Page 77 - Tracy Anderson Magazine | Spring 2021 Issue

EGGPLANT DIP (serves 6)

INGREDIENTS
1 large eggplant, top and bottom
trimmed, halved and quartered
1 small yellow onion, top and
bottom trimmed, halved and
quartered
3 large garlic cloves, peeled
3 Tbsp extra virgin olive oil, divided
Salt and pepper to taste
1 Tbsp lemon juice, freshly
squeezed BEET AND WALNUT DIP (serves 4)
5 large basil leaves INGREDIENTS 1. Preheat oven to 450°F.
Pinch of smoked paprika 2. Place beets, shallots, garlic, and rosemary
2 cups golden beets, top
and bottom trimmed, then on a baking sheet lined with parchment
1. Preheat oven to 450°F. quartered (about 4 beets) paper. Brush or spray with olive oil, and
2. Place eggplant, onion, and sprinkle with salt and pepper. Bake for
garlic on a baking sheet lined with 4 large shallots, peeled about 30 minutes or until soft and a bit
parchment paper. and halved brown around edges, and beets can be
3. Brush or spray with 2 Tbsp 4 large garlic cloves, easily pierced with a fork.
olive oil, and sprinkle with salt and peeled 3. Heat a large frying pan over medium-
pepper. Bake for 30 minutes or until 1 Tbsp fresh rosemary, high heat. Add walnuts to hot, dry pan.
soft and a bit brown around the chopped Cook, watching constantly and stirring
edges. Take out and let cool a bit frequently until walnuts start to brown and
before processing. 1 Tbsp olive oil smell toasted (about 5 minutes).
4. In a food processor, combine Salt and pepper to taste 4. In a food processor, combine roasted
roasted vegetables, remaining 1 ½ cup walnuts beets mixture, walnuts, and turmeric.
Tbsp olive oil, lemon juice, basil, Process until smooth.
and paprika. Process until smooth. 1 tsp turmeric powder 5. Adjust salt and pepper, and drizzle with
5. Adjust salt and pepper, and serve. Balsamic glaze to garnish balsamic glaze to garnish.

NUTTY GREEN GODDESS DIP (serves 4)

INGREDIENTS 3 large garlic cloves, peeled
1 cup cilantro, loosely packed 1 jalapeño, seeded
1 cup parsley, loosely packed 2 Tbsp extra virgin olive oil
¼ cup basil, loosely packed Juice of 1 large lime
½ cup cashews Salt and pepper to taste
1 ripe Haas avocado, halved, seed
removed, and flesh scooped out

1. In a food processor, combine all ingredients and process until smooth.
2. Adjust salt and pepper, and serve.

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