Carmelle Robinson
Nutritionist - BHSc Nut Med
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Spinach & Cashew Dip

September 27, 2017

If you love dip but get frustrated with all the unnecessary ingredients in supermarket versions, then this recipe is just for you! There are no artificial ingredients and no hidden nasties that you could even add a dollop of this to your nourishment bowl at lunch everyday. YUM! 

 

The whole family will love this, even the kids will love it. I know my little nephew who is now 4 years old has been loving Aunty Carmelle's green dip since he was 2. The dip turns a gorgeous colour green so I guess he thought he was eating monster slime! 

 

I love making this for get togethers and also for when we go away camping. One of my favourite things to do while camping is to just sit down, relax and eat cheese, dips, olives and be surrounded by good company. So by making the dips myself, it's not only a healthier alternative, but it's also a lot more cost effective. (Just quietly, I think my dip tastes better too!)

 

 

 

RECIPE:

 

Ingredients:

 

100g Spinach Leaves

100g Raw Cashews

100g Parmesan Cheese

1 Lemon

2 Cloves of Garlic

3 Tablespoons of Olive Oil

1/2 of a Teaspoon of Mixed Herbs

1/4 of a Teaspoon of Chilli Flakes (add more if you like a bit more bite)

 

 

 

 

Method:

 

1. Cut the parmesan into cubes (if using block parmesan)

2. Place all the ingredients into a food processor or high speed blender and blend until you're happy with the consistency!

 

I prefer mine with a few little chunks in it, but if you like it smooth just blend a little longer. 

 

Serve with vegetable sticks & crackers. I love this dip with carrot sticks, but you can also use celery, capsicum or even cucumber. 

 

 

Note: This dip keeps in the fridge for up to one week (if you haven't devoured it all before then!) 

 

Enjoy!

 

 

  Remember, every time you eat is an opportunity to nourish your body- so make good choices!

 

 

 

 

 

 

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