Roasted Capsicum & Eggplant Dip

Always a winner in our house, especially with children that don’t like eggplant and capiscum in their natural state, serve with bread sticks, toasted mountain bread/lebanese bread or veggies such as carrots to dip with.

Roast Capsicum Dip

4 red capsicums cut in half and deseeded
1 small eggplant (optional) thickly sliced
1 clove of garlic
1 hot or mild chilli (optional – I used chilli flakes)
100g Olive Oil
Salt to taste

Grill or bake capsicum and eggplant in the oven at 200 deg for 20 mins. Remove their skins. (I find it easiest to put them in a glass bowl cover with gladwrap and let them sweat a bit)
Place garlic and chilli in TM bowl and chop for 5 seconds on speed 6
Add capsicum, egg plant and oil and salt and cooked for 8 mins on speed 4 – 100 deg.


Fruit & Seed Bliss Balls

We are trying to eat more “raw” food as opposed to baked treats and these Bliss Balls certainly are a hit in our house. They keep best in the fridge and are very moreish so you have been warned!

Remember to use organic ingredients where available as they don’t contain nasty chemicals or preservatives like 220 which can be huge eczema and asthma irritants.

Fruit & Seed Bliss Balls

2 cups dried organic fruit (I used apricots & sultanas)
1 cup seeds of choice ( I used pepitas and sunflower seeds)
Organic desiccated coconut for rolling

1. Place fruit & seeds in TMX and grind on speed 9 for about 10 seconds

2. Remove mix and form balls using your hands

3. Roll in coconut and keep refrigerated (if you can stop yourself from eating them straight away!!)

No Thermomix – don’t worry pulsing in a food processor/blender can achieve the same results you will just need to keep an eye on them and stop when you think the mixture is processed enough.

These can be fruit & nut balls if you can do nuts or a mix of all three would be nice too.

You can use any dried fruit – dates, cranberries etc and even add some carob powder for a chocolate fix


Please note these are NOT AIP compliant

Fruit & Seed Bliss Balls