According with the calendar is Spring, it doesn’t feel like that here in the North East. I’m doing my best to have some outdoors time but believe me it’s not easy.
I’m still craving warm hearty soups. One of my favorites is chili, they’re so easy to make and you get super satisfied.
Beans are an amazing source of protein but that’s not the only benefit you get with these humble legumes, according with Dr. Fuhrman Beans (and other legumes as well) are a powerhouse of superior nutrition, and the most nutrient-dense carbohydrate source. They act as an anti-diabetes and weight-loss food because they are digested slowly, having a stabilizing effect on blood sugar, which promotes satiety and helps to prevent food cravings.
If you cook beans the right way, those annoying side effects that people complain about will not be present and you can enjoy the great health benefits they can add to your diet.
- 1 medium size red onion chopped
- 4 garlic cloves
- 1/2 medium size red pepper
- 1 Tbsp coconut oil
- 2 tsp Tandoori
- 1 tsp dry oregano
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 4 C. cooked black beans (you can use BPA canned)
- 3 C. Vegetarian broth or the broth left from cooking the beans
- 3 medium size carrots chopped
- 2 C. kale steams removed
- 1/2 to 1/ tsp salt
- Sauté onions with the oil, add garlic and peppers sauté for 1-3 minutes, add spices mixing for another minute, add beans, broth and carrots, let it boil for 10 minutes, add kale, salt and pepper, adjust the flavor. That's all super quick and amazingly delicious. I served it in a steamed acorn squash.