Spicy Bean Dip

This spicy bean dip is a delicious way to incorporate healthy beans into your diet!

Serves: 4 — Prep Time: 10 minutes

Ingredients

• 1 15-ounce can pinto beans, (no or low salt) reserving 1/2 of the liquid
• 1 teaspoon Black Fig Vinegar or balsamic vinegar
• 1/2 teaspoon crushed red chili pepper
• 1/4 teaspoon garlic powder, or two garlic cloves, crushed
• 1 pinch of turmeric

Directions

1. In a blender or food processor, puree the beans with half the bean liquid and the vinegar.
2. Mix in the spices.
3. Serve with raw or lightly steamed vegetables or toasted whole-grain pita bread with shredded raw greens.

Pasta with Roasted Tomatoes, Asparagus & Shrimp

Roasting really brings out the flavor of the vegetables and makes the garlic sweet and delicious.

4 servings
Total Time: 45 minutes

Ingredients

• 12 plum tomatoes, quartered lengthwise
• 4 teaspoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1 small head garlic
• 1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
• 1 pound large shrimp, peeled and deveined
• 12 ounces whole-wheat pasta of choice
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• Salt, to taste

Preparation

1. Set oven rack in lower third of oven. Preheat oven to 450°F.
2. Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan.
3. Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.
4. Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
5. Drain the pasta and return to the pot. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan. Serve immediately.

Nutrition

Per serving: 347 calories; 5 g fat ( 1 g sat , 3 g mono ); 115 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 24 g protein; 8 g fiber; 184 mg sodium; 614 mg potassium.