Recipes for A Healthier Me created by Marissa Schiesser Holistic Nutritionist
turned some of the tasty greens I bought at the Squamish Farmer's market into a very simple, light and satisfying meal.
I used fresh fava beans (not at all local, but organic), which are a
bit time consuming to prepare from fresh but totally worth it. It takes
15-20 minutes to pod the beans, cook them and then take off the second
pod. Their pods are very cushy and almost insulated. It is as if they
are sleeping in a sleeping bag. You could use canned beans for the job.
Edamame will also substitute.
Any dark leafy greens will
work as well. Try to get the younger more tender kale and chard or use
spinach. Basically use whatever is green, fresh and tasty. The tender
greens are a bit sweeter and less bitter than their elders.
only had 1/2 a cup of brown rice so I added 1/2 a cup of arborio rice
to make a full cup. I always make at least a cup of rice so I have
leftovers for breakfast. I wasn't sure how this experiment would turn
out. I really liked it; it was slightly sticky, which I liked.
I almost added shallots to this recipe, then I decided against. I kept
the flavours light, fresh and simple. Nothing overpowering.
Get the recipe by clicking the link below…
1/2 cup brown rice
1/2 cup arborio rice
1 tsp powdered kelp
12 Fava beans
1 tsp Himalayan crystal salt
1 tsp lemon zest
1/2 a lemon, juiced
4 tbsp plain, organic, non-homogenized yogurt
a pinch of Himalayan crystal salt
1 tbsp butter
2 handfuls of fresh tender greens
a few sprigs of Italian parsley
2 tbsp soft goat cheese
the rice like you would cook brown rice; 1 cup rice to 2 cups water and
kelp, boil, turn down to low, cover and simmer for 45 minutes. Soak it
all day or overnight if you remember to plan ahead, otherwise rinse it
Take the fava beans out of their pods. Place ice and cold
water in a small mixing bowl and set aside. Boil a small pot of water
and add 1 tsp of salt. Add the beans to the boiling water and cook for
one minute. Drain and put in ice water for a couple minutes then drain.
Now pinch off the end of each bean and pop it out of it's second pod.
Once you do a few it will be easy.
In a small bowl mix lemon juice, yogurt, lemon zest (save a pinch for garnish) and a pinch of salt.
the rice is done heat a skillet to medium and add butter. Add greens,
parsley and fava beans to the skillet and cook for just a few minutes.
The greens are best when slightly wilted yet not overdone.
a scoop of rice in each bowl. Top with greens and beans and drizzle on
yogurt sauce. Crumble on goat cheese and garnish with a sprinkling of
So fresh and yummy, enjoy!
Get more recipes and informative articles at www.ahealthierme.ca or contact Marissa at 604-892-5452