This month I’m honored to introduce you to Elenore Bendel Zahn of Earth Sprout. As a self-proclaimed tree hugging gardner, vegetarian chef and food-obsessed photographer, this girl won my heart over from the moment I found her work. She writes in a very naked, real way that captures the essence of what it means to live this lifestyle. Hailing from the south of Sweden, I dream of the day we can gather in her garden and spend a long afternoon catching up in the kitchen and over a shared meal. In this special guest post, Elenore speaks to what we both long for – closer connection for our global community of like-minded sisters. While we’re a sea apart, I’m grateful to have a space where we can come together and share our passion. Welcome Elenore and her Summer Stonefruit + Fava Bean Salad on the go recipe…
Bringing good food on the go does not have to be rocket science. Pouring a yummy dressing at the bottom of a jar and then layer your favorite salad components and finish off with a generous amount of leafy greens (this way they wont turn soggy). When it’s time to eat, turn the jar upside down onto a plate and dinner is served. You’ll have the leafy greens at the base and the dressing will infuse all layers thanks to gravity. These ingredients are a reflection of farmers markets in July but you can create variations of this salad all year round.
Lime Mint Dressing
1 small handful mint leaves
1 lime, juice + zest
1.5 tbsp virgin olive oil
1 spring onion
Rinse, peel and finely cut the spring onion (save its greens for later use), add onion and all other ingredients to a mortar and grind using a pestle until well combined. You can also use an immersion blender to get the job done but it won’t be as tasty. Pour into the bottom of your jar of choice.
1 small cucumber, julienned
1/4 cup pistachios (shelled, raw and unsalted)
1/2 avocado, pitted and peeled (1 whole if you’re hungry)
2 apricots, pitted and sliced
1 nectarine, pitted and sliced
2 cups leafy greens ( I chose arugula, watercress and matché lettuce)
25-ish whole fava beans (will yield around 2/3 cup once peeled)
1 tsp virgin coconut oil (for frying)
1 clove garlic, minced (for frying)
pinch high quality salt (for frying)
Remove the fava beans from their pods and peel off their light green leathery skin. This takes a while but is easily done using your fingernails and some patience so sit back, let go of your thoughts and have a little veggie-tation. Heat coconut oil in a frying pan on medium heat, add garlic and cook until golden. Now add the fava beans and the salt and fry on for no more then 1-2 minutes. These beans are fresh and will cook in no time at all. The goal is just to remove the raw taste and infuse them in garlic. Set aside. 3. Start layering your jar. Julienne cucumber first, then fried fava beans, stone fruits (apricots, nectarine, avocado), crushed pistachios and greens.
How to eat it
Turn the jar upside down onto a plate and dinner is served. You’ll have the leafy greens at the base and the dressing will infuse all layers thanks to gravity. If you won’t have access to a plate at your on-the-go location then bring the dressing in a smaller jar and pour it over the salad at last minute. Enjoy!
Makes 1-2 servings