Organic Yellow Split Peas Fava – Agroktima Antonopoulou – 500gr
Fava sturgeon of local indigenous organic variety.
Storage conditions: In a cool and dry place
Consumption preferably before: See on the packaging.
Suitable for vegan and vegetarians
Nutritional benefits
- Rich source of protein
- A rich source of low glycemic index complex carbohydrates
- Rich source of soluble and insoluble fiber. Fiber helps maintain good bowel function, maintain normal weight, help prevent and control diabetes more effectively, and helps lower cholesterol
- Rich source of iron, folic acid, magnesium, copper, phosphorus and potassium
- Rich source of B vitamins
- Type: Combine legumes with other sources of vegetable protein such as wheat, This makes it a perfect choice for people with diabetes and for those who want to lose weight or follow a balanced diet. millet or the buckwheat since this combination gives a plate of high-value protein.
FAVA FROM LATHOURI VELOUTE ((about 8 servings)
Run time: 60min
Ingredients:
-500 grams of fennel fava
-2 tsp olive oil
-2 whole dried onions
-1 carrot chopped into rings
-2 cloves of garlic
-1 laurel
-1Light
-salt
-pepper
-coriander
Serving materials:
-Olive oil in a quantity we like
-1 small onion cut into washer
– capers
-oregano
– olives
-lemon juice
Run: Put the fava in a pan with the water to boil. Once the fava is inflated, strain it into a strainer and rinse it thoroughly.
Put the water in the pan, along with the fava, carrot, garlic and 2 whole onions which we have slightly carved with the knife to make them sweet. Add salt, pepper, coriander and laurel. Then pour the olive oil and let it boil on low heat for about 45 minutes. Stir often with a spoon.
The fava is ready when it has drunk all its water and starts making plasmas.
Remove from heat and as soon as the fava has cooled make a velvet blender.
Serve with olive oil, lemon juice, onion, capers, olives and oregano
Enjoy your amazing salad!
The Antonopoulos brothers had in their minds the childhood memory of the beautiful gardens and fields cultivated in their village, where they used to spend their time. Pictures that were very strongly engraved on their minds were the initial motivation to start something on their own. Something healthy, just like old times, that could only bring human health benefits.
The two brothers started farming organically as early as 1985. Coming from a farming family, they were familiar with rural life and the natural environment.
At the time there were no incentives for integration into organic farming. Much more economically. However, the Antonopoulos brothers became the first company to be certified organic in Greece, with certification number # 1.
With effort and struggle, but also with courage and joy, everything has gone their way since then, and ANTONOPOULOS FARM has started to bloom, becoming widely known and its products being sought all over Greece.
The struggle for the dissemination of the healthy diet of ANTONOPOULOS FARM is leading the way in the collective effort for the development of organic agriculture in Greece. Inevitably, from the very beginning, we considered it our moral duty to participate in the first mobilization against Genetically Modified Foods (GMOs) in Greece, when very few still felt the danger to come.
Since then, Antonopoulos Farm has continued to grow, the public is growing and trusting the products it produces. Relationships of deep appreciation and trust have now been built, which are constantly expanding to a growing consumer and store audience. As ANTONOPOULOS FARM we thank you wholeheartedly and promise to continue to do our utmost to meet 100% the needs of people for a truly better quality of life without chemicals and risks to the safety of ourselves, our children and our environment. generously hosts us!
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