BLACK BEAN DIP + EL CAMINO DAY #4
Happy Friday!
First, El Camino de Santiago Update:
I am walking the Camino de Santiago in Northern Spain over the next several weeks. Today we are on Trail Day #4 and planning to walk from Akerreta to Cizur Menor – 19 kilometers or about 12 miles – an average distance on this journey. I will keep you posted on our Camino travels throughout this month and next. To view our Camino journey, follow me on Instagram – mybelavie and pelican_finn.
HEALTH TIP #1
Snack preparation is key to staying on track with your weight and health goals. They can be easy to prepare and transport to keep you hunger-free and satisfied throughout your busy day. Unfortunately, corporate wellness programs are just getting started and many offices still have those unhealthy vending machines with processed, packaged, food-like substances. Until they catch up, bring your own. Homemade is always healthiest.
Here’s one of my favorites – Black Bean Dip with Rainbow Bunch Carrots and Celery. It’s super easy to have these ingredients on hand, whip up in a jiffy and transport to wherever you need to go. This is also a great snack to indulge in as soon as you walk in the door after a long day. It will keep the hangry at bay.
EASY BLACK BEAN DIP WITH RAINBOW CARROTS AND CELERY
Ingredients
- 1 cup dry, black beans (Costco sells these in bulk) or one can organic black beans
- 3 tablespoons olive oil
- 2 whole, peeled garlic cloves
- 2 tablespoons nutritional yeast
- 1-2 tablespoons ground flax seeds
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- sea salt and pepper
- *organic ingredients are always best
Instructions
- If using dry beans: Soak one cup beans for 8 hours in water covering over the top by 2 inches.
- Drain and put in a pot with enough water to cover by an inch. You can add some dulse (sea vegetable) if you want to help with digestibility. Cook for about 2 hours until beans are soft. Cool.
- Put cooled beans including the dulse (or canned beans) into a food processor with all above ingredients except salt and pepper and blend until smooth
- Add salt and pepper to taste. Blend again.
- Slice up carrots and celery and enjoy! (tip, cut and slice carrots and celery in advance, place in a container with 3 inches of spring water and store in the fridge for fresh, crisp vegetables.)
Have a great weekend. xo.
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