My name is Debora Palmieri, BASc., RHN, and I am a Registered Holistic Nutritionist with a passion to help individuals achieve optimal health through food, nutrition and a balanced lifestyle. I share my passion as a nutritional consultant guiding and supporting my clients one-on-one; in the classroom, as a Certified Natural Nutrition Teacher, educating future Holistic Nutritionists; in my kitchen teaching kids and adults how to prepare healthy meals; and at local schools/businesses educating and inspiring others to eat real, whole foods. When I’m not talking food, I’m spending time with my husband and our two beautiful girls.
I’m thrilled to be part of the Yoso community. Sharing the Yoso love, with other like-minded individuals, is important to me. I love that Yoso creates delicious, dairy-free products that everyone can enjoy!
I love this simple and yummy eggplant dip! Besides being delicious, it is a great way to get extra veggies into your diet. Plus, making your own dip at home is healthier and more cost-effective.
Prep time: 25 minutes
1 large eggplant
2-3 tbsp plain Yoso cashew cream cheese
1 clove garlic
1 tbsp. fresh lemon juice
1/2-1 tbsp. extra virgin olive oil or avocado oil
Seasoned to taste with sea salt, black pepper and Herbamare zesty (or cayenne pepper).
Parsley flakes for garnish
Preheat oven to 375F. First, slice the eggplant into rounds. Place on parchment-lined baking sheet and drizzle with olive oil and a pinch of sea salt. Place in oven, and roast for approx. 20 minutes. Remove eggplant from oven and let it cool slightly. Next, place the eggplant in the food processor along with the remaining ingredients. Process until smooth. Spoon dip into a serving bowl. Drizzle with a little olive oil and sprinkle with dried parsley flakes. Serve with your favourite crackers and/or raw veggies.
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.