Spicy edamame dip 140 cals


300g soya beans (edamame)
100g (4 tbsp) soya or low fat yoghurt
1 avocado, stoned, peeled and chopped
5g chilli
Juice of 1/2 lime
Handful coriander
1/2 tsp sesame oil  


Blend until combined, it should be coarse not smooth. If it is too thick add more yoghurt
Serve with chopped vegetables, pitta bread or gluten free wraps

Other serving suggestions:
Makes a nice side dish to have with chicken and salad
You could add a dollop to a salad of chopped cucumber, fennel, cherry tomatoes, sprouting lentils, dill, parsley, olive oil, lemon juice and salt


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition