Good morning everyone- I’m sorry I’ve been so MIA recently. My competition was on Saturday so the past week (well few weeks, really) has been completely nuts. Unfortunately I didn’t place, but I’ve requested to get the judges information so that I can get feedback from them and improve for future shows.
I’d be lying if I said I wasn’t a little bummed out but I’m trying to keep things in a positive perspective. This was my first show and so I want to take it as a learning experience ’cause God knows, between the spray tan, make up and everything else I probably made all the rookie mistakes when doing the final prep work.
Alas, next time! Which may actually be sooner rather than later…but more on that another time.
But for now, I’m back in action and ready to make TONS of delicious, nutritious (and maybe some not so nutritious) recipes!
White Bean Spread
1 Cup Cooked White Beans (I used Great Northern Beans but other types would work fine)
1 Sprig Fresh Thyme
2 Fresh Basil Leaves
1 TBSP Tahini
1 Garlic Clove
1 tsp Lemon Juice
1/4 tsp Chili Flakes
1/8 Cup Truffle Oil
1/4 Cup Water
Toss all ingredients into blender except water. Blend, and slowly add water 1 TBSP at a time until the spread is thick and creamy. Serve and garnish with additional basil, thyme and chili flakes.
