I am not quite done with my detox but I am satisfied with the results as I am now about 5 pounds in 14 days with no suffering or exotic pills, packaged meals or special exercise. I am also nearing the completion of my book. For those who would like to follow my daily activities, I post on Facebook.
During my detox from Alcohol, I still eat and exercise and during those periods of procrastination from sitting at my desk, I seek out and cook, new meals. The only reason I don’t usually report on the recipes is that it takes even more time away from my primary goals. This recipe is simple and involves no cooking so as I return to normal on Wednesday, I am taking the time to post it.
For those who don’t know, arugula (rocket) is a peppery kind of lettuce which I happen to like. It is also another one of those green vegetables which is growing like a weed in my garden and as I was surfing the net, I stumbled upon a Spinach Dip Recipe at Eat at E’s. Since I don’t have spinach growing wild, I made note that I would probably try the recipe using Arugula.
Chef Enes said to let him know how it turns out because he likes Arugula but had worries that it might yellow with age. Well the dip never turned yellow because it was gone in two days and it was good. I am not sure if it was as good as the original as I left out the salt, was generous with the red pepper and cut back on the Mayonnaise and substituted Dijon mustard to reduce the fat content. I always modify recipes to reduce fat and salt. Some times it works, some times it doesn’t. This time it did.
I am glad I made the trip to Eat at E’s because his recipe inspired me to try this dip recipe which turned out quite well and added more flavor to my vegetable snacks.
Arugula Party Dip
1/2 cup packed fresh devained arugula
Top of 2 green onion chopped
1/4 tsp pepper
2 T mayonnaise
2 T Dijon Mustard
2 T sour cream
1/2 tsp lime
sprinkle red pepper flakes on top
salt to taste
1. Place all ingredients in blender except for red pepper and salt.
2. Blend on low speed
3. Serve with fresh vegetable.
This is one of those recipes that should be prepare 5-6 hours in advance to smooth out the flavors.