Healthy snacks should be an essential part of your daily meal routine as they can help you to maintain a stable blood glucose level. Ideally they’ll contain protein and fibre to keep you fuller for longer.
Until recently I was in complete denial about snacks – I didn’t consider myself a snacker! But through doing my nutrition course at Leiths I came to realise that I do reach for something later in the day, between getting home and eating my evening meal, and frequently it was crisps or something that I would feel guilty about. I have started building two snacks into my day to stop me from reaching for a quick fix in the evenings and knocking my blood glucose levels out for the night.
This tasty, filling dip is a great alternative to hummus as adding quark rather than olive oil reduces the fat content. Celeriac is a nutritious root vegetable that is high in vitamins C and K, which aid the immune system and blood clotting. It is also low in starch and has a low Glycemic Load, making ideal for a diabetic. The optional toasted pumpkin seeds will provide a little protein to keep hunger at bay!
Ingredients (SERVES 4)
- 500g celeriac
- 1 large clove of garlic (or to taste)
- 1 tbsp quark
- Salt and freshly ground black pepper
- Toasted pumpkin seeds to garnish (optional)
- Carrot and cucumber sticks
- Preheat the oven to 200 °C / gas mark 6 and line a roasting tray with greaseproof paper.
- Peel and dice the celeriac into roughly equal cubes and add to the lined tray. Peel the garlic clove and add it to the celeriac.
- Dry roast for 30 minutes or until golden and soft then leave to cool.
- Once cool add the celeriac, garlic, quark, and a splash of water to a food processor and blitz together. Keep adding small amounts of water if needed to loosen the mixture. Once the desired consistency is reached season with salt and pepper.
- Serve with carrot and cucumber crudités and garnish with toasted pumpkin seeds.