Here is the latest plant based light summer recipe that is non-gluten and tasty! I strongly encourage choosing foods that are locally grown, if possible, and are in season. Not only is this the most cost effective, but it is the most supportive to our internal health.
Each season has it’s own energy, and that energy not only helps cleanse and nourish our bodies, but also strengthens our immune system. Summer represents the fire element. The organ it represents is the heart and the small intestine. Enjoy!
Ingredients (serves 4)
- 2 x 15oz canned drained (not rinsed) butter beans or lima beans (my favorite brand is Eden Organic)
- 11/2 Tbsp butter, or Vegan Butter (Miyoko’s)
- 4 green onions (thinly sliced long ways)
- 3 garlic cloves chopped
- 1 red chile pepper (optional)
- 4 Tbsp chopped cilantro
- 5 cups of these greens chopped, either mixed together, or just use one of these choices, spinach, sorrel, romaine, lettuce, and or baby kale
- 1/2 fresh squeezed lemon
- 1 tsp sumac
- salt to taste
Drain beans, do not rinse (this helps retain their flavor). In large skillet, heat pan then melt butter and olive oil together. Leave enough room on the bottom of the pan to spread the beans out so they can be browned on each side. You might have to split this process in two separate pans. Fry for 1-2 mins, until skins are golden brown as much as possible. Remove beans to large bowl and set aside. You may have to add more butter and oil if needed. Add the garlic, chiles, greens onions, and saute’ your choice of greens, for 1-2 mins. Then add the rest of the beans to pan, remove from heat, add salt to taste. Drizzle lemon juice, and sumac. Lightly mix together. Can be served at room temperature.
*I served with quinoa, asparagus, sliced baby tomatoes with a drizzle of balsamic vinegar