healthy recipes 

~ by Colombe Jacobsen-Derstine, Core Fusion® teacher and healthy gourmet cook recently featured on The Next Food Network Star and named in 2007 as one of Shape Magazine's "Women who Shape the World".

Fava Bruschetta

1 cup yellow split peas, rinsed
3 bay leaves
3 garlic gloves (smashed with back of knife)
1 tsp sea salt + salt to taste 
1/4 cup lemon juice 
1/4 cup extra virgin olive oil
1 red onion, minced
1/2 cup Kalamata olives minced
Dill (for garnish)
1 1/2 inch baguette

Preheat oven to 375 degrees.

In small pot with 2 1/2 cups water, place the yellow split peas, 3 bay leaves, 3 garlic cloves smashed and 1 teaspoon salt. Bring to a boil and simmer for about 45 minutes or until peas are very soft almost mush.

While split pea mixture cooks, make thin slices of the baguette. Brush slices with olive oil and place on parchment covered baking sheets in the oven to toast for about 8 minutes, turning once.

Once the split peas cool, remove bay leaves and puree in food processor. Begin by adding 1/4 cup lemon juice and about 1/4 cup olive oil. Adjust salt and olive oil to taste so that you have a nice creamy consistency for dipping or spreading. Let run for a bit so that it becomes less grainy and silky smooth.

Spread one heaping tablespoon of Fava on crispy bread with a sprinkling of olives and onions and a sprig of dill.