Yoga Journal Singapore — February 09, 2018

44

february / march 2018

yogajournal.com.sg

with shredded carrots and sliced cucumber.

Or mix chopped mango, red pepper, and red

onion with cooked black beans, olive oil, and

lime juice for a vitamin-packed salsa that stays

fresh in the refrigerator for days. An hour or

Fava Bean Hummus

MAKES ABOUT 2 CUPS

To peel fresh fava beans, remove them from

their pods, plunge in boiling water for 1 minute,

and then drain and rinse in cold water. When

cool enough to handle, peel away and discard

second skins.

3 pounds fava beans, blanched and twice

shelled

(^1) ⁄4 cup olive oil
Juice of 1 lemon
3 teaspoons fresh, chopped
mint leaves
Sea salt
Freshly ground black pepper
1 Bring a large pot of lightly salted water to a
boil. Add the beans and simmer for 5 minutes
or until tender. Drain the beans, reserving
about 1/2 cup of cooking water.
2 With a hand blender or food processor,
purée the beans, gradually addingthe olive oil,
lemon juice, and just enough of the reserved
water to get a slightly chunky consistency
similar to hummus. Add mint, salt, and pepper
to taste.
3 Spoon into a bowl and serve immediately. Or
cover and chill for up to 1 day.
Recipe courtesy of Lauren Ladoceour.
two before class, scoop it up with whole-grain
crackers or baked corn tortilla chips.
AFTER SAVASANA Ease hunger pangs after
class by nibbling on a mixture of dried fruit,
sunflower seeds, and dried coconut. Or have an
appetizer-sized snack of lightly dressed edamame
to tide you over until you sit down to dinner.
Lauren Ladoceour is a writer and editor living in
San Francisco.
DID YOU KNOW?
fava beans have a short season, but
you can make tasty, nutritious bean
spreads and dips from any cooked fresh
or dried bean. Try pinto beans with
cumin, white beans with thyme, or
black beans with jalapeño chilies.
PHOTOS: SHERI GIBLIN; FOOD STYLIST: ERIN QUON