Last week at my Sunset Yoga: Tadasanas and Tapas Event
with Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make recipe
for the guests.
Super simple to make and you can make anytime of the year
because all you need is a blender and peppers, white beans, olive oil, garlic, lemon and sea salt!
Peppers are in season now in NYC, and these purple
peppers were just too gorgeous not to use.
Found them at the farmers market- how beautiful?
Used these hot peppers as garnish for the dip
Feel free to make the bean dip and stuff it into a tomato, raw zucchini,
or use as dip for carrots, celery or even on top of pasta!
Benefits:
Cannellini Beans – high in protein and potassium – helps heart beat
Kelp– natural salt flavor, good for thyroid, skin, blood and blood pressure
Kale- cleanses the blood, strengthens the immune system, packed with fiber, iron and protein
Real Sea Salt– high in minerals and helps reduce blood pressure
Purple Pepper Cups Stuffed with White Bean Puree and Kelp Sprinkles
Ingredients:
4 Peppers, cut into quarters lie canoes
1 can white Cannellini Beans
1/4 cup grapeseed oil or olive oil
1/4 tsp sea salt to taste
1/4 cup water
3 cloves garlic
1 handful chopped kale or frozen spinach
optional – kelp (adds some color + high in minerals- good for thyroid and skin)
Ingredients:
1. Blend up white beans, water, oil, garlic, kale and sea salt.
(Add water to make the consistency thinner, if necessary)
2. Spoon out a dollop of dip on each pepper canoe
Voila!
Serves approx: 4-8
Like this recipe? Try it on pasta here.
Be delish. Be tasty. Be well.
xo
be well,
arielle
