Author of Two Amazon #1 Best Selling Cookbooks

Blog-Worthy Beans (gluten-free, sugar-free, vegan)

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Aug 21, 2012 gluten free recipes (pls note that all raw/vegan recipes are GF- these are predominantly cooked recipes) , , , , , , , , 0 Comments

These beans were totally worth blogging about.

I’ve been out of the blog-habit lately; I hadn’t made any new and interesting food, my CO recovery hasn’t made any new leaps or bounds, and I’ve been outside enjoying the summer as much as I can.  My only news, really, is that I started swimming again after a many year hiatus, and within about three weeks, am just about up to a mile!  Monday I swam 1400 meters, and tomorrow I’m going for the full 1600.

I’ve also been still sticking to the Wahls’ Diet, which is why I haven’t made anything too terribly thrilling– I never thought I could get tired of vegetables, but my goodness, I am pretty damn veggied out!  That said, tonight I made some haricot verts that are AWESOME TASTING.  They are gluten-free, sugar-free, and vegan, but not soy-free because I used Bragg’s liquid aminos.  You could switch out coconut aminos, which I have but didn’t use because I didn’t want to impart any sweet flavor.  The soy isn’t Wahls’ compliant, but with a daily consumption of nine cups of produce, you kinda have to let a condiment slide by here and there.   There are definitely more condiments in this dish than I’ve been using on my veggies lately, but these also taste better than any veggies I’ve made in weeks, so there is something to be said for that.

Fan-freaking-tastic Easy Stir Fried Green (or Purple) Beans
1 lb haricot verts or regular size beans; I had purple ones on hand from the market
4 cloves garlic
1/2-1 chopped jalapeno
1-2 tbls Braggs
2-3 tbls So Delicious plain coconut kefir
1 1/2 tbls chile powder; I used Frontier Herbs, which I think is the absolute tastiest
1/2-1 tbls oil (grapeseed, olive, etc.) Feel free to omit if you’re low-fat, and saute in water instead.

Take stems off beans. If using full-sized green beans, feel free to cut into manageable pieces. Heat a pan on medium high heat, and add oil, garlic and jalapeno. Saute for a minute or so, then add green/purple beans and chile powder. Stir frequently for about five minutes, then deglaze pan with Braggs. Cook another five minutes or less, until beans are tender-crisp. Remove from heat and stir in coconut kefir. Note that purple beans, which are a little sweeter and gorgeous when raw, will turn plain old greenish brown when cooked.

There’s no need for salt or pepper, seeing as Braggs is salty and jalapenos are spicy. The coconut kefir adds a richness to balance out the strong flavors of those, while also adding a unique tang.






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