Guest recipes with Farah Shammas

Green Beans and Mushrooms Sauté

3 cups of chopped green beans

1 cup of sliced button mushrooms

1 tablespoon of olive oil

2 cloves of minced garlic

1/2 teaspoon of Himalayan salt

Pinch of ground pepper

Blanch the green beans for two minutes in hot water

Remove from hot water (should still be crunchy)

Sauté mushrooms and garlic

Add green beans and seasoning

Cook for a further minute

Serve alone hot or cold, or on a green leaf salad

Perfect for this hot weather

Ginger and Cashew Nut Brown Rice

Brown Rice (2 cups uncooked)

Fresh ginger

Cashew Nuts

Olive Oil

Cook brown rice until softened

Grate fresh ginger (approx 4cm pealed)

Heat a little olive oil in a pan, add ginger and cashews (handful) and stir until browned

Add cooked rice and salt to taste

Mix together for a couple of minutes only

Serve and enjoy

White Bean and Kale Soup

2 cloves of garlic

1 large onion (sliced)

3 cups of white beans (soaked overnight)

3 bay leaves

2 cups of chopped kale

1 teaspoon of dried oregano

5 cups of vegetable stock water

1 tablespoon of olive oil

Pinch of ground pepper

Sauté onion and garlic in olive oil until soft

Add white beans and oregano and stir for two minutes

Pour over vegetable stock water and add bay leaves and pepper

Bring to boil and simmer for twenty minutes

Add kale and leave to simmer for another five minutes

Serve hot

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