White Bean Dip
Beans, Beans, They’re Good for Your Heart… And Your Brain!
Cannellini beans, or white kidney beans, are an absolute super food! Like all beans, cannellinis are an excellent source of protein, and as a low glycemic food, they give you hours of energy and help you turn off that dangerous craving for sugary foods. The antioxidants in cannellini beans help prevent and fight off diseases such as Alzheimer’s and dementia, certain types of cancer, and immune system issues, and also help keep your skin looking youthful!
Whether your playing host or guest for the holidays this year, it is inevitable that some form of cooking will be involved. Both brain-friendly, and full of flavor, this week’s recipe makes a great appetizer for the whole family. It’s as easy as 1, 2, 3, and depending on what you like and don’t like, there’s so many healthy ways to vary it.
- 1 15 oz can cannellini beans drained and rinsed
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil plus 4 tbsp
- 1/4 cup loosely packed fresh italian parsley leaves
- salt to taste
- pepper to taste
- 1 small yellow or red pepper cut into thick slices
- 12 medium fresh cherry tomatoes
- 1 small cucumber cut into spears
- 3 medium uncooked carrots peeled and cut into sticks
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl, and serve with peppers, tomato, cucumber, and carrots.
- *For an extra brain boost, saute some spinach and kale together with olive oil and shallots, then toss it in the bean dip. Adds a great blend of flavors!