super snacks for the super bowl!
I've posted this delicious dip in perfect timing. there are several reasons:
#1.) serve it up with a big platter of veggies and/or pita chips and impress your fellow football fans
the super bowl was smart to host the big event on a sunday. this is a wonderful recipe to make at the beginning of the week, which will help you with your subsequent lunch packing:
#2.) throw it in a container to dip your veggies into
#3.) spread it on your bread to sass up your favorite sandwiches
- 2 medium sweet potatoes
- 1 carrot
- 1 onion
- 1/4 c. water
- 1 tbsp. tahini (or almond butter)
- 1/4 tsp. cumin
- 1/4 tsp. curry powder
the fun part:
#1.) wash and cube the sweet potatoes into pieces a little larger than bite size. put them in a pot, cover with water and bring to a boil. reduce heat to medium, and cook until tender - about 15-20 minutes.
#2.) meanwhile, peel and cut the carrots and onions into smaller pieces and put in a separate sauce pan with about 1/4 cup of water. simmer until soft - about 8 minutes.
#3.) when potatoes are ready, drain the water and puree them along with the tahini, cumin and curry powder. this can be done in a food processor, blender, or immersion blender. add the carrot-onion mixture and puree until smooth.
what your body will like:
#1.) calories: 2 tbsp only puts you back 21 calories. think of what a nice alternative this is to other dipping sauces and spreads! an equal amount of ranch dressing is nearly 150 calories. this adds up. yikes!
#2.) beta-carotene: beta-carotene = vitamin A. vitamin A = healthy eyes. vitamin A = healthy immune system. yippee!