YMCA Healthy Living Magazine, powered by n4 food and health Autumn 2019 | Page 11

ANNA REEVES NUTRITION AUSTRALIA & DAIRY AUSTRALIA
Anna Reeves is a dietitian who provides online
consultations. She has a Bachelor in Nutrition
and Dietetics (Hons) and s an Accredited
Practising Dietitian and Nutritionist. Anna’s areas
of speciality are in eating disorders and mental
health. Learn more at www.askanapd.com This Dairy Australia recipe has been reproduced with permission
by Nutrition Australia. Nutrition Australia is a national, non-profit,
community-based organisation that aims to promote the health
and wellbeing of all Australians. For more information and
delicious recipes visit www.nutritionaustralia.org. Dairy
Australia is the national services body for the dairy industry. It is
an independent, not-for-profit organisation, helping to ensure a
sustainable future for dairy farmers. Find out more 
www.dairyaustralia.com.au
HEALTHY SNACK RECIPES
BABA GANOUSH
(EGGPLANT DIP)
Serves: 4
Ingredients
1 large eggplant
3 tablespoons olive oil
3 tablespoons unhulled tahini
1 garlic clove
1 teaspoon ground cumin
Juice of 1 lemon
1
/ 8 teaspoon cayenne pepper
1 tablespoon chopped parsley or chives
Method
1 Prick the eggplant with a fork
and roast in the oven at 200°C
for 35 minutes. Remove from
oven and leave to cool.
2 Without removing the eggplant
skin (where the majority of the
nutrients are) blend the eggplant with all the other ingredients.
Tip: Enjoy with veggie sticks such as carrots, celery, cucumber, capsicum, snow
peas, green beans or broccoli and cauliflower florets.
BEETROOT AND CHIVE DIP
Serves: 4
Ingredients
1 medium beetroot
2 teaspoons red wine vinegar
200g natural low-fat yoghurt
1 tablespoons fresh chives, finely chopped
Pepper to taste
1 Do not remove the skin from the beetroot. Trim the leaves and
the root. Gently wash to remove all traces of grit and dirt.
2 Steam beetroot until tender (30 to 60 minutes depending on
the size). Remove from heat and leave to cool; once cool
enough to handle, gently rub off the skin and roughly chop
into cubes.
3 Blend beetroot in a food processor, together with vinegar until
smooth in consistency.
4 Stir in natural yoghurt, fresh chives and ground pepper.
5 Place in serving dish, cover and refrigerate until required.
AUTUMN 2019 YMCA HEALTHY LIVING MAGAZINE
11