Beans are another source of an easy, plant-based protein. Many come in cans, which makes them easy to have around, and if you prefer to use dried beans and cook them yourself, even better. Bottom line is: they are easy to store and use as they keep well. This bean dip can be prepared with any kind of bean that is listed on your plan. Again, it’s an easy recipe to batch, and take with you. I love to add fresh herbs to this and image myself somewhere in the Mediterranean, over looking the ocean while I am eating it ;)
Here is what you need:
1 portion white beans (canned or dried and cooked)
1 clove garlic
chili pepper, to taste
1 tbs raw apple cider vinegar
50 ml vegetable broth (Seitenbacher) or other vegetable broth
one tbs oil
1 tbs freshly chopped parsley, or fresh herb of your choice
rinse and drain the beans.
peel the garlic clove
puree beans, garlic, chilli, vinegar, oil and broth to a consistency of your liking
add the parsley
Note: The bean dip can be made with any choice of beans or lentils listen on your Metabolic Balance® personal nutrition plan. It goes very well with vegetable sticks or sautéd vegetables, and of course with your rye bread and fruit, if your Metabolic Balance® personal nutrition plan allows for it
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