MPN™ Kristina’s Vegan Avocado Spinach Dip
– a Brain Healthy Recipe following Memory Preservation Nutrition
YIELD: 2 cups Preparation time: 5 minutes
INGREDIENTS AMOUNT
| Avocado | 1 large or 2 small |
| Spinach, fresh | 3+ cups |
| Cilantro, fresh | 1 cup |
| Garlic, fresh | 3 cloves |
| Onion, sweet or yellow | 1 medium |
| Navy beans, canned, unsalted* | 1/3 cup |
| Lemon juice, fresh | ½ lemon |
| Lime juice, fresh | 1 TBsp |
| Kelp powder | ½ tsp, or to taste |
| Black pepper, freshly ground | ½ to 1 tsp, to taste |
* if unsalted canned beans unavailable, either cook your own from scratch the day before or if using regular canned beans, rinse and drain in fresh water three times before using, to remove 1/3 of the salt.
METHOD:
- Puree garlic and onion in food processor until thick paste consistency.
- Add in avocado, spinach, cilantro, navy beans, lemon juice, and lime juice; blend to combine.
- Season with kelp powder and black pepper and mix to incorporate.
- Serve immediately.
[1] Original recipe by Kristina Scangas, following the Memory Preservation Nutrition® program. Kristina works with Dr. Emerson Lombardo at HealthCare Insights and is a graduate in nutrition from Simmons College.
