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Dreamy Pink Beet + White Bean Dip

First recipe of 2019! I hope you all had a happy New Year’s Eve and are feeling ready to conquer any goals you may have set for yourself. I’m not huge on resolutions, but I am committed to using less plastic this year! Have you guys set any for 2019?

New Years is probably the most popular time for people to pursue health and wellness goals. I applaud anyone who is seeking to better their health! I hope you are able to create lasting lifestyle changes during your journey.

One thing I’ve noticed on social media is people partaking in restrictive eating patterns for the month of January, in an effort to kick off better health. I’ve specifically seen people dedicating the month to consuming no sugar and Whole30. While it is very beneficial to limit added sugars, and while Whole30 does include healthy, nutrient dense foods, these patterns are hardly sustainable for the long term. When we restrict ourselves completely from having certain food groups, we may miss out on important nutrients, and we may also miss out on a little bit of life! Eating should always be a balance between nourishment and enjoyment. We should be giving our bodies what they need, but also what they crave. I believe it is this balance that allows us to maintain good physical and mental health, because it cultivates a healthy relationship with food.

So, if you guys were considering eliminating entire food groups for the month, I encourage you instead to focus on what you can ADD to your diet for better health! Maybe that means you try 3 new vegetables this month, or switch up the type of whole grain you usually make with dinner. This could also mean finding creative ways to add nutrient dense foods to dishes. Adding greens to smoothies, zucchini noodles to pasta dishes or BEETS to a homemade dip are all simple, fast ideas.

I made this white bean dip to snack on for the week, and it is the prettiest shade of pink, thanks to the addition of beets! This root veggie sometimes gets a bad rap for tasting earthy (I happen to love the taste), but it really is a nutrition powerhouse. Beets are high in nitrates, which, when converted into nitric acid in the body, can lower blood pressure. They are also high in antioxidants! If you’d like to include beets in your diet for the health benefits, but aren’t keen on the taste, try this dip! You really can’t taste the beet flavor, thanks to the delicious lemon juice, tahini, garlic and spices.

Ingredients:

  • 1 can cannellini beans, drained and rinsed
  • 1 medium cooked beet, roughly chopped
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • ¼ tsp cumin
  • ¼ tsp red pepper flakes
  • Salt to taste
  • Crackers and veggie sticks for serving

Instructions:

  1. In a blender or food processor, combine ingredients and puree until smooth.
  2. Serve with crackers, pita or veggies for dipping.

Can be stored in the fridge for 4-5 days after making.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Loaded Greek Salad Hummus For a Crowd

What’s your favorite appetizer to snack on at parties? One of my go-to choices is a hummus! It’s a humble yet nutritious food, packed with plant based protein and healthy fats. You can use veggie sticks, better-for-you crackers or whole wheat pita for dipping to up the nutrition factor. Pulses, which include beans, lentils, peas (and the chickpeas found in hummus) are substantial sources of important minerals like iron, magnesium and potassium, and they are also rich in fiber. Many of the world’s longest living populations eat diets rich in pulses!

Recently, someone asked me to bring an appetizer to a holiday party. When bringing a dish to a gathering, I like to choose something nutritious to balance out some of the heavier foods that will be served. Naturally, I thought of hummus! Store bought hummus usually gets the job done, but homemade is ALWAYS better. If you haven’t made your own before, you are missing out! Think about how creamy, smooth and fresh the hummus is at your favorite Mediterranean restaurant. You can have that at home in about 5 minutes with this recipe! To up the “wow” factor, I added some delicious toppings to this hummus, so it was a really beautiful presentation to show off. Your guests will never know this took you less than 20 minutes to make 🙂 This recipe makes A LOT of hummus, so make sure you have a hungry crowd ready to dig in.

Ingredients:

Hummus

  • 1 28 oz can low sodium chickpeas, drained and liquid reserved
  • ¼ cup reserved chickpea liquid
  • ¼ cup cold water
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic, roughly chopped
  • ½ tsp cumin
  • ½ tsp salt, or more to taste

Toppings

  • ¼ cup pitted and halved Kalamata olives
  • ¼ cup chopped roasted red pepper
  • 5-10 cherry tomatoes, halved
  • 4-5 sun dried tomatoes, chopped
  • 2-3 tbsp crumbled feta cheese
  • 2 tbsp fresh parsley
  • Paprika and extra virgin olive oil for garnish
  • Veggie sticks and crackers for serving (I used Simple Mills Sprouted Seed crackers)

Instructions:

  1. Combine all ingredients for hummus in a high speed blender or food processor. Blend on high speed until creamy. Add a few tbsp of cold water if needed to aid blending.
  2. Move hummus to a medium shallow serving bowl. Arrange toppings on hummus so they cover about half the hummus.
  3. Serve with veggie sticks, crackers or whole wheat pita immediately, or refrigerate until serving. Drizzle with olive oil and sprinkle with paprika before serving.

I hope you guys try this easy, beautiful recipe! Tag @daisybeet on Instagram so I can see your beautiful creations 🙂