Cleansing Diet, Day 7: Mediterranean Garbanzo Patties topped with Cucumber Tomato Chop Salad

Green Girl Goodies, October 2011

Serves 4 to 6 Entrée Portions or 8 to 12 Side Portions

1 ½ c Garbanzo Beans, Soaked
1 c Red Onion, small dice
1 ¼ c Orange or Red Pepper, small dice
¼ c Tahini
¼ tsp Cayenne Pepper
1 tb Lemon Juice
2 tsp Sea Salt
5 ½ tb Fresh Oregano, minced
3 tb Flax Seed, ground + 9 tb Purified Water (Combine just before use. Allow to sit 1 minute to thicken.)
3 tb Extra Virgin Olive Oil

- Set aside 1 cup of cooked beans.
- Blend in a food processor remaining beans, tahini, cayenne, lemon juice, salt and flax water until nearly smooth. Place in a large bowl.
- Pulse 1 cup beans in the food processor and pulse until roughly chopped. Add to the other bean mixture.
- Add onion, pepper and oregano to bean mixture and combine well. The end result should be a bit sticky. Cakes can be formed ahead of time and refrigerated in single layers for up to 2 days.
- To cook the cakes, heat a large sauté pan over high heat. Add oil and heat briefly.
- Reduce heat to medium and add cakes.
- Cook until golden brown, approximately 8 – 10 minutes and flip. Repeat to cook the other side until golden and serve immediately.

FOR THE BEANS:
1 c Yellow or White Onion, rough chop
2 tb Garlic, Crushed
1 tb Lemon Juice
2 tsp Sea Salt
½ tsp Black Pepper

- Drain and rinse the soaked beans.
- Place in a large sauce pot with the onions and garlic and cover with about 2 inches of water.
- Partially cover the pot and bring the beans to a boil over medium high heat.
- Reduce heat to maintain a simmer and cook until the beans are tender.* Add lemon juice, salt and pepper.
- Once tender, drain the beans, onions and garlic and cool completely. Refrigerate until ready for use.

* Check out Bean Scene: Fun Facts and Tips for Cooking Beans for more information on storing, cooking and seasoning beans!


Cucumber Tomato Chop Salad

Green Girl Goodies, October 2011

Serves 4 to 6

2 c Cucumber of Your Choice, peeled, seeded and small diced
3 c Tomato, small dice*
1 c Red Onion, minced
2 tsp Garlic, minced
2 tb Lemon Juice
1 tb Extra Virgin Olive Oil
1 tsp Sea Salt
Pinch of Black Pepper

- Combine all ingredients and let stand in the refrigerator at least one hour to combine flavors.
- Drain and serve immediately or store properly refrigerated for up to 2 days.

*When available, I highly recommend using any variety of heirloom tomatoes!


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