In intuitive eating, we promote food as a means of nourishment, where “Vitamin P” or Pleasure has an important place. Like in “Mindful Eating” we focus on feeling the texture, the flavor, and the aroma of the food we eat. We want food to be a calm, joyful, and nourishing experience.
In my nutritional recipes, I try to combine as much as possible, the flavor
White bean hummus
This white bean hummus is rich in vegetable proteins and has a quite delicate taste. It is great to accompany both raw and roasted veggies and can be used as a snack or in this case a main meal.
Roasted carrots
Using carrots with different colors will boost nutrient intake and gut diversity. Roasted carrots with their sweet flavor are great for those with a “sweet tooth”, and for kids. But you can use any type of leftover vegetables.
red radiccho (radicchio rosso)
Red radicchio is red lettuce that is part of the endive family. It is a very typical ingredient of Italian cuisine and can be used in a variety of ways: raw in salads, cooked as a side, or in risottos, pasta, frittata ect.
It has a bitter taste, but it is full of beneficial properties, and like all the “bitters” helps the digestive tract, supporting the liver and gallbladder function. For those with low stomach acids adding a few leaves of radicchio (especially if seasoned with olive oil and lemon) may be beneficial.
As a word of caution, an excess intake of radicchio may be associated with increased uterine contractions in pregnancy, so double chack with your healthcare provider.
A great option for kids
This hummus is really simple to make, and it is a great option for kids who are picky with their vegetables, so you can squeeze in some fibers without them realizing.
White bean hummus with roasted roots vegetables
Equipment
- Blender
Ingredients
- 1 can Cannellini beans
- 2 tbs tbs Extra-virigin olive oil
- 3 tbsp White Tahini paste
- 1/2 Lemon
- 6 Carrots of different colors Orange and purple
- few Red radicchio leaves
Instructions
- Pre-heat the oven to 180 Degrees. Clean the carrots, cut them into small sticks, place the in the oven dish and rub them with 1 tbs of olive oil with your hands. and place them in the oven.
- In the meantime, drain the beans, and place them in a blender with 1 tbs of olive oil, the Tahini paste, the lemon juice and some sea salt. Blend until a smooth paste, place in a serving dish and sprinkle with some extra olive oil.
- When the vegetables are ready, place in a serving dish with the hummus and some radicchio leaves on the side.
Work with me
Would you like to eat food that is both tasty and healthy without worrying about calories and restrictions? My non-diet, intuitive eating method will teach you to eat in a way that is both delicious and nutritionally sound, overcoming sugar cravings and emotional eating and learning to eat intuitively
If you have enjoyed this recipe, you might want to have a look at my recipe eBook The Vegetarian Cookbook which is on sale in my online store. or check out my old recipe blog The Healthy Gourmet.
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Claudia Armani
health coach
Claudia is an award-winning Health Coach, specializing in helping people move on from emotional eating and yo-yo dieting to a more attuned and happier relationship with food. Check out her recipe blog The Healthy Gourmet for more inspiration.
I am not a fan of hummus for the main reason that chickpeas in not a favorite of mine. But your white bean hummus sounds like a more palatable option. Thanks for asking.