The Best Black Bean Dip

I felt like something a little bit different with my fresh veggies and this tangy black bean dip was the perfect addition of protein to fill me up with a subtle spicy kick.

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I love having healthy snacking foods ready to go in the fridge.  It makes things so much easier on me, especially if I am having a bad day health wise.

This recipe is super simple as well and keeps well in the fridge.

Ingredients:

1 can Organic black beans, drained and rinsed

2 tbsp avocado oil

Juice of 1 lime

2 garlic cloves, minced, and sautéed until fragrant

Fresh cilantro, handful

1 tsp chili powder

1/2 tsp cayenne pepper

Sea salt, pepper to taste

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FIRST, PREP ALL INGREDIENTS:  RINSE BEANS, CHOP, ETC.

SAUTEE CHOPPED GARLIC IN A TINY BIT OF THE AVOCADO OIL UNTIL FRAGRANT.

ADD ALL INGREDIENTS TO YOUR FOOD PROCESSOR OR VITAMIX.

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BLEND OR PULSE SLOWLY, A LITTLE BIT AT A TIME UNTIL A SMOOTH TEXTURE IS ACHIEVED.

(ADD 1 TBSP OF WATER AT A TIME IF THE MIXTURE IS TOO THICK AND WON’T MOVE-I ENDED UP USING 4 TBSP OF WATER)

ONCE SMOOTH, TRANSFER TO AN AIRTIGHT CONTAINER, AND REFRIGERATE FOR AT LEAST ONE HOUR BEFORE SERVING.

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SERVE WITH YOUR CHOICE OF VEGGIE/CORN CHIPS, CUT UP FRESH VEGGIES, USE ON A SANDWICH, ETC.

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I USED SOME FRESH BELL PEPPER, CELERY AND ORGANIC MULTI COLOURED CARROTS 🙂

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I hope you enjoy this protein rich snack!!!

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Warm Roasted Rosemary Cashews

Honestly, I just made these…and they are so fragrant…and so warm…and crunchy…and delicious.  I wish I could take 100% credit, but truth be told, I was inspired by THIS RECIPE from Fed and Fit.

I added a few other spices and BAM-best damn roasted warm cashew nuts I’ve ever had!  Please someone stop me from eating all 3 cups!!!

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Ingredients:

3 cups raw cashews

2 tbsp coconut oil

1 tsp dried rosemary

1 tsp cayenne pepper

1/2 tsp cumin

Sea salt and pepper, to taste

Method:

Preheat oven to 400 degrees and lay raw cashews out on a baking sheet.

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Bake for about 15 minutes or until golden brown in colour.

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In the meantime, heat coconut oil, dried herbs, salt and pepper over medium heat in a small saucepan until fragrant.

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Remove cashews from the oven, place in a bowl and cover with the coconut oil/herb mixture.  Coat completely and serve warm!  YUMMMMMMMMM

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I ran out of Rosemary, so yes, it is oregano in the picture, oops!

These are dangerously easy to make…and dangerously easy to consume by the handful!  Especially when they are fresh out of the oven.

If you make these, be warned!  They ARE addictive!! 🙂

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Coconut Milk Latte

I typically drink my coffee black, but I felt like changing it up a little today, and boy am I glad I did!!  Yummy!

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There are so many health benefits when it comes to coconuts.  

Here are just a few that made me switch up my regular black morning java to something  little smoother:

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.

MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. This does not exempt them from contributing to heart disease – they are still a fat – but they have a different effect than saturated fats.  (Source for information:  BBC Good Food)

Coconut Milk Latte:

1/4-1/2c full fat canned coconut milk

2 c hot brewed coffee

Optional:  1-2 tsp Agave or maple syrup for sweetness

Optional:  Cinnamon for garnish

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Add coffee and coconut milk (sweetener as well if using) to your high speed blender.  Blend on high for about 1 minute until frothy.  (Vitamix will actually warm up its contents if you blend for long enough)

Pour into a mug of choice, and sprinkle with cinnamon, enjoy! (There is an iced version below)

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Don’t you love that latte “foam”?

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Iced Version:

1/4-1/2c full fat canned coconut milk

2 c warm brewed coffee

Optional:  1-2 tsp Agave or maple syrup for sweetness

Optional:  Cinnamon for garnish

Add warm coffee, coconut milk and sweetener if using to your blender.  Blend on high for about 1 minute.

Fill a mug with ice cubes and pour latte over the ice.  Allow to chill for a few minutes before serving.

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