These past few weeks of ‘second trimester living,’ I’ve found myself borderline famished the second my clock strikes moment-past-breakfast. The creature of habit, subsisting on the very same banana avocado ‘ice cream’ smoothie bowl (piled high with the same frozen berries, buckwheat cereal, and raw walnuts) for nearly two full trips around the sun, I’ve become my own living science experiment – making gentle little tweaks in the valiant attempt to not only quell ‘hanger,’ but desperately cling to some semblance of my routine. Boasting a new found love affair with all things grapefruit and pineapple, coupled with a metabolism that just won’t quit, it’s not going well.
Adapting and growing, as life and now pregnancy dictate, I’ve found my perpetual stomach rumbles are best quelled with more nutrient dense and frequent meals – reaching for a lighter bite every three or so hours, instead of those four or even five. Always keeping these meals plant based, a wide variety of seasonal and hydrating smoothies, half servings of soups and stews with farro or quinoa, and even the occasional half papaya, recently I’ve found longer term ‘fullness’ in the simple slice of crusty bread. Though I usually stick with unprocessed grains or a sprouted option, sometimes a thick slice of sourdough is just the munch to hit the spot. Topped with the creamy dreamiest garlic and onion rich raw cashew ‘cheese’ spread and piled high with a bright, lemony, and herby lima bean salad, friends – you’ve (I’ve!) got yourself the perfect light bite meal.
Lima Beans and Greens Toast [makes 8 servings]
1 cup raw cashews
1 ¾ cups frozen lima beans, defrosted and patted dry
1 cup flat leaf parsley, finely chopped
1 tablespoon olive oil
juice of ½ lemon, divided
¼ cup nutritional yeast
1 tablespoon apple cider vinegar
¼ teaspoon ground onion powder
pinch ground garlic powder
salt & pepper to taste
8 thick slices crusty bread, like sourdough, toasted
In a medium bowl, cover raw cashews with warm water. Allow to sit for a minimum of 60 minutes, then drain water and rinse cashews.
Meanwhile, in another medium bowl, gently toss lima beans, parsley, olive oil, and juice of ¼ lemon until well combined. Season to taste. Set aside.
Once cashews have soaked, in a high speed blender, or food processor fitted with an S-blade, blend cashews, remaining juice of ¼ lemon, nutritional yeast, apple cider vinegar, and onion and garlic powders until very smooth. Season to taste. Transfer to a mason jar or well sealing Tupperware.
To assemble: on each slice of toast, evenly spread 1/8 of cashew ‘cheese mixture’. Top with 1/8 of lima beans (21 grams) and greens mixture (33.5 grams). Serve and enjoy!
Nutritional Information [per serving = 1 slice of toast, assembled]
350 Calories, 9.5g Fat, 54g Carbohydrates, 4.5g Fiber, 3.5g Sugar, 14.2g Protein
Note: there’s no need to assemble all 8 toasts at once. I’ve found this recipe keeps best longer term, for up to one week in the fridge, if each component is stored separately, then assembled as desired.