The creamy white beans provide a nutritious canvas that blends well with the purplish black kalamatas. The beans are high in protein, which keeps the body in fighting shape during treatment.

　　

Ingredients

serves 6

　　2 cups cooked cannellini beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

　　1/2 teaspoon minced garlic

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons water

　　2 tablespoons freshly squeezed lemon juice

　　1/2 teaspoon sea salt

　　Pinch of cayenne

　　1/4 cup pitted kalamata olives, rinsed

　　1/4 cup chopped fresh basil

　　

Step 1

Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add a pinch or two of salt if needed to balance out the lemon.

　　

storage

Step 2

Store in an airtight container in the refrigerator for 5 days.

　　

nutrition information

Step 3

(per serving)

　　

Step 4

Calories: 195

　　

Step 5

Total Fat: 8.5g (1.2g saturated, 6.1g monounsaturated)

　　

Step 6

Carbohydrates: 22g

　　

Step 7

Protein: 8g

　　

Step 8

Fiber: 6g

　　

Step 9

Sodium: 715mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.