These dips can be served with just about everything. Besides croquettes and bean patties they also go well with chips of any kind, pitas, toasts and crudites (cut up vegetables.)
Lime
Spinach Spread
Makes 1 cup
10 ounces of frozen
organic spinach, thawed, drained and squeezed dry scallions, chopped
2/3 white navy beans
¼ cup organic lime juice
1-teaspoon lime zest
½ teaspoon Dijon mustard
1-teaspoon maple syrup
½ teaspoon Himalayan salt
½ teaspoon fresh ground
pepper
Combine beans, spinach and
scallions in food processor and pulse for about 30 seconds until blended. Add
lime juice and zest, Dijon, sugar, salt and pepper to taste.
Process until smooth. Serve
with gluten-free crackers and bread or vegetables.
Roasted
Garlic and Kale Hummus,
Makes
2 cups
1 bulb of fresh garlic
1 large can of organic
chickpeas
½ cup fresh lemon juice
1/3 cup tahini
1 teaspoon salt
1 small bunch organic
kale, chopped
2 tablespoons olive oil
Black Pepper
Chili Flakes
Preheat your oven to 400
F. Wrap garlic in a piece of foil leaving the top exposed and drizzle olive oil
on top. Bake garlic for 30 minutes until
the cloves are tender and then squeeze the garlic out of the cloves.
Blend the garlic with all
of the other ingredients until smooth.
Serve with raw vegetables or gluten-free tortilla chips.
Vegan Chipotle Cream
Dip
Makes 1 cup.
½ cup organic raw cashews, soaked
¼ cup water
3 canned chipotles in adobo sauce
1 teaspoon apple cider vinegar
1 large organic clove garlic
squeeze of fresh lime
salt
cracked black pepper
Put all of the ingredients in a blender and blend until
you reach the desired consistency. Serve with chips, crackers or vegetables.
For more information about the Healthy & Active Program
please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for
Adrienne Wright Bulow or Dr. Michael Rahman or email us at
adrienne@healthy-active.com.
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