About the Greek Fava dish
Lathyrus clymenum, also called Spanish vetchling, is a flowering plant in the family Fabaceae, native to the Mediterranean. The seeds are used to prepare a Greek dish called Fava Santorinis. The plant is cultivated on the island of Santorini in Greece and was recently added to the European Union's products with a Protected Designation of Origin.
For 3,500 years residents of Santorini and neighbouring islands have been cultivating the legume species Lathyrus clymenum, known elsewhere only as a wild plant.[3] The peculiar ecosystem that was created by the volcanic explosions on Santorini island, the volcanic ash, the cellular soil, and the combination of humidity created by the sea and the drought, make the bean a unique resource.
The traditional Greek dish
Renowned all over Greece, you can often find it at tavernas where it is usually cooked simply with water, sea salt and olive oil, accompanied with raw onion.
The plant - Lathyrus Clymenum
There is a big fuss about this pulse because due to the microclimate and the volcanic soil of Santorini, Lathyrus Clymenum is growing into a superfood, offering 25% of high quality protein, 26% of fibre, along with Calcium, Iron, Folate, Vitamin C, Vitamin A, trace minerals and antioxidants.
Cooking this dish in London and with my Middle Eastern influences intervening, I am adding ginger, turmeric, black pepper, fenugreek, and instead of the raw onion I am slowly caramelising red onion (no sugar) with rosemary and organic Apple Cider Vinegar with the mother. This way I am boosting the antioxidants while adding depth in flavour and by finishing off with fresh lemon juice I am aiding our body to absorb all the iron in the legume.
I am providing you with all this information purposefully, because when we are aware that we are consuming a super food our body processes it as such and thus we consciously reap all the benefits it has to offer.
From Mother Earth, through me, to you.