Claire Sharryn Roberto is an expert in eating for wellness. Once a classically trained Cordon Bleu chef slugging it out in the culinary industry, she started a second career as a nutritionist to merge her passions for food and health. After launching her own consulting company, she opened more than a dozen restaurants and somehow found the time to develop an adaptogenic chocolate bar. But this flurry of activity screeched to a halt when Roberto abruptly broke her hip at age 38.
"I was diagnosed with osteoporosis, and then a brain scan revealed a prolactinoma, a tumor on my pituitary gland that had been silently blocking my hormone production," Roberto tells us.
Roberto underwent brain surgery in 2025. But before the operation, she was using her own, well-honed skills to support her recovery as best as possible: "I began sharing free recipes on my social media, one hundred days of them, simply for the joy of creating and giving back. Every breakfast, lunch, dinner, and snack was focused on something specific: mitochondrial recovery, brain health, rebuilding bone density, and strengthening my immune system."
A year after the surgery, Roberto shared one of her favorite recovery meals with us — a simple, plant-based, savory flatbread called socca.
"This mung bean socca became a staple, for reasons that are both practical and personal," Roberto says. "From a nutritional standpoint, mung beans are the least gas-producing legume, which makes them incredibly gentle on the digestive system, something that was important for me while my body was under so much stress."
"But beyond all of that, this dish is simply a joy to make. It's quick, satisfying, and it comes together in a single skillet. During the months when I could only manage 30 minutes on my feet, this was one of the recipes I could actually complete from start to finish." Here's how to make this protein-packed, nurturing dish.
Mung Bean Socca
Makes: 4 socca — enough for 1 portion
Ingredients
- 2.5 oz mung bean flour
- 3.75 fl oz water
- 1 tbsp olive oil, plus more for frying
- 1⁄4 tsp Celtic sea salt
- 4 oz grated zucchini
- 1⁄2 lemon, zest only
- 1 tbsp red onion, thinly sliced
- pinch cumin seeds
- pinch cumin powder
- pinch fenugreek seeds
Instructions
- Whisk together the mung bean flour, water, olive oil, and salt.
- Stir in the grated zucchini, lemon zest, onion, and spices.
- Divide batter into 4.
- Heat a heavy skillet over medium-high heat, add 1 tablespoon of olive oil, and fry each small socca for 5 minutes. Flip, and fry for another 2 minutes.
To serve: Garnish with cashew sour cream, sweet chili jam, and avocado. Top with arugula/baby salad leaves dressed in a seasoned vinaigrette.
Recipe by Claire Sharryn Roberto, Cordon Bleu chef, nutritionist specializing in functional foods + founder of the Claire Sharryn Roberto Consultancy.
