Wellness Wednesday: Eating Seasonally (Part 2)
Last week, we took a look at why seasonal eating is beneficial to health. This week, we are back for another helping- showing you how you can incorporate seasonal eating into your week with another easy recipe. Green beans are not only in-season but are also dirt cheap right now. This recipe comes to you directly from my father's kitchen and has been a family favorite for as long as I can remember and is great both fresh and as cold leftovers on those days when it's too hot to cook. Check it out.
My Dad's Sesame Green Beans
- 1 pound fresh green beans
- 2 Tbsp. sesame oil
- 1 shallot, finely chopped
- 2 tsp minced garlic
- 2 tsp finely grated ginger
- 3 Tbsp. coconut aminos (for paleo diet) or soy sauce or gluten-free tamari
Blanch the green beans by submerging them in boiling water for 30 seconds and then plunging them into an ice water bath. Drain thoroughly in a colander. Heat a large skillet or wok over high heat, and add the 2tbsp. of sesame oil. Add the shallot, garlic, finely grated ginger until aromatic (apprx. 30 seconds). Add the drained beans and toss to coat. Add the 3 Tbsp. of soy sauce and stir until coated. Cook 2-3 minutes more or until beans are crisp-tender. Serve hot or cold.