By Kristen Rasmussen, MS, RD
This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that meets the seasonal and regional low carbon principle. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com
Fava Bean and Fresh Mint Spread with Local Crudité (sliced raw vegetables)
A simple, yet classy, appetizer or snack using refreshing seasonal produce. Fava beans require extra prep time, but the nutty taste and silky texture makes them worth the effort!
Makes about 2 cups
- 2 lbs fresh young fava beans
- 2 tablespoons lemon juice
- 1/4 – 1/3 cup olive oil
- 2 tablespoons chopped fresh mint, plus more for garnish
- 1/8 teaspoon salt
1. Add beans to boiling water for 1-2 minutes until just softened. Drain and remove fava beans from pod and peel shell from each individual bean.
2. Pulse beans with lemon juice and add olive oil slowly until texture is smooth.
3. Blend in mint and salt until incorporated. 4. Serve with chopped local spring vegetables (radishes nicely complement the spread) or toasted bread and garnish with remaining mint sprigs.