Gluten Free – Beans

Green Bean Salad


1 lb. green string beans
2 Tbsp. organic, unrefined oil
1 tsp. raw, organic apple cider vinegar
Salt and pepper to taste
1 small onion, shallot, or 3-4 scallions, finely chopped
1 tsp. dried tarragon, oregano, dill, or garlic (optional)
1 sprig of parsley

1. Cut the washed green beans into 1-inch lengths and blanch or lightly steam. Drain and rinse with cold water and let cool.

2. Combine oil, vinegar, salt and pepper in a salad bowl, whisking together well, and add the chopped onion and herbs.

3. Add the cooled beans and toss it all together gently. Leave to marinate in refrigerator for an hour.

4. Toss again before serving and garnish with parsley.

Green Onion Salad Dressing


1 cup extra virgin olive oil
1/2 cup Lakanto
1/4 cup apple cider vinegar
1/4 tsp. sea salt
1 bunch of green onions (5 or 6)

Put all the ingredients in blender and blend until smooth. Will be somewhat thick.

French Lentils and Vegetables

1 cup French lentils (small greenish/black)
1 inch dried wakame (sea vegetable)
2 1/2 cups water
1 medium onion, peeled and diced
2 carrots, diced 
1/2 cup celeriac (celery root) peeled and diced
2 bay leaves
2 tbsp. shoyu (naturally fermented soy sauce)
Parsley, minced

Put all ingredients, except shoyu into a pot and bring to a boil.  Reduce flame to simmer, cover and cook for 40 minutes.  Add shoyu and continue cooking for 10 minutes. Garnish with minced parsley.

Chick Pea and Capers

1 cup chick peas (garbanzos), soaked 8-18 hours with a piece of kombu or kelp
3 cups of water
2 tbsp. olive oil
1 cucumber, peeled and deseeded, diced
1 tbsp. capers
1/2 small red onion, diced
2 tbsp. fresh dill or 1/2 tbsp. dried dill
Juice and zest of 1 lemon
1 tbsp. brown rice syrup or maple syrup
Sea salt
Black pepper

Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil.   Reduce flame, cover and simmer for 2 hours.   Add 1 tsp. sea salt and continue cooking for ½ hour or until soft.  Mix cooked chick peas with cucumber, onion and capers. Combine lemon, zest, rice syrup, dill and sea salt and pepper to taste.  Coat salad evenly.

Spiced Lentils

1 cup green or brown lentils
2 1/2 cups of water
2 bay leaves
2 tbsp. olive oil
1 large onion, peeled and diced
2 carrot, diced
3 stalks celery, diced 
2 garlic cloves peeled and minced
2 tsp. cumin
1 tsp. coriander
Sea salt
Parsley, minced

Bring lentils, bay leaves, and water to a boil.  Cover and simmer for 45 minutes.  Add sea salt and continue cooking for 5-10 minutes.  Sauté onion, carrot, celery, garlic, and spices for 5-7 minutes.  Mix sautéed veggies with cooked lentils, garnish with parsley.

Easy Hummus!

1 can chick peas drained
2 heaping tbsp. sesame tahini
1/3 cup olive oil
1/2 tsp. cumin
2 shakes of coriander
1 tbsp. shoyu
1-2 shakes of black pepper
Juice of 1 lemon

Combine all ingredients in the food processor and whip it up!  Recipes don’t get much easier than this one!

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