{RECIPE} Capsicum & Nut Dip

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Today I’m sharing the recipe for a delicious dip I made yesterday. It’s healthy and suitable for vegans, kids… everyone! I’ve had many comments on Instagram asking what nutritional yeast is. It’s great for vegetarians and has plenty of vitamins in it such as B vitamins, folic acid, selenium, zinc, and protein. It’s low in fat and often gluten free. It has a cheesy flavour so is often a staple in a vegan’s home. Olivia has air-popped popcorn with a drizzle of good quality olive oil  and a sprinkle of nutritional yeast on it every day. It’s her favourite snack and I’m okay with that because it’s pretty healthy!

Why do I love this dip? It’s easy and quick to throw together. It took me less than 5 minutes to pop it in my Cuisinart, blitz it smooth and transfer to a glass jar. And I usually have all the ingredients in my kitchen at any notice.
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 You’re going to need:
  • 1 cup pine nuts 
  • 1 cup cashews 
  • 2 cloves garlic 
  • 1 red capsicum 
  • 1 lemon, juiced 
  • ½ cup ACV 
  • ½ cup nutritional yeast/savoury yeast
  •  Pinch salt 
  • Water for desired consistency (I use none)

Blend all ingredients in food processor or blender.
Store the dip in an airtight container in the refrigerator for up to 3 weeks.

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I usually only make half the amount which is perfect for one person over a week or two. I also do a little less ACV than listed as I find it too overpowering. You can smear it on some bread, or use it as a dip for some crackers, or veggie sticks.
Tip: you could use salted cashews instead of a pinch of salt.
Not sure who to credit with the recipe as my Mum sent it to me in a Word Document a couple years ago. Hope you enjoy it, maybe it’ll be your go-to dip to take to your next BBQ!
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{Recipe} TWP Caramel & Macadamia Raw Cheesecake

Image from The Whole Pantry app.

“Healing_Belle” was one of the first “clean foodie” accounts I found on Instagram. She is a wonderful woman based in Melbourne who has brain cancer. Instead of conventional treatment (chemo etc) she decided to use food and a healthy lifestyle. Fermented, raw, super foods… she did her research and her passion for this field really shows, especially in her app The Whole Pantry (TWP). One of her recipes listed in the app is this raw Caramel and Macadamia Cheesecake. I decided to make it for the first time this week and took it to my family’s Christmas lunch today.

I was pretty disappointed. I mean, Macadamias aren’t cheap!

Mum’s comments: “It’s boring, there’s no flavour.”
My comments: “All I taste is coconut!”
Hubby’s comments: “I like this. Yum.”

It didn’t even look the same. Mine was white. Surely I left something out… *re-read singredients* Nope. It’s all there. Even the caramel sauce was thick and pasty, not like a sauce/topping, and certainly not resembling the beautiful recipe photo above.

Usually her recipes are ah-mazing. The quinoa “meat balls” are really nice, and the biscuit recipe is one of the Hubby’s fave. I’m confused!

I’m sure she doesn’t want me to give out all the recipes on the app but this one I want to share because I don’t know where I went wrong. Make it, show me your pics, tell me I’m not just a shit cook?!
FOR THE CRUST:
150g sunflower seeds
115g shredded coconut
60ml rice malt syrup or honey
1 tbs melted coconut oil

FOR THE FILLING:
240ml coconut cream
225g macadamia nuts
120ml melted coconut oil
60ml rice malt syrup
2 tsp vanilla bean extract
1 lemon, juiced

FOR THE TOPPING:
18 pitted medjool dates
120ml coconut cream

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Grind the sunflower seeds and coconut in a food processor for about 30 seconds. Add remaining ingredients and process for a further 30-60 seconds until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm spring-form tin. store in the fridge while making the filling.

In a blender or food processor add the ingredients and blend for 1-2 minutes until creamy texture is achieved. Pour filling on top of crust, place in fridge whilst making the topping.

For the caramel topping blend the dates until a paste is formed, scraping down the sides when needed. Add coconut and whizz for 30 seconds. You can serve it with the sauce drizzled over it, or make it as another layer to freeze.

And that’s it.

Now look at mine… WHITE!

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Cacao Nut Slice

This recipe isn’t my own. I’m not sure where it’s come from and who to credit, as my mum once emailed it to me and I’ve been making it every fortnight since! She still makes it regularly too as it’s such a healthy and delicious snack for at home or on the go. It’s kind of like a healthy crunchy muesli bar. It’s a staple snack in our house.
DISCLAIMER! The recipe below contains sugar. I know, I know… smack me on the wrist 😉 I’ve eliminated so much sugar from my diet that I really don’t panic about having 1/2 cup of it in this whole recipe. The slice takes about 2 weeks to eat so if I wanted to justify it, I could get my maths cap on and work out the tiny amount of sugar I’m consuming each day by eating one piece. But, I don’t care. It’s full of healthy nuts and seeds, and the carob and cacao powder pack a punch of nutrients and essential vitamins and minerals too. I eat cacao every day, and you should too! So here is another way to get it into you.
Cacao Nut Slice
  • 1 cup desiccated coconut
  • 1 cup rolled oats
  • 1/2 cup cashews, chopped
  • 1/2 cup almonds, chopped
  • 1/2 cup macadamias, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 3/4 cup dried cranberries*
  • 1/2 cup raw cacao powder
  • 1/4 cup carob powder
  • 1/2 cup raw honey
  • 1/2 cup raw sugar*
  • 125g butter*
Line a lamington pan with baking paper.
Combine all but the last 3 ingredients in a bowl. 
Place honey, sugar and butter in a medium saucepan and stir over heat until boiling. Simmer, and stir occasionally for 5 minutes. Pour it over the dry mix and combine well. Press mixture into the pan and bake at 180C for about 20 minutes or until browned. Let it cool in the pan before slicing into squares, rectangles, whatever shape you want!
Store in an airtight container in your cupboard. 
* Notes:
You can use sultanas instead of cranberries if you’re on a budget.
You could try using coconut sugar, but I’m yet to test this.
I use Nuttelex instead of butter as I’m dairy free, and sometimes I use half Nuttelex and half coconut oil. I’m not game enough to try 125g of coconut oil, as I’m suspicious it may make the slice too sloppy and fall apart. If you try it, let me know!
If you don’t have cacao and carob powder, you could use 3/4 cup of Milo as that’s what the original recipe calls for.