Title: Recipe: Spring Wild Greens with Hummus
I'm a strong believer that optimal nutrition doesn't need to take a lot of time or break the bank. If you're a member in our 12 week programs, then you know that I often value simplicity and optimizing systems to make eating healthy the default option... And you get to see what I eat. I'm not perfect and perfection is never the goal. We're all at different spots along our own health and wellness journey.
That said, sometime I aim to impress. I love exploring new recipes to inspire family and friends to eat more nutrient dense foods. Gone are the days of cheese and crackers, where we can eat an entire days worth of calories before the meal. In my household you'll be offered vibrantly colored plant-based options. Here is my latest favorite recipe, adapted from the Blue Zones Cookbook, to use locally available ingredients.
Servings 4 | Calories per serving 200 - 300
Ingredients
Dandelion Greens (Or other wild green)
Chickpeas
Parsley (mix parsley with dill and cilantro)
Almond Flour
Cumin
Iodonized Salt
Black Pepper
Hummus (oil-free if available)
Grape Seed Oil
Recipe Instructions
Chop the wild greens in half. Heat a large skillet on medium to high heat without oil. Add 1/4 cup of water and bring to a simmer. Once water is simmering, toss in the greens. Simmer for about 5 minutes, stopping when they turn a dark, vibrant green. Remove from skillet and place in a colander. Note: this method uses water sautéing. Using too much water in the skillet with result in nutrients being lost into the water. Use as little water as possible to keep the greens from sticking to the skillet. We can add 1-2 tablespoons of water to the skillet if the greens start to stick.
Compress the wild greens to drain the excess water from them and place to the side to cool.
In a separate bowl, mash the chickpeas with a fork. Roughly chop the 1 cup of fresh herbs and mix into the chickpeas. Add spices and flour.
Add the cooked wild greens to the bowl and mix. It is going to look like there isn't enough dry ingredients, but just trust the process. Let sit for 5 minutes.
After the mixture has set, divide into 4 servings and shape into balls using your hands. They won't stay together well until they are cooked.
Re-heat the skillet with 1 tablespoon of high-heat oil (grape seed or avocado oil are good choices) on medium to high heat for 1-2 minutes. Place the pre-shaped balls into the pan so that they are not touching and gently press them flat with a spatula or fork. Cook for approximately 5 minutes per side. Note: Do not touch or try to move them. Allow the bottom of the patties to fully brown before using a stiff spatula to flip them. Trying to move them around while they are cooking or flipping them too early will result in loss of shape of the patty.
Once browned on each side, remove and place on a paper towel to absorb any remaining liquid. Serve hot or cold. Optional: sprinkle with edible flours. Plate with 2 tablespoons of hummus per patty.
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