This recipe comes often to my mind whenever I hear the complaint that eating healthy is tasteless, rabbit food or cardboard.
You seriously will not find a recipe with much more flavour than this!
Walnuts form the base of this delicious dip so the dish is packed with vitamin E, healthy fats and fibre which are all supportive of our heart health.
It also contains two large cloves of garlic. The allicin compound found in garlic, that is responsible for the smell of garlic breathe, has been shown in clinical trails to lower blood cholesterol levels. Certainly when you are eating this dip, you are going to want your Boo to be eating with you and both of your hearts will be stronger when you do!
The walnuts are simply blended with roasted red peppers, I used jarred peppers to make this recipe in 15 minutes flat, garlic honey, spices, olive oil 9more healthy fat right here) and the secret ingredient pomegranate molasses.
You can buy pomegranate molasses at Middle Eastern Stores and large supermarkets in the ethnic aisle.
I would serve this rich and tangy dip with oat cakes for another heart healthy fibre.
This is how we should be eating in mid-life ladies! Easy and delicious, nutrient dense dishes that excite our taste buds and support our bodies deeply through the peri-menopausal experience.
P.S. If you are looking for another great dip/spread that makes a nutrient dense and filling lunch option, click here for my recipe for Sardine Paté. Packed with protein and omega 3 fatty acids, it is a fabulous choice to support midlife brain and heart health.
Ingredients
11/2 cups raw walnuts
I jar roasted red peppers drained
2 cloves garlic
1/2 tsp ground cumin
1/4 tsp chilli or chilli flakes
1 tsp raw local honey
2 tbsp Pomegranate Molasses
1 pinch of salt to season
Enough olive oil to make a dip consistency
Instructions
Add all of the ingredients apart from the olive oil into a high speed blender.
Blend the ingredients and pour enough olive oil through the hole in the lid to make a dip consistency. It will be about 3 -5 tablespoons
Serve with oat cakes and savour.