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.
Purchase your copy of The Great Cholesterol Myth Cookbook, also available where books and ebooks are sold.
© Fair Winds Press, 2014. All rights reserved.