Healthy snacks, dips and canapés are the perfect accompaniment to casual socialising these holidays, taking care of all those peckish moments and adding that finishing touch for the perfect get-together.

Buffalo Hummus

Here’s take on hummus that will put you in mind of the hot spiciness of buffalo wings, minus the meat. Great as a dip along with some crackers, or a dip for julienne veggies such as carrots, cucumber, baby corn or celery sticks.


• 1 can chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 2 cloves garlic
• 2 tablespoons tahini
• 1 tablespoon chilli sauce
• 1 tablespoon lemon juice
• 1/2 cup roasted red pepper
• 2 tablespoons olive oil
Cayenne pepper, to taste

How to

• Combine all the ingredients except the oil and cayenne in a food processor
• With the blender running, stream in the oil through the feed tube
• Blend until very smooth
• Add more salt, lemon juice, or hot sauce, to taste
• Sprinkle with cayenne pepper before serving

(via ohsheglows)

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The best corn chips in the world
23 Oct, 2015, By Nic These are not only the healthiest chips on the market, but the best tasting – so delicious and fresh. Great with a dip and a very easy snack for when we are hosting! – Always get compliments from friends and family.

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Veggie Dip


The Dip
• 1 can chilled coconut milk
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 3 green onions, just the green part chopped
• 1/2 red bell pepper, chopped
• 1/4 sweet onion or 1 small shallot, chopped
• 1 garlic clove
• 2 tbls dill, chopped
• 2 tsp red wine vinegar
• pinch of salt and pepper

Veggies Julienne
• 2 carrots, sliced
• 1 cucumber, sliced
• 1/2 red bell pepper, sliced
• 2 celery stalks, sliced

How to

• Place carrot, celery, green onions, bell pepper, onion and garlic clove into blender
• Whizz until finely diced
• Stir in dill, vinegar, salt and pepper
• Scoop cream from top of coconut milk into veggie mixture and stir in
• Place in fridge to set up for 2 hours
• Serve with veggie slices

(Via plaidandpaleo)

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Mini Eggplant Patties

Great as a finger snack with a glass of beer or wine, these little patties can also be made bigger for a simply delish pattie for a veggie burger.


• 1 large eggplant peeled and diced
• 2 tablespoons olive oil
• 1 small onion thinly sliced
• 1 garlic clove, minced
• 1 cup grated sharp Cheddar (or vegan replacement)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fine grain salt
• ¼ teaspoon ground black pepper
• 1 cup almond flour

How to
• Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat
• Add onion and salt and sauté until translucent
• Add garlic and sauté for 1 minute or so until fragrant
• Add eggplant cubes and sauté until browned and soft (about 10 to 12 minutes)
• Transfer to a large bowl and puree with an immersion blender (or else use a food processor or a blender)
• Then add cheese, parsley, black pepper and stir until well combined
• Add almond flour a ¼ cup at a time, mixing with your hands until it reaches a firm consistency that will stick together as a pattie
• Cool in the fridge for 20 minutes
• Then, with dampened hands form smallish size patties the size you would like them
• Heat the remaining tablespoon of olive oil in frying pan again
• Once it’s sizzling, add patties in batches if necessary and fry for about 4 minutes on each side until browned

(Via theironyou)

Stuffed Dates: Sweet & Savoury Fillings

Stuffed dates have so many possibilities – from sweet to savoury they make a perfect canapé that is so easy to make. Here are some stuffing suggestions:

stuffed dates• Nuts such as almonds, pine nuts, pistachios, and walnuts
• Cheeses like blue cheese, cream cheese, goat cheese
• Sweets such as chocolates and coconut

(Via motherwouldknow)


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Raw Baby Marrow, Carrot & Cashew Salad Rolls


Salad Filling
• 3 medium baby marrows , shaved thinly lengthways
• ½ carrot, julienned or grated
• ½ red capsicum (chilli) , julienned or finely sliced
• 1 cucumber, julienned or finely sliced
• ¼ cup coriander leaves
• ¼ cup mint leaves, roughly chopped
• Rocket (optional for peppery bite)

Cashew Sour Cream
• 1 cup raw cashews, soaked a few hours or overnight
• ¼ teaspoon sea salt
• ½ tablespoon organic lemon juice
• ¼-½ cup filtered water

• 1 ripe avocado
• 2 tablespoons red onion, finely diced
• ½ lime, juiced
• Dash of chilli sauce, to taste
• Salt, to taste

How to

Salad filling

• Toss the salad ingredients in a large bowl to combine

Cashew Sour Cream
• Drain the cashews
• Blend in a food processor
• Then add remaining ingredients
• Puree until smooth
• Keep in the fridge until needed

• Combine all the ingredients in a blender
• Blend until smooth

Bring it all together
• On a chopping board lay baby marrow strips lengthways overlapping each other a little (use anything from 2 to 8 depending how long you want your wrap)
• Spread a dollop of each sour cream and guacamole and top with a little salad
• Roll up tightly
• Cut in half if you have made long ones

(Via organicempire)

Sweet ‘n’ Sour Skewers

Goji berries add super nutrition to these delish raw skewers.


• 1/2 C honey
• 1/4 C tamari
• 1/4 C goji berries
• 1/4 C tamarind pulp (see below)
• 2 T sesame oil
• 1 t fresh garlic, minced
• 1 t fresh ginger, minced
• 1 pinch of salt

To prepare tamarind:
• Take about 1/4 C tamarind
• Pour 1/4 C of hot water over it and mash with a fork until loose and softened
• Remove hard, fibrous pieces by hand
• Use the remaining pulp

• 10 mini bamboo skewers
• 100 g broccoli: 50 small florets
• 100 g soft, dried apricots (soak for a few hours if hard)
• 100 g daikon radish, chopped

How to
• Blend all the sauce ingredients together until smooth
• Cut all the skewer ingredients into pieces, about 20 mm thick
• Skewer broccoli, apricot and daikon radish together, alternating
• Baste the skewers in the sauce coating them well
• Serve (you can also dry them for 2-3 hours to make sticky and warm)
Makes about 15 mini skewers
(Via earthshine)