Succotash is a Narragansett Indian word meaning “broken corn kernels”. It is a beautiful blend of corn, lima beans and other vegetables. A burst of flavor and nutrients in one dish. The dish is very low in cholesterol, fats and a great source of thiamin, iron and fiber.
1/2 bag frozen Sweet Corn
1 Zucchini thinly sliced
1 cup of frozen chopped Green Beans
2 pegs crushed garlic
Dash of Pink Himalayan Salt
1/4 cup of water
- Remove the sweet corn from the freezer, measure 1/2 cup out. Place in a small pot and steam on a low fire. Keep stirring constantly to allow the corn kernels time to thaw. Remove from the fire after 10 minutes and place in a bowl and set aside.
- Wash the zucchini, slice off the top and bottom. Cut longways then slice each half thinly. Place in a skillet with a 1/4 cup of water, and steam until soft and tender. Remove from the fire and set aside.
- Place the green beens in a large skillet add a few tablespoons of water and place on a low fire. Steam for about 15 minutes.
- Add the corn, zucchini, salt and pepper to the skillet. Mix together, remove from the fire and serve.
Farrah was born on the Nature Isle of the Caribbean, Dominica. An island, known for its rich biodiversity, cultural heritage, and extensive centenarian population. Dominica instilled in her a respect for nature, the environment, and the power of healthy living. It is apparent why she became an Environmental Scientist. After much success in her industry, Farrah found a growing need for community-based health education and founded Gaia’s Essence, a lifestyle company for women. Over the years, she has partnered with Fortune 500 companies like; Whole Foods Market, Disney, and OWN. She is the Editor in Chief of Gaia’s Essence Magazine, the producer of the New Year New You Summit, the Gaia’s Essence Women’s Wellness Conference, host of the Beast Mamas podcast, and founder of the Gaia’s Essence Network.
She lives in California with her husband and her two children.