Tuesday, August 2, 2016

White Bean Bruschetta

"Its the possibility of having a dream come true that makes life interesting"
~Paulo Coelho

Cheers to these gorgeous summer days!

Its amazing how sunshine and warm weather can lift your spirits.

It is the same with food...things that taste good to you release "feel good" hormones in our body making you crave them. Yes, comfort food is real.

The secret is to make your comfort food healthy food so that it becomes what you crave. Its amazing how when you begin to eat real food (not packaged or processed) how truly delicious it tastes. Right now local fresh tomatoes taste like candy and ripe cucumbers burst with a cool fresh flavour in your mouth!

Today's recipe celebrates what is fresh and growing right now - cherry tomatoes, cucumbers and basil. If you have your own garden these items are plentiful - if you don't, take a spin around your local farmers market to get the latest and greatest local veggies.

The cannellini beans in this recipe add a creamy texture and are loaded with clean protein and iron. The garlic, oregano and olive oil add awesome antioxidants and the tomatoes and cucumber add to your daily veggie intake and aid in hydration - which is so important on these warm days.

For a gluten free option go with gluten free bread or you can make it into a wrap (even a lettuce wrap)...the possibilities are endless...just like we wish summer was.


White Bean Bruschetta

makes 6 pieces
1 can canellini beans, rinsed and drained
20 cherry tomatoes, halved
1/2 large cucumber, diced
10 basil leaves, thinly sliced
1/4 red onion, chopped small
1 Tbsp tahini
1 clove of garlic, minced
1 Tbsp lemon juice
2 Tbsp olive oil, divided
6 pieces of multigrain or gluten free bread
1 tsp dried oregano
fresh ground sea salt and pepper
large handful of arugula

Pre heat the oven to 250. Line a baking sheet with parchment paper. Lightly brush the 6 pieces of bread with olive oil on one side and place them oil side up on the parchment paper. Toast in the oven for about 10 minutes until they are a lightly golden and crispy but still soft.

In a mixing bowl, combine beans, tahini, garlic and salt and pepper. With a large fork mash the beans with the tahini and garlic until it is creamy but still has come texture.

In a separate mixing bowl combine the tomatoes, cucumbers, red onion, basil. Dress with lemon juice, 1 Tbsp of olive oil, oregano and salt and pepper and stir until combined.

Spread the white bean mixture onto each piece of bread and mash it in a little bit. Top with the cucumber tomato mixture from the previous step and top with a sprinkle of arugula.

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