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!


Up Next…
- Cleansing Diet, Day 8: Fruit Smoothie #5
- Cleansing Diet, Day 8: S.E. Asian Lettuce Wraps with Spicy Almond Spread
- Cleansing Diet, Day 8: “Pizza” with Almond Pesto and Vegetables

Cleansing Diet, Day 6: Vegetable Crudité and Hummus

Green Girl Goodies, September 2011

Yield 1 ½ c

½ c Garbanzo Beans (Chick Peas), soaked
1 tb Garlic Cloves, crushed *
1 tb Tahini
4 tsp Lemon Juice
½ c + 1 tb Extra Virgin Olive Oil
1 ½ tsp Cumin, ground
¼ tsp Cayenne Pepper
½ tsp Sea Salt

- Place garlic in a food processor and chop until minced. Scrape down the sides of the processor.
- Add cooked beans, lemon juice, tahini, cumin, cayenne and salt. Turn on the processor and slowly drizzle in olive oil as it blends.
- Serve immediately or store in an airtight container properly refrigerated for up to 5 days. Once refrigerated, let the hummus stand for 10 minutes before serving to come back to room temperature.

FOR BEANS:
1 tsp Sea Salt
2 tsp Lemon Juice

- Drain and rinse soaked beans and cook until very soft and almost mushy
- Add salt ¾ of the way thru cooking and lemon juice once the beans are tender **
- Cool cooked beans completely and set aside until you are ready to make hummus!

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

Serve the hummus with any variety and quantity of raw vegetables that you like! One serving of hummus is approximately 1/3 - 1/2 cup.