A Healthy Winter Dip

It’s been a while since I’ve been in a kitchen. Moving is a nightmare! Losing control of your kitchen means you are at the mercy of everyone else. Standing in professional kitchens I’ve been snacking on anything but vegetables.

Recently I was asked to participate in a photoshoot for a food magazine. The theme for the shoot is a group of friends getting together for a vegetarian meal.  I was excited to be a part of this because the creative team behind the publication always produce amazing items.I was finally going to eat a great meal!

There was one dish we all kept gravitating to during the afternoon. It’s avocado based but kicked up with Indian spices. During the holiday season people tend to fill their buffet tables with carb, dairy or meat based dishes. If there is a “dip” on the menu it usually contains boring vegetables and a fat filled cream based dressing.

I fell in love with this “Indian Spinach Dip” recipe. The texture is creamy and luxurious but without all the fat. The color is a bright emerald green, appealing to the eye. Even the carnivores are drawn to it.

What is even better than this recipe being low fat, healthy and delicious is it only takes one step to make. ONE. I’m in!

Serve with sliced raw veggies. For a winter theme, roast some large sweet potato or turnip wedges. Serve with the dip and lime slices.


Indian Spinach Dip

Serves 4 (makes about 2 cups)

  • 4 cups spinach (about 6 to 7 oz.)
  • 1 large avocado
  • 1/2 Tbs. lemon juice
  • 1/2 tsp. low-sodium seasoned salt (such as Herbamare)
  • 1 small clove garlic, peeled
  • 1/4 tsp. curry powder
  • 1/8 tsp. minced fresh ginger
  • Dash chili powder
  • Dash cayenne pepper
  • Dash cumin

Put all ingredients in a food processor. Puree. Done!

Posted in Appetizers, Dips, Healthy, Meatless Monday, Recipes, Vegan, Vegetables, Vegetarian | Tagged , , , , , , | 1 Comment

Meatless Monday: Soba Noodle “Pasta” Salad

This Meatless Monday is a two part series. Today we are making a lighter version of a traditional pasta dish. Later on in the week we will use the remaining vegetables and noodles and mix it with miso marinated bass. Delicious!

I don’t know about you but I love pasta! However, a good pasta dish takes me down a dark road. Let’s not even discuss a good bowl of Mac and cheese. For the sake of my heart I have to consider that a very special treat. I’m talking about your weekly easy fix pasta dish. White pasta has no nutritional value. Just a single tablespoon of parmesan cheese has 8 grams of saturated fat. I don’t know about you but I never use just one tablespoon of cheese in my pasta.

To keep myself away from temptation I keep my weekly pasta dish in a forward healthy direction. This dish satisfies my carb and savory craving and it only contains 4 grams of fat in total. Soba noodles are made from buckwheat flour which provide energy, all 8 amino acids and antioxidants. They also taste amazing hot or cold.  I can feel good about that!


Soba Noodle Pasta Salad
(Serves 2)

1 Package of Soba Noodles, it is bundled in sets of 4. Use 2 bundles.
1 Zucchini, sliced thin
6 Brown mushrooms, sliced thin
2 Cups snow peas, sliced in half
1 Package baby spinach, 4 ounces
½ cup Vegetable stock
2 Tablespoons sesame seeds
1 Tablespoon sesame oil
1 Tablespoon Olive oil

In a small saucepan bring 4 cups of cold water with a pinch of salt to a boil.
Add noodles, cook for 4 minutes.
Drain and rinse noodles in cold water, set aside.
Bring a non stick wok to high heat.
Once the pan is hot add olive oil.
Lightly coat pan with the oil and add all the vegetables.
Cook over high heat, tossing consistently. Cook for about 3-4 minutes. Just until vegetables wilt but remain bright in color.
Add sesame oil and sesame seeds and toss vegetables to evenly coat.
Add vegetable stock and noodles.
Cook until combined.
Serve immediately hot or place in bowl and refrigerate for 1 hour for chilled noodles.

To get recipe ideas from all around the world  follow my company, Dove Concepts on twitter or become a fan on facebook.

All recipes © Laura Dove

Posted in Healthy, Meatless Monday, Pasta, Recipes, Vegan, Vegetables, Vegetarian | Tagged , , , , , , , , , | 2 Comments

V & A Museum: Fashion Through the Ages

A Ladies "Pump" from 1750

There is an amazing exhibit occurring at the Victoria & Albert Museum In London. It has gained international publicity. There are two parts. First is a showcase of Fashion through the ages. Secondly there is the “Grace Kelly” exhibit.

I attended for the Grace Kelly portion. She is my idol and I could not pass up the opportunity to stand a foot away from her Monaco gowns, the dress she wore to the Oscar’s and the famed Hermes “Kelly” bag. However, no photographs were allowed so I don’t have that to share with you.

While I waited for my chance to see the exhibit I stumbled upon a different fashion showing. It was incredible. Couture clothing from across the ages. Shoes from 1790, corsets and layers of fabric on ballgowns (pre-air conditioning!). You watch the evolution of women’s fashion. Layers of fabric condensed down to one, necklines dropping and hems rising. There’s a photo of the first woman’s suit by Chanel. Still all lace and pearls it was a revolution. The Highlight? The famous white beaded dress worn by Princess Diana. The part I could have done without? A Juicy Couture sweat pant set. How that even made it into consideration I’ll never know.

For the men, unfortunately not much was displayed. Sorry guys! There was a beautiful Tom Ford designed, Gucci, blue velvet tuxedo. Stunning!

The exhibit runs until the end of this September in London. Here are a few pictures for those that can’t attend. You can see a few more by clicking on this link to my Flickr photo album.


Ladie's Day Dress. It weighs 10 pounds.

Boot from 1790

Tailored Jacket for Women circa 1890

The Famous Princess Di Dress

To get recipe ideas from all around the world  follow my company, Dove Concepts on twitter or become a fan on facebook.

All recipes © Laura Dove

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