Skinny Dips
It’s the time of the year for picnics and barbecues, which means there will be snacks. Load up with MH’s health-packed choices.
Beetroot & Walnut Dip
4 large cooked beetroot
250g low-fat creme fraiche
1tsp pomegranate molasses
Handful walnuts, chopped
10 mint leaves, chopped
Why: If you’re looking to bodyslam fat like an Olympic wrestler, reach for antioxidant-rich beetroot and its flab-bashing teammates. Walnuts fight hardening of the arteries caused by high-fat foods and the 250mg of calcium from the creme fraiche and molasses will lower fat levels in your blood.
How: Blend the beetroot in a food processor, then stir in the creme fraiche and molasses. Garnish with the walnuts and mint.
Artichoke & Ricotta Dip
60g fat-free mayonnaise
110g low-fat live yoghurt (Total 0% Greek yoghurt is a good bet)
50g ricotta
60g finely chopped spring onion
1 can artichoke hearts, chopped
Why: If you’ve popped and can’t stop, keep an eye on your cholesterol. “Good bacteria in live yoghurt reduce the cholesterol in your blood,” says Ian Marber from TheFoodDoctor.com. The bitter cyanin in artichokes doubles this effect.
How: Combine all ingredients in an ovenproof dish; bake for 20mins at 180c. Serve hot, warm or cold.
Avocado, Yoghurt & Mango Dip
2 ripe avocados; 1 mango, diced
100g fat-free yoghurt
Juice of half a lemon
Handful of coriander, chopped
Handful of walnuts, chopped
Chilli flakes
Why: Salty food such as crisps can raise your blood pressure. “Adding potassium restores the balance,” says Marber. Avocados, yoghurt and walnuts are packed with the mineral — your blood pressure will be considerably lowered.
How: Blend the avocado with yoghurt and lemon juice. Top with mango and sprinkle over coriander, walnuts and chilli.
Words by Anna Longmore & Matt Hussey. Image by Dan Matthews
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