ARTICHOKE QUINOA DIP

SERVES 4 PORTIONS

1⁄2 cup quinoa

1 tbsp extra virgin olive oil

1⁄2 cup diced onion

113g (4oz) baby spinach, with stems chopped off

1⁄4 cup raw shelled hempseed

1⁄2 tsp onion powder

1⁄2 tsp garlic powder

1 tsp salt

1⁄4 tsp ground black pepper

227g (8oz) artichoke hearts in water, drained

1 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 8.9g (1.2g S.Fat)
Carbs: 21.7g
Protein: 7.1g
Sugar: 0.9g
Sodium: 836mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and 1 cup of water. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

In a large skillet over medium-high heat, heat the oil. Sauté the onion for 10 minutes over medium heat. Cook, stirring constantly, until the spinach is wilted, about a minute. Stir in the hempseed and spices quickly. Take the pan off the heat.

Remove the artichoke hearts' tops. Remove the toughest of the outer leaves.

In a food processor, combine all the ingredients. Process until well combined and very finely chopped.

Serve with pita chips made from scratch (see note).

RECIPE NOTES

Making your own pita chips is a simple process: Purchase a package of pita pockets or flatbread. Cut pita pockets into triangles after brushing them with oil. Arrange on a baking sheet. Bake for 5 to 7 minutes at 400°F (200°C, or gas mark 6). Keep a close eye on them to ensure they don't burn.

GREEN DIP

SERVES 2 1/2 CUPS

12 ounces (340 g) (12oz) extra- firm silken tofu

2 avocados, pitted, peeled, and chopped

1 cup (100 g) (3.5oz) chopped scallion

1 cup (160 g) (5.6oz) chopped onion

1⁄4 cup (60 ml) fresh lemon juice

4 cloves garlic, minced

1 tbsp plus 1 tsp (11 g) (0.39oz) nutritional yeast

1⁄4 cup plus 2 tbsp (24 g) (0.84oz) chopped fresh dill

2 tbsp (6 g) (0.21oz) chopped fresh chives

2 tsp seasoned salt

2 tsp agave nectar

2 tsp prepared yellow mustard

2 tsp hot sauce

1⁄2 tsp ground black pepper

1 cup (20 g) (0.71oz) packed fresh baby arugula

NUTRITIONAL VALUES

Calories: 738kcal
Fat: 64.4g (39g S.Fat)
Carbs: 32.7g
Protein: 14.8g
Sugar: 6.1g
Sodium: 357mg

METHOD

In a small blender or food processor, combine the tofu, avocados, scallions, onion, lemon juice, garlic, and nutritional yeast. Blend until smooth. Combine the dill, chives, salt, agave, mustard, hot sauce, and pepper in a mixing bowl. Blend until smooth. Pulse a few times to chop the arugula. Allow to sit for 1 hour to allow the flavors to meld. Season with salt and pepper to taste.

Serve with slices of toasted baguette or raw vegetables.

RECIPE NOTES

To make a tortilla chip dip, replace the dill with minced fresh cilantro and use lime juice instead of lemon juice. This recipe can easily be halved if desired.