Ten Minute Rainbow Crudités

We are often told that in order to eat for optimum health we need to get the rainbow into our diets – and this is something I absolutely live by!

This dish is my twist on a popular traditional French appetiser. It is absolutely perfect to serve at any party, and can also be served as the starter before a dinner.

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My Rainbow Crudités is super easy to make and as with many of my recipes, you can make this one in ten minutes or less! Also, you will probably find that you already have the majority of these ingredients in your kitchen.

Ingredients:

For the crudités

  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced
  • 1 large carrot, cut into sticks
  • 1 gem lettuce, trimmed and pulled apart
  • A handful of raw green beans, trimmed and chopped
  • A handful of radishes, cut in half
  • 1 apple, sliced

For the dip

  • 1 cup of black beans, drained and rinsed
  • 1 roasted red pepper
  • 2 spring onions, chopped (save one for garnish)
  • The juice of one lime
  • 3 tablespoons of olive oil
  • 1 tablespoon of tahini
  • 1/2 a teaspoon of chilli powder
  • 1 teaspoon of cumin
  • 1 teaspoon of chilli flakes

Method:

Once you have prepared the crudités then the next step is to make the dip. You can do this by simply adding all of the ingredients (except one spring onion and the chilli flakes) into your food processor for around one minute. You can then move your dip into a bowl and sprinkle it with the chopped spring onion that you put aside and the chilli flakes.

Serve your crudités on a large plate next to your dip and tuck in!

Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!

Three Leafy Green Pesto

My Three Leafy Green Pesto recipe is something that you can easily throw together yourself in less than ten minutes from start to finish! It is also bursting with nutrients, meaning you can use it as your delicious go-to dip on those days when you feel you need an extra burst of goodness! Personally, I love making it for dinner parties! Continue reading Three Leafy Green Pesto

White Bean Dip

If you haven’t discovered my YouTube channel yet then don’t worry! I am going to be bringing the videos from my channel straight to you here on my blog!

Today I want to share my recent White Bean Dip Recipe video! This dish takes less than ten minutes to create and is great for serving as a side during a dinner party, or also just as a snack for one!

Several of the ingredients in my White Bean Dip, such as the garlic and olive oil, are fantastic for providing your body with the energy that it needs, as well as being helpful for protecting the immune system. Additionally, the cannellini beans are an amazing source of fibre, making them great for weight loss and optimum digestion.

Turmeric is one of my star ingredients and is something that I try to include in my diet every single day. One of the best things about turmeric is that it is super anti-inflammatory, meaning it can keep levels of inflammation in the body at a positive level. It also helps to protect against the onset of certain health conditions, such as some types of cancer, Alzheimer’s disease, dementia and liver damage.

Ingredients:

400g cannellini beans
1 tbsp of apple cider vinegar
1/4 cup of olive oil
1 cloves of garlic, minced
1 tsp of turmeric
1 inch of fresh ginger, chopped
Pumpkin Seeds
Pistachios

Method:

Take the canned cannellini beans and drain the water before adding them to your food processor with a quarter cup of olive oil. You can then add in the tablespoon of apple cider vinegar, the teaspoon of turmeric, the minced garlic and the chopped ginger.

Blitz the contents of your food processor until your dip has the consistency of hummus. You can then scoop it out and place it into a bowl to serve. Top with pistachios and pumpkin seeds and you are good to go!

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Aubergine Dip

This dip is absolutely amazing both hot and cold, and is bursting with both flavour and nutrition! Aubergines are packed full of vitamins, minerals and dietary fibre. They are particularly prized for their ability to help lower cholesterol and assist those who are trying to lose weight.

Sweet red peppers are an excellent source of carotenoids, which are thought to help to prevent the onset of several diseases. Carotenoids are particularly beneficial for preserving the health of the eyes, as well as the appearance of the skin.

To make this dip you will need the following ingredients:

1 aubergine
2 sweet red peppers
1 clementine, peeled
1 tsp of miso paste
Pitta bread
Olive oil
Sea salt

The first thing that you will need to do is take your aubergine and chop it into small chunks. You can then slice the sweet red peppers in half. Place the aubergine chunks and the sweet red pepper halves onto a baking tray and drizzle with a generous amount of olive oil. Add a sprinkling of sea salt on top of the olive oil and then you can place the tray into your oven at 180C.

Leave the aubergines and the sweet red pepper in the oven to roast for approximately 30 minutes. After this time you can remove the baking tray from the heat and place all of the aubergine into your food processor with half of the sweet red pepper. You should also add the clementine into the food processor with half a teaspoon of sea salt and the miso paste. Before you turn the food processor on to blitz your dip, add in four tablespoons of olive oil and then you’re good to go!

Once you have blitzed your dip you will notice that it is still hot once it is ready! This means you either have the choice to serve as a hot dip, or leave to cool down and enjoy it later. All that is left to do is break up the remaining sweet red pepper and add it to the top of your dip as a garnish.

Enjoy this dip with hot or cold pitta bread, or as a creative side-dish to a main meal!

If you want to see this recipe in action then you can head to my YouTube channel and watch me creating it!

If you have seen my new wellness for women membership site – Truly Julie – then you will know that I am on a mission to inspire and motivate women to become healthier and happier – and I would love it if you would join me on this journey as we keep moving through 2017!

Dill and Radish Hummous

Making hummous at home is so simple to do and is generally always going to be healthier than the shop bought versions! You have an endless choice of ingredients to include in your hummous recipes and this one is one of my faves!

Radish might not be one of the first things that come to mind when you are choosing how to flavour your hummous but they are great for both taste and nutrition. These veggies have a natural spicy kick to them which is great for soothing sore throats and decreasing the presence of mucus in the body. This also makes them useful in clearing the sinuses and combatting colds. Radishes are also known to be useful in aiding digestion as well as tackling toxins in the body. Add to that they contain a combination of phytonutrients, vitamins, minerals and fiber and you have a food that is great for the whole body!

Dill is a herb that is also incredibly healthy! It is believed to be useful in aiding digestion, relieving insomnia and helping to prevent certain cancers and respiratory disorders. It is also useful for boosting the immune system as well as helping to alleviate inflammation in the body.

To make a batch of my hummous for yourself, you will need the following ingredients:

1 x 400g tin of chickpeas, drained and rinsed
2 Tbsp. of tahini
2 Tbsp. of olive oil
5 radishes
A large handful of dill, stems removed
Juice of 1 lemon
Salt and pepper to taste
A litte more dill to garnish

All you have to do is put all of the ingredients into your food processor or blender and whizz until smooth and creamy! You can then transfer to a container and serve immediately or store in an airtight container in the fridge for up to a week.

This hummous is especially perfect for enjoying with carrot sticks or with your favourite bread!

Mexican Hummous

Making your own hummous is great fun and can bring an interesting variety to a meal or snack! It is also easy to store in your fridge for a couple of days so you can always make a huge batch and enjoy it without worrying that it will spoil.

Tahini is the most consistent ingredient used to make hummous and it is a fantastic source of nutrition! Tahini is rich in many of the important minerals such as phosphorus, magnesium, lecithin, iron and potassium! Additionally it is a great source of methionine which helps the liver during the detoxification process. When it comes to easy ways to get calcium into your diet, tahini is the perfect choice as it brings high amounts even in small quantities. On top of all of this, it promotes healthy cell growth whilst also protecting against anaemia!

To make enough hummous to serve a party of four, gather the following ingredients:

1 x 400g tin of black beans, drained and rinsed
50g of coriander
2 garlic cloves
1/4 cup or 60ml of tahini
Zest of 1 lime
Juice of 1 lime
1/2 tsp. sea salt
1 tsp. of coconut nectar, honey or maple syrup
1/4 cup or 60ml water

All you have to do to create this delicious hummous is simply put all of the ingredients except the water into your food processer or high-speed blender. Give this a good whizz until it has reached close to the desired texture. The next step is to gradually pour in the the water until the you have that lovely hummous consistency. You can then top this with some more zest and even some chilli flakes if you like – it is now ready to serve! This hummous is especially great for corn chips or sliced red pepper!

mexican hummous the flexi foodie

Roasted Tomato and Sweet Potato Dip

Summer is just around the corner and that means picnics, barbeques and all manner of outdoor parties! The problem with going to so many of these events is that the food on offer can often be quite calorific! So, to avoid your waist-band increasing over the next few months, it’s a great idea to whip up your own dishes and dips to take with you. This doesn’t have to be a time consuming task and you can easily create a small selection of things to bring with you in under an hour. My Roasted Tomato and Sweet Potato Dip is just the thing for those summer days spent outside and goes well with practically everything!

Tomatoe and sweet potato in the same dish is a powerful fruit-veg combination. They are both full of antioxidants as well as their own range of vitamins, minerals and nutrients. A fun fact about tomatoes is that certain aspects of their nutritional value actually improves as they are cooked! When tomatoes are heated in the cooking process, the amount of lycopene, which is a chemical compound contained within, is increased. This beneficial compound is known to be effective in protecting the body against cancer and is also just useful for all round health!

So to get your summer off to a healthy start, gather the following ingredients:

8 vine tomatoes
2 medium sweet potatoes
2 spring onions, chopped
A large handful of coriander
2 Tbsp. of olive oil
1 Tbsp. of honey
Salt and pepper

roasted tomato and sweet potato dip2So to get started, pre-heat your oven to 180C and roast the tomatoes until the skins start to peel away (which should be after about 15-20 minutes). You should then remove the skins and allow the tomatoes to cool. In the same oven (even at the same time!), peel and bake your two sweet potatoes. I advise creating a few holes in the potatoes with a fork before you place them in the oven. The sweet potatoes will take a bit longer to cook than the tomatoes and you should give them about 25-30 minutes. After this time they should be adequately soft. Once they are ready, remove and allow to cool.

Once the tomatoes are cooled, peel away the skin and discard. Then you can place the tomatoes, chopped spring onions, coriander, olive oil, honey and salt and pepper into a food processor. Once the sweet potatoes are cooled, cut into chunks and add to the mix. Whizz until mixed well – close to the consistency of a puree. And voila, you have a gorgeous, easy dip to serve to your family or guests! Cut some chunky rye, spelt, wholewheat bread and top with the dip. Delicious!

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