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Julie Mitchell
18/Dec/2018

Walnut Dip

Ingredients

1 15- oz can garbanzo beans

1 cup chopped walnuts

1 cup lightly packed fresh basil leaves

¼ cup olive oil?

2 tbsp. lemon juice?

¼ tsp. each salt and pepper

Directions

Drain beans reserving liquid. In food processor or vitamix combine ¼ cup reserved liquid with remaining ingredients.

Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture.

Serve with raw baby carrots, cucumber sticks, and fresh string beans (or any veggie you like).

(Yields 2.5 cups) (servings: ½ legume,1/2 nut, ½ oil) 168 calories, 8 g (21%)carbohydrates, 4 g (8%)protein, 12 g (71%) fat per 4 tsp. serving


Julie Mitchell
18/Dec/2018

white bean dip

Ingredients

?3 cups (cooked) or 2 cans beans (Great northern beans, garbanzos, black eyed peas, or a mixture of light colored beans)

¼ cup tahini

¼ cup lemon juice

1 tsp. lemon zest, optional

¼ cup extra virgin olive oil

4 cloves of garlic?2-3 tsp.

whole cumin, roasted and ground

1 tsp. cinnamon

2 tsp. paprika

2-4 tbsp. liquid braggs

Salt to taste

Directions

In a food processor or vitamix, add the cooked beans and all other ingredients and process until creamy.

Refrigerate until ready to use, or freeze in smaller portions.

(Yields 3 cups)(servings: 1 oil, 1 legume) 144 calories, 12 g (12%) protein,8 g(54%)fat per 4 tsp. serving.


Julie Mitchell
18/Dec/2018

guacamole

Ingredients

2 ripe avocados

½ Lemon

1/3  cup picante sauce

2 cloves of garlic

½ tsp Celtic Sea Salt

Directions

Mash or blend avocados.

Squeeze juice of lemon into blended avocados.

Add picante sauce, garlic and Celtic Sea Salt


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Williamsburg, Virginia 23188

757-221-7074

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