Tag Archives: easy

Healthy and Easy White Bean and Kale Dip

31 Jan

Super Bowl is tomorrow, and you don’t have to give into temptation and eat processed, artificial, greasy and unhealthy junk. Better yet, nobody will even notice that this is a healthy and nutritious dip. It is so creamy and delicious, people keep coming back for more.

Ingredients

  • 2 cups cooked white beans (or 1 15.5 oz can)
  • 1 can artichoke heart
  • 1/4 tsp smoked paprika
  • 1 sprig of sage (or about 7 leaves)
  • 1 organic Roma tomato, cut into 4 parts
  • 2 cups kale, rinsed and chiffonade
  • 1/4 cup lemon juice
  • 3 garlic cloves, peeled
  • 1 tbsp unfiltered cold pressed Extra Virgin Olive Oil
  • Himalayan Salt and Freshly Ground Black Pepper to taste
  • Fontina and Gruyere Cheese, shredded (Optional, if you are not Vegetarian or Lactose intolerant)

Method

1) In a small bowl, place the artichokes,tomatoes, garlic cloves, sage leaves, olive oil, salt and pepper. Mix it together with your hands and lay them flat n a sheet pan covered in parchment paper. Place it in a pre heated oven to 350F for about 30 minutes, or until artichoke and garlic are golden in color. Remove and let it cool.

2) In a food processor, add the beans, kale, paprika, tomato, lemon juice, and artichoke mixture, removing the sage leaves. Pulse it in the processor until becomes a paste.

3) If you like, place it in a oven safe bowl and sprinkle some cheese on top. Place it in a sheet pan in broil for 4 minutes or until golden brown and crusty on top.

BeanDip Cheese

Sprinkle your favorite salt on top (I like Merlot Salt) and serve it with Crudites, Pita Chips, Crackers, Tortilla Chips, or Crusty Bread.

I choose Quinoa and Flax Seeds Chips and a sprinkle of Merlot Salt on top

I choose Quinoa and Flax Seeds Chips and a sprinkle of Merlot Salt on top

Bom Apetite!

 

 

 

 

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Quick and Easy Refrigerator Pickled Cucumbers

21 Dec

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I am completely obsessed with vinegars, and anything pickled or fermented. Seriously. I am always trying out new recipes for flavored vinegars, and pickled food-things.

This is a super quick and easy recipe that I always have on my fridge and make a lot for my clients on a Raw Food Diet.

You can use the same recipe with radishes and turnips.Try experimenting with different herbs and vinegars. My favorite variation is omitting the herbs, and adding some Siracha Hot Sauce,regular and black sesame seeds, and toasted sesame seed oil. Yum!

It is a nice addition to salads, sandwiches, or to just eat it straight out of the bowl. I always have it on my fridge and it lasts for a week if kept refrigerated.

Ingredients

5 Small Organic Persian cucumbers, thinly sliced
1/4 cup Seasoned Rice Vinegar
1 TBSP brown sugar (you can substitute for maple syrup, Demerara sugar or any sugar you prefer)
1 tsp Himalayan Salt
1 TBSP organic Italian parsley, chopped
1 TBSP organic mint, chopped

Method

Mix all ingredients in a container and stir. Close the container with a lid or use film to wrap it closed. refrigerated it for minimum 4 hours. It will taste much better after 24 to 48 hours, when all flavors have married.

Enjoy! Bom Apetite!

 

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