Tag: beans

  • Sprouts Plus Vietnamese Noodle Bowl Recipe

    Sprouts Plus Vietnamese Noodle Bowl Recipe

    I sprout. Do you sprout?

    I just felt like it one morning. I got out a couple of quart mason jars and put in a tablespoon each of alfalfa and mung beans. Poured it full of water, a teaspoon each of food-grade hydrogen peroxide and let it sit for 15 minutes.

    I trapped a mesh net (I save the mesh net packaging my lemons come in) between the mouth of the jar and the band – see my blog entry on alfalfa sprouts. Pour the water out, fill it back up again and let it soak in water for 8 to 12 hours in a dark place.

    Pour the water out, rinse, pour the water out, let it sit. Repeat everyday. Once the sprouts are a good size they are ready to sit in a sunny place to grow some greens.

    Eat!

    Vietnamese Shrimp Noodle Bowl

    This is my version of the Vietnamese Shrimp Noodle Bowl. The traditional way to do it involves fish sauce which I don’t have, and pickled carrots, which is not well-liked by my family. So here goes.

    Ingredients:
    1 lb shrimp, peeled and deveined
    1 package (8oz) vermicelli (I have the Explore Asian Jasmine Brown Rice Vermicelli)
    1 tablespoon organic virgin coconut oil
    1 tablespoon Bragg’s amino acid (I may skip this next time. It tends to overpower all flavor.)
    1 teaspoon organic coconut palm sugar (I bought this thinking it would be a good sweetener but found out it was harvested using unsustainable practices.)

    From our local organic farmstand:
    leafy greens
    cut carrots
    cut cucumber

    mint from our backyard
    mung bean sprouts grown right in our kitchen

    Directions:
    Heat coconut oil in a large skillet over medium. Add the shrimp and cook until pink. Flavor with Braggs and sugar. Cook until sauce is almost cooked off.

    Boil water in a medium saucepan. Add vermicelli and cook for 5 minutes. Drain and wash with cold water.

    Arrange leafy greens, carrots, cucumber, mint, mung bean sprouts and cooked vermicelli on the plate. Top the vermicelli with shrimp. We skipped the syrupy sauce. The shrimp is plenty flavorful on the noodles.

    This is one way we sprout. How do you sprout?

  • Soaking and Sowing Sugar Snap Peas

    Soaking and Sowing Sugar Snap Peas

    Some of the earliest crops to arrive at the Farmers Markets are peas: Snow Peas, English Shelling Peas, Sugar Snap Peas. We love them. In our family we just shake some kosher salt with Sugar Snap Peas and snack on them when they’re fresh in the spring. I can’t wait to taste them just-picked from our backyard garden.

    I still have Shelling Peas to plant from last year, so this winter when I shopped for seeds at Botanical Interests, I bought Sugar Snap Peas.

    Sugar Snap Peas Seed Back of Packet from Botanical Interests

    Botanical Interests has only non-GMO and untreated seeds. They have a great selection of organic and heirloom seeds. They pack so much information on their seed packets. Nothing is wasted. There’s more to read on the inside of the seed packet.

    Sugar Snap Peas Seed Inside Packet from Botanical Interests

    We’ve been tilling and weeding our Shade Garden for the past few days now. As soon as the seeds are ready they are going in the ground. The Shelling Peas are in the refrigerator. Peas love cold. Sugar Snap Peas have to be soaked in water for 12 to 24 hours before sowing in the ground.

    Sugar Snap Peas Seed Packet from Botanical Interests, Special Germination Instructions

    I took a piece of paper towel and folded it in two, cut it to fit in this DIY HDPE tray. Watch my husband make these HDPE trays from empty Arrowhead Water jugs.

    They look so space age, don’t they? Very versatile, easy to store because they stack. We can use them for pretty much anything. If I’m soaking seeds, I can slip the seed packet between the two nested trays, so I don’t forget what I’ve soaked.

    HDPE trays DIY recycle empty Arrowhead Water Jugs

    Get the paper towel wet and put the seeds between the folds. Set it aside in a cool dark cabinet.

    Soaking Sugar Snap Peas

    The next day, the Sugar Snap Peas have absorbed the moisture from the paper towels. They are engorged and juicy.

    Soaked Sugar Snap Peas are Moist and Engorged

    I sow them 2 inches apart, like the packet instructs. I’m expecting these peas to sprout next week.

    Sowing Sugar Snap Peas

    There’s still time to get your Sugar Snap Peas seeds from Botanical Interests. Peas are super-amazing plants because aside from being a delicious and nutritious raw snack, their roots also add nitrogen to the soil. Apparently peas stop producing once the weather gets hotter than 70F, so when it does, the soil is ready for the next crop. Such a giving vine!

  • Shrimp & Bumblebees

    Shrimp & Bumblebees

    My husband came up with this meal’s name when we first got married over 16 years ago. No bumblebees were harmed in the making of this meal. I can’t say the same for the shrimp, however.

    This is an easy peasy meal I whip up when I am short on time and long on hunger. I use canned beans, but those of you who prefer buying dried beans and soaking them overnight, go ahead and do that. I’m about ready to start doing the same since I came across this article from Mercola that enumerates reasons for not buying canned beans (and other packaged foods). Soaking beans overnight is easy. It just takes a little planning in advance.

    Shrimp and Bumblebees

    Ingredients:
    raw shrimp, peeled and deveined
    1 tablespoon organic canola oil
    black beans, organic, 1 can (or equivalent if you are soaking dried beans overnight)
    1 cup frozen organic corn
    1/4 teaspoon cumin
    1/4 teaspoon Old Bay seasoning
    a handful of chopped organic basil or cilantro

    Here’s how to make the Bumblebees: Combine black beans and corn in a medium saucepan over medium heat. Sprinkle cumin. Stir occasionally to make sure it doesn’t stick on the pan.

    And now the shrimp: While the beans and corn is cooking, heat canola oil in a medium skillet over medium heat. Toss shrimp with Old Bay Seasoning and cook until pink.

    To serve, make a bed of bumblebees. Top with shrimp, then garnish with basil or cilantro.

  • Halo Halo Ice Cream

    Halo Halo Ice Cream

    Ingredients:
    1 cup whole milk
    1/2 cup sugar
    1 jar Halo Halo 16 oz (Mixed Sweet Beans from Asian stores)
    2 cups heavy cream, chilled
    1 tsp vanilla extract

    Follow manufacturer’s instructions on how to prepare your ice cream maker.

    1. Heat whole milk in a medium saucepan until it bubbles around the edges.
    2. Whisk sugar into the heated milk.
    3. Transfer to a medium bowl and let it cool completely.
    4. Stir in heavy cream, vanilla and halo halo.
    5. Chill for at least 30 minutes
    6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
    7. Freeze for at least 2 hours if a firmer consistency is desired.

    Enjoy!

  • Low-Fat Baked Falafel Recipe

    Falafel and Tabouli makes for a delicious summer pitaFalafel is conventionally deep fried in oil. I prefer baking it for a lighter, low fat version of this Mediterranean classic.

    Ingredients:
    2 cans garbanzos
    4 cloves garlic, minced
    2 tablespoons peanut butter
    1 green onion, chopped
    1 medium onion, chopped
    1 egg
    1/4 teaspoon cilantro, chopped
    1/4 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1 tablespoon soy sauce
    sesame seeds

    Directions:

    1. Preheat oven 400 degrees Fahrenheit.
    2. Mash garbanzos with a mortar and pestle.
    3. Add all the ingredients and mix well with a wooden spoon.
    4. Shape into balls using a dining spoon.
    5. Roll around on sesame seeds, if you have a lot of it; if you have limited sesame seeds, just sprinkle it on top of the falafel ball.
    6. Arrange on a baking sheet and put it in the oven until golden brown, approximately 30 minutes. If falafel is covered in sesame seeds, it may take longer to cook all the way to the center of the falafel, maybe 45 minutes.
    7. Serve with tabouli, lightly toasted pita bread, hummus and raw spinach for a refreshingly healthy meal, perfect during the hot summer months.

    Enjoy!

  • Essential Vitamins and Minerals in Foods

    Essential Vitamins and Minerals in Foods

    Essential Vitamins and Minerals in FoodSometimes I find myself in a rut, buying the same fruits and vegetables week by week. Not only is this boring to eat, it also provides a limited range of vitamins and minerals for me and my family. It might be easier to take a multivitamin pill, but so much more effective and enjoyable to eat nutritious foods. So I did some research on essential vitamins and minerals our bodies need to be healthy, as well as the best food sources for these.

    Vitamin A promotes vision in dim light, mucous membranes, bones, teeth and skin. Carrots, pumpkin, sweet potatoes, spinach, butternut squash, cantaloupe, mangoes, apricots, broccoli, watermelon, tuna.

    (Vitamins B)

    Thiamin keeps carbohydrate metabolism and nervous system in good condition. Pasta, peanuts, legumes, watermelon, oranges, brown rice, oatmeal, eggs.

    Riboflavin takes care of the skin, and fat / protein / carbohydrate metabolism. Milk, avocadoes, tangerines, prunes, asparagus, broccoli, mushrooms, salmon, turkey.

    Niacin promotes effective use of oxygen by our cells, fat / protein / carbohydrate metabolism, and the nervous system. Peanut butter, legumes, soybeans, whole-grain cereals, broccoli, asparagus, baked potatoes, fish.

    Vitamin B6 is for protein metabolism. Soybeans, avocadoes, lima beans, bananas, cauliflower, green peppers, potatoes, spinach, raisins, fish.

    Folate is the same as folic acid, which is good for red blood cell tissue growth and repair. Legumes, mushrooms, oranges, asparagus, broccoli, spinach, bananas, strawberries, cantaloupe, tuna.

    Vitamin B12 promotes new tissue growth, red blood cells, the nervous system and the skin. Eggs, salmon, swordfish, tuna, clams, crab, mussels, oysters.

    Biotin metabolizes fat, protein and carbohydrates. Peanut butter, oatmeal, nuts, cauliflower, legumes, eggs.

    Pantothenic Acid aids in the metabolism of fat, protein and carbohydrates. Whole-grain cereals, mushrooms, avocadoes, broccoli, peanuts, cashews, lentils, soybeans, eggs, fish.

    Vitamin C builds collagen, healthy gums, teeth and blood vessels. Oranges, grapefruit, bell peppers, strawberries, tomatoes, spinach, cabbage, melons, broccoli, kiwi, raspberries, blueberries.

    Vitamin D is good for calcium absorption, bones and teeth. Sunlight, cereals, eggs, milk, butter, tuna and salmon.

    Vitamin E protects cells from damage. Nut and vegetable oils, mangoes, blackberries, apples, broccoli, peanuts, spinach.

    Vitamin K prevents blood clotting. Spinach, broccoli, brussels sprouts, cabbage, parsley, carrots, avocadoes, tomatoes, eggs, dairy.

    Calcium builds strong bones and teeth, muscles and nerves, and prevents blood from clotting. Broccoli, green beans, almonds, turnip greens, orange juice, milk, cheese, yogurt, salmon and sardines with bones.

    Chloride aids in digestion. It works with sodium to maintain fluid balance. Salt.

    Chromium assists in metabolism of carbohydrates. Whole grains, broccoli, grape juice, orange juice, black pepper.

    Copper is good for the blood cells and connective tissues. Nuts, cherries, cocoa, mushrooms, gelatin, legumes, oysters, shellfish, fish, eggs.

    Flouride protects the tooth enamel. Tea, fish.

    Iodine promotes thyroid function. Spinach, iodized salt, lobster, shrimp, oysters, milk.

    Iron brings oxygen in blood and is good for metabolizing energy. Asparagus, spinach, pumpkin seeds, soybeans, tofu, clams.

    Magnesium protects the bones, nerve and muscle function. Molasses, nuts, spinach, pumpkin seeds, baked potatoes, broccoli, bananas, seafood, dairy.

    Manganese is good for the bones, connective tissues and fat / carbohydrate metabolism. Nuts, legumes, tea, dried fruits, spinach, green leafy vegetables.

    Molybdenum helps in nitrogen metabolism. Legumes, whole-grain cereals, dairy.

    Phosphorus metabolizes energy. It works with Calcium for healthy bones and teeth. Cereals, fish, eggs, dairy.

    Potassium keeps acids balanced. It also works with Sodium to maintain fluid balance. Baked potatoes, avocadoes, dried fruit, yogurt, cantaloupe, spinach, bananas, mushrooms, tomatoes.

    Selenium works with Vitamin E to protect cells and body tissue. Whole grain cereals, mushrooms, Brazil nuts, dairy, fish and shellfish.

    Sodium keeps the fluid balanced and the nervous system in good condition. Salt, soy sauce, seasonings.

    Zinc aids in wound healing, growth, appetite and sperm production. Lima beans, legumes, nuts, oysters, seafood, dairy.