Cardioprotective Green Beans

By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.

These are crunchy, buttery, and lightly steamed to bring out their peak flavor. Green beans are loaded with heart-healthy minerals, potassium, and calcium.

*Choose organic produce whenever possible*

  • 4 cups (400 g) green beans, cut into 1 inch (2.5 cm) pieces
  • 1 teaspoon finely chopped fresh ginger, peeled
  • ½ teaspoon salt, Celtic or sea
  • 1 teaspoon butter or extra-virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon or lime juice
  • 3 tablespoons (21 g) slivered, roasted almonds
  • 4 tablespoons finely chopped fresh parsley (16 g) or cilantro (4 g)

Place the beans in a medium bowl, add the ginger and salt, and mix lightly. Place the beans in a steamer on medium to high heat and cook for 7 to 10 minutes, until bright green and still crisp. Remove from the heat and place in a serving dish. Add the butter or oil and let it melt into the beans. Toss with lemon or lime juice and sprinkle with almonds and parsley or cilantro. Yield: 4 servings

Note: If you are unable to obtain fresh green beans, use frozen, because they will still retain at least 90 percent of their B vitamins.

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© Fair Winds Press, 2014. All rights reserved.

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