By Claire Georgiou, Reboot Naturopath, B.HSc ND
Mexican food is absolutely delicious and it doesn’t have to be a nightmare for your waist. Plus, this vegan dip as spicy or as mild as you want.
When I make it, I use legumes I’ve prepared myself. Here’s how: Soak your beans for 24-48 hours, changing the water a few times. Then cook them in high heat (pressure cooker) until cooked. If you freeze your legumes in bags, they’ll be easy to grab whenever you need them.
Serve this dip with chia or flaxseed crackers, healthy organic corn tortilla chips or with a toasted pita triangles. For a lighter version, serve this dip over a bed of salad and make it a main meal to enjoy!
Red kidney beans – black beans, pinto beans
Cashews – macadamia
Pickled jalapenos – fresh jalapenos
Lime juice – Lemon Juice