Gail Wyckhouse Announces Demo and Shares
Easy, Healthy Recipe
(2/16/2011)
Local nutrition coach Gail Wyckhouse will be at Western Market on Saturday, Feb. 26 to provide samples of healthy recipes and talk about her counseling service. In her most recent newsletter, Gail shared information about the health benefits of beans and legumes, including this recipe for Easy Beans and Greens.
Staff at Western Market made this recipe the other day, using Aunt Mid’s Spinach, World Pure Organic Beans (chili blend), Horizon Organic Sour Cream and Matt’s Mix (made in Michigan!). “It really was ridiculously easy, tasty and satisfying,” said one employee. “Wow, that’s not bad for healthy stuff,” said another.
Easy Beans and Greens
(Gail Wyckhouse, 2/16/2011)
Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein. Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. They offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying;
Lack of sexual energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy as well as sexual energy.
Beans have a reputation for causing digestive distress, but this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.
Recipe of the Month: Easy Beans and Greens
Prep time: 10 minutes
Cooking time: 10 minutes
Yield: 2-3 servings
Ingredients:
1 can black beans (or pinto, red, kidney—your choice)
1 bunch collard greens (or kale, spinach—your choice)
your favorite toppings, such as salsa, avocado or guacamole and sour cream
Directions:
1. In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.
2. Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.
3. Wash and chop greens (you can use the stems, too) and add to boiling water.
4. Cook for 2-3 minutes until greens are bright green and tender. Drain off water.
5. On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.
********************
Stop in to Western Market at 447 W. 9 Mile, on Sat. Feb. 26 to meet Wyckhouse and sample another healthy recipe. Find out more about her and her services at http://www.gailwyckhouse.com/.
Read a previous profile on Wyckhouse and her work at https://oaklandcounty115.com/2010/11/01/gail.
