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Green Beans With Turmeric and Ginger
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Our green beans with ginger and turmeric recipe is truly kitchen medicine as it tastes great and is full of the highly medicinal plants, turmeric and ginger.
Ingredients
  • 2 Tbs. ghee or oil
  • 2 Tbs. fresh ginger, minced (or 2 tsp. dry ginger)
  • pinch of hing, optional
  • 1/2 tsp. mustard seeds
  • 1 tsp. turmeric
  • 3 cups (1 lb.) green beans in 1/2 in. pieces
  • mineral or sea salt
  • 1/2 cup water
  • lemon juice
  • chopped fresh cilantro (optional)
 
Preparation
This recipe makes 4 servings
Heat the oil in a pot. Add the hing, mustard seeds and ginger and saute over low heat until the mustard seeds start to pop. Stir in the turmeric, green beans, a pinch of salt, and stir to coat the beans. Add the water, cover the pan and simmer until the beans are tender, 12 to 15 minutes. In the last few minutes of cooking, sprinkle some lemon juice on the beans. Adjust the salt and garnish with fresh cilantro.

Health Benefits
 
Most of us eat green beans in a casserole at Thanksgiving. For variety this year, try this recipe for a lighter option that bursts with flavor. Do your best to find and use fresh green beans. The difference in taste is worth the effort.
The bitter and astringent quality of green beans helps to balance those with a pitta or kapha nature. When cooked with oil and spices to minimize their bitterness and astringency, green beans can be balancing for vata dosha as well.
Under the lens of western nutrition, green beans are full of antioxidants and phytonutrients. The antioxidant content in green beans provides direct cardiovascular benefits for the body. There is also scientific research being done to document how the nutrients in green beans support bone health. Combined with all of the medicinal value of ghee, ginger, turmeric, and mustard seeds, this green bean recipe is a great illustration of food as medicine.

Dosha Balancing Suggestions:
 
Balancing Vata: use 2-3 Tbs ghee or sesame oil, add extra salt, use 2 tsp turmeric, garnish with toasted almonds

Balancing Pitta: use 1/4 tsp mustard seeds, use ghee or olive oil, garnish with toasted coconut and extra cilantro

Balancing Kapha: use 1 Tbs ghee or sesame oil, add cayenne pepper to ghee or oil with other spices, substitute ajwain seeds for mustard seeds if available, garnish with black pepper

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