Pregnancy
Good for Baby, Good for Mama
Almonds
Rich in fiber, iodine, magnesium, niacin, phosphorus, potassium, protein, riboflavin, and zinc.
Radical Romesco
Key
C = cup
T = tablespoon
t = teaspoon
Ingredients
3 cups
1 12-ounce jar roasted red bell peppers
1 small handful fresh flat-leaf parsley
½ C frozen riced cauliflower
1 shallot
2 cloves garlic
3 T sherry vinegar
3 T tomato paste
½ t paprika
1½ C roasted almonds
2 T water
3 T extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
Directions
Drain the 12-ounce jar of roasted red bell peppers. Coarsely chop and set aside.
Thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop 2 tablespoons-worth and set aside.
Microwave ½ cup of frozen riced cauliflower for 45 seconds to soften. Set aside.
Dice 1 shallot and mince 2 cloves of garlic, then set aside.
In a food processor, combine the bell peppers, parsley, cauliflower, shallot, garlic, 3 tablespoons of sherry vinegar, 3 tablespoons of tomato paste, ½ teaspoon of paprika, 1½ cups of roasted almonds, and 2 tablespoons of water.
With the machine on, slowly pour in 3 tablespoons of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. If the dip seems too thick, thin it out with a little water. Eat up, Mama!
Food Photography
Kendra Aronson
Food Styling
Kendra Aronson
Prop Styling
Kendra Aronson
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