Spinach Dip

2 cups tightly packed spinach leaves
1 1/2 cups cooked or canned white beans
1/2 cup filtered water
2 Tablespoons Olive Oil
1/2 medium garlic clove
1/2 teaspoon sea salt (or to taste)

1. Combine all ingredients in a food processor. Start by adding just 2 Tablespoons of water. Give mixture a whirl until the desired constistency is reached, adding more water as necessary. Adjust seasonings to taste.

2. Chill for at least 30 minutes. Bring to room temperature before serving.

Black Bean Oatmeal Burgers

Black Bean Oatmeal Burgers

1 15 oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
1 4.5 can diced tomatoes, drained
1 cup fresh cilantro or parsley leaves
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp salt
2 green onions, chopped
2/3 cup chopped carrots
1 3/4 cups rolled oats

1. Preheat oven to 400 F. Line a baking sheet with cooking parchment and brush parchment with oil.

2. Process the first 8 ingredients until blended. Transfer to a bowl and mix in the oats.

3. Form into 8 patties and place on the baking sheet. Bake for 10-15 minutes or until firm to the touch. Carefully turn patties over with a wide spatula and place under broiler for 1-2 minutes until browned

Coconut Ambrosia Smoothie

1 cup coconut milk
1/2 cup filtered water
1-2 medjool dates, pitted
1/2 teaspoon vanilla extract
pinch sea salt
1 cup fresh strawberries
3/4 cup diced green apple
1/4 cup raw almonds, preferably soaked in water overnight

combine the coconut milk, water, dates, vanilla, and salt in a blender; blend until smooth. Add the strawberries, apple, and almonds and pulse a few times, just until incorporated but still chunky. Serve with a spoon.