Pistachio and Feta Dip with Tenderstem Broccoli

Pistachio and Feta Dip

One thing Freya absolutely loves to eat is this dip. Since the first time I made it she was blown away and we’ve had it many times since.

It comes from Persiana by Sabrina Ghayour – which I bought after having a really disappointing Persian meal in a restaurant in Brentford, London. I decided I could do better – bought the book and have made many things from it since.

This is a very quick dip to make – if you have a Nutribullet, a Vitamix or (if you’re wealthy) a Thermomix.

Simply put shelled pistachios, olive oil, feta cheese, dill, coriander, garlic, a red chilli some greek yoghurt and the rind and juice of a lemon in a blender and blitz until smooth.

As you can see I served mine with some raw tender stem broccoli.

The dip has so things going on. It’s salty, nutty, has a chilli hit and is creamy and smooth. I don’t think I’ve ever made a better dip.

Persiana is a great book – the best one I’ve found in its category.

I made quite a few tagines from the book (which I loved). Unfortunately this left me disappointed when I went to Morocco and their food was bland and uninteresting in comparison.

Raw Green Curry with Courgette Noodles

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Been wanting to make this one all week!

You really need a high speed blender to make this one. Otherwise you’re not going to be able to make the sauce smooth enough. I already tried with my Magimix and it was way too lumpy (something I also found with the Hot Chocolate). Magimix’s aren’t made for pureeing nuts! Fortunately Freya’s mum had a Vitamix I could borrow – so I went and did that.

To my delight she also had a birthday present for me. A voucher to eat at ‘Terre a Terre‘ in Brighton. Allegedly the best vegetarian restaurant in the UK. Freya has been wanting to eat there for quite some time – so I wonder where that idea came from !

You’ll also need a Spiraliser. Essentially a spiraliser makes spirals out of vegetables. I’ve got a cheap one that I bought from Amazon – which was apparently essential for making anything from the cookery book ‘Raw’ – which I have yet to make anything from.

I supposed you could julienne the courgettes but then they wouldn’t look like noodles. Obviously it would still taste the same!

Anyway – back to the recipe. You blitz cashews, coriander, fresh curry leaves, garlic, red chilli, lime juice, ginger and coconut milk (and some other herbs and spices) until you get a smooth paste. It goes a lovely avocado green colour.

You add this paste to your spiralised courgettes, beansprouts, mange tout, sugar snap peas, baby sweetcorn and sliced red peppers, mix it all together and serve it with a few cashews on top for decoration.

This dish is incredibly tasty. And crunchy. And fresh. And very very mild. Barely a curry at all.

You’d be convinced there were avocados in there too – but I think that’s just the mind tricking you because of the colour of the sauce.

I think if I were making this again I’d want to make it more spicy. This is certainly the mildest curry I’ve every eaten. Maybe more ginger or more red chilli would have done the trick.

It did feel like something was lacking. I just don’t know what it was. I loved it though. I’ve just been spoiled by the Honestly Healthy for Life book this week –¬†from which this recipe is taken.

Raw Hemp Granola Bars

Raw Hemp and Granola BarsOne thing Freya and I are very bad at is snacking. If we are going to the boat for a few hours we’ll always pop into a shop and come out with cookies, crisps and other bad things that we really shouldn’t be eating. More often than not we buy cheese and bread – even worse. I blame the supermarkets – they never have anything wholesome and healthy for you to grab. In fairness if we were to plan a bit better we’d always have something to take with us – but we never do.

Anyway – in light of me struggling to keep any food down at the moment – I thought I’d knock up some healthy bite sized snacks.

Honestly Healthy for Life has a number of snacks, the first one I’ve chosen is the Raw Hemp Granola Bars.

These are really easy to make. There’s no cooking (obviously – it says raw) – but you will need a blender to blitz everything together.

These bars contain coconut oil, rolled oats, pumpkin seeds, sunflower seeds, hemp seeds and dates. Mine contained some figs too because I’d run out of dates and made the volume up with something similar. Annoyingly I needed the figs for another dish but that will now have to wait !

These taste amazing – a squidgier version of the Granola¬†that I made earlier in the week. I’ll certainly be knocking up batches of these each week instead of being naughty with the Waitrose Chocolate Chip Cookies. That said – the recipe says it makes 12 – I’ve probably made 30. And they only keep for a week – so just bear in mind you’ll be eating a lot of them – or generously giving them away.

They might even do for our weekly team meetings at work – cake isn’t good for you guys !