Welcome to the Health and Fitness weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
Fava Bean Purée
They require double peeling, a job you might find tedious. But it goes more quickly than you’d think, especially if you have some company around to help, glasses of rosé in hand. Don’t believe those who tell you that young favas in particular don’t require double peeling; the light green skins that surround the beautiful darker bean have nothing going for them – they’re bitter and fibrous.
When the beans are really young, you can eat them uncooked as a snack. I learned this from Lulu Peyraud, the proprietress of the famous French winery Domaine Tempier. She would serve tender shelled favas as an aperitif with chilled wine, red or rosé, setting them out on plates for guests to skin and snack on before dinner.
To skin favas, bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the water, and boil them for five minutes. Drain, and transfer immediately to the cold water. Allow the beans to cool for several minutes, then, holding several beans in one hand, slip off their skins by pinching the eye of the skin and squeezing gently. Place the shelled favas in a bowl.
Fava and Buttermilk Soup
A simple fava bean purée from Apulia, in Southern Italy.
Fresh Fava Bean and Shrimp Risotto
Inspired by a soup made with buttermilk and peas in Patricia Wells’s wonderful new book, “Salad as a Meal.”
Spaghetti With Fava Beans, Bread Crumbs and Marjoram
This luxurious risotto is a cinch to make.
Mediterranean Artichoke and Fresh Fava Stew
A southern-Italy-inspired dish that can also be made with peas rather than fava beans.
Here’s a way to use favas, artichokes, spring onions and green garlic – all fleetingly in season at this time of year.