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Obesity Discussion · 07-31-07, 06:43 AM

VERDEMOLE

Servings: 12
Prep time: 0:20:00
Bake/Cook time: 0:10:00

Calories: 17
Fat: 1 grams
Protein: 1 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
4 cups water
1 pound asparagus, trimmed
2 cups broccoli florets
1 Serrano chile, seeded and chopped, or 2 jalapeño chiles,
seeded and chopped (1 tablespoon)
1/2 cup plus 2 tablespoons coarsely chopped fresh cilantro,
divided
3 tablespoons sour cream
1/8 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice, or to taste
1. In a 3-quart saucepan, bring the water to a boil. Add
asparagus and broccoli; return to boil, and cook until
tender, 5 to 7 minutes. Drain. Place in a food processor
with the chile and 1/2 cup cilantro. Pulse to combine,
then process for 1 minute. Scrape down sides of bowl,
and process for 1 minute more. Add sour cream, salt,
cumin, ground pepper, remaining 2 tablespoons cilantro
and the lime juice; pulse for 30 seconds to combine.
Transfer to a serving bowl, cover, and chill for 30
minutes before serving. (This recipe can be prepared up
to 3 days ahead of time and stored, refrigerated, in an
airtight container.)
This unusual twist on a south-of-the-border favorite combines
asparagus and broccoli for a fresh, flavor-packed base. Serve
this spread with our PageLink(Fajitas) and PageLink(Taco
Salad).

07-31-07, 06:43 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Verdemole VERDEMOLE Servings: 12 Prep time: 0:20:00 Bake/Cook time: 0:10:00 Calories: 17 Fat: 1 grams Protein: 1 grams Carbohydrates: 2 grams Fiber: 1 grams Net Carbs: 1 grams 4 cups water 1 pound asparagus, trimmed 2 cups broccoli florets 1 Serrano chile, seeded and chopped, or 2 jalapeño chiles, seeded and chopped (1 tablespoon) 1/2 cup plus 2 tablespoons coarsely chopped fresh cilantro, divided 3 tablespoons sour cream 1/8 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon freshly ground pepper 2 tablespoons fresh lime juice, or to taste 1. In a 3-quart saucepan, bring the water to a boil. Add asparagus and broccoli; return to boil, and cook until tender, 5 to 7 minutes. Drain. Place in a food processor with the chile and 1/2 cup cilantro. Pulse to combine, then process for 1 minute. Scrape down sides of bowl, and process for 1 minute more. Add sour cream, salt, cumin, ground pepper, remaining 2 tablespoons cilantro and the lime juice; pulse for 30 seconds to combine. Transfer to a serving bowl, cover, and chill for 30 minutes before serving. (This recipe can be prepared up to 3 days ahead of time and stored, refrigerated, in an airtight container.) This unusual twist on a south-of-the-border favorite combines asparagus and broccoli for a fresh, flavor-packed base. Serve this spread with our PageLink(Fajitas) and PageLink(Taco Salad). Atkins - Verdemole Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________