Our divine recipy of the month.

​See what is fresh and seasonal in our early summer kitchen

This is a recipe that fills  your cells  with life glowing energy.  Great take on the traditional italian dish.

Other recipes:

Orange, Pecan, Date Cake

Carrot and Beet salad with Orange Chia Dressing

Uzbeki Plov & Daikon Salad



Flava bean and artichoke with turmeric rice

serves 4


1 cup Flava beans deshelled

7 medium/small artichokes or 5 cups of hearts 

1 lemon

2 tbsp coconut flakes

2 tbsp ghee

1/2 tsp smokey paprika

1/2 tsp coriander powder

1/2 tsp cumin powder



2tbsp desiccated coconut 

2 tbsp coconut oil

2 tbsp olive oil 

Himalayan salt and pepper to taste

1/2 cup fresh coriander chopped


Place the oven on 170o/gas 3.

In a pan of boiling water cook the lava beans for 4 mins on high boil.  Straight away add them to the bowl full with water and ice, this will help the skins come off.  Peel off the skins and put aside.


Prepare the artichokes by peeling the layers until you get to the softer inner layers and cut off the core tops.  Slice in half and with a small spoon dig out the fluffy chokes heart and immediately place them in a bowl with cold water with ice and 1/2 a lemon's juice.  (You may want to use gloves for this as artichokes leak bitter fluid, which has a way of staining your fingers.)  Once the artichokes are peeled drain the water and add the spices to the bowl to coat them with some salt.


On a baking tray lay a sheet of parchment paper and place the artichokes face down.  Add another squeeze of lemon and add the ghee.  Roast for 20 mins on 170o/gas 3.


Make the dressing by adding the sauce ingredients together and mixing them well. 

Once they have become crispy and browned at the edges take them out and place with the fava’s on a plate.  Smother with the sauce and serve with a slice on lemon.


Turmeric rice

1 cup Basmati rice

2 tbsp ghee

1 tbsp cumin powder

1tbsp cardamon powder

1-inch turmeric root

salt and pepper to taste

2 cups of boiling water


Wash the rice till no more white starch is there.  In a lidded heavy buttom pan heat the ghee and add the spices to the oil and add the rice and water.  


After 10 mins of cooking add the turmeric root by grating it in.  Check to see if all the water is evaporated out.  Turn off the heat and leave the rice with the lid on for another 10 mins.  Stir with a folk and serve.





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