After a health scare a few years ago, I decided to add some extra healthy elements to my diet. For efficiency, I experimented with combining several food choices into concoctions. One that has survived is a spicy veggie dip I call “Kenn’s Organic Defibrillator.” No cooking required, it’s all done in the food processor and only takes about ten minutes. Simply cut the ingredients into chunks, add them one at a time to the food processor, blend for a few seconds then add the next ingredient, blend again. I do them in this particular order just because some wind up un-chopped unless done before the blender fills up. We dip carrots or celery into the final potion.

Blend:
-A half of a large jalapeno pepper,
-A dozen cloves of garlic (or about 7 tablespoons fresh chopped garlic from a jar)
-One small to medium raw red beet, scrubbed but not peeled. Cut it into chunks before putting it into the food processor; then
-Half a medium yellow onion, peeled, cut into chunks; then
-Two teaspoons balsamic vinegar

After you’ve processed all those, you can add all the dry ingredients before processing again:
1 teaspoon salt
1 teaspoon coarse black pepper
1 tablespoon powdered turmeric
3 tablespoons nutritional yeast
3 tablespoons ground flax seed
one-quarter teaspoon chili pepper

After you’ve added the dry ingredients, run the processor for ten or twenty seconds to blend it all together. Then add:

One half cup oil— (any one of the following: first choice, UNFLAVORED cod liver oil. The stuff that’s got a minty flavor makes the whole thing yucky, to my taste. Second choice: flax seed oil or EPA oil; Third choice, olive oil. Whatever you’ve got.)

After you pour the oil into the processor, run it for a few seconds until it’s all smooth. Depending on your beet, the entire mess will be pink to dark red. Darker is more appetizing.

Scrape it out of the food processor into a bowl. Dip a carrot into it and consume.
Keeps a week or so in the refrigerator.