Recipe: Plant-Based Artichoke Dip

😋Who doesn’t love artichoke dip? I’ve got a healthier version for you this week that’s packed with flavor.

Makes 4 servings.

Ingredients:

• 1 x 14-oz (400 g) can artichoke hearts, drained

• 1 x 15-oz (425 g) can chickpeas, drained

• ¼ cup (20 g) nutritional yeast

• 2 Tbsp tahini

• 2 Tbsp extra virgin olive oil

• Juice of 1 medium lemon

• 2 cloves garlic, minced

• Splash of hot sauce

• ½ tsp sea salt

Directions:

1. Place all the ingredients in a food processor and process until everything is combined but not overprocessed — you still want to be able to see bits of artichoke!

2. Taste and adjust the seasonings. Scrape out of the processor into a serving bowl. Yum!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Lana_M from Getty Images Pro 

Recipe: Energizing Protein-Power Salad

(makes 2-4 servings)

Ingredients: 

• 2 Tbsp apple cider vinegar

• 2 tsp Dijon mustard

• 1 garlic clove, minced

• ¼ tsp each salt and pepper

• ¼ cup (60 ml) extra virgin olive oil

• 8 cups (140 grams) salad greens

• 1 14 oz. (400 g) can artichoke hearts, rinsed and halved or quartered

• 1 cup (170 g) rinsed no-salt-added chickpeas

• 2 celery stalks, chopped (I also peel cause I hate the strings)

• 1 carrot, sliced or grated

• 1 avocado, chopped

• 2 hard-boiled eggs, chopped

Directions:

1. In a large bowl, add the vinegar, mustard, garlic, salt, and pepper. Gradually add the oil, whisking until well combined.

2. Add the salad greens, chickpeas, celery, carrot, avocado, and eggs and toss to coat with dressing.

3. All that’s left to do is sit down and devour it. :-)

Photo Credit: Canva by zeleno from Getty Images Pro