Prostate-heathy: Lemon White Bean Puree

Many of you have read our New Prostate Cancer Nutrition Book and enjoyed the prostate-healthy recipes we created. My daughter, Gabrielle Myers, is hard at work on a new set of recipes. The bean puree described below is a perfect example of the kind of prostate-healthy cuisine we advocate for our patients.

 

Lemon White Bean Puree

We suggest using the following recipe as a base bean puree recipe. From this basic recipe, you can add chopped olives, tomatoes, or spinach; capers; crushed fennel seed or cumin; or even sauteed ribbons of kale and escarole. While you can lather the puree on a toasted baguette and top it with a generous drizzle of olive oil and pinch of parsley, this smooth mix also acts as a healthy alternative to the ranch and sour cream dips often served with crudité. Also try this savory puree as a substitute for the often canola-heavy mayonnaise in your favorite sandwich.

 

3 cups cooked or canned cannellini beans

2 lemons, zested

1 lemon, juiced

½ cup extra virgin olive oil

1/8 to ¼ cup water, depending on consistency

1/8 tsp. crushed red pepper

Salt and pepper, to taste

1. If you use canned cannellini beans, rinse the beans in a colander under cold running water until the starchy residue is removed. Allow the beans to drain until all the excess liquid is gone.

2. Place all the ingredients in a food processor and blend until smooth. If the mixture seems too thick and the ingredients aren’t easily blending, add a few tablespoons of water.

3. Season the puree with salt and pepper. If you like more spice, consider adding an additional 1/8 to 1/4 teaspoon of crushed red pepper.

4. Serve the puree immediately or store it in an airtight container in the refrigerator.


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