Thursday, 29 January 2015

Almond Red Pepper Dip from The Wheat Belly Cook Book

We were asked if we'd like to review the Wheat Belly Cookbook by Dr William Davis and jumped at the chance... it's always good to get a look at new recipes and were delighted, on the first flick through, to find 4 recipes we liked the look of.  This is the sign of 'our sort of book'... we are always keen to find new, simple, recipes.

The first recipe from the book we liked the sound of was Almond Red Pepper Dip.  For this we needed -
1 jar roasted red peppers, drained well
24g flaked almonds, toasted
40g parmesan cheese, finely grated
1 Tbsp balsamic vinegar
1 garlic clove
Pinch of ground red pepper (we didn't have any)
1/8 tsp sea salt
1/8 tsp ground black pepper

Putting the first five ingredients in our mini blender, they were whizzed together until smooth.

Seasoning was then added and the dip was served with lettuce leaves, celery sticks and cucumber slices.

This was a really easy-to-make and tasty recipe.  Sous Chef J enjoyed his dip with some spicy potato wedges.

The recipe was judged to be a "real hit" as it was super-tasty and was made using store cupboard ingredients.  It's definitely a dish that will be made more than once!

Looking more closely at Dr Davis's Wheat Belly Cookbook, it has two parts - Part One deals with Health, Weight and Life the Wheat Belly Way and Part Two is the Recipes.

In his introduction, a statement that caught our attention was ".. to help you recreate delicious foods without wheat and without the rice starch, cornflour, potato flour and tapioca starch of commercial gluten-free foods.  The recipes presented herein are tasty, don't screw with blood sugar, don't trigger appetite and are truly healthy - a novel concept!"  Seeing as we're all about cooking from scratch and finding simple, easy to prepare food, this sounds great. 

Reading, quite swiftly we admit, through part one we were provided with a good overview of what the Wheat Belly diet aims to address, why Dr Davis thinks this is necessary and how to assemble the goods/ingredients needed to follow the regime he recommends.  As was said at the start, when looking through part two, we found a number of recipes which caught our eye and were marked for making.  It's a book we'll enjoy reading and referring to and will definitely be trying out more recipes as we continue to 'cook from scratch'.

Disclosure - we were sent a free copy of the book but were not required to write a positive blogpost.  The opinions are our own.  We were not paid for this post.

No comments:

Post a Comment