Roasted Veggie Dip

One of my favourite books sitting on my bookshelf right now is Food Matters - A Guide to Conscious Eating  by Mark Bittman. And before you turn away, rest assured this aint no diet book. His message is clear and simple "eat less meat and junk food, eat more vegetables and whole grains". And by this he does not suggest people become vegetarian or eat all organic, nor does he advocate for counting calories or buying expensive ingredients only found in specialty stores. He simply suggests eating less of some things and more of others. Sounds simple right?

Bittman's theory of eating resonates with me in a big way as someone who has battled blood sugar highs and lows since childhood. I love Bittman's simple recipes choked-full of whole grains, fresh vegetables and moderate portions of meat.

Here is one of my current fav's from the book whose page already has a few stains, a sure sign of a great recipe.

Roasted Veggie Dip
adapted from Food Matters by Mark Bittman

Roast about 2 pounds of any vegetable (I used beets, carrots, rutabaga, celery, white onion and turnips)
3 Tbsp olive oil
salt and pepper to taste
add 1/2 cup of any fresh herbs (I used cilantro and mint)
1 cloves fresh garlic
juice of 1 lemon

Wash and peel veggies and then toss in olive oil and coast in salt and pepper to taste. Roast until fully cooked. When cooled place in food processor with 1-2 cloves of fresh garlic, juice of one lemon and fresh herbs of choice and puree until smooth. Serve warm or cold as a dip for crackers, bread or absolutely anything.