ClaritySnackEasyVeganGluten FreeDairy Free
Pepper Legume Dip Boats
A crunchy slow carb snack with citrus and ashwagandha for midday focus
10 minutes prep0 minutes cookServes 4260 kcal per serving
The Story
Bright bell pepper boats cradle a creamy legume spread studded with toasted seeds. A whisper of ashwagandha and citrus keeps the palate and hormones aligned between meals.
Snacks support equilibrium. Choose protein rich legumes slow carbohydrates and wholesome fats to preserve clarity rather than cause a crash.
Ingredients
- Cooked White Beans Or Chickpeas1 can 15 ounces drained and rinsed
- Red And Yellow Bell Peppers3 medium halved and seeded
- Avocado1 small
- Olive Oil1 tablespoon
- Fresh Lemon Juice2 tablespoons
- Ashwagandha Powder1 teaspoon
- Pumpkin Seeds Toasted2 tablespoons
- Almonds Chopped1 tablespoon
- Seaweed Flakes1 teaspoon
- Sea SaltTo taste
- Black PepperTo taste
Method
- 1In a food processor combine white beans avocado olive oil lemon juice and ashwagandha and pulse until a creamy textured spread forms
- 2Adjust seasoning with sea salt and black pepper and add a tablespoon of water if a looser texture is desired
- 3Spoon the legume spread into halved bell peppers arranging them on a platter
- 4Sprinkle each boat with toasted pumpkin seeds chopped almonds and a light dusting of seaweed flakes
- 5Serve chilled or at room temperature as a sustaining snack
Nutrition
Per serving
10g
Protein
24g
Carbs
14g
Fat
Calories260
Fibre8g
Sugars5g
Vitamins
Vitamin C65 mg
Vitamin B9 Folate120 mcg
Minerals
Magnesium70 mg
Zinc1.2 mg
Utensils
Food ProcessorMixing SpoonKnifeServing Platter
This way of cooking
Hormonal Equilibrium
Endocrine balance, cortisol, steady energy.
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