If You Ain't Dippin,' You Must Be Trippin' - Part 1

When life is getting really real and I'm strapped for:

1. Time

2. Meal Ideas

3. Cash

I always rally on the weekend or a weeknight to do 3 things, since they're not super time consuming:

1. Make a large pot of grains

2. Roast a big tray of vegetables

3. Make a dip

Listen, I know most folks want gourmet meals prepared and chicken cordon bleu on Tuesday nights - but I've reframed meals to mean anything that satisfies me and hits my vegetable quotient for the day. Perhaps you're rolling your eyes, more vegetables, and I say - the more veggies and simple food you eat, the more you actually crave them.

A good bean or veggie based dip can be used to top off your grain bowls, salads and roasted veggies. It can get smeared on bread and layered with said veggies and avocado for a sandwich or paired with raw veggies for your pre-commute EOD snack. 

A dip is my favorite no cook dinner. Lay it out with cheese, nuts, fresh fruit and veggies to create the greatest illusion of a meal well played. Remember, a pretty plate of fresh food is the great push-up bra of eating and meal design, for we eat first with our eyes. 

Below my spiced roasted carrot dip, infused with turmeric, cumin, coriander and a shake of smoked paprika and lemon zest for a mouth pleasing blast of flavor.  It's anti-inflammatory, tasty and great to get the kids eating veggies. Leave out the spices if it's too much for the little ones to handle and go for salt and pepper only. Have fun with your flavors, you know your family - and this is your world with them! 

Coat your carrots in olive oil, whole coriander seeds, ground cumin, turmeric, smoked paprika and black pepper and roast until super soft, caramelized and deep brown. Notice we DO NOT salt prior to our roast as the veggies then release water and, I find, do not brown to their maximum potential.

Post roast carrots are placed in the food processor with a bit more olive oil, tahini and a little lemon zest ...

Then blended until smooth and creamy! And if you'd like to fortify with vegetarian protein - add some chickpeas or yellow lentils to the processor and blend away

Also up to bat this week will be, everything bagel hummus. Yup, all you gotta do is go to Trader Joe's and source their new spice Everything But The Bagel or, frankly, you can shake some sesame seeds, poppy seeds, dried onion, garlic and sea salt in your hummus and make it per usual.

And, finally, also being featured this week is a dairy free kale pesto that makes a wonderful spread on bread, dipper and a powerful flavor popping pasta sauce.

Get in the kitchen! 

Full spiced carrot dip recipe below!

XO

Ingredients

• 1 2lb bag of carrots, peeled and cut into matchsticks

• 2 T. coriander seeds

• 1 tsp. cumin

• 1 tsp turmeric

• A few shakes of smoked paprika

• A few grinds of black pepper

• 1 cup of chickpeas or any white bean (canned, drained and rinsed) or yellow lentil, liquid reserved

• 3 T. extra virgin olive oil + 3 more for blending

• Salt to finish

• Lemon Zest + Juice of 1/2 of a lemon

• 2 T. tahini

Method

• Preheat oven to 425 degrees

• Toss carrots and coat well with spices and olive oil

• Roast in the oven for 45 minutes until dark brown, caramelized and soft

• Allow carrots to slightly cool, about 15 minutes, and place in the food processor with beans

• Add lemon juice, zest, olive oil, tahini and blend until smooth, slowly adding the reserved liquid from beans through the food processor feeding tube to begin smoothing out the consistency of your dip

• Taste for flavor and salt if necessary