Roanna Martin

"make [food] simple and let things taste of what they are." {Curnonsky}

Green and Gold

3 Comments

I needed a ray of sunshine tonight. Just a bit. It was dreary and drippy and my shoes got wet walking home from my rotation.

 Please don’t get me wrong- I was thankful for my raincoat, and my umbrella, and my warm home to dry off in. But my spirits needed an extra boost. In addition to exercise, nutrient-dense fruits and veggies are a great way to stave off the winter blues.

Every Wednesday night I gather together with a group of friends for dinner, and tonight I was asked to bring a vegetable side dish. I didn’t want to spend a long time cooking, and I was ready for something fresh and raw. 

I pulled a handful of carrots out of my mega-bag that I have been chowing down on the past few weeks.

I scoured the outsides well with a vegetable scrub brush. I don’t bother to peel my carrots- I buy organic carrots- because that way I get to keep a bit of the extra fiber and nutrients, and there isn’t as much waste.

Speaking of food waste, I just happened across this article about using carrot peels (byproducts of the ready-to-eat vegetable industry: aka baby carrots) to create an antioxidant high dietary fiber powder. Cool! But, I’d rather just buy whole carrots, and eat the entire thing, rather than buy pre-cut ready-to-eat baby carrots that create a lot of waste. That being said, if you want convenience food, baby carrots are still a MUCH better snack than a bag of chips!

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I haven’t costed it out, but I am nearly certain that it is cheaper per ounce to purchase whole organic carrots than pre-cut conventionally grown. And considering that I took me only 5 minutes to transform  the above pile into a full bowl of short, easy to munch on carrot sticks, this is a worthwhile way to pinch your pennies at the grocery store.
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To accompany my little Vitamin-A rich spears, I decided to make Green Surprise Dip. I first made this with my supervisor from Joshua Farm when we were giving a demonstration on fresh veggies to a group of moms at a local pre-school. 

It’s super easy.

I steamed and drained a handful of kale, and measured out plain yogurt, chickpeas, a bit of mayo, some garlic, onion, lemon juice, and  a of salt.

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Then I threw them in my handy-dandy food processor, and voila, I had a delicious dip.

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I modified the recipe slightly from the original. My onions and garlic were really strong (they’ve been stored for a while!), and I wanted to keep the concentrated green color so I actually reduced the amount of those three ingredients.

Here’s the recipe:

Green Surprise Dip

1 cup steamed kale, Swiss chard, or spinach

3/4 cup plain yogurt

1 cup cooked chickpeas

1/4 cup mayonnaise

1 clove garlic

1/3 cup onion, chopped

1 Tablespoon lemon juice, or to taste

1/4 teaspoon salt or to taste

The dip didn’t quite get RAVE reviews like an herb veggie dip that I’ve made before, but I really like this one. A bit more salt, and more experimentation with spices would perk it up a bit, but I was on a time crunch.

It only took 15 minutes from when I started cutting the carrots to when I had this dish assembled. But then I had to clean up- and that was another 12 minutes. With a few tunes playing and some dancing around my kitchen, it was a pleasure.

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Author: roannamartinwvudietetics12

A dietetic intern with a love of learning, an enjoyment of food, and a passion for people.

3 thoughts on “Green and Gold

  1. It looks so bright and healthy! I’ll bet you were the most popular person at the dinner table. I’d fill up on your carrots and dip before dinner even started!

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