Balsamic Bean Dip with Fresh Veggies

 

Balsamic Bean Dip with Fresh Veggies

ingredients

1 15-ounce can cannellini (white kidney beans), drained

2 tablespoons olive oil

1-2  tablespoons balsamic vinegar plus extra for drizzling

¼ cup sun dried tomatoes. Oil reserved for drizzling

Oil from jar of sun-dried tomatoes

Assorted crudités

Whole grain pita bread, cut into wedges or or pita chips

preparation

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth.

Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

To find more recipes/nutritional counseling from Irene: wellnesstree@yahoo.com

Once a month if you're in the Northern New Jersey area, you can cook with Irene, I love to!  (Irene can also cook privately and shop healthily for you also).

The Absolute Best Gazpacho from the Lake Austin Spa

Nothing better to kick start feeling healthy by eating fresh, good tasting foods...at the end of the summer. No time than the present to begin and boy oh boy are you in store for a treat.

Watermelon Gazpacho

12 cups cubed, seeded watermelon

1 ½ cups peeled, seeded cucumber, coarse chopped

¼ cup each red, yellow and green bell pepper, chopped

½ cup fennel bulb, chopped

½ cup green onion chopped

1/3 cup chopped mint

2 tablespoons chopped Italian parsley

2 cloves garlic, minced

2 cups cranberry juice

½ cup lime juice

1 ½ teaspoons salt

1 ½ teaspoons Tabasco

3 tablespoons olive oil

Pulse all together in a food processor, keeping some texture.  

Chill.

freezes really well also...