appetizing Bean Dishes, Ideal Protein

I remember learning "Beans, Beans, The Musical Fruit," while driving in our old red and white van. When my mom complained about my sister and I learning songs with people "tooting," my father promised we wouldn't remember. Now, thirty years later, I remember.

In my parent's home, I grew up on steak and noodles; it was a favorite and eaten regularly. As an adult, I result a vegetarian diet and avoid refined carbohydrates. It's likely I'll never eat my favorite childhood supper again, and I'm perfectly okay with that.

Vegetarian Dishes

Instead of both of those previous favorites I now enjoy: Beans.

I love beans and lentils, and I'll share how to make one of easiest and best tasting bean dishes I've ever had. This dish is incredibly tasty and full of protein. In addition, once you know that it takes one thousand gallons of water to produce just one pound of beef, or worse, that many animals used for consumption these days have cancer and tumors, you'll understand that why using this dish often will advantage both your body and the environment.

One of the best things about bean dishes is that there are so many separate kinds of beans, and they all taste different. The recipe I'll share will work with just about any type of bean or lentil, but my favorites are red lentils and black-eyed-peas. Red lentils are tasty and because they only take about fifteen minutes to prepare, they are a marvelous fast meal and a perfect pasta replacement. Black-eyed-peas take a bit longer, about forty minutes, but when you're eating them, you'll know exactly why you waited.

Because I'm big on easy food preparation, you'll just need a merge of things to make this straightforward dish.

The first is coconut oil, which if you're not cooking with coconut oil regularly, you should be. Coconut oil is full of medium chain fatty acids, which offer marvelous condition benefits. Coconut oil is known to kill cancer cells, be anti-bacteria, and contrary to favorite belief, coconut oil categorically works to prevent heart troubles. On top of that short overview of the benefits of coconut oil, coconut oil is the only oil that can stand the heat of cooking without creating free radicals. Plus, it's delicious.

The second item needed is sea salt, which is very separate than traditional table salt. Unprocessed sea salt is full of minerals - which most people are deplete in - and is structurally separate than approved table salt, which the body sees as toxic. So, if you haven't made the switch yet at your table, now's a perfectly good time to do so.

The third is fresh sage. Like many herbs, sage protects against cancer, has anti-bacterial properties, and is categorically delicious. Now, you'll need your beans or lentils and purified water and that's it.

So, this is what you'll do with all of it...

Add a teaspoon or two of coconut oil to your pot. Heat it up, and tear up and add 5-7 large fresh sage leaves per large serving of ready beans or lentils you plan to make. Let the sage sauté on low heat for a minute, then add your purified water and beans or lentils. You'll need about three times as much water as dried beans or lentils. Just it bring to a boil, and when boiling turn the heat down to medium low, cover, and let cook until they've finished. If you're not sure how long to cook the beans or lentils you're using, a Google hunt will categorically yield the answer.

When they're ended the beans or lentils will be soft. Now, add in a teaspoon of coconut oil per large serving and use sea salt to flavor. You'll be amazed at how easy and tasty this is. And six to seven cups of beans or lentils each week meet the protein requirements of humans - so they're an easy hearty change if you want to move away from eating meat. Indulge and enjoy!

appetizing Bean Dishes, Ideal Protein

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