loved it too but I rarely made it even with low fat sour cream or low fat mayo to make it “healthier” because I knew they weren’t really ideal ingredients for a nutritarian.

Well I created a dairy-free version that was such a hit. So much so that my son called over his brother to come taste it because it was so good.

Super Healthy Spinach Dip

1 can white beans
Juice of two lemons
5 tsp white vinegar
2 tbsp cashew butter or 1/3 cup raw cashews soaked
2-3 green onions, chopped
1 pkg frozen chopped spinach, defrosted and squeezed dry

Puree the beans, juice, vinegar and cashew butter until smooth. Stir in the onion and spinach. Refrigerate for a few hours to combine the flavours.

Let me know if you try this! I’d love to hear from you!

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Isa’s Crackers

I love those Mary’s Gone Crackers but I’m not prepared to pay almost 6 bucks for a box under 200 grams so I went on a quest and found this recipe

I made them with a few modifications and they were a big hit!

Isa’s Crackers

2 cups, cooked brown rice (it’s 2/3 cup uncooked)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup flax seeds

Cook the rice in 4 cups water until done (30-40 mins).

Place the cooked rice, carrot, sun-dried tomato,sunflower and pumpkin seeds and puree.

Stir in the flax and sesame seeds.

Heat oven to 300 degrees and spoon batter onto greased cookie sheets in little circles making sure they’re not too thick.

Bake for 30-40 mins until done.

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Veggie Stock

When I decided to make a Hungarian Mushroom Soup I knew that I needed vegetable stock to add a nice flavour. I couldn’t get away with just using water instead.

I threw this together and popped it into the crock pot to simmer overnight.

Veggie Stock

3 carrots
2 onions
1 green pepper
2 plum tomatoes
3 stalks of celery
1 head of garlic (yep, the whole thing)
2 bay leaves
10 pepper corns

I cut the veggies in big chunks and roasted them in the oven for over half an hour at 400 degrees until things started to caramelize.

I sliced the top of the garlic head off and roasted it in foil and let it roast along with the veggies.

Once they were nicely roasted I threw them into the crock pot along with the whole head of garlic and with about 10 cups of water and simmered it on low for over 10 hours.