Category: Beans

Crunchy Chickpeas

7/16/2015

Prep time:
5 minutes

Prep notes:
Preheat oven to 400 degrees

Cooking time:
20 minutes

Yields:
2 people

Ingredients:
1 can of chickpeas drained and rinsed, or about two cups cooked -(15 oz)

1 Tbsp. cumin

1 Tbsp. paprika

1 Tbsp. olive oil

1/2 tsp. salt

Directions:
Preheat oven to 400 degrees.

Mix all ingredients in bowl.

Spread chickpeas on a non-stick cookie sheet or use parchment paper

Bake for 20-5 minutes, being careful not to burn chickpeas

Notes:
Feel free to play around with the spice

- See more at: http://www.theliveandbewellcoach.com/crunchy-chickpeas-1#sthash.77L1qo32.dpuf

0 Comments

Black - Eyed Pea Salad

7/16/2015

0 Comments

Prep time:
10 minutes

Prep notes:
Bean Soaking Time: 4-8 hours

Cooking time:
40 minutes

Yields:
6 people

Ingredients:
1 cup black-eyed peas
3 cups water
1 tablespoon whole grain mustard
Juice of 1 lime
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt or more to taste
1/4 cup olive oil
1/4 cup sun-dried tomatoes
1/2 bunch parsley

Directions:

Rinse and drain beans.
Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.
If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.
Drain beans.
The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.
In a large bowl combine beans, sun-dried tomatoes and parsley.
Pour dressing over salad and mix well.

- See more at: http://www.theliveandbewellcoach.com/black-eyed-pea-salad#sthash.lnxzGy7x.dpuf

0 Comments

Black Bean Blast

7/16/2015

0 Comments

Prep time:
5 minutes

Prep notes:

Cooking time:
60 minutes

Yields:
4 people

Ingredients:
4 cups black beans, cooked
2 tablespoons cinnamon
2 teaspoons cumin
1 onion, diced
2-3 cloves garlic, minced
1 tablespoon olive oil
1 bell pepper, chopped
1 teaspoon salt
Pinch of cayenne
1 lime
1/2 cup cilantro, chopped

Directions:

Wash and soak 2 cups of dried beans the night before. Rinse off soaking water, place into pot with 3 1/2 cups of water and bring to a boil. Add cinnamon and cumin.
Cover and cook for 1 hour.
If you use canned black beans, empty into pot, mix with cinnamon and cumin, keeping about 1 cup of liquid from the can. Cover and cool on medium for about 10 minutes.
In a pan, sauté onions and garlic with oil.
Mix beans with sautéed onions, raw peppers, a pinch of cayenne and salt.
Garnish with cilantro and a wedge of lime.

- See more at: http://www.theliveandbewellcoach.com/black-bean-blast#sthash.0njsp3bX.dpuf

0 Comments

Red Lentil Soup

7/1/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
30 minutes

Yields:
4 people

Ingredients:
1 tablespoon olive oil
1/2 small onion, diced
1/2 teaspoon cumin powder
1 carrot, rustic cut
1 burdock root, rustic cut
1 cup red lentils
4-5 cups water or stock
A few splashes umeboshi vinegar

Directions:

Heat oil in a deep pot.

Add onion and sauté for 3 minutes.
Add cumin and cook, stirring for 30 seconds.
Add carrot and burdock and sauté for 3 minutes.
Add lentils and water or stock and cook 20 minutes until lentils and roots are soft.
Add a few splashes of umeboshi vinegar, stir and taste.

- See more at: http://www.theliveandbewellcoach.com/red-lentil-soup#sthash.Ok4hZm3N.dpuf

0 Comments

As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Crunchy Chickpeas

Black - Eyed Pea Salad

Black Bean Blast

Red Lentil Soup

Archives

Categories