HOW WE EAT AT HOME

As you know, I’ve been passionate about helping people restore their health for years. And what keeps proving itself again and again is that our bodies are designed to restore health naturally when given a wide variety of organic, High Nutrient Dense whole foods. So I’m excited to share with you two bean recipes that I prepared  last week that fit this philosophy to a T. They are delicious. Really, try them and see what you think. Our guests who ate them raved about their deliciousness. 

Each recipe made enough to feed Bill and me for 3 meals. We ate them for one meal each day, so the time that went into preparing each dish provided us with a main course for 3 days. And it was never boring because each day I added something quick and easy that turned it into a new dish with a new taste.

So here they are, Curried Mung Beans with Carrots and Black Beans Mexicano. And the side dishes you see in the photos were added to complete each meal.

So I hope your mouth is watering and you’re inspired to start cooking. Now I’ll explain how we ate at home on the days I prepared these dishes.

For Breakfast we enjoyed fresh vegetable juice. You can find the juice recipe at the end of the blog. This juice is very filling and so alive with good tastes. I love fresh juice for breakfast and feel completely energized from it.

Lunch was the third day of Curried Mung Beans with Carrots and I added a package of frozen peas and it tasted like a new dish. I warmed the peas in a separate pan and spooned them over the Mung Beans, as you see in the photo. Then I added a simple salad to this meal made with whole Romaine lettuce leaves, sprouts, avocado and tomato. For dressing we used our favorite: Umeboshi vinegar and olive oil, 1 part Umeboshi to 5 parts olive oil. Yum, what a delicious meal it was.

Dinner was a fabulous green smoothie. Once it was all blended, I added liquid stevia to sweeten. Wow! This was so satisfying and nutritious and created enough for both of us to enjoy. Dinner becomes quick and easy with green smoothies. Check out the recipe at the end of the blog.

Later in the week, I served the Black Beans Mexicano, and to give it a fresh taste I added a package of frozen corn as I heated it up. Adding the corn turned this into a heaven dish.  Also, I added steamed greens to this meal plus ½ an avocado and tomato slices.

Another way to transform leftover beans or lentils is to serve them over a baked red skin potato. (Red Skin Potato doesn’t feed yeast and is very low in starch and calories—plus they’re delicious!) And you can add diced red onion to the potato and then ladle the warmed beans or lentils generously over it all. Add a salad and you’re there.

Can you see how quickly delicious whole food meals can be put together when the main course just needs to be heated? With a few creative additions, one pot of beans provides enough for 3 days, all delicious and different. Beans contain the nutrient density our bodies need to be healthy and they are so satisfying and filling.  Use your creativity and share your discoveries with all of us on the blog when you prepare these bean dishes.

MAY I ASK YOUR CANDID OPINION?

I want to do live stream cooking classes over the internet where you cook along with me in your own home.  It would be interactive video where we see each other, talk together and you can ask questions. A week in advance you would receive the menu, a shopping list of ingredients and what utensils were needed for the class.  With this everyone is prepared and ready to learn new cooking ideas right in their own kitchen.

Also, we’ll have our own Facebook page for photos, questions and new ideas.  It will be intimate, practical and a lot of fun.

Let me know what you think about this idea by clicking on the “Leave a comment” button after the recipes below.

The benefits many people have noticed from my cooking classes are:

  • Restoring health, like lower cholesterol, lower blood pressure, less arthritis pain, and more, from eating High Nutrient Dense whole foods.
  • Weight Loss as a natural result of eating healthy … without going hungry.
  • Having follow-up and support with others in the class makes healthy eating a fun and successful adventure.

Thanks so much for your feedback. It will serve me and many others.

To your amazing health,
Connie

RECIPES

VEGETABLE JUICE
6 carrots
1 small beet
½ cucumber
1 apple
½ bunch kale
1 stalk celery
2” piece of fresh ginger
½ lemon (with some rind if you want zing!)

We make 16 oz. of juice for each of us, which is what this recipe makes. If you’re juicing for 2, double it.

GREEN SMOOTHIE
In a blender add:
salad greens
1 stalk celery
2 Granny Smith apples
½ cup raw sunflower seeds
½ lemon or lime
2” piece of fresh ginger
2 tablespoons ground golden flax and chia seeds
½ cup pomegranate juice
purified water to fill the blender half full.

Blend well and enjoy!

BLACK BEANS MEXICANO
6 cups black beans, sorted on a plate, washed and soaked overnight in purified water
3” piece of kombu
1 large yellow onion, diced
6 garlic cloves, diced
2 jalapeño peppers, seeded and diced
1 teaspoon Mrs. Dash “Extra Spicy”
1 tablespoon cumin seeds
1 tablespoon coriander powder
¼ teaspoon chili powder
2 tablespoons coconut oil
sea salt to taste (start with 1 tablespoon)
½ teaspoon ground black pepper

Drain beans and put in a pan, add purified water to cover beans by 1”. Add kombu, onion, garlic and bring to a boil. Cover and cook until beans are soft.  Twenty minutes before beans are soft add Mrs. Dash, cumin, coriander and chili powder.  When beans are soft add coconut oil, jalapeno pepper, sea salt and ground pepper. Cook for 5 minutes and serve.

CURRIED MUNG BEANS AND CARROTS
6 cups mung beans, sorted, washed and put in a pan with enough purified water to cover beans by 2 inches.
3” piece of kombu
1 large onion, diced
6 garlic cloves, minced
3” piece of ginger peeled and grated into pan
2 jalapeño peppers, seeded and diced
1 teaspoon turmeric
5 carrots, cut in diagonal pieces
1 teaspoon Mrs. Dash “Extra Spicy”
1 tablespoon coriander powder
2 tablespoons coconut oil
sea salt to taste
½ teaspoon ground black pepper

Add kombu, onion, garlic, ginger and turmeric to mung beans and bring to a boil. Cover and turn heat to low.  Wash, cut carrots and add along with Mrs. Dash “Extra Spicy”, coriander, and coconut oil. When the beans fall apart, add jalapeños sea salt and ground black pepper. Cook for 5 minutes and serve.

4 thoughts on “HOW WE EAT AT HOME

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