- October 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyDitch the French onion dip and go for this guac that’s loaded with fresh, healthy ingredients.
2 ripe avocados, peeled and pits removed
1 tomato, chopped into small pieces
2 tablespoons finely chopped red onion
2 tablespoons green chili sauce
1 tablespoon lime juice
Salt to taste
Place the avocados in a small bowl and mash them with a fork. Add the tomato, onion, chili sauce, lime juice, and salt to taste and mix well.
Source: Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes by Sharon Gannon
Makes 1 1/2 cups.
- October 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyNot all bean dips are created equal: Try this easy-to-make dip, which is low in calories and sodium and packs a hard punch of fiber and protein to keep you fuller, longer.
15 ounces of cannellini beans
1 (3-ounce) package of low-fat cream cheese
2 tablespoons minced rehydrated sun-dried tomatoes
2 tablespoons freshly squeezed lemon juice
1 to 2 tablespoons olive oil
4 cloves garlic, minced or pressed
1 tablespoon freshly-freshly grated Parmesan cheese
Pinch of red pepper flakes
Freshly ground black pepper
3 tablespoons minced scallion (white part only)
Combine all ingredients, except for scallions, in a food processor or blender and blend until smooth. Add water if necessary to produce a smooth but thick dip. Transfer the mixture to a bowl and fold in the scallions. Cover and refrigerate 1 to 2 hours prior to serving. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb. Image: Renee Comet Photography. Reprinted with permission from Da Capo Lifelong, © 2012.
Makes 2 1/2 cups
- June 1st, 2014
A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A.
- June 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 2 1/2 CUPS
3 tablespoons cold-pressed extra-virgin olive oil
2 cups shelled raw edamame beans
2 cups loosely packed baby spinach
¼ cup freshly squeezed lemon juice
3 tablespoons tahini
1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 teaspoon natural salt
2 tablespoons sesame seeds (optional)
¼ cup finely chopped flat-leaf parsley (optional)
You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl