Food News

Food News

Food news is big business; after all the food industry runs the world (sadly) and as we all know they have no vested interest in health, only profit.  Please support organic food producers; they do an amazing job bringing us an abundance of grain, beans and vegetables from land and sea.   We need to continue to raise the awareness of the GOOD news about food which is plentiful.  This is the only way forward to help heal the global health crisis.

Help me love beans is a request I receive so many times from clients. In particular, when many enrol in my cooking classes and workshops.   They always tell me that they don’t like the taste of beans, that beans and lentils are tasteless or grainy!  Until of course, they have a sample of Marlene’s Bean Recipes that entices their taste buds.  Never a morsel is left on any plates; such a sight to behold.   This sweet lima bean soup can be made in larger batches and frozen in portions for easy use when time is of the essence or no fresh food is available.

Sweet Lima Bean Soup

Lima bean soup

Sweet Lima Bean Soup

Here is a quick and easy bean recipe to set you on the path as you move towards a plant based diet. Lima beans or as we call them in the U.K. Butter beans are deliciously sweet and make the most wonderful soups, stews and salads.

Sweet Lima Bean Soup

1 tbsp. extra virgin olive oil

1 large sweet white onion, chopped

2 leeks, finely sliced

3 cloves garlic, chopped

2 carrots, chopped

2 sticks celery, sliced

8 to 10 fresh shitake mushrooms, thinly sliced

1 tbsp. chopped fresh rosemary

1 jar organic Lima (butter beans)

1 ½ cups vegetable stock

1 tbsp, organic tomato paste

½ cup fresh coriander, chopped

In a soup pot warm the olive oil, add the onion, leek and garlic and sauté for 5 minutes. Stir in the carrots, celery, mushrooms and chopped rosemary Cook for 5 minutes, covered to allow the vegetables to soften slightly, add some water if the pot seems dry and the ingredients are ‘catching’.

Add the jar of Lima beans plus their juice along with the vegetable stock and the tomato paste. Cover and cook over low heat for 15 – 20 minutes. Stir in the fresh coriander and leave to sit for 5 minutes.

Ladle the stew into warmed bowls and garnish each bowl with a little minced parsley.

You can also serve this stew on top of any grain of your choice. I enjoy it with couscous and a serving of fresh salad greens and sprouts.

All grains, vegetables, nuts, seeds and beans contain protein. The best news is that all of those are vegetable-quality proteins, which means that we can assimilate it easily and utilize it completely.   Beans have been cultivated around the world since ancient times. It seems that, along with vegetables, they have always been served as a traditional complement to whole cereal grains. Beans and bean products are proportionately higher in fat and protein than whole cereal grains and lower in carbohydrates. Combined with grains, beans make a complete protein, providing all of the amino acids needed by the body to function properly. Beans are also quite high in nutrients like calcium, phosphorous, iron, niacin, thiamine and vitamin E.

Absolutely no need to eat animals for protein. switch to plants, your health will thank you for making the change and so will the animals.

In good health




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