In my last post, My 10 Favorite Ways to Use Coconut Oil, I shared the best ways you can cook with it AND slather it on to keep your body healthy and alkaline on the inside and out.
One that I mentioned is substituting regular cooking oils, especially the ‘bad for you’ kinds like vegetable oil and canola oil, with coconut oil. I highly recommend you give it a try even if you don’t usually like the taste of coconut because in savory foods it’s really subtle and often adds great depth of flavor.
Today’s recipe is a perfect example. These garlic green beans don’t taste like coconut, even though that’s the cooking oil we’re using. They just taste delicious.
In fact, you could use this same recipe to cook lots of in-season vegetables, so give it a try and let me know what you think over on Facebook.
FLASH SAUTEED GARLIC GREEN BEANS
Serves 4
INGREDIENTS
1.5 lbs. green beans (skinny French String beans)
2 tbsp. coconut oil
5 cloves garlic
2 tsp. red pepper flakes
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
Thoroughly wash green beans, and cut the ends off. Heat the oil in a skillet on medium to high heat, and sauté the garlic until crisp and light brown.
Add the chili flakes and salt and stir. Next, add the green beans and give a good stir so that they are covered with the oil.
Cover the skillet with a lid and let cook, stirring every few minutes. Cook until the beans soften to touch, but still have a nice crunch to them (about 3 to 5 minutes, give or take). S
erve and enjoy!
This recipe came from the Summer Recipe, Meal Plan & Shopping Guide included in the 7-Day Alkaline Cleanse. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
Tons of easy to follow, healthy recipes
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Back to Main Course
Alkaline Diet Recipe: An Alkaline “Risotto” Recipe You’re Sure to Love
Alkaline Diet Recipe: Savory Avocado Wrap
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Bananas, melons, broccoli, asparagus, and green beans are low in acid and known to reduce stomach acid levels. Whole grains — High fiber, whole-grains like brown rice, oatmeal, and whole-grain breads help stop symptoms.
Shocking, a step that typically follows blanching, involves plunging just-blanched vegetables into ice water to immediately stop the cooking process. Doing so keeps the vegetables' color bright and their texture crisp-tender.
“Frozen green beans can be just as healthy as fresh,” clarifies Whitson. “Usually, the beans are frozen soon after harvest, which preserves their nutrients. But don't overcook them, which could destroy some vitamins and minerals.” Frozen beans don't have to be mushy and bland.
In conclusion, garlic is slightly acidic with a pH of 5.3, but once metabolized in the body, it becomes alkaline-forming due to its high content of sulfur-containing compounds such as allicin.
Green beans are alkaline food but also provide a nice list of other benefits, including being high in fiber, vitamin C and potassium. Per cup, green greens provide 30% vitamin C, 6% iron and 4% calcium.
Beans should be soaked in water for at least five hours. Soaking water should be dumped, and the beans should be boiled in fresh water for at least 30 minutes. Do not use a slow cooker. Slow cookers do not get hot enough to destroy the toxins in kidney beans.
Sautéed green beans only require a few ingredients and about 10 minutes to make, and this cooking method also saves space in the oven for you to roast your main course. While blanching the green beans before sautéing them isn't an essential step, it can lend a nice crunch and vibrant color to them.
Green beans contain phytic acid that can bind with certain minerals such as iron and prevent them from being absorbed. Those who have a mineral deficiency should consult a doctor before consuming additional green beans. Apart from this, green beans are good for you and very healthy.
Detailed nutrition comparison for green bean vs broccoli. Broccoli is a great source of Vitamin K and calcium. Green bean has more alpha-carotene than broccoli, however, broccoli contains more lutein + zeaxanthin than green bean. Both green bean and broccoli are high in Vitamin C, dietary fiber and potassium.
Beyond their culinary versatility, green beans are packed with nutrients that offer many health benefits. They are filled with fiber, vitamins, minerals and plant compounds that make them ideal for regular consumption.
Seasoning suggestions: Roasted green beans are nice with lemon zest or wedges, grated Parmesan, fresh herbs (basil, mint, parsley, chives or green onion), red pepper flakes, pats of butter, a drizzle of balsamic reduction or thick balsamic vinegar, or toasted sliced almonds.
This is the duo that gives green beans a creamy, crunchy twist with a big nutty flavor. Blanch green beans, then drizzle with tahini, and sprinkle with toasted sesame seeds.
Low acid foods include canned corn, green beans, mushrooms, potatoes, and most other vegetables. Acidified foods, sometimes called "pickled foods", include many types of sauces, dressings, salsas, and pickles.
Not all veggies are as low acid as others and if you're prone to reflux, you may want to go for these green guys. They're also a good source of magnesium, a mineral responsible for nerve contraction that also has a calming effect. Roast them with lemon and a little olive oil for a simple side dish.
Dark roast coffee is typically the least acidic roast, but opting for Robusta beans over other species could also help you to reduce the amount of acid in your coffee. You can also reduce the amount of acid in your coffee by opting for cold brews, espresso coffees, or using an acid neutralizer.
People with GERD should adopt an “acid reflux diet” that is rich in: Lean meats and seafood. Root vegetables, like carrots and beets. Green vegetables, including broccoli, cucumbers or green beans.
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In my last post, My 10 Favorite Ways to Use Coconut Oil, I shared the best ways you can cook with it AND slather it on to keep your body healthy and alkaline on the inside and out.
