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Name: Black-Eyed Peas & Beef Heart with Acerola and Chrysanthemum Greens
Prep time: 10 min
Cook time: 5 min
Yield: 1 servings
Ingredients: 60 gram Cowpeas, common , mature seeds, raw; 60 gram Broadbeans , mature seeds, cooked, boiled, without salt; 45 gram Chrysanthemum, garland, cooked, boiled, drained, with salt; 25 gram Blueberries, canned, heavy syrup, solids and liquids; 40 gram Beef, New Zealand, imported, chuck eye roll, separable lean and fat, cooked, braised; 30 gram Acerola juice, raw; 25 gram Beef, variety meats and by-products, heart, cooked, simmered; 30 gram Beans, french, mature seeds, cooked, boiled, without salt; 5 gram Beef, variety meats and by-products, thymus, raw; 20 gram Chicken, broilers or fryers, drumstick, rotisserie, original seasoning, meat only, cooked; 15 gram Chicken, broilers or fryers, dark meat, meat only, cooked, fried; 20 gram Beef, New Zealand, imported, rump centre, separable lean and fat, raw

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Black-Eyed Peas & Beef Heart with Acerola and Chrysanthemum Greens

This is the kind of mid-morning snack I put together when I want something that genuinely nourishes rather than just fills a gap — it came out of my interest in combining traditional Greek legume dishes with the functional nutrition I follow closely through my work. I make it often after my morning sessions at the clinic, when I need steady energy without anything heavy sitting in my stomach. The acerola juice is my small ritual here — it is not just for brightness, it actively helps the body absorb the iron from the beef heart, and that pairing matters to me deeply. #mediterranean #legumes #organ meat #nutrient-dense #functional nutrition #mid-morning

15 min total (Prep: 10 | Cook: 5)

1 servings

5 recipes

Cowpeas, common , mature seeds, raw 60.0 gram

Broadbeans , mature seeds, cooked, boiled, without salt 60.0 gram

Chrysanthemum, garland, cooked, boiled, drained, with salt 45.0 gram

Blueberries, canned, heavy syrup, solids and liquids 25.0 gram

Beef, New Zealand, imported, chuck eye roll, separable lean and fat, cooked, braised 40.0 gram

Acerola juice, raw 30.0 gram

Beef, variety meats and by-products, heart, cooked, simmered 25.0 gram

Beans, french, mature seeds, cooked, boiled, without salt 30.0 gram

Beef, variety meats and by-products, thymus, raw 5.0 gram

Chicken, broilers or fryers, drumstick, rotisserie, original seasoning, meat only, cooked 20.0 gram

Chicken, broilers or fryers, dark meat, meat only, cooked, fried 15.0 gram

Beef, New Zealand, imported, rump centre, separable lean and fat, raw 20.0 gram

Nutrition Facts

Energy

598.1 kilocalorie

Protein

55.9 gram

Total Fat

13.9 gram

Monounsaturated Fat

4.4 gram

Myristoleic acid (C14:1)

0.0 gram

Pentadecenoic acid (C15:1)

0.0 gram

Palmitoleic acid (C16:1, Omega-7)

0.4 gram

Heptadecenoic acid (C17:1)

0.0 gram

Gondoic acid (C20:1, Omega-9)

0.0 gram

Erucic acid (C22:1, Omega-9)

0.0 gram

Nervonic acid (C24:1, Omega-9)

0.0 gram

Oleic acid (C18:1, Omega-9)

3.9 gram

Polyunsaturated Fat

1.9 gram

Alpha-Linolenic acid (ALA) (C18:3, Omega-3)

0.0 gram

Docosahexaenoic acid (DHA) (C22:6, Omega-3)

0.0 gram

Pufa 2:5 N-3 (epa)

0.0 gram

Linoleic acid (C18:2, Omega-6)

0.2 gram

Gamma-Linolenic acid (GLA) (C18:3, Omega-6)

0.0 gram

Stearidonic acid (SDA) (C18:4, Omega-3)

0.0 gram

Eicosadienoic acid (C20:2, Omega-6)

0.0 gram

Eicosatrienoic acid (ETE) (C20:3, Omega-3)

0.0 gram

Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)

0.0 gram

Arachidonic acid (ARA) (C20:4, Omega-6)

0.1 gram

Docosapentaenoic acid (DPA) (C22:5, Omega-3)

0.0 gram

Pufa 2:4 N-6

0.0 gram

Saturated Fat

4.3 gram

Palmitic acid (C16:0)

2.4 gram

Capric acid (C10:0)

0.0 gram

Lauric acid (C12:0)

0.0 gram

Myristic acid (C14:0)

0.2 gram

Pentadecylic acid (C15:0)

0.0 gram

Margaric acid (C17:0)

0.1 gram

Arachidic acid (C20:0)

0.0 gram

Behenic acid (C22:0)

0.0 gram

Lignoceric acid (C24:0)

0.0 gram

Butyric acid (C4:0)

0.0 gram

Caproic acid (C6:0)

0.0 gram

Caprylic acid (C8:0)

0.0 gram

Stearic acid (C18:0)

1.5 gram

Trans Fat

0.2 gram

Palmitelaidic acid (C16:1)

0.0 gram

Linolelaidic acid (C18:2)

0.0 gram

Carbohydrates

64.3 gram

Complex Carbohydrates

13.9 g

Dietary Fiber

13.9 gram

Starch

0.0 gram

Total Sugars

12.6 gram

Disaccharides

0.0 g

Lactose

0.0 gram

Maltose

0.0 gram

Sucrose

0.0 gram

Monosaccharides

0.0 g

Fructose

0.0 gram

Galactose

0.0 gram

Glucose

0.0 gram

Vitamins

4542.7 mg

Carotene, Alpha

0.0 microgram

Carotene, Beta

813.4 microgram

Choline

156.4 milligram

Folate (Vitamin B9)

1489.8 microgram

Retinol

11.4 microgram

Vitamin A

1476.2 microgram

Vitamin B-12

4.1 microgram

Vitamin B-12, Added

0.0 microgram

Vitamin B-6

0.6 milligram

Vitamin B1 (Thiamin)

0.7 milligram

Vitamin B2 (Riboflavin)

0.8 milligram

Vitamin B3 (Niacin)

7.7 milligram

Vitamin B5 (Pantothenic Acid)

2.3 milligram

Vitamin C

494.2 milligram

Vitamin D

4.6 International Unit

Vitamin E

2.0 milligram

Vitamin K

78.4 microgram

Minerals

2876.5 mg

Calcium, Ca

153.9 milligram

Copper, Cu

1.0 milligram

Iron, Fe

11.7 milligram

Magnesium, Mg

191.8 milligram

Manganese, Mn

1.5 milligram

Phosphorus, P

644.8 milligram

Potassium, K

1545.3 milligram

Selenium, Se

30.0 microgram

Sodium, Na

288.2 milligram

Zinc, Zn

8.4 milligram

ALA (Alpha-Linolenic Acid, Omega-3)

4.5 gram

Alcohol, Ethyl

0.0 gram

Arginine

3.3 gram

Ash

5.0 gram

Aspartic Acid

3.4 gram

Betaine

3.6 milligram

Caffeine

0.0 milligram

Cholesterol

159.6 milligram

Cryptoxanthin, Beta

0.0 microgram

Cystine

0.4 gram

Folic Acid

0.0 microgram

Glutamic Acid

7.6 gram

Glycine

2.3 gram

Histidine

1.5 gram

Hydroxyproline

0.0 gram

Isoleucine

2.0 gram

Leucine

3.7 gram

Lutein + Zeaxanthin

1579.8 microgram

Lycopene

0.0 microgram

Lysine

3.6 gram

Methionine

1.1 gram

Oleic Acid (Omega-9)

0.0 gram

Phytosterols

0.0 milligram

Proline

2.0 gram

Serine

2.0 gram

Theobromine

0.0 milligram

Threonine

1.8 gram

Tocopherol, Beta

0.0 milligram

Tocopherol, Delta

0.0 milligram

Tocopherol, Gamma

0.0 milligram

Tocotrienol, Alpha

0.0 milligram

Tocotrienol, Beta

0.0 milligram

Tocotrienol, Delta

0.0 milligram

Tocotrienol, Gamma

0.0 milligram

Tryptophan

0.5 gram

Tyrosine

1.6 gram

Valine

2.2 gram

Water

236.7 gram

Take your cooked cowpeas and fava beans out of the refrigerator early and measure roughly 60 grams of each into a bowl — you want them close to room temperature before you assemble everything, so they absorb the acerola juice properly rather than just sitting cold and closed.

Cut about 40 grams of your braised beef chuck into small fork-friendly pieces. If it was braised well, a gentle press with the knife should tell you immediately — it yields without resistance and smells warmly savoury. Set it aside on a small plate.

Take your cooked chrysanthemum greens and chop them roughly into pieces of about 3 to 4 centimetres — around 45 grams. I know the bitterness surprises people the first time, but that slight mineral edge is exactly what makes this feel Mediterranean and alive rather than flat.

Slice the cooked beef heart very thinly — about 25 grams. You are looking for deep burgundy slices that are tender all the way through, with no resistance at the centre. This is the ingredient I am most passionate about in this bowl; it is extraordinary nutritionally and completely underused in modern Greek cooking.

Add roughly 30 grams of cooked french beans into the bowl with your legumes and chrysanthemum greens. They should bend without snapping — tender but not collapsed. Toss everything together gently for about 30 seconds, just enough to mix without bruising the greens.

Lay the beef chuck pieces and the heart slices over the top of your bean and green mixture. Scatter about 25 grams of canned blueberries across everything, a little of the syrup included — their tartness does something lovely against the earthiness of the legumes and the depth of the organ meat.

Pour approximately 30 millilitres of raw acerola juice slowly over the entire bowl and watch it settle into the beans — that vivid ruby colour pooling through is one of my favourite things about this dish. Toss gently for about 45 seconds. The vitamin C is doing real work here, enhancing the iron absorption from the heart, which is something I always mention to my clients when I share this recipe.

Eat it while it is still slightly warm and let the flavours settle as you go — the acerola juice continues to bind everything as you eat, and the taste genuinely improves from the first bite to the last. You should feel satisfied and clear-headed afterward, not sluggish. That is exactly the point.

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