chips’n'dips

Happy Hump Day! Before we move on to Wednesday’s yummy recipe I did a guest post for Yoga Gypsy yesterday – a yoga sequence for scoliosis. It works for any type of back pain so go check it out if you think it will help.

Also many thanks for all your input on Child’s Pose yesterday – love it! Nikki reminded me that Bala means strength – so try to find strength and softness in child’s pose!

Right, onto those recipes!

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Dips.

Dips are the perfect entree for everyone and as long as you stay away from sour cream (unless you’re using the vegan version) then they can cater for carnivores and vegans alike without anyone noticing. Belive me on this. I often have to feed my caveman sausage-eating brother at the same time as myself. Although at the weekend he did ask for “something that had looked over a wall” (i.e. animal). Himself kindly provided organic burgers cooked on the barbequeue and as he didn’t want Brother Yogini to feel left out, he had one too

So serve vegan dips with carrot and cucumber batons, pitta pieces, tortilla chips – then have a glass of white wine or bubbly and everyone’s a winner.

Want to know two of my favourite dips?

1. Suburban Guacamole

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I have no idea how closely this resembles a traditional guacamole recipe but this is how we make avocado dip in this house.

Start with a ripe avocado, chopped up with a clove of garlic in your food processor.

Add a handful of fresh coriander or a teaspoon of dried coriander leaf and half a fresh chilli or half a teaspoon of dried chilli.

A handful of cherry tomatoes

And the juice of half a lemon.

And blend.

And serve asap, because we all know fresh avocado goes brown pretty quickly!

2. Aubergine Yogini (OK I’m on a limb with these names)

Prick two aubergines all over with a fork and roast at 180*C/Gas Mark 4 for an hour on a greased baking sheet along with a couple of cloves of garlic. When they are done cut the aubergines in half and allow to drain in a colander for an hour.