Tuesday, July 8, 2014

Chipotle Cilantro Dip (Raw and Oil Free!)

Hi all! I hope everyone is doing well and enjoying the summer weather! It has been super hot here in Phoenix but with monsoon season coming, I feel as if I can tolerate the heat better and it does not feel as hot. And it has actually rained just a little bit. Well, more like a drizzle! LOL! I can't wait for the actual rain! It hasn't really rained here for so long and coming from living in New York where it rains at least once every week, I miss the rain tremendously. Bring on the rain! :D

Anyhoo, I have another low fat and oil free dip/sauce for you guys! It's super duper simple and super duper tasty! Now, this is a pretty spicy dip; at least for me it is. But, I'm pretty much a wimp in the heat department. :P My mouth was begging me to stop eating it, but my taste buds wanted more of the yummy flavor! My love thought it was super duper yummy though and didn't complain about it being too spicy. However, he can handle more heat than I can. So, I advise you to start with less chipotle powder, about 1/8 teaspoon and work your way up. Although, the chipotle is what gives the dip that smoky flavor that I love, it isn't a raw ingredient since it is smoked red ripe jalapenos but it gives this smoky spiciness that no other ingredient can give.

Smoky flavors are just so yummy to me for some reason in food. There is a tea called lapsang souchong that also gives a smoky flavor to foods because the tea leaves are smoked over pine wood fires. You can brew the tea and add it to recipes for a distinctive smokiness. I have yet to use it, but am curious to use it in a recipe. I also want to buy some smoked salt for culinary use and ever since I first used it in culinary school, I have been longing to use it again. I must grab some!

I used this recipe as a sauce and dip for cucumber wrappers that had some mango and cilantro stuffed inside. It was really fun and challenging to try to actually make the cucumber wrapper and I definitely need more practice. However, it was super darn tasty. Mango, chipotle, and cilantro is such an awesome combination! Yum, Yum, Yum... :D

Gobble gobble gobble...

Chipotle Cilantro Dip

Yield: ~1 1/2 cups
Prep Time: 10 minutes or less
Servings: ~4

250 grams 1/2 inch sliced peeled zucchini (1 3/4 cup)
30 grams hemp seeds (3 tablespoons)
18 grams thinly sliced green onions (the green parts) (1/4 cup)
1 tablespoon lemon juice
2 teaspoons chopped dates
1/4 teaspoon Himalayan salt
1/4 teaspoon chipotle powder (less if you don't like too spicy)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped cilantro 

In a blender, blend the zucchini, hemp seeds, green onions, lemon juice, dates, salt, chipotle, and black pepper until smooth. Add the cilantro and blend lightly just to break up the cilantro leaves so that there are specks throughout the dressing. Enjoy! 

Here is the nutritional information from CRON-O-Meter. What's awesome about this dip is that it is low in fat, high in vitamin C and K, magnesium, copper, and manganese. Woot woot! :P 

Thank you all for stopping by! I hope you all enjoy this recipe and I will be back with some more! Take care and have an oobertastic day! :)

Rawnessa <3

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Tuesday, July 1, 2014

Jerkin' Black Bean Dip (Oil Free Recipe!)

Hi all! I hope you are all doing well. I haven't posted a dip recipe in a really long time. I mean, reaaaallllyyyy long.... So, being that the name of this blog is Quickie Dips, I thought I would give you guys a dip recipe (gasp..). I know, it has been long overdue, but I have to admit that I have been in love with creating baked good recipes lately and that is where my heart has been. I love using ratios when baking and it always brings me back to my math roots; and I also love the fact that one needs to use a little science to get the perfect product. So much fun :) .

Anyhoo, I decided to make a jerk seasoned black bean dip today. I wanted to make something that I haven't made before and a dip that had no oil, so I came up with this! I have been erring on the side of not using any oil in my recipes lately at home, simply because I just finished reading the 80/10/10 Diet by Dr. Douglas Graham (which is an awesome read by the way). He talks about how the optimal diet for humans is to get 80% of your calories from carbohydrates (sweet fruit) and the rest of your calories comprised of 10% fat and 10% protein.

It is definitely a fascinating concept and I do love that it makes mealtime so much easier. I also love the way I have been feeling and to be honest, since coming from an eating disordered past, I feel so much less guilt when eating an abundance of fruit. I love how it makes me feel full but not heavy, if you know what I mean. Plus, my digestion is so much better with an abundance of fruit and with all the extra water I have been drinking. ;) Although, I haven't completely dived into the diet, I have been loving the concept made by Freelee the Banana Girl (love her! You must check out her YouTube page) that says to eat all the fruit you desire until 4 pm and then have a high carbohydrate low fat meal at dinner. It's her Rawtill4 program, which is freaking awesome (it is a modified 80/10/10 diet)! I still incorporate some Himalayan salt and coconut aminos in my diet (which the 80/10/10 diet frowns upon) but my intake has been a lot lower these past few weeks, which I am happy about. I don't know if I'll keep this up forever, but I love learning about different ways to eat vegan and love looking at what works better for my body. I know some raw foodists who believe in the high fat raw vegan lifestyle but I definitely believe that a lower fat/high carb diet is much better for the body and one's digestion. Even The China Study by T. Colin Campbell, which is a very respected and informative study, discusses how countries who adhere to a diet that is high in whole cooked or raw carbohydrates and lower in fat have the least disease and better longer living life than countries who adhere to a high fat/high protein diet, which is what the American diet is based on. But I do feel that you should do what's best for your body. Experiment and enjoy the ride. :)

I definitely recommend you read these books or at least give them a look. You may be surprised what you learn. :) Anyhoo, here is the recipe that I promised. Beware, this recipe isn't for the bland palate. It is spicy and flavorful and oh so good. :)

Jerkin' Black Bean Dip

Yield: ~1 3/4 cup (513 grams)
Prep Time: 10 minutes 
Servings: ~7

2 cupscooked black beans, drained (435 grams)
3 tablespoons hemp seeds/hearts (30 grams)
2 tablespoons freshly squeezed lime juice (25 grams)
1 tablespoon chopped dates (15 grams)
1 teaspoon minced garlic
1/2 teaspoon Himalayan salt (less or more to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon cayenne powder (can add more if you like it really hot!)
1/16 teaspoon ground cloves 
1/16 teaspoon ground cinnamon
2 tablespoons water (more or less; use just enough to aid in blending into a smooth dip)

Place the beans, hemp seeds, lime juice, dates, garlic, salt, all the spices and the water in a blender and blend until smooth. You may use a food processor for this but the end result will not be as smooth (but that's totally okay!). Adjust water amount to desired consistency. Enjoy with some raw veggies, cucumbers, on a salad or whatever you like! :)

  • Instead of hemp seeds, feel free to use any other nut/seed that suits your fancy! It may taste a little different but it will still be yumsters! 
Get in my belly... :P

What I love about this dip is that it is very low in fat, but still super duper flavorful! I also love that one serving provides you with a good amount of iron, folate, magnesium, manganese, and thiamine (vitamin B1). I love tasty food that also provides you with an abundance of nutrients! Woot woot!

Here are the nutrition facts for the dip according to CRON-O-Meter.

Thank you all for stopping by! I always appreciate the views and your opinions. Take care and have an awesome day! :)

Rawnessa <3

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