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Thank you for your interest in living a better life through nutrition. We look forward to providing you great ways to use food.
If you are looking for resources please call 970-256-8449. One of my favorite cookbooks is called Yoga Kitchen. It is full of delicious vegetarian foods from an Ayurvedic tradition.
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Spinach-Artichoke Dip
from Delicious Living Magazine
Try this fantastic cold dip for a wonderful snack or appetizer. Makes approx. 3 1/2 cups and lasts for many days.
3 cloves garlic, minced
1 15 oz. can no salt added cannelini beans, rinsed and drained
1/4 c. chopped green onions
1 10 oz. package of frozen artichoke quarters or 1 can of artichoke hearts
1 10 oz. package frozen chopped spinach, thawed and squeezed dry (can use less if you prefer)
1 c. low-fat plain yogurt
4 T. fresh lemon juice
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
Put everything into a food processor or blender until mixed well. Season with salt and pepper to taste and add more cumin and red pepper if you want a spicier flavor. You can make this several days ahead of time. Refrigerate. Wonderful on Triscuit crackers, with warm pita bread, served on endive, or used as a dip for vegetables. Enjoy!
Per serving (1/4 c.) 50 cal. 10% fat cal, 1 g fat, 0 sat fat, 1 mg chol, 3 g protein, 9 g carb, 3g fiber, 45 mg sodium. |
