Traditional seven layer dips are staples of BBQs and other types of get-togethers. But they’re also filled with things that aren’t exactly great for you – like lots and lots of sour cream. The Greek Seven Layer dip is a good alternative for anyone looking for a healthier option.
The Mediterranean diet is well known as one of the healthiest around. This dip celebrates that, offering you wellness in tiers.
Time to prepare: 2 hours, 20 minutes
Yield: 4-6 servings
- 2 cups of Greek yogurt (if vegan, use vegan Greek yogurt)
- 1 tsp. dried dill weed or Greek seasoning (this seasoning is found in specialty stores)
- 3 cloves garlic, minced or pressed
- 1/2 cup hummus (of course!)
- 1 tbsp. fresh lemon juice
- 1 cup seeded, diced cucumbers
- 1 cup seeded, diced tomatoes
- 1/2 cup chopped Kalamata olives
- 1/3 cup chopped scallions
- 1 cup crumbled feta cheese
- Pita chips, chopped vegetables, or flatbread
How to prepare:
- In a bowl, combine yogurt, dill weed or seasoning, lemon juice and garlic. Mix until the liquid is light and fluffy. Then spread into the bottom of a shallow baking dish.
- Spread a layer of hummus on top of the yogurt. Then create the rest of the layers in the following order: cucumbers, tomatoes, olives, scallions, and feta cheese. Cover the pan with a plastic wrap and chill for 2 hours.
- Serve with pita chips, chopped vegetables, or flatbread.
This layer dip is a summery treat. Forget the Snow Cones and, instead, go Greek.
Recipe courtesy of Jennifer Keeler.
A Power Bowl punch for lunch is a great idea.
Recently I’ve been trying out various “bowl recipes”, which is essentially real food in the easiest way: one simple bowl.
The great thing about this recipe is that you only need a few basic ingredients, and can just throw in whatever you have on hand.
I like to use leftover beans, but you can substitute those for any ingredients that you love.
This recipe is courtesy of Reena.
Asian Noodle Bowl Recipe:
Serves: 4; Level: Easy; Total Time: 15 minutes
- 2 Tbsp oil
- 1 tsp Garlic and ginger paste
- 1/2 cup onion cube
- 1/2 cup cut carrot
- 1 cup kale or spinach
- 1/4 cup quinoa
- 1 vegetarian bouillon Knor brand
- Salt and pepper to taste Less is better
- 2 tbsp soy sauce
- 1 tsp Chinese Five spice
- 1 cup Rice noodles
- Few sticks of lemongrass tied
How To prepare:
- Cook rice noodles separately. Drain and set aside.
- In a medium sauce pan heat the oil. Saute onion, garlic.and ginger.
- Add carrots, spinach and any other veggies you want.
- Add 4 cups of water and bring to a boil.
- Add quinoa, vegetable bouillon, salt, pepper, soy sauce and Chinese Five Spice.
- Let it boil and cook for five to seven minutes.
- When its ready, add noodles into bowl and top with hot soup.
- Feel free to garnish with sprouts, crushed peanuts, spring onion and my favourite: cilantro.
Sautéed Tofu cubes are a great addition to this meal.
This soup tends to be on the watery side, so it is fun to slurp it up.
I enjoy this soup thoroughly and I think you will too!
I would love to know which are your favourite toppings to add to this soup!!
Let me know in the comments!
I love food so naturally I love to dine at fancy restaurants. There’s something so special about being served on white linen and I savor a fine cup of coffee with dessert. But there is one exception to my usual preference for fine dining: the falafel sandwiches served at a certain fast food restaurant around the corner.
For those of you not familiar with falafel, it is basically when you take fried balls made from chickpeas or fava beans and put them in a pita pocket (as you can see in the picture above).
My family is my fan club. My friends and my cousins favor falafel over any food item from India. It is bit time consuming but it’s all worth it.
I am sharing my recipe with you. I don’t know if it can be called authentic or not, but I enjoy it every time I make it.
Preparation Time: 10 minutes
Cooking Time: Approximately 1 Hour
Falafel Patties or Balls
- 1 Cup Dried (not canned) Chickpeas
- 1 Head of Lettuce (washed and chopped – can be mixed with romaine for extra nutrition)
- 1-3 Green Chili Peppers (or Jalapeños)
- 4-5 Cloves of Peeled Garlic
- 1 tsp Crushed Red Pepper Flakes
Wash lentil and chickpeas very thoroughly and check for stones.
How to Prepare:
- Soak lentil and chickpeas for at least three hours in warm water.
- Cut and chop parsley, green chili, ginger, and fresh garlic.
- Add salt, cumin, coriander seeds, and red pepper flakes.
- Grind all of ingredients together to make a batter.
- Heat the oil on medium in a frying pan.
- Make small balls from batter and us a teaspoon to drop them into hot oil.
- Once fried, the falafel balls/patties are ready for the sandwich.
Sauce recipes below:
Green Tahini Sauce
- 1 Bunch Cilantro (washed & chopped)
- 1 Cup Cucumber (chopped garden or seedless)
- 1 Small Ginger and Chili (to your taste)
- 1 Cup Sour Cream or Drained Yogurt or Garlic Cucumber Dressing with Buttermilk (from store)
Blend all ingredients together. Now your green sauce is ready for the Falafel sandwich.
||Fresh Peeled Garlic
||Red Hot Chili or Red Bell Pepper (for mild taste)
||Salt to taste
||Tomato Sauce Can
||Red Pepper Flakes
Blend all ingredients together. Your red spicy or mild sauce is ready for you.
- Pita pockets are very tasty and come in a variety of flavors. I either pop them in the toaster and or warm them at 200º in a toaster oven until till they puff up.
- Usually I mix two different kind of lettuce: Romaine and head lettuce.
- Top everything off with 3-4 washed and cubed tomatoes.
I am pretty sure you will enjoy this dish over and over again. I also enjoy Baba Ganoush, Hummus, and Parsley Salad with Tahini and Spicy Garlic Sauce. Because of my culinary curiosity, I always come home to my kitchen and make these things with my selected ingredients.