Each week we visit our amazing local markets. I buy most of our fruit and veg from one of the stalls, and while it’s not organic it’s all chemical free produce. The best thing is that, along with being affordable, it tastes like food should. Carrots taste richer and sweeter, apples are amazing and quite frankly, we’ve never eaten as many mushrooms in our lives. When food is seasonal, picked very recently and sold by the grower (so you can ask questions about how best to cook, store and utilise it) it is at its best.
Last week, I wandered by one of the other stalls and found “juicing carrots” for $2/kilo… not bad for organic carrots that were perfectly edible but just a little odd looking. I bought them for juicing but decided to try something different as Dash’s vegetable intake has recently left much to be desired. As we all eat the same food in our household (except for Mr Incredible’s wheat free) I don’t cook anything special for the kids… Adventure Girl knows she won’t get dessert (yogurt or a gold kiwi-fruit which she loves) if she doesn’t eat all her food but Dash is a lot more choosy as well as being younger – he still gets dessert regardless! With this in mind I created the following dip, which, I am pleased to report Dash devoured for afternoon tea AND dinner, along with roast pumpkin bites and cauliflower mash with some marinated chicken.
Carrot and Cashew Dip
An original recipe
Ingredients
- 4 carrots
- A handful of cashews
- A pinch of salt
- A pinch of cumin
- A Tbsp Olive Oil
Method
- Cut and steam carrots until soft (but don’t over cook)
- Blend all ingredients
- If too soft add more cashews and if too thick add cooking water or olive oil.
a life of less regrets 