As a child, I remember learning, "Beans, Beans, The Musical
Fruit," while driving back from the Rose Bowl parade in our
old red and white van. When my mother admonished my father
for teaching my sister and I such songs that ended with
people "tooting," my father said we wouldn't remember. Of
course, some thirty years later, I remember.
In my parent's home, I grew up on steak and noodles; it was
a favorite and eaten regularly. As an adult, I follow a
vegetarian diet and avoid refined carbohydrates. It's
likely I'll never eat my favorite childhood dinner again,
and I'm perfectly okay with that.
I've actually replaced both of those old favorites with:
Beans.
I love beans and lentils, and I'll share how to make one of
simplest and best tasting bean dishes I've ever had. This
dish is incredibly delicious and full of protein. In
addition, if you've read anything about how it takes a
thousand gallons of water to produce one pound of beef, or
worse, that many animals used for consumption these days
have tumors, you'll also understand that why regularly
using this dish will benefit both the environment and your
body.
One of the best things about bean dishes is that there are
so many different kinds of beans, and they all taste
different. The recipe I'll share will work with just about
any type of bean or lentil, but my favorites are red
lentils and black-eyed-peas. Red lentils are delicious and
because they take about fifteen minutes to prepare, it
makes them a perfect pasta substitute. Black-eyed-peas take
a little longer, about forty minutes, but when you taste
them, you'll know why you waited.
Best of all, you'll just need a few simple things to make
this dish, all of which I keep on hand.
The first is coconut oil, which if you're not cooking with
it regularly, you should be. Coconut oil is full of medium
chain fatty acids, which offer remarkable health benefits.
Coconut oil is known to kill cancer cells, be
anti-bacteria, and contrary to popular knowledge, prevents
heart troubles. On top of that short summary of the
benefits of coconut oil, coconut oil is the only oil that
can stand the heat of cooking without creating free
radicals. Plus, it's delicious.
The second item you'll need is sea salt, which you should
know is different than standard table salt. Unprocessed sea
salt is full of minerals - which most people are deplete in
- and is structurally different than standard table salt,
which the body sees as toxic. So, if you haven't made the
switch yet at your table, now's a perfectly good time to do
so.
The third is fresh sage. Like many herbs, sage has
antibacterial properties, protects against cancer, and is
absolutely delicious. Now, you'll just need your beans or
lentils and purified water and you're all set.
So, here's what to do with it all...
Add a teaspoon or two of coconut oil to your pot. Heat it
up, and tear up and add 5-7 large fresh sage leaves per
large serving of prepared beans or lentils you plan to
make. Let the sage sauté on low heat for a minute,
then add your purified water and beans or lentils. You'll
need about three times as much water as dried beans or
lentils. Just it bring to a boil, and when boiling turn the
heat down to medium low, cover, and let cook until they've
finished. If you're unsure how long to cook the type of
beans or lentils you're using, do a quick Google search to
find out.
When they're finished the beans or lentils will be soft.
Now, add in a teaspoon of coconut oil per large serving and
use sea salt to flavor. You'll be amazed at both how simple
and delicious this is. And six to seven cups of beans or
lentils each week meet the protein requirements of humans -
so they're an easy hearty replacement if you want to move
away from eating meat. Indulge and enjoy!
----------------------------------------------------
Kim Evans is the author of Cleaning Up! The Ultimate Body
Cleanse, which outlines an innovative and powerful total
body cleanse, including liver, colon, and candida
cleansing. Learn more at http://www.cleaningupcleanse.com
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