Moya McAllister; Styling by Dana Bonagura
Carotenoids like alpha- and beta-carotene help fight cancer and heart disease; we convert those carotenoids into vitamin A to boost immunity, protect vision, and maintain skin health.
This hydrating, no-cook recipe preserves the high vitamin C content of bell peppers. Make it ahead of time and refrigerate, as it’s even more flavorful after a day or two.
Directions:
Place onion, 1 tbsp olive oil, bell pepper, garlic, turmeric, and salt in a food processor or blender. Pulse until finely pureed. Transfer to mixing bowl.
Add yogurt to mixture; stir to combine.
To serve, divide soup evenly between 2 bowls. Garnish each bowl with ½ tsp olive oil, ½ tsp pesto sauce, and ½ tsp pine nuts.
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