Resources and free recipes
A Selection Of Free Recipes From Better Brain Food, Plus A Selection Of Other Resources
Booklet: Nutrition For Seniors: A Guide To Healthy Eating Habits As You Age
I recently wrote a nutrition booklet for Home Instead Senior Care, a home care organisation for seniors. You can access this booklet for free, by clicking on the button below.
Recipe: Roasted Carrot and Tahini Dip
The lemoniness of this dip depends on the lemons you happen to find, as some have a stronger flavour than others, but it adds a great flavour balance to this dip, which is packed with antioxidants from the carrots, the anti-inflammatory benefits of extra virgin olive oil and some protein from the yoghurt and tahini.
Makes 1½ cups
- 500 g (1 lb 2 oz) baby Dutch carrots, coloured ones if you can find them
- 60 ml (2 fl oz/¼ cup) olive oil, plus extra for roasting
- 70 g (2½ oz/¼ cup) Greek-style yoghurt
- 65 g (2½ oz/¼ cup) tahini
- 1 teaspoon ground cumin
- Juice and zest of 1 lemon
- Crackers, to serve
Preheat the oven to 180°C (350°F).
Scrub and trim the carrots and if they’re thick, slice them in half lengthways, then spread them out on a baking tray, drizzle with a little extra olive oil and season with salt.
Roast in the oven until soft and starting to turn dark golden on the edges. Set aside to cool.
Put the cooled carrots into the bowl of a food processor and pulse until finely chopped. Add the yoghurt, tahini, cumin and lemon juice and zest and pulse again until combined. With the motor running, drizzle the olive oil into the carrots and process for 30–40 seconds or until the dip comes together and looks creamy and smooth.
Season to taste and serve with crackers.
This recipe appears in Better Brain Food, Pg 199