One of my favorite accessories is my bracelet from The Veggie Republic. For every bracelet sold, The Veggie Republic donates 5 pounds of fresh produce to families in need! Every bracelet has 12 veggies on them and to help promote more veggie awareness and consumption, I’m part of their “12 Days of Veggielicious”. Today I am celebrating the red bell pepper and all of it’s glory. To celebrate the pepper, I am going to share a few bits of information about it and also share a super Red Pepper Puree recipe to help you add more red bell peppers into your life!
This red pepper puree is packed with protein and potential health benefits.
Red bell peppers contain about 300 percent of the recommended daily intake of vitamin C, which makes them loaded with antioxidants and helps with iron absorption. The vitamin B6 and magnesium in red bell peppers decrease anxiety and reduce bloating and hypertension. The vitamin A in these peppers is also good for eye health, and since they contain lycopene (which is what makes tomatoes and these peppers red), they may help in the prevention of prostate and lung cancers. Recent research shows that sweet red bell peppers also increase our metabolic rate by activating thermogenesis.
Hemp seeds are an incredible source of vegan, biologically available and easily digestible protein. Three tablespoons of hemp seeds contain 11 grams of protein. They are also loaded with fiber, Omega-3, and Omega-6 fatty acids, making them conducive to digestive, brain, and bone health.
Since this red pepper puree is packed with protein, this puree actually helps to satiate the appetite. Best served with the pistachio pesto, I use this puree as the base sauce. By that I mean I place a circle of it in the center of the plate, then add my noodles or ravioli on the plate that are dressed with pesto. Eaten together, the pistachio pesto and red pepper puree is a real treat.
Although the red pepper puree won’t have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.
For a super quick and easy lunch, I have added this puree to zoodles with quinoa, raw shredded cabbage, and sometimes I add pieces of red peppercorn “cheese” to it. It is wonderful! Even better served with some pistachio pesto, which can be found in the My Eclectic Kitchen cookbook app!
I hope you try and enjoy it! Thank you to The Veggie Republic for my beautiful bracelet and for promoting Veggie Love and nourishment around the world.
Red Pepper Puree
Time: 10 minutes
Brief: This nutritious red pepper puree is rich in protein and perfectly complements the pistachio pesto. It can also be used as a dressing in salads, as a sauce in pasta dishes and pizza, and even as a dip.
Diet: V, GF, GFV, DF, SF, SRF, R
1 ½ red bell peppers, seeds and pith removed
½ tbsp lemon juice
½ green onion, white part only
¼ tsp sea salt
½ tbsp cold pressed olive oil
¼ cup hemp seeds
½ garlic clove
¼ tsp crushed red pepper flakes
1. Blend all of the ingredients together until smooth. Taste and season accordingly.
2. Strain and transfer to a bowl or jar. Cover and store in the refrigerator.
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