Let’s talk beans.
These little jewels are packed with miracle-healing powers:
they are high in fiber
they have a low glycemic load (meaning, they reduce the rise in blood sugar after the next meal . . . and lower blood sugars suppress the appetite and slows down the aging process . . . not to mention it prevents or reverses Type II diabetes)
they are packed full of nutrients
they produce good bacteria in the digestive tract for optimal gut health
they prevent colon cancer
they reduce cholesterol in the bloodstream
and they even bind cholesterol in the digestive tract like a sponge; facilitating its removal into the toilet
It’s important to incorporate beans into one’s daily diet.
If you don't have time to spend hours in the kitchen, either incorporate beans into vegetable soups (that can be made once/week), or make bean hummus every few days in order to spread on lettuce leaves, or dip vegetables into, or spread on a wrap. [Store-bought hummus typically has a lot of oil and salt.]
Basic Hummus (4 servings)
2 15 oz cans of no salt garbanzo beans* (drain and save ½ cup of the liquid)
2 T tahini (if you can't find tahini, just add 1/3 cup of raw sunflower seeds)
½ cup of the bean liquid above
1 lime juiced (make sure no seeds sneak in!)
1 lemon juiced
1 T of no salt seasoning (original blend)
3 cloves of garlic
2 handfuls of spinach (optional)
Blend all ingredients into a high-speed blender until smooth and creamy. Enjoy!
*If you are unable to find no salt beans, simply put 4 cups of dry beans into a large crock pot. Add 8 cups of water. Turn on low for 6-8 hours. (You may cook beans while you sleep!) You may also use defrosted edamame beans that are found in the frozen department of most grocery stores.