Malibu Beach Recovery Center
Call now for help
1(844) 921-5683
CARF Accredited
Menu

Malibu Beach Recovery Diet™: Fava Beans, Chimichurri, and Ice Cream Sundaes

Home / Malibu Beach Recovery Diet / Malibu Beach Recovery Diet™: Fava Beans, Chimichurri, and Ice Cream Sundaes

Malibu Beach Recovery Diet™: Fava Beans, Chimichurri, and Ice Cream Sundaes

By Chef Licia Jaccard
In Malibu Beach Recovery Diet, Recipes

I just spotted the first fava beans at the Brentwood Farmer’s Market yesteday and could simply not resist the pleasure of buying a couple of pounds of them.  While two pounds of beans might seem like a lot, you only recover about half a pound of edible material once you are finished with the shelling, the parboiling, the removal of the outer skin and the actual cooking.  However, the result is a magnificent ingredient, so unique and delicious, so short in season in its fresh state that it will make you long for it throughout the year and jump for joy when it hits the open air markets.fava_beans.JPG

Fava Beans are also one of the richest protein products of the bean world. They are also rich in iron, magnesium, manganese, phosphorus, and zinc as well as fiber while being low in calories and fat.  They are large enough to make efficient purees although they are best eaten al dente after removing the tough outer skin and plunging them in an ice-bath to retain their bright green color.  The recipe that I have included below is a powerhouse of nutrients, vitamins and minerals as well as a refreshing salad for a hot summer day.

Paired with the beans, I have shared with you one of my favorite shrimp dish, one that is easy to make and uses the same herb combination as the bean salad.  Even more interesting is that it is a delicious dish both hot from the grill, cold from the refrigerator or at room temperature.  It can’t be any more versatile.  chimichurri-sauce1.jpg

As our dessert, you have to remember that cherries are also at their juiciest and most flavorful in this beginning of the summer.  Take advantage of their presence on the market to stock up and freeze them, once you have pitted and halved them.  You will be happy to find them in the middle of winter and they will bring you back to sunnier days.

This menu is full of antioxidants, of vitamins and minerals as well as of bold and bright flavors.  I hope you enjoy it.

Click below on “Continue Reading” for the recipes.

Bon Appetit!

Thumbnail image for dreyersslowchurnednosugaraddedvanillabean.jpgLicia

www.sharemorethanfood.com

 


Green Vegetable Salad

Serves 8

Ingredients

  • 1 bunch parsley or cilantro  (leaves and stems)
  • 1 bunch mint  (leaves only)
  • 1 bunch basil  (leaves only)
  • 2 lbs fresh fava beans
  • 1 cup fresh english peas
  • 12 oz green beans
  • 16 leaves romaine or butter lettuce
  • 1/4 cup dijon mustard
  • 1/2 cup red wine vinegar
  • 3/4 cup extra-virgin oil
  • 12 oz toasted pine nuts

Instructions

  1. Put a pot of water to boil until a rolling boil is reached.  Prepare an ice bath for the vegetables.
  2. Combine the herbs in the bowl of a food processor and, using the pulse setting, process the herbs until minced but not pureed.  Reserve.
  3. In a tight-sealed jar, place the mustard, red wine vinegar and olive oil, put the lid on and shake until mixture is emulsified and thoroughly smooth.
  4. Shuck the fava beans and plunge them into the boiling water at once.  Let boil for three minutes and, using a slotted spoon, transfer them to the ice bath.  Bring the water back to a rolling boil and cook the peas for 6 to 7 minutes, depending on size.  Meanwhile, remove the fava beans from the ice bath and remove the outer thick skin.  Cut the green beans in pieces no larger than 1/4 inch.  Remove the peas and shock in the ice-water bath for a few minutes to retain their green color.  Cook the fava beans in the same water and shock in the same way.  Remove after a few minutes.  Cook the green bean pieces in the same way and shock in the ice water.  Remove, drain and leave to cool. 
  5. Place the vegetables in a large bowl and mix delicately with 2 or 3 Tbsp of the herb mixture and 2 Tbsp dressing.
  6. Wash and dry the salad leaves and dispose on a plate so as to make small cups.  With a brush, lightly baste each leaf with a little dressing. 
  7. Add a large spoonful of vegetable mixture on top of the lettuce leaves.  Top with a teaspoon of toasted pine nuts and serve.

 

Chimichurri Shrimp

Serves 8

Ingredients

  • 1 bunch parsley or cilantro (leaves and stems)
  • 1 bunch mint (leaves only)
  • 1 bunch basil (leaves only)
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 4 garlic cloves, minced
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 pounds uncooked large shrimp, peeled and deveined
  • Juice of two limes
  • Hot cooked brown rice

Instructions

  1. Process the herbs in the bowl of a food processor until minced but not pureed.  Add the minced garlic, the oil, the lime juice and the vinegar. 
  2. Bring the shrimp to room temperature and pat dry.  Toss the shrimp with 1/2 cup of the herb mixture and with the red pepper flakes.
  3. Place a large heavy pan onto high heat.  When hot, drizzle a little olive oil to coat the pan, making sure that it does not smoke.
  4. When the pan is hot enough, throw in the shrimp toss constantly until the shrimp turn pink.  If the pan threatens to be overcrowded, cook the shrimp in two separate batches.  Crowding the pan will result in steaming the shrimp rather than sauteeing them, making them tough and rubbery.
  5. When the shrimp are cooked, place into a serving bowl and toss with a little extra fresh herbs.  Sprinkle lberally with lime juice. Put the remaining herbs in a small container and serve alongside the shrimp.
  6. Serve the shrimp with the hot rice.

 

Cherry “back-to-the-fifties” Sundae

Use Dreyers Slow Churned Vanilla Bean No Sugar Added Reduced Fat, one

of the best tasting ice creams out there.

Serves 6

Ingredients

  • 2 lbs fresh cherries
  • 1/4 cup agave syrup
  • 1/4 cup orange juice
  • 1/8 cup balsamic vinegar
  • 3 cups whipping cream separated
  • 1 tsp vanilla extract
  • 12 oz bittersweet chocolate
  • 1 quart sugar free vanilla ice cream
  • 12 oz slivered almonds

Ingredients

  1. Pit the cherries and combine them in a skillet with the agave.  Let stand for 30 minutes to draw out some of the juices. Add the orange juice and simmer over medium-high heat until the cherries soften and the juice thickens. Stir in the balsamic vinegar.  Remove from heat and reserve until assembly.
  2.  Heat one cup of whipping cream in a small saucepan.  Place the chocolate into a separate bowl.  When the whipping cream is close to boiling, pour it over the chocolate and close the bowl with a plate or a lid.  Let stand 7 to 8 minutes until the chocolate is melted.  Stir vigorously until the mixture is smooth and glossy.  Replace the lid and keep warm as the chocolate will have a tendency to firm up when it cools.
  3. Place the remaining whipping cream into the bowl of a mixer.  Add the vanilla extract and whip the cream on high speed until it holds stiff peaks.  Watch carefully so that it does not curdle and become grainy.  Keep refrigerated until it is time to assemble.
  4. Remove the ice cream from the freezer so that it softens a bit.
  5. Place the slivered almonds in a cold pan on a slow burner and toss constantly until the almonds are toasted evenly.  Watch carefully as the oil in the almonds can easily burn and impart a very bitter taste to your almonds.
  6. For assembly, use glass bowls or Sunday glasses and start with the ice cream. Add the cherry mixture, top with whipping cream, warm chocolate ganache and sprinkle with toasted almonds. 

 

Leave a Comment

Sign up for our newsletter:

Start typing and press Enter to search