Hello Dear Friends,
Today was another fantastic nutrition and health class!! I am a bit behind today as afterwards I ran by the large health grocery store while in the city. So much done…but more to get done tonight. 🙂 I will write more this weekend in my review blog. If you are interested…hop on back over and I will share.
Tonight’s recipe is what we are having for dinner. It is a bit of an update on one of my all time favorite healthy dinners. We take this on trips allot!! A wonderful tasting well rounded dinner!!
Have a wonderful evening in the Lord,
Black Bean Veggie Dip with Ezekial Homemade Chips
Sorry took so long for my pic to land. 🙂
Chop 1-2 organic onions
Chop 5-6 organic tomatoes
Chop 2 bunches organic cilantro
Finely mince 2-3 cloves of organic garlic
Juice 2 organic limes
Lightly sprinkle sea salt to taste. (I LOVE pink Himalayan.)
I LOVE to make this up and let is sit in the fridge and marinate in its own juices. 🙂 YUM!! ‘
Even better the next day!! 😉
Served dip with:
Ezekial (Sprouted) tortillas toasted in the oven with a light brushing of coconut oil and light dusting of freshly ground pink Himalayan sea salt. Toast until light brown in a 300 degree oven. Be sure to brown both sides of the chips. YUM!!!
Another variation by Ezekiel Tortillas….don’t toast the tortillas and use pinto instead of black beans.
I LOVE their idea of tortilla sushi rolls!! How fun!!
PS…issues with my pictures, sorry…pictures from Pictures.com