Dips, sauces and chocolate…

It’s getting a little on the brisk side down here in Otago land which means more food to eat to keep warm….

Today I made these three numbers :

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Edamame and mint dip
1 cup Edamame beans (easy to find at the local supermarket)
2 tlb Miso paste (I used urban hippie paste,  Nz made and amazing)
4 tlb olive oil
6 tlb lemon juice
2 handfuls of mint
Two big dashes of Tabasco
Pinch of salt

Food process the and done.
Edamame is a great source of protein, Miso is awesomely high in b vitamins,  zinc and manganese. Mint is tasty so it’s a great combo.

Mexican chili chocolate mousse
1/3 coconut cream
1/3 cacao powder
1 avocado (I know crazy prices at the moment but I know a guy who knows someone…)
4-5 tlb maple syrup
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne pepper
50ml orange juice
1 tsp vanilla extract

Once again food process and done 🙂
Cacao is high in magnesium,  great source of energy. Avocados are a good source of good fats and cinnamon is great for blood sugar balance.

Salted caramel sauce
1 cup dates that have been soaked for an hour (drained)
3/4 cup nut butter like cashew or almond
1/2 cup coconut cream
1 tsp vanilla extract
Big pinch of salt

This time to mix it up and use the blender.
Nut butter is great source of protein making this a nice protein addition to dessert.

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