Creamy Cannellini Dip
1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
1 teaspoon extra-virgin olive oil
¼ cup pomegranate seeds
1-2 tablespoons fresh flat leaf parsley chopped
Salt and pepper, to taste
Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.
Beauty Bonus: Antioxidants in cannellini beans also play a role in protecting your skin. Because of the way it protects against oxidative stress, and its ferulic acid helps prevent sun damage.
Chickpea and Quinoa Tortilla Soup
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
Kosher salt and black pepper
8 cups low-sodium vegetable broth
1 cup quinoa
2 15.5-ounce cans chickpeas, rinsed
1 cup roasted corn kernels (frozen)
3 tomatoes, chopped
1/3 cup chopped fresh cilantro
1 avocado, sliced
lime wedges, and baked tortilla chips, for serving
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.
Serve the soup topped with the cilantro, avocado, lime wedges, and chips.
Fire Roasted Shishito Peppers
Heat 1 Tbsp. oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 Tbsp. oil, and more salt.
Beauty Bonus: Peppers are rich anti oxidants and vitamins A and C (think anti aging and free radical fighting), potassium, folic acid, and fiber.
Green Baked Falafel Patties
8 ounces dried chickpeas, soaked overnight, drained (or 3 cans rinsed and drained)
½ onion, coarsely chopped
½ small red bell pepper, coarsely chopped
1 garlic clove, crushed
1 tablespoon ground cumin
2½ teaspoons kosher salt
2 teaspoons ground coriander
1 teaspoon smoked paprika
4 tablespoons fresh flat leaf parsley
2 tablespoons fresh mint
1 teaspoon baking powder
2 tablespoons extra virgin olive oil
Preheat oven to 375.
Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas visible), about 1 minute. Scrape into a large bowl.
Pulse onion, parsley, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, cumin, salt, coriander, smoked paprika, and baking powder. Form into ping-pong-size balls, then flatten into patties.
Place falafel patties on a wide baking sheet and drizzle with olive oil. Cook 10-14 minutes on each side. Enjoy with cream cannellini dip and babaganoush!
Beauty Benefits: Chickpeas are an excellent natural source of zinc and copper, two minerals that are essential for the development and function of immune cells.
Babaganoush (Roasted Eggplant Dip)
2 large eggplants (about 1 pound)
3 tablespoons tahini
3 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, chopped
1¼ teaspoons kosher salt
½ teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon chopped parsley
Heat broiler to high with the rack 6 inches from the flame. (Adjust for more space if the eggplant touches the broiler.) Prick the eggplants all over with a fork.
Broil the eggplants on a rimmed baking sheet until charred and soft, 20 minutes.
Remove from heat and cool. Scoop out the flesh from the eggplant and pulse it with the tahini, oil, lemon juice, garlic, salt, cumin, cayenne, and parsley in a food processor until smooth. Serve with the vegetables.
Beauty Bonus: The wonderful health benefits of eggplants are primarily derived from its vitamin, mineral, and nutrient content. Eggplants are a rich source of vitamin C, vitamin K,vitamin B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese.
Fish Tacos With Fresh Tomato Guacamole
1 avocado, diced
½ cup cherry tomatoes halved or quartered
2 Freen onion chipped (whited and greens)
1 jalapeño pepper, minced and seeded
3 tablespoons chopped fresh cilantro
1 tablespoon plus 2 teaspoons fresh lime juice
kosher salt and black pepper
1 tablespoon olive oil
3 6-ounce skinless cod fillets
8 soft corn tortillas
1 teaspoon grated fresh ginger
1 bunch arugula, washed, dried, and chopped
Heat oven to 400° F. In a small bowl, combine the avocado, tomatoes, green onion, jalapeño, cilantro, 1 tablespoon lime juice, and ½ teaspoon salt. Set aside.
Heat the oil in a skillet over medium heat.
Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
Meanwhile, wrap the tortillas in aluminum foil and heat in oven until warm and slightly softened, about 5 minutes.
In a large bowl, combine the cod, ginger, and remaining lime juice. Divide the fish, arugula, and guacamole among the tortillas.
Beauty Bonus: Cod fish is loaded with ample nutrients and vitamins. It also contains Vitamin B3, B6 and B12. Moreover, it contains protein, Vitamin D and omega 3 fatty acids– with wonderful anti inflammatory benefits for your skin and body.