Month: May 2018

Grilled Fava Beans

by scdelights, posted in Beans

It’s hard to make charred broad beans look sexy. Even on Martha Stewart’s website they resemble a burnt pile of crap. (Martha herself has a history of epically bad food photos.) But I digress… 

Despite it’s less than glamorous aesthetic appeal, these babies are a moreish, heavenly delight. I could eat a whole bowl to myself, day in / day out. Although I probably shouldn’t as I hear charred material causes cancer (what doesn’t though, am I right?). Nevertheless, it is a simple, quick yet decadent treat to be thoroughly enjoyed. 

I eat the whole bean, husk and all. It is soft and chewy and I de-stem them carefully beforehand so I can ravenously attack them without fuss later (but you don’t have to do this). The hard end and spine will never really be edible but go at it. Eat how you choose and feed your mitochondria the roughage it deserves! 

If you are eating the whole pod, definitely keep the charring to a minimum, if not, char away!

RECIPE

  • Fava beans (pick healthy green ones with velvety fuzz)
  • Olive Oil
  • Salt, Pepper
  • Lemon juice
  • (Fresh herbs if desired)

Carefully stem and toss the pods with olive oil. Grill for 4-5 minutes per side over high heat, for 8-10 mins, until pods are soft. Toss with lemon juice, sprinkle fresh pepper and salt. Voila! Delicious to the last drop.

coconut & seed flour chocolate chip cookies

by scdelights, posted in dessert

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These are SOOO delicious and a gluten free alternative to wheat flour cookies.

For the sweetener I used dates.

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You can get two packages of succulent Iranian dates for 5$ from Persia Foods (multiple locations around Vancouver and area). So fresh and melt in your mouth tender!

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I grind my own seed flour using raw pumpkin seeds blended in a food processor. Be careful not too grind too much or it turns into butter. Get on that grind:

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Here is the wet mixture blended: dates, eggs, vanilla extract and coconut oil

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RECIPE

  • 200 ml ground pumpkin seeds (roasted or raw, or any seed/nut you prefer)
  • 200 ml coconut flour
  • 2 eggs (for vegan, use the equivalent chia or flax egg)
  • 1/3 cup coconut oil
  • 6 dates
  • 1.5 tsp vanilla extract
  • chocolate chips/carob/ blueberries,etc

METHOD;

mix dry ingredients and wet ingredients separately, then blend together and shape into cookie like formations on parchment paper.

Bake for 12-14 mins at 350 degree fahrenheit oven

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