I love just about anything green, but I think I may even love mushrooms even more. Dunno! It’s a tie! Regardless, I eat both every single day. I love the variety of mushrooms I find throughout all my travels and living in Hong Kong at the moment exposes me to all kinds. If you haven’t yet ventured beyond the white button mushroom, seek out the asian shops or corners of your supermarket where you will find different varieties of mushrooms…enoki, portobello, shiitake, chanterelle… Mushrooms are a great source of vegetable protein that is low in carb, fat and calories, so I can eat practically as much as I want. Not only do they taste great, they are full of vitamins, minerals and antioxidants with anti-inflammatory and immune boosting properties to help us extend our healthspan.

My body craves raw vegetables and salad for lunch, but in the evening I feel the need for warm cooked vegetables. This green bean recipe is one I created that is super easy to make and has loads of antioxidants that boost the immune system like garlic and coconut aminos*, The allicin in garlic helps prevent free radical damage to the linings of the blood vessels. It really is the perfect food for reducing inflammation and preventing heart attacks and strokes! 

Green beans are another great way to boost protein while reaping the benefits of the antioxidants and flavonoids they have to offer, making green (or string) beans the perfect anti-aging ingredient to add to your diet. Studies show green beans may reduce body fat, prevent obesity, improve heart health, prevent cancer and reduce the chance to develop diabetes. Also rich in vitamins, calcium, iron, potassium, manganese, and magnesium, green beans have a fantastic anti-inflammatory and antimicrobial effect on the body. Long live the green bean, long live your body!

*COCONUT AMINOS (low fat, low carb) – A great alternative to soy sauce, coconut aminos are made from raw, coconut tree sap and sun-dried sea salt. It is naturally soy- and gluten-free, certified organic, MSG-free, vegan and kosher. At only 90 milligrams of sodium per teaspoon (soy sauce has 291 mg per tsp), coconut aminos are heart healthy and contain 17 amino acids, providing a lot more nutrition than soy sauce. Antioxidants in coconut aminos strengthen the immune system and fight free radicals that contribute to accelerated aging.

 

INGREDIENTS

500g green beans

1/2 onion, chopped

4 cloves garlic

100g mushrooms, sliced

2 inches ginger, sliced in thin strips

1 tablespoon coconut aminos

1 teaspoon toasted sesame seeds

INSTRUCTIONS

  1. Heat frying pan over medium heat
  2. Add chopped onions, garlic and ginger.
  3. Cook over dry heat (no need to add oil) for a couple minutes until fragrant and mixture starts to brown. If it starts to stick, add a tablespoon of water.
  4. Add mushrooms and stir fry for several minutes until mushrooms turn brown and shrink.
  5. Add green beans and cook for a few minutes until al dente. Keep adding water a tablespoon at a time if needed
  6. Remove everything from the pan and place on a plate.
  7. Sprinkle with toasted sesame seeds.

 

NUTRITIONAL INFORMATION

Protein: 35g

Calories: 400

Carbs: 38g

Fat: 15g