Joel Fuhrman - Eat To Live

Eat to Live 211

Salads, Dressings, and Dips

GRANDMA TILLIE'S EGGPLANT DIP

1 eggplant

I tomato, diced

I green or red pepper, diced

I large onion, diced

dash of Mrs. Dash seasoning

Bake the eggplant in the oven at 350° for 1 hour, or microwave it for

8 -11 minutes. In a covered, shallow pan or pot, steam-fry the

tomato, pepper, and onion until soft. Scoop out or peel the eggplant

and blend it with the steamed vegetables and seasoning.

SPICY BEAN SPREAD OR DIP

1 15-oz. can of beans, any type

1 tsp. mild chili salsa, chili powder, or crushed red chili peppers

1 pinch cumin or turmeric (optional)

1/4 tsp. garlic powder, or two garlic cloves, crushed

Mash the beans with a fork, masher, or food processor with about

half the liquid from the can. Mix in the spices. Serve with raw or

lightly steamed vegetables or toasted pita bread.

TASTY HUMMUS SPREAD OR DIP

1 cup cooked or canned garbanzo beans (chickpeas)

1 tbsp. tahini (sesame seed butter)

2 tbsp. lemon juice

2 garlic cloves, finely chopped

1/3 cup bean liquid (from the can) or water

1 tsp. horseradish (optional)

Blend all ingredients in a blender until creamy smooth. Makes an

awesome spread or a dip for raw and lightly steamed vegetables.