New post for white bean dip! who's this? Really though, it feels like it's been forever! I was super caught up all last month helping my incredibly talented and hardworking friend Desiree with her upcoming cookbook (which I can't wait to share with you) plus working on fun projects with my favourite partner in crime, Gab, but things are finally back in order and I can't wait to share this one with you!
Getting to share the book babies of my friends with the world is truly an amazing gift in itself, but getting to share Shelly's (of Vegetarian 'Ventures) new book is even sweeter! I was lucky enough to meet Shelly at our little bloggers get-a-way back in February, and we hit it off immediately. In all honesty, I was terrified of meeting a group of twelve strangers. But right from the moment, we talked, Shelly felt like an old friend. She's warm and inviting, with a fierce sense of humour and love of coffee to match my own. Shelly's love of good (and seriously stunningly styled) food in real life is translated to her latest book, Platters and Boards. A cookbook solely designed for creating the perfect snack boards is basically what my dreams are made of. And this one is well, beyond dreamy. With each and every page I was overwhelmed with the attention to detail and how much fun the recipes are. From a s'more platter with chia spiced graham crackers, to a grill out platter, and a black-tie board, this book has filled me with new hosting inspiration.
Feeling spring in the air, I opted to first try Shelly's Veg Out Board (which she serves with blueberry thyme butter, marinated sun-dried tomato feta, and mint mojitos) and it's key components, lemon-dill white bean dip. Crudités and veggie sticks have got to be on the absolute top of my all-time snack list. So now that the bite of winter is over, I feel such rejoice in introducing more raw veggies into my diet again. Unlike most bean dips (aka hummus which I find a little heavy) this white bean dip is light and zippy and just the perfect thing for this time of year. It would be the perfect last-minute contribution to any Easter long weekend brunch or picnic you may have left.
WEEKEND LINKS + LOVES
- It's April which means there is a new intention print-out available. Get your hands on a copy here! This month my intentions are:
- Take time to - practice my writing! I find it tremendously challenging sometimes to articulate my ideas and feelings in an artful and poignant way on this space. Sometimes I feel overwhelmed with feelings, ideas, and ramblings I'd love to share. Yet I struggle with how to do that....and sometimes just resort to talking about the weather because that's easier, lol.
- Work on - making new connections! In all honesty, I haven't earned any money off of my blog or Insta in well over a year. When it comes down to it, blogging and sharing on these platforms is something I really deeply love, so I have finally convinced myself I need to be for pro-active so that I can continue to maintain this site <3
- Make new- morning routine. I have gotten lazy and need to jump-start my morning routine by getting back into the intention setting, stretching, and general organizing of the day.
- Practice - my photography! I always wanted to get better and take the kind of photos I envision.
- Give - more of myself. Even though I'm a super open person, I always feel like I have a little wall up and I think it causes me to miss out on certain things. I want to try to be more open and responsive and less guarded from certain people.
- Loved watching Wild, Wild, Country. As someone close to the PNW, I was already pretty familiar with the story and town. But the documentary taught me a few new wild things I didn't know. I highly recommend if you're as into human psychology as me.
- The new moon in Libra (ahem, the best sign if I do say so myself)! My sweet buddy Demetria has a moon-cast up as well as the classic one by Mystic Mama.
- Some of the books that are on my radar this month include this gorgeous Ayurvedic cookbook, this guide to rituals and routines, and this body DIY bible.
- Spring is clearly showing itself the last few days, and I even got to work outside and start a major clean up the yard yesterday. So, obviously, plants and seeds and summer are at the forefront of my mind. Loving this little herb guide and wishing the warmer weather will hit here asap 🙂
- And lastly, I'm finally working on a free e-book which I should have available very soon! Stay tuned for more details and how you can get your copy.
- 2 15.5-oz (445-g) can cannellini beans, rinsed and drained
- 1 Tbsp. oil oil, plus more to garnish
- 2 tsp. each torn basil leaves, chopped thyme leaves, and chopped fresh rosemary leaves
- 2 Tbsp. lemon juice
- 1/2 tsp. lemon zest
- 1/2 tsp. sea salt
- Black Pepper
- 1/4 cup water
- Microgreens for garnish (optional)
- Radishes, cherry tomatoes, celery, carrots, bell pepper, snap peas, endive, cauliflower, broccoli, etc.
- In a food processor combine the beans, olive oil, herbs, salt, pepper, lemon juice, and zest. Puree until combed. With the food processor running slowly add the water and puree until the mixture is smooth. Transfer to a bowl and garnish with more herbs, olive oil, and micro greens.