mini-natty
Cathlete
Very healthy and delicious!
The recipe is as follows:
-1c frozen shelled edamame or 4c unshelled
-1c chickpeas, drained and rinsed (about 1/2 of a 540ml can)
-3/4c fresh basil leaves, packed
-1/4c olive oil
-1/4c cold water
-2tsp grated lemon zest
-3tbsp fresh lemon juice
-salt to taste
1. In a pot of boiling water, cooked shelled or unshelled edamame according to package directions. Drain. Cool and remove the edamame pods if you can't find the shelled version.
2. Transfer beans to a food processor (a hand held mixer works well too) w/ chickpeas, basil, oil, water, lemon zest and juice, salt. Puree.
3. Serve with Pita slices, veggies, rice cakes, sweet potato chips, anything and everything you like!
Makes 4 servings
113cal
3g protein
8g fat
2g fibre
1mg iron
214mg sodium
ENJOY!!!!
Natasha
The recipe is as follows:
-1c frozen shelled edamame or 4c unshelled
-1c chickpeas, drained and rinsed (about 1/2 of a 540ml can)
-3/4c fresh basil leaves, packed
-1/4c olive oil
-1/4c cold water
-2tsp grated lemon zest
-3tbsp fresh lemon juice
-salt to taste
1. In a pot of boiling water, cooked shelled or unshelled edamame according to package directions. Drain. Cool and remove the edamame pods if you can't find the shelled version.
2. Transfer beans to a food processor (a hand held mixer works well too) w/ chickpeas, basil, oil, water, lemon zest and juice, salt. Puree.
3. Serve with Pita slices, veggies, rice cakes, sweet potato chips, anything and everything you like!
Makes 4 servings
113cal
3g protein
8g fat
2g fibre
1mg iron
214mg sodium
ENJOY!!!!
Natasha