Herbed White Bean Dip
1/2 cup fresh parsley leaves, chopped
1/3 cup fresh basil leaves, chopped
2 cloves garlic, crushed
1 small shallot, chopped
19 oz. can white beans, rinsed and drained
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and freshly ground pepper to taste
Directions: In food processor, combine all ingredients except salt and
pepper until smooth. Transfer to serving bowl, season with
salt and pepper and garnish with basil leaves.
1 can chick peas, drained (save the liquid)
2 medium cloves minced garlic
roasted red pepper (optional)
Directions: If you don’t have 2 tablespoons of tahini available, olive
oil is a good substitute.
In a blender or food processor combine the drained can of
chick peas, 2-3 tablespoons of lemon juice, 3 tablespoons or
1/4 cup olive oil (depends on how rich you’d like the dip)
and the minced garlic. Add the liquid from the chick pea
can as needed to make a smooth dip. You can add red pepper
as desired to make a spicier dip. Cover and refrigerate or
serve immediately. It will thicken if refrigerated.
This is very much a dip that can be doctored according to
your personal taste, but garlic lovers go easy because the
garlic flavor will blossom.
2 cups soy milk
14 frozen, strawberries, partially thawed
1 medium banana, cut into chunks
1/3 cup apple juice
Vanilla, if desired
Soy Protein powder, if desired
In blender, blend all for about 1 minute.
Experiment with different fruit.
Makes 2 Smoothies