toddler times, and a creamy pumpkin dip.
Being a parent is a constant challenge. Through my limited experience with Misty, it seems as though he just constantly goes through “stages.” These stages last days, weeks, but they come – and then they go. Some stages are fantastic – you can’t believe how happy, well behaved and affectionate your child is. Other stages are really trying – the “I want to run onto the road and/or play in car parks so I can touch other peoples’ cars” stage. Or the “I never ever want to hold your hand, and if you try I will throw myself on the ground and refuse to get up” stage.
It seems like Misty is really relishing his advancing into the “Terrible Twos,” – and he is living up to the title. Poor dude, he’s got a whopping molar coming through, so no wonder he is a little on-edge, but some days I really wish there was some kind of mute button. It’s the grizzling and whinging that really drives me mad…. Viper says he gets it from me, Ha. Misty has also discovered how to say “YUCK!” and throw/push food away. Oh the joys.
I am a garlic fiend, that’s nothing new. I know not everyone shares my love of this pungent bulb – but I DO encourage you to chuck a few bulbs in the oven, next time you are cooking up dinner. Just throw them in, as is, until they are very tender (squeezable) to the touch – I find a moderate temperature of about 160 degrees C is fine. Oh, yes, you will smell them – it’s incredible. Gently roasting garlic really brings out it’s natural sweetness, and the intensity of flavour is mellowed considerably. So much so, I can eat bulb after bulb – just popping the little cloves into my mouth as if I was chowing down on chips.
Don’t freak out when you see the amount of garlic I have listed in the following recipe – seriously it doesn’t taste overly garlicky. Even Misty par-took in sampling some of this dip, and I didn’t hear the dreaded “Yuck!” – so that’s got to mean it’s good, right? At the moment all he wants to eat are bananas and plain popcorn – and when I refuse him these, a tantrum ensues. Oh the joy.
Creamy Red Lentil Dip with Roasted Garlic and Pumpkin
(Vegan, gluten/wheat/corn/nut/seed/refined sugar free)
- 1C cooked red lentils
- 1C roasted pumpkin
- 1/2t sea salt
- 2t whole grain mustard
- 2T apple cider vinegar
- 1 BULB roasted garlic
- Freshly ground black pepper to taste
- 1/4C fresh basil
- Combine all ingredients in a food processor and whizz until smooth.
