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Smoky Avocado Spinach Dip


    Smoky Avocado Spinach Dip

    Avocado and smoked paprika team up to give this dip a smoky creamy goodness. If desired, you can replace sour cream with plain Greek yogourt. It’s also delicious strewn over bread for a sandwich spread.


    Better for you: Avocado boasts a laundry list of health-boosting nutrients including significant levels of folate, monounsaturated fat, and bone-building vitamin K.

    2 cups (500 mL) baby spinach
    1 ripe avocado
    1/2 cup (125 mL) low-fat sour cream
    Zest of 1 lime
    Juice of 1/2 lime
    1 garlic clove, minced
    1 tsp (5 mL) smoked paprika
    1/2 tsp (2 mL) cumin
    1/2 tsp (2 mL) salt

    Place all of the ingredients in food processor and blend until smooth.

    Serves 6.

    Each serving contains: 84 calories; 2 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 5 g total carbohydrates (0 g sugars, 3 g fibre); 214 mg sodium

    source: "Take a Dip", alive #362, December 2012


    Smoky Avocado Spinach Dip




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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.