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.
Since I mostly post sweet recipes, I wanted to share a very simple and versatile side dish I made this week: raw marinated mushrooms. I’m a big fan of dishes that improve, rather than get yucky, as the week goes on, and these ‘shrooms do exactly that. They continue to intensify in flavor, and get a bit softer but never get past a standard “cooked” texture. They’re quick and easy to make; the bulk of the work lies in chopping them, which if you wanted you could actually avoid. Keeping them whole would yield less flavor throughout, but a firmer texture. I happen to like the texture of cooked mushrooms, and really enjoyed how indistinguishable these were from their cooked counterparts. This was definitely a just-throw-stuff-in-a-bowl-to-taste recipe more so than a specific-amounts one, and I honestly doubt you could make them in a way that tastes bad! They are so yummy, there isn’t even any need to add salt.
Easy Raw Marinated Mushrooms:
2 lbs button and/or cremini mushrooms, chopped into 1/4s or 1/8s depending on size
2 cloves garlic, crushed
3 sprigs fresh thyme, picked
2 tbls dried dill
3 parts balsamic vinegar to each 1 part cold-pressed olive oil (use cider vinegar for a 100% raw dish)
lots of fresh cracked black pepper
Chop mushrooms and place in a big bowl. Add garlic and herbs, then pour vinegar about 1/4 cup at a time until you reach a point of saturation. Once the mushrooms won’t absorb any more vinegar, pour on a fraction as much olive oil. Doing it this way helps ensure the mushrooms absorbed vinegar, not oil, so all you need of oil is what you’ll be tasting, rather than them absorbing a bunch of extra oil.
These can be eaten as is, as a topping for a protein or grain, or added to a salad to act as both dressing and condiment. I made a snack of them on bell peppers with an oatmeal-based cheddar spread, which was a delicious mostly-raw lunch.
Health Note: I’m on week four of Dr. Terry Wahls’ “Minding Your Mitochondria” diet, and though it is far different than my standard way of eating, I’m noticing numerous physical benefits of it. Part of the diet is to eat three cups daily of sulphur rich veggies. Most vegetables that fall into that category are cruciferous, such as broccoli, cauliflower, and cabbage. While those are very good for you, they’re hard on your thyroid (and mine is already ruined), and you should eat them cooked. This dish is a perfect way to get in your daily allotment of sulphur rich veggies while upping your raw foods intake. Mushrooms are also full of C and B Vitamins, making them an excellent immune booster.