If you’re anything like Ceri and I then you and your family need to get your nutrition back on track. Like most, I spent the holidays indulging. I used a bored moment on a flight home from the States to do a mental tally of all the shameful foods that are now nestled on my thighs. I’d share it with you, but you’d no longer take advice from me on healthy recipes for your family.
You can look forward to a nutrition packed dinner and tasty treat later this week, but this yummy dip is also a sure thing. Don’t feel underwhelmed here. A great snack always has merit. Many of our moms tell us they need something to take the bite out of their kids hunger until they can get dinner on the table. A tiny bowl of this protein filled dip with some toasted pita points and you’ll have some peace to whip together your nightly brilliance. It can also be prepared in a flash–during nap time, before the mad dash to get them from school, the night before or, hell, have the babysitter do it. They can’t screw it up.
- 1 cup organic frozen edamame
- 2/3 cup packed fresh basil leaves
- 1/4 cup olive oil
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
In a pot of boiling water, cook edamame according to package directions.
Drain. If you couldn't find the shelled version, shell the beans.
Transfer to a food processor along with the basil, oil, lemon zest, lemon juice and salt, and puree until smooth.
Scarlett grated the lemon with a little help from her dad. She’s knicked her knuckles before, so we always assist her with this part of any recipe. She also insisted on making some lemonade while she was at it. We get sidetracked often, but I don’t mind. Sometimes killing time is the name of the game. Besides, it was pretty good.
We ate the dip with some baked sweet potato chips, but toasted pita or your favorite crackers work great too. Our first time out with this, Scarlett found the bite of the lemon too much, so I’ve modified the recipe. She does like the sweetness the basil adds. She also likes dunking just about anything in dips, so this is a nice twist on the usual hummus.
I had to add this picture of the apple and cracker “house” Scarlett erected after her dinner. She informed me that it was “perfect for the blog.” Since she checks our work, here it is. Don’t judge.
You might also like
I feel bad posting this recipe this week. With the new documentary FED UP having hit theatres last week, my timing on a maple syrup-laden breakfast isn’t so perfect. Although
I think this may be the last year Santa comes for Esme. No, no, we’re not going to stop putting “love Santa” tags on her gifts, don’t worry! I’m sure