Sunday, January 10, 2010

Health Kick/Creamy White Bean Sage Dip

My lunch yesterday consisted of a "salad" in a fried tortilla bowl, poutine and nachos. Anyone who knows me also knows how unlike me this is, I usually tend to eat more wholesome and healthy options. That doesn't mean I don't love a good order of sweet potato fries or poutine now and then, but usually I steer clear. I wish I could say this lunch was a fluke or a last resort, but really it was the third of it's kind this past weekend, not including decadent late night eats. I guess that's what happens when you're still in vacation mode, but by yesterday afternoon I was feeling pretty terrible. All of this was a great reminder of why I usually eat healthy; unhealthy food is called that for a reason and it really just doesn't make you feel good the way that food should make you feel.

You may be asking yourself, if this eating behavior is so out of character, why I even ate this way for two days. Well, before I even had a chance to settle down in Montreal, I left again. My friends and I all headed up to Mont Tremblant for a freezing weekend in the mountains. Although I would like to say that I was courageous enough to ski and actually take advantage of being in the mountains, I did nothing of the sort. I did however go out, go to the casino and overindulge in unhealthy, greasy, not-so-good food. None of these is something I should get in the habit of doing, least of all the greasy, not-so-good food part. Aside from feeling subpar, all I could talk about on the bus ride home was how much I needed a week to detox, eat healthy and just feel good. With a few hours to brainstorm, I came up with meals and snack for the week ahead; nutritious, wholesome choices that would set my body back on track and give me the energy I need to get out of vacation mode and back into school mode.

This white bean sage spread was one of the first things that came to mind, the last time I made it was two years ago and I can't seem to figure out why I waited so long to make it again. It's slightly creamy from the tofu, which also makes it more substantial and adds a lot of protein. The woodsy sage somehow makes it taste wintery, bright and sunny all at the same time. This dip is great as a snack with crackers or celery, it's also great as a sandwich spread, or served as an appetizer with toasted pita. Aside from that, it just easy to make and full of flavor, so I can't think of any reason not to make it. I do know that my healthy dinner tonight already has me feeling better than I did this afternoon, although it's not a cure-all it's definitely a better way to start the new year than any of the meals I had this weekend.

Creamy White Bean Sage Dip
yields about a cup and a half


For dip:
1 can cannellini beans, rinsed and drained
1/2 block soft silken tofu, drained
5 large sage leaves, rinsed and torn into strips
1/2 tsp salt (add more as desired)
1/2 tsp freshly ground black pepper

For garnish:
6 large sage leaves
1/2 c. olive oil

1) Place everything in a food processor and blend until smooth. Taste and add more salt or pepper depending on how you like it.
2) Heat up the oil in a small shallow pan, when it shimmers add the sage leaves and fry for 45 seconds to a minute, until crispy. Drain on paper towels.
2) Crumble the fried sage over the dip in a serving dish. Serve with toasted pita, crackers, or celery sticks. This can be stored in an airtight container in the fridge for up to five days.


Anonymous said...

mmmm... cant wait to dip things in there!!!