By robertwalker Appetizer Holiday Dishes Tossing
November 17, 2016
** A favorite of Tanieca Downing, Ekahi Ornish RD - Recipe from “The Blonde Vegetarian” by Rebecca Woodland
One (14.5 ounce) can navy beans, great northern, or other white beans ** liquid reserved
2-3 tablespoons reserved liquid from beans
Juice from 1/2 lemon (be sure to get all of the juice)
2 garlic cloves, minced
2-3 tablespoons fresh parsley, finely chopped
Fine sea salt, to taste
Assortment of fresh cut crudités (raw vegetables) or Ornish-friendly whole grain crackers
1Combine all ingredients (except parsley) in a blender or food processor and process until smooth.
2Stir in chopped parsley and salt to taste.
** Try different herbs depending on your flavor preference (only one). Parsley, Chives, Dill, Basil, Thyme or Cilantro make excellent choices.
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