Fava bean puree paired with cooked chicory to fight spring tiredness

dieta ipotossica ricetta

Spring is finally here. Temperatures rise, colors light up, days get longer and everything is being reborn… everything except us!

We feel off and in a bad mood, our memory is fading a bit: those are the typical symptoms of “sore spring season”. Nothing to worry about… our body is struggling to keep the rhythms of nature up and just needs to be supported.

How? A great help can be offered by certain foods that, with their cargo of vitamins and minerals, give our body a boost of energy. In particular:

LEGUMES. Foods rich in vitamins of group B which help metabolism (mechanically convert glucose into energy) and are essential for the proper functioning of the nervous system. Poor in fat and high in fiber, they are full of minerals ( phosphorus, iron, magnesium and potassium ) useful in fighting physical and mental tiredness;

SEASONAL VEGETABLES. Like, for example, the chicory which contains minerals (potassium, calcium and iron) and is rich in vitamin C, B, P and K;

GARLIC. Rich in several minerals such as potassium, calcium, phosphorus and selenium, as well as vitamins, especially vitamin C and some B group.

To help fight the “spring fatigue” we recommend a recipe coming from South Italy: FAVE BEAN PUREE WITH SAUTEED CHICORY, a single dish ( rich in protein, so alternative to meat and therefore suitable for those suffering from CMT2A) in perfect line with hypotoxic diet we are following.

The beans have a good content of minerals (iron, potassium, magnesium) and a reduced caloric value compared to other legumes.

It would be better to use fresh season beans, but the recipe can always be done by using dried beans, leaving them to soak overnight before cooking. Just rinse beans in running water, remove the floting ones and then cook them in salted water for 2 hours.

  • Get the beans out of the pods and put them, alongwith potatoes, in a large pan. Add salt water (until they are just covered) and let them simmer.
  • Cook the chicory (well clean) in a large pot of salted boiling water for about 10 minutes. Then, when it gets warm, drain well squeezing out as much liquid from the greens as possible.
  • Taste and continue to cook until the beans and potatoes soften and the cooking water evaporates, then remove the pan from heat, put in 3 tablespoons of olive oil and, if necessary, other salt. Stir (using a wooden spoon or blending with the mixer) to obtain a puree. Transfer it to a plate.
  • Put a little oil and garlic in the wok,
  • Put a little oil in the pot and cook the garlic until it begins to sizzle. At this point, return the chicory to the pot and stirring. Cook just for a minute or two.
  • Serve a scoop of fava puree on each plate topped with a spoonful of the sautéed chicory.

ALTERNATIVE for those who are allergic to potatoes: cook the beans without the potatoes, add half a sliced ​​onion.

  • Serve with slices of toasted homemade.
Photos (2)

We just have to wish you BUON APPETITO!!

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