Snack: Roasted Red Pepper and Walnut Dip

A tasty party dip with a Middle Eastern accent.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Roasted Red Pepper and Walnut Dip

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

4 medium red peppers
1/2 c. walnuts
1/2 tsp. ground cumin
2 slice firm white bread
2 tbsp. raspberry vinegar
1 tbsp. olive oil
1/2 tsp. salt
.13 tsp. ground red pepper (cayenne)
Toasted pita triangles

Instructions

Preheat broiler if manufacturer directs. Line broiling pan with foil. Broil peppers at closest position to source of heat, turning occasionally, 10 minutes or until charred and blistered all over. Remove from broiler. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
Meanwhile, turn oven control to 350 degrees F. Spread walnuts in metal baking pan and bake 8 to 10 minutes, until toasted. In 1-quart saucepan, toast cumin over low heat 1 to 2 minutes, until very fragrant.
Remove peppers from foil. Peel off skin; discard skin and seeds. Cut peppers into large pieces. In food processor with knife blade attached, blend walnuts until ground. Add roasted peppers, cumin, bread, raspberry vinegar, olive oil, salt, and ground red pepper; blend until smooth. Transfer to bowl. Cover and refrigerate if not serving right away. Remove from refrigerator 30 minutes before serving. Serve with toasted pita triangles.

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