Store-bought sauce can be filled with added sugar, unnecessarily high levels of sodium or excessively refined oils. The solution? Make your own.
2 15-oz BPA-free cans cannellini beans (aka white kidney beans), drained and rinsed
1 cup low-sodium vegetable stock
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 to 2 large cloves garlic (or more if you’re feeling adventurous)
Sea salt and ground black pepper, to taste
Place all ingredients in a blender and blend until smooth, about 3 minutes.
To use the sauce, add to a medium saucepan over medium and whisk slowly until heated through, about 4 minutes. Adjust consistency with additional stock or water, if needed. Toss in your favorite cooked whole-grain pasta or vegetable noodles along with your choice of chopped fresh herbs such as dill or basil.
Make a homemade dip that doubles as a dressing to enjoy with sliced raw veggies and prepared leafy greens. Try this Creamy Dill & Cannellini Bean Dip with radishes, cucumbers and carrots or toss it with romaine lettuce, shredded carrots, red onion, cherry tomatoes and roasted fingerling potatoes for an easy lunch.
For a quick add to your morning smoothie, oatmeal or breakfast bowl, make your own protein powder using staples you may already have in your pantry. It's cost-efficient and much easier than you’d think. Our Ultimate Chocolate Protein Powder is packed with healthy essential fatty acids (EFAs) from chia and hemp, and it contains antioxidant-rich cacao powder. Paired with a cup of organic soy milk, it'll give you more than 20 grams of satiating protein. The powder can be used within a few days, or frozen in individual servings for up to 1 month.