Broad Bean Dip

So, I usually say most of my meals never take long to prepare and I always opt for hassle free nutrient dense food but the below may be an exception.

Every week we have a Riverford vegetable box delivered and this is something that I started early on in my health journey. They are organic in season vegetables which is so important.

At my Endometriosis talk last week at the Royal Society of Medicine I talked about reducing our exposure to these chemicals and it is particularly important for those with oestrogen dominant conditions such as endometriosis. When we eat food covered in pesticides, these chemicals are perceived as xenoestrogens in the body and thus mimic the action of oestrogen, adding to that overall load, which therapeutically we are looking to reduce.

One of the reservations people have around organic is often the cost and this is where buying in season really makes a difference. Blueberries are a great example of this as currently you can buy organic for a round £2-2.50 as they are in season but the price in winter shoots up to £4. In season, organic vegetables aren’t actually that expense and a vegetable box for the family, with 8 different types of vegetables is starts at £14.

So although I wouldn’t have put the broad beans in my supermarket trolley, they came with Riverford and it pushed me outside my comfort zone and to try something new. Try the recipe and see if you agree with me, that it was worth the effort…

Broad bean Dip

Ingredients

Broad beans

½ avocado

1 tbsp tahini

2 garlic cloves - crushed

5 tbsp olive oil

Himalayan Salt

Black pepper

Method

1.     Pod the broad beans and then boil for 5 minutes.

2.     Once boiled you want to double pod and the outer shell should easily come away with your fingers – this makes a huge difference to the flavour.

3.     Add all of the above into your food processor and blitz for 30 seconds.