ROSEMARY BEANELLINI DIP

WHAT’S IN IT

· 1 can cannellini beans, rinsed

· 3 T extra virgin olive oil (EVOO)

· 2 T water

· 1 t lemon juice

· 1 t lime juice

· 1 t fresh rosemary, minced

· 1 garlic clove, minced

· 1/8 t cayenne pepper

· Salt and pepper to taste (1/4 -1/2 teaspoons)

HOW TO MAKE IT

Process all ingredients in food processor until smooth for one minute, scraping down sides of bowl once or twice. Place in serving bowl, cover, and leave at room temperature for 30 minutes. Drizzle with EVOO before serving.

Serve with assorted vegetables, sprouted grain, or ancient grain bread - sliced thinly, toasted, and brushed with EVOO. Makes 1 cup of dip.

WHY IT'S HEALTHY

Cannellini Beans aid in weight loss. They act as alpha amylase inhibitors, which stop your body from absorbing carbohydrates quickly by blocking the enzymes responsible for their digestion. Cannellini Beans contain a wealth of B vitamins, including B12, and also provide iron, zinc and potassium. Extra virgin olive oil contains oleocanthal which has properties similar to non-steroidal, anti-inflammatory drugs. EVOO helps keep low blood pressure and prevent LDL oxidation. Lemons and Limes are ultra-hydrating and electrolyte–producing. They are rich in bioflavonoids which can significantly boost the immune system and reduce inflammation in the body, and they have some of the most highly absorbable Vitamin C. Rosemary has compounds that prevent the breakdown of a neurotransmitter in the brain that is needed for memory and healthy brain function. Rosemary also fights antibiotic resistant bacteria. Garlic has high levels of vitamins and minerals, including vitamin C and B-6, and minerals such as selenium, calcium, copper, and iron. Garlic also contains strong antibiotic, anti-fungal and anti-viral properties. Cayenne helps digestion and poor circulation and can help prevent ulcers by killing bacteria