This is a hearty cold salad that will last you for a few days! You can also add it to a plate of greens as a topping to a bowl of salad. Haven't heard of fava beans before? Fava beans are an amazing source of lean protein. They are also rich in potassium, copper, zinc, magnesium, thiamin, vitamin k, vitamin b-6, and selenium.
- 4 Cups of Fava Beans - Shelled
- 1 Red Pepper
- 1 Yellow Onion
- 4 Green Onions
- 1 can of Black Olives
- Olive Oil
- 4 - 5 cloves of garlic
- 1 - 2 Zucchini's
- Himalayan Pink Salt
- Soak 4 cups of Fava Beans either over night or for the day while you are at work. Be sure to rinse periodically if possible. You don't want them sitting in the same water for too long.
- Chop up the following veggies for the salad: half of a daikon (diced), 1 red pepper (diced), half of a large yellow onion (diced), 2-3 carrots (diced), 1 can of black olives, 3-4 green onions (chopped), 1-2 small/medium zucchinis.
- Fill a large pot with water - bring to a boil.
- Pour the soaked/washed beans into the boiling water - boil for 1 minute (I know, the fastest cooking beans around!)
- Strain them and rinse under cool water to stop the cooking process. Allow them to drain completely in a strainer.
- Dice 4-5 cloves of garlic
- Cover the bottom of a large pan with Olive Oil
- Place beans, zucchini, and garlic in the pan. Sautee with some sea salt (pink himalayan) for 4-6 minutes
- In a large bowl, mix half of the beans and all of the veggies with italian dressing of your choice, sea salt, pepper, and the juice of a whole lime.
Enjoy for dinner and bring to lunch the next day :) Make sure you set aside the other half of the beans in the fridge for the next day.
This is the real reason why the fava salad even exists... the queen of all veggie burgers has been born. Gluten Free and Vegetarian - you won't beat it. Not at any restaurant... not from any frozen super patty... Nothing compares... Meet the Fava Queen, the veggie burger of your dreams.
- 2 cups of cooked Fava Beans (refer above)
- 2 farm fresh eggs
- 1 jalepeno
- Kale or Arugula for salad
- 1 avocado
- 1 tomato
- 1 Plantain
- 1 can of olives
- Olive Oil or Coconut Oil or Grape Seed Oil
- Dijon Mustard - the good stuff
- Coconut Flour
- Italian Dressing
- Himalayan Pink Salt
- Take the remaining half of the beans from the Fava Salad recipe that you set aside (or refer to the recipe above to make the beans), and pulse/blend in a food processor with 2 farm fresh eggs.
- Once the beans are well blended together, place in a large bowl and mix in half of a cup of coconut flour (optional to add half a cup of shredded parmesan cheese). The beans should be nicely seasoned with garlic and sea salt from before, but if you'd like to add more, feel free to do so.
- Prepare burger toppings: Slice 1 tomato, slice up some avocado, slice up one large jalapeno, slice up some black olives, have your greens ready! Kale, arugula, sprouts - whatever you've got.
- Peel open a yellow, ripe, medium sized plantain, and cut into 6-8 chunks.
- Bring a small pan of 1/3 cup of olive or grape seed oil to a medium high heat - place chunks of plantain in. Wait for them to be golden brown, then turn them with tongs. Once golden brown, remove from oil, and bring oil down to low heat.
- Then you are going to smash each plantain flat with a plate, just like so:
6. Once all plantains are smashed, turn the oil up to medium high once again, and place in oil for about 1 minute on each side.
7. Set plantains on a plate of paper towel to soak up any excess oil, lightly salt with sea salt. Place in the oven on warm on a small plate (170 degrees F, give or take).
8. Form the bean/egg/coconut flour mixture into 5-6 patties.
9. Bring a large pan with the bottom covered in oil of choice (for this recipe, I did use olive oil, but often use coconut oil), to a medium high heat. Place 2 - 3 patties in at a time, flip when each side is golden brown - about five minutes on each side depending on how hot your stove gets.
10. Once burgers are done, sautee the sliced jalapenos for a minute or 2 - set aside.
11. Prepare a salad of greens, olives, chopped avocado, perhaps left over fava salad, and italian dressing on a plate.
12. Place the Fava Queen on top of the salad. Spread a thin layer of mustard, then top with olives, jalepenos, sliced plantain, a piece of kale, and a sliced tomato. Optional: sprinkle shredded parmesan, salt and pepper on top.
Like I said.... She's a queen. Eat her like such ;)
My Baby's Got Squash
This fall/winter favorite comes in so many varieties. The beauty of many winter squash that I find is I can use the same recipe on every one of them and it all tastes so yummy :D "My Baby's Got Squash" is a very warm, grounding recipe - paired nicely with some tea light candles and a little traditional African guitar music on the side.
- 1-2 Winter Squash of your choice (you will generally be able to find Acorn Squash at most grocery stores)
- 1 Can of Roasted Garbanzo Beans
- 4 TBS of Coconut Oil (can substitute olive oil)
- Himalayan Pink Sea Salt
- Black Peppa
- "Herb de Province" or any herbal blend spice that you enjoy
- A Handful of Nuts of your choice - here I used some left over trail mix of dried berries and cashews
- 1 Clove of Garlic - diced
- A Dash of Cinnamon
- Preheat the oven to 400 degrees
- Slice squash in half and remove the seeds (can set aside to make toasted seeds later on)
- Place both halves of the squash face up in a glass cooking dish with 1-2 inches of water covering the bottom of the dish.
- add 2 TBS of coconut oil per half of squash (the squash are acting as bowls for these ingredients at this point).
- Sprinkle each squash half with sea salt, black pepper, herb de province spice blend, and cinnamon (spread around the rim with your finger or a spoon with coconut oil).
- Add in your handful of nuts/dried berries
- Cook for 30-40 minutes or until soft when you poke with a fork.
- Add roasted garbanzos into each half when finished
- Top with sprouts if desired
- Lay out one piece of paper towel on a plate
- Rinse the can of Garbanzo Beans
- Spread them on the towel and dry them completely
- Once dried (80-90%), place them on a oil coated baking sheet (coconut oil or olive oil)
- Sprinkle salt, pepper, and a dash of cayenne on the beans - roll them around by shaking the pan from side to side.
- Cook for 30-45 minutes (400 degrees) till golden brown and crunchy
Place both the beans and the squash in the oven at the same time - and they should come out done around the same time.