Ah, February. The month of sub-zero temperatures, dark days and…love. While I try my best to avoid any restaurant serving over priced dinners for lovers throughout the month of February – I must confess, I secretly love making an extra effort in the kitchen on Valentine’s Day. After all, it is the anniversary of my first date (what pressure!) and many years later, my husband and I always make a terrific meal together and celebrate with a bottle of bubbly. Here are two beautiful recipes that I am making this week which will go very well with any Valentine’s meal.
Beet and Yogurt Dip with Goat Cheese (adapted from Yotam Ottolenghi)
This makes a change from the traditional hummus dip. It turns out bright pink – perfect for Valentine’s Day!
6 medium beets
2 small garlic cloves, minced
1/2 cup Greek yogurt
1 tablespoons extra-virgin olive oil
1 tablespoon za’atar (a mixture of sumac, sesame seed and herbs popular in Middle Eastern cuisine)
2 tablespoons goat cheese, crumbled
Salt and pepper
1. Preheat the oven to 350°. Wrap the beets in aluminum foil and place in a roasting pan for about an hour or until tender.
2. Peel the beets by rubbing them with a piece of kitchen towel, cut them up and put in a food processor. Add the garlic and yogurt and pulse until blended. Add the olive oil and za’atar and puree. Season with salt. Scrape into a bowl. Scatter the goat cheese and more ground pepper on top and serve with raw vegetables or crackers.
Delicious raw balls, full of protein and antioxidants to boost libido and make you look gorgeous!
10 soft dates, no pits (can substitute with other dried fruit such as figs)
1 tbsp organic ground cinnamon
1 tbsp raw cacao powder
1/4 cup organic dark chocolate chips
1/2 cup raw almonds
1/4 cup organic goji berries
1 tsp pure organic vanilla extract
Place all ingredients into a food processor and blend until everything is mixed up and smooth-ish. Roll into balls, place in mini cupcake cases and refrigerate.