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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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Dips Dips Dips…

Dips Dips Dips…

These are my go-to dips – they’re easy to whip up and delicious with STRONG ROOTS Oven Baked Sweet Potato Fries.

This post is in collaboration with STRONG ROOTS.

Cheesy Sweet Pepper Dip

Ingredients

  • 200g cashews (soaked in water overnight and drained)
  • 1 X red pepper roasted (to roast yourself at home, simply wash, stem and slice lengthways. Place on a non-stick baking tray with a drizzle of oil and roast for 25 minutes until browned and wilted) 
  • 2 tbsp. olive oil
  • 4 tbsp. nutritional yeast 
  • 1-2 tbsp water

Method

  • In a Nutri Bullet add all the ingredients and blend until completely smooth. 
  • Serve and enjoy!

Chilli Black Bean Dip 

Ingredients

  • 1x tin black beans rinsed and drained
  • ½ onion
  • 2 cloves of garlic
  • 1 tsp chilli powder
  • 2 tsp cumin ground
  • ½ tsp cayenne pepper
  • 1 jalapeno pepper
  • 2 tbsp. tomato paste
  • juice 1 lime
  • 100ml veggie stock
  • handful fresh coriander 
  • 80g vegan shredded cheese

Method

  • In a shallow frying pan add the oil and onion and cook until soft and golden in colour, 3-4 minutes. 
  • Add in the garlic and spices and cook for 1 minute. 
  • Next toss in the black beans, tomato paste, diced jalapeno and stock. 
  • Cook for 2 minutes. 
  • Turn off the heat, take half the mix and blend it into a smooth thick puree. 
  • Stir it back in with the original mix. 
  • Pour into an oven proof bowl, top with the cheese and place under the grill for 5-10 minutes until melted. 
  • Serve with fresh herbs and your Strong Roots cauli hash browns. 

Green Spinach Hummus 

Ingredients

  • 1 tin chickpeas rinsed and drained 
  • 3 tbsp. tahini sauce 
  • 1 tbsp. tamari
  • 3-4 tbsp. water
  • 4 tbsp. olive oil 
  • juice ½ a lemon 
  • 60g baby spinach washed
  • 10g fresh herbs (parsley/coriander whatever is your favourite)

Method

  • In a Nutri Bullet add all the ingredients and blend until completely smooth. 
  • Serve and enjoy!

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