Christmas has officially come and gone. All physical aspects aside, mine was great, though I am not going to lie, it was very painful, as I have been feeling considerably worse this past month. All body issue aside, God has certainly blessed me with an amazing family that I would not trade for the world. Not only that, but I was reminded of what a blessing it is that God came down to earth as a child, in order for me to be saved eternally from the suffering that I experience here and now. Without this act of utter humility, I would not have an ounce of strength to get through the physical pain that I do on a daily basis. Remy, the dog picture above and below, is another reason I can get through the day, as he really is one of my greatest sources of joy outside of Jesus and my family. Below I have also included a few pictures of what was served in my house at Christmas, as well as a recipe that I made as an appetizer.
After creating my sweet potato pitas, I knew coming up with a dip that people could make to go along side of them was a must. Because the pitas use water chestnut flour, and thus have an Indian flare, I decided to make a recipe that had the flavor profile somewhere a long the same lines as roasted eggplant dip and hummus. Growing up, I always loved eating hummus as a snack, and can still remember the savory, yet slightly sweet flavor on my taste buds to this day. I find that in standard American diet cooking, dips are seen as foods that “pack on extra pounds” at Holiday parties, and thus should be limited for those looking to “stay trim.” Therefore, I wanted to create a recipe that people could actually feel GOOD about eating, yet at the same time, make it so that they could not even tell the difference between my version and a “regular” dip. After putting together a few flavor combinations in my head, I was able to make this roasted garlic dip a reality, last Thursday, on Christmas. Overall, this recipe was a hit on our appetizer table, as we served it along side plantain chips. Of course, because of the whole food ingredients, this dip could easily be served as a side dish at any main meal, or used as a spread on lettuce wraps. Whichever way you chose to use it, I know that it will always be thoroughly enjoyed. Instead of feeling guilty about doubling up on the dip, you can now feel amazing during AND after indulging in this flavorful, nutrient-dense recipe!
Roasted Garlic Dip
- 1 lb parsnips
- 1 lb cauliflower
- 1 medium lemon – juiced
- 3 heads of garlic
- 1 1/2 tsp sea salt
- 3 tbsp lard
- 2 tbsp olive oil (or more lard)
- Preheat oven to 425 degrees.
- Wash, dry, and cut parsnips into 1/2 inch rounds.
- Cut cauliflower of the stem and chop into like size “trees.”
- In a mixing bowl, coat parsnips and cauliflower with olive oil and one teaspoon of salt.
- Cut the tops of the garlic heads off, placing in tin foil and making a little packet.
- Spread vegetables onto a baking sheet.
- Place baking sheet and foil packet in the oven and bake for 30 minutes until browned.
- Once done cooking, remove garlic from its cloves and place in a food processor fitted with the “S” blade.
- Put vegetables in the processor as well, letting run until smooth.
- Add in remaining 1/2 tsp sea salt, lard, and lemon juice, pureeing until fully combined.
- Scoop dip into serving dish for appetizers (or) serve as a side dish.
Romans 8:1-2 “There is therefore now no condemnation for those who are in Christ Jesus. For the law of the Spirit of Life has set you free in Christ Jesus from the law of sin and death.”