Today we’re taking a look back at four of our first year pioneer Influencers by highlighting their favorite Balanced Babe recipes they shared with us. We’ve included two dip recipes, one veggie side dish and one vegan dessert recipe. Enjoy and have a great weekend!
Here’s a quick & delicious dip, compliments of Annie from VegAnnie:
Cashew Cheese Dip
Ingredients: makes 8 servings
2 cups cashews
3/4 cup + 3 Tbsp water
1/3 cup nutritional yeast
1 Tbsp lemon juice
1/4 tsp garlic powder
sea salt, to taste
Combine all ingredients in high speed blender. It helps the blender do its job if you put the liquid in first.
Julia of Energy We Bring included her spicy yogurt dip in our interview which she also entered in a recipe contest.
Spicy Jalapeno Greek Yogurt Dip
- 1 1/2 cups California Organic Greek Plain Lowfat Yogurt (I used Wallaby Brand)
- 3 cloves garlic, peeled
- 1 jalapeño pepper, finely chopped
- 2 tablespoons sriracha hot sauce
- 1 teaspoon paprika
- juice of 1 lime
- salt to taste
- chopped cilantro
- Add yogurt, garlic, jalapeño, lime, paprika and salt to vitamix or food processor. Blend until smooth.
- Stir in siracha sauce and salt, blending until thoroughly mixed.
- Chill for an hour before serving and garnish with additional paprika and chopped cilantro.
Deryn of RunningOnRealFood shared one of her most popular dessert recipes with us:
Chocolate Chia Energy Bars (Vegan)
- 1 ½ cups pitted dates
- ? cup cocoa
- ? cup whole chia seeds
- 1 tsp. vanilla extract
- ? cup unsweetened coconut flakes
- ¼ tsp sea salt
- 1 cup walnut pieces
- ¼ cup chopped dark chocolate or dark chocolate chips
- ? cup oats
- Place dates in blender or food processor; purée until a thick paste forms. Add cocoa powder, chia seeds, vanilla, coconut and salt. Pulse until all ingredients are combined.
- Remove mixture from food processor and place into a bowl. Mix in walnut, chocolate and oats.
- Cut a large length of wax paper and place one end of it into an 8×8 pan. Press mixture into pan.
- Once it’s pressed into all corners, flip over and out of the pan. Wrap the block tightly with the excess wax paper and place in the refrigerator overnight.
- In the morning, unwrap the block and cut into bars.
- Store in an air-tight container in the refrigerator.
Zoe of One Beet Wellness shared this easy flavorful recipe and one of our favorite veggies: cauliflower!
Roasted Cauliflower with Caper & Dill Yogurt Sauce
1 head of cauliflower (any color)
1 cup of plain yogurt
1/2 cup fresh dill, chopped
1/2 cup capers, chopped
1/2 lemon, juiced
2 tablespoons of olive oil
Begin by removing the small outer leaves and cutting out the tough core. Then cut the head into small bite-sized florets and wash thoroughly. One head of cauliflower should give you about three cups of florets.
Toss the florets with olive oil and spread them in a single layer on a baking sheet. Bake at 400 degrees for 25 minutes, or until they are starting to brown. I like to check on them at about 15 minutes and give them a stir to make sure all sides are being equally roasted.
Make your yogurt sauce while the cauliflower is in the oven. Finely chop the dill and capers and combine them with the yogurt and lemon juice. Feel free to add more of any of these ingredients to suit your tastes.
Mix thoroughly and let the sauce stand for 10 minutes while you finish roasting the cauliflower. This gives the flavors time to really come together.
Pull the cauliflower out when it has started to brown on the edges and become very aromatic. Combine the roasted cauliflower and yogurt sauce in a large mixing bowl and serve hot.
This also makes delicious leftovers, either reheated or served cold. Make a big batch and enjoy it all week!