Clean Eating – Dips

I love dips, they’re great to serve to guests, with some rye mountain bread wraps, cut up and toasted, or to add flavour to eggs and chicken, which when you eat a lot of sometimes need that something extra to prevent your diet from becoming monotonous.

Beetroot Dip

425g can Beetroot slices, drained

1 tsp Ground Cumin

⅓ cup Natural Yoghurt


Blend all ingredients until smooth.


¼ cup Greek Yoghurt

4 Cucumbers, grated

2 Tbsp lemon juice

¼ cup mint leaves, chopped finely

¼ cup dill leaves, chopped finely


Combine yoghurt & juice in a bowl. Add remaining ingredients & mix.


1 Avocado, mashed

1 Tbsp Greek Yoghurt

1 garlic clove, crushed

¼ red onion, diced

Lemon juice

Salt, pepper & chilli (to taste)


Combine all ingredients.


400g chickpeas

2 Tbsp unhulled tahini

¼ cup lemon juice (approx 1 lemon)

1 tsp ground cumin

½ tsp ground coriander

1 clove garlic

2 Tbsp water (or more)

salt & pepper (to taste)


Put everything (except salt & pepper) in a food processer & whiz. Add salt & pepper to taste.

Spinach Dip

1 container cottage cheese, or cup of greek yoghurt

1 cup frozen spinach, thawed

1 can water chestnuts

½ red onion, finely diced

½ cup parsley

2 cloves garlic, crushed

½ tsp salt


Using a blender, blend cottage cheese until smooth & creamy. Put cottage cheese in a large mixing bowl & add all other ingredients, mix until well combined. Store in fridge.

My idea of HEAVEN!! Avocado Frozen yoghurt

Avocado Frozen Yogurt – a delicious fresh summer treat! Two of my favourite things, avo’s and frozen yoghurt. I am in Love. Officially besotted.

"Avocado Frozen Yogurt"

INGREDIENTS (Serves 2-3)

– 1 1/2 ripe avocados

– 2 tablespoons lemon juice

– 3 tablespoons stevia (or to taste)

– 2- 4 oz containers soy yogurt

– 1/2 cup soy/almond milk

– 1 tablespoon lemon zest

– 1 teaspoon vanilla extract


1. With the lemon zest set aside, place all of the other ingredients in a food processor or blender and mix up til smooth.

2. Then scoop everything out into a bowl or ice cream maker. Stir in the zest.

Tip: If you don’t have an ice cream maker, then freeze the mixture in an airtight container for about 2 hours. Then when ready, take out, let it thaw a bit, and give it another stir.


Adapted from The Vegan Scoop

Avocado Milkshake

I used to sometimes get this at Vietnamese restaurants. It was something that I never thought to do with Avocado but absolutely DELICIOUS! Of course, they do it with Sweetened Condensed Milk so I thought I’d make it a bit healthier.

I have lots and lots of Avocado’s at home that were given to me by someone who grew them. They’re Organic and so tasty. This morning for breakfast I put 1/4 of an avocado, a handful of blueberries, some greek yoghurt, soy milk and some honey (you could substitute Agave, or Stevia, banana etc – your sweetner of choice, but I do think it needs something sweet in it) in a blender and – voila – breakfast! I highly recommend trying this, the avocado gives the shake a lovely buttery flavour, sooooo good.

Ugly photo, but this is the end result. Tastes A LOT better then it looks!