Beetroot Dip
Having a nutrient-dense homemade dip on hand is such a great way to snack and nourish! Unfortunately, almost all store-bought dips have seed oils in them so although convenient it's also very inflammatory for the body. Perhaps an option if you are stocking the freezer for your postpartum period? You could even double the recipe if you like for more goodness for longer!
I loved a good ‘dip dip’ in my pregnancies as well as in early postpartum and now my kids love a ‘dip dip’ with rice crackers... What's not to like? My favourite crackers of all time have to be Mary’s Gone Crackers.
Beetroot is a beautiful earthy root vegetable and in this dip is perfect for babies as an introduction to first foods. Especially if you are choosing a more pureed approach on this journey. This dip made with beautiful beetroot is a healthy way to snack filled with fibre to help you stay fuller for longer... Good luck! especially if you are pregnant or breastfeeding and hungry all the time! Eat up mumma!
Ingredients:
2 roasted beetroot (can vary the recipe to roasted carrot or sweet potatoes)
1/2 lemon rind removed
2 Tbs macadamia oil
Handful parsley
Handful nuts of choice, preferably toasted - I do love macadamias but cashews are great too
1-2 pinches cumin
Salt and Pepper to taste.
Note:
Keeps in the fridge for 3-4 days.
Method:
Add all of the ingredients into a processor.
Empty it into a bowl, and you are done!