Are you stuck in a rut this winter eating the same salad every day?
Do you want something delicious and easy to make for the Super Bowl that won’t clog up arteries?
How about dipping raw veggies into this super simple bean dip?!
Ingredients:
1 (16-ounce) bag of frozen edamame beans (defrosted)
1 (15-ounce) can of no-salt garbanzo beans, drained (reserve liquid)
1 ripe avocado
1 lemon (juiced)
1/4 cup of salsa
Directions:
In a food processor, blend everything together, except the salsa,. You may need to add incremental amounts of the drained liquid from the garbanzo beans for the consistency you prefer.
Then stir in the salsa.
Enjoy!
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than twelve years ago by eating an abundance of high-nutrient, plant-rich food. Today, she’s certified in whole plant food nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet.