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October 02, 2014 1 min read
2 cups cooked navy beans
1 small bunch organic asparagus, cooked and chopped into small pieces
3 tbsp. tahini
2 cloves chopped organic garlic
1/2 tsp. celtic sea salt
juice of 1-1/2 organic lemons
Purée all ingredients together in food processor. Serve with a variety of cut vegetables or your favourite rice crackers.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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