String Beans w/ Garlic
butter, ghee, or coconut oil 2 large garlic cloves, minced string beans, ends trimmed pure salt & pepper to taste Blanch the string beans in salted, boiling water for 1 to 2 mins. Run under cold water & drain. Saute garlic in butter or oil for about 2 mins Toss in string beans, salt & pepper & saute about 5 minutes – or until done to your liking. ______________________________________________________________________________________ SIDE NOTES: ~ I don’t think a vegetable exists that wouldn’t taste great just tossed in a pan with a little butter &...
Read MoreGreen Bean Salad
For the Green Beans 1 pound green beans 1 TBSP extra virgin olive oil 2 TBSP butter, ghee, or coconut oil 1 garlic clove, crushed 2/3 cup bread crumbs (can use gluten free) 1 TBSP chopped fresh parsley For the Dressing 2 TBSP extra virgin olive oil 2 tsp white wine vinegar 1 small garlic clove, crushed 1/4 tsp high-quality, dijon mustard pinch of sugar (or 1 drop liquid stevia) pinch of pure salt Trim beans & cook in boiling salted water 5 or 6 mins, until tender. Drain & refresh under cold water & place in serving bowl. Mix all the dressing ingredients thoroughly. Pour over...
Read MoreBraised String Beans, Asian Style
2 TBSP coconut oil 4 medium scallions, thinly sliced 2 medium garlic cloves, minced 3/4 cup veggie or chicken broth 3 TBSP tamari/soy sauce 1 TBSP brown rice vinegar 2 tsps natural sugar (or stevia) 1 pound sting beans 2 TBSP minced fresh basil freshly ground black pepper Heat oil in a large saute pan over medium heat. Add scallions & cook until softened, 2 – 3 mins. Add garlic & cook for 1 min. Add broth, soy sauce, vinegar, & sugar & simmer until liquid thickens slightly, about 5 mins. Add string beans & a few grindings of pepper to pan. Stir well, lower...
Read MoreThai Red Curry
For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms, broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according...
Read MorePole Beans w/ Caramelized Onions
coconut oil, butter, or ghee 1 large onion, sliced thin 4 large garlic cloves cut into chunks 1 pound pole beans, ends trimmed pure salt & freshly ground pepper to taste Caramelize the onions by slowly & gently cooking them in the oil so they become translucent, then brown very slowly (this may take 15 – 20 mins). Once the onions look pretty good, add the garlic & saute just a few minutes more. Add the beans & continue cooking until tender crisp (5 – 10 mins depending on how you like them). Add salt & pepper to taste & serve....
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