Green Beans With Turmeric and Ginger
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.
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 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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