RECIPE: Kohlrabi & Black Bean Purée

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If you were feeling in a childish mood & I said the word ‘beans’ where would your thoughts go…..

Honestly for many it doesn’t need to be a particularly childish day for this to be the connotation that comes to mind & that is because these wonderful foodstuffs can play absolute havoc with an inefficient digestive tract!

Now this is for a couple of reasons – the first being that they are fantastically fibrous – absolutely brilliant but also a flying leap for many if they don’t already consume a fibre rich diet. The second is the fact that they need to survive the digestive systems of animals in order to be spread far & wide so they coat themselves in anti-nutrient compounds that we really struggle to break down if we eat them.

Now both of these things can be countered pretty easily. First up soak your pulses in plenty of fresh, filtered water + 1-2 tablespoons apple cider vinegar for at least 2 hours (up to 24hours) before using to remove those compounds, even those tinned versions can benefit from this too. And the next thing is ease your body in by going gently with that extra fibre like in this recipe – you get the fantastic plant based protein, minerals & vitamins of the beans PLUS the wonderful flavour & extra nutrients of the kohlrabi, & the healthy fats of the tahini.

Use as a dip, an alternative to mash, or a fantastic based to nestle eggs amongst.

 

Serves 4

250g cooked black beans
1 cup steamed kohlrabi pieces
1 handful fresh parsley
1 tablespoon tahini
1 tablespoon lemon juice

Simply add everything to a blender, puréeing until smooth. Season to taste & serve with extra parsley & a scatter of sesame seeds. Use within 4 days or freeze for up to 3 months.

 

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