The trees are beginning to change from the vibrant green of summer to the golds and reds of the fall in New England. I’ve come to find these visual changes in nature bring about a time of introspection for me. Maybe it has to do with the weather cooling, the crisp air or beautiful blue sky or maybe it is just the reminder that another year has come and is now going. Not sure but it is familiar and in some ways comforting…kind of like that wonderful soft afghan you wrap yourself in on a chilly night. What ever it is I am welcoming the change.
I woke up this morning thinking about cooking a nice fall meal and I remembered that I picked about 2 pounds of green beans yesterday. So I’ll share a favorite green bean recipe with you.
Green Beans with Toasted Almonds
1 lb green beans
¼ cup slivered almonds
1 tblsp olive oil
¼ tsp oregano
¼ tsp thyme
¼ tsp sage
1 clove garlic crushed
1 pinch sea salt to taste
Wash and trim green beans, then steam for about 3-5 minutes. Toast almonds in a dry skillet until fragrant and golden stirring constantly so they don’t burn. Add the herbs and oil to the skillet and toss well. Then add your green beans to mix.
Green beans contain vitamin A, B-complex vitamins and calcium and potassium. And garlic is antibacterial, anti-carcinogenic and anti-fungal. It is good for respiratory problems and ear aches as well as acting to reduce blood pressure and cholesterol.
Along with the green beans I plan to make a brown rice and red wheat berries and adzuki beans with squash since I have some beautiful winter squash to use. The last time I prepared the brown rice and wheat berries my daughter came home with photos of our resident eagle. He had landed along the shore of the lake and was watching her as she photographed him.
Here are the recipes for the other dishes I mentioned in this blog.
Brown Rice and Wheat Berries
2 cups short grain brown rice, rinsed and soaked 6-8 hours
½ cup wheat berries, rinsed and soaked 6-8 hours (red winter variety)
3-3 ½ cups water
Pinch of sea salt per cup of grain
Place washed/soaked rice in pressure cooker, mix in the wheat berries.
Add the water and cook over low flame for 15-20 minutes
Add salt and cover pressure cooker.
Bring up to pressure, then lower flame to medium-low and cook for 50 minutes.
Remove from flame, and release steam from pressure cooker or allow it to release on its own.
Open cooker and let rice sit for 4-5 minutes before serving.
Brown rice is high in vitamin B which helps to reduce depressive symptoms. It is also a good source of minerals and healthy fat. Great for we New England residents who will begin to see less sun as fall brings in winter. Whole wheat berries contain 12 B vitamins, vitamin E, protein, essential fatty acids and important trace minerals such as zinc, iron, copper, manganese, magnesium and phosphorus. If you are sensitive to wheat make the rice it stands alone.
Azuki Beans and Squash – Changing Seasons Macrobiotic Cookbook
1 cup Azuki Beans, washed and soaked at least 6-8 hours
1 cup good quality organic Butternut, Buttercup squash or Hokkaido pumpkin, washed with seeds removed cubed with skin left on.
¼ sea salt
1-2 inch piece kombu
Soak kombu in ¼ cup water until pliable (5-10 minutes)
Cube squash and set aside.
Place soaked kombu in bottom of heavy pot.
Add soaked beans with soaking water on top of kombu carefully so kombu remains on bottom of pot.
Make sure there is enough water to just cover the beans.
Bring to boil then reduce heat and simmer for approximately 30 minutes.
Add the cubed squash on top of beans making sure the water is covering just the beans to set up steamer effect for squash.
Continue to cook over low heat for 45 minutes checking often to assure the beans are no burning on bottom of pot.
Once the squash and beans are soft remove from heat and serve.
Adzuki beans are an excellent source of soluble fiber, which helps to keep cholesterol levels in a healthy range. They also contain folate, potassium, and magnesium, all of which are essential for a healthy heart. Adzuki beans are a good way to get B vitamins, including B6, B2, B1, B3, and folic acid.
Squash is naturally sweet and is a good source of beta-carotene and complex carbohydrates. Squash contains vitamins A and C, potassium and magnesium. It has anti-carcinogenic properties due to containing high amounts of pre-vitamin A and carotenoids.
So what are we waiting for…let’s get cooking!
Quote for this glorious day by Nancy Wood
Hold on to what is good even if it is a handful of Earth.
Hold on to what you believe even if it is a tree which stands by itself.
Hold on to what you must do even if it is a long way from here.
Hold on to life even if it is easier letting go.
Hold on to my hand even when I have gone far away from you…
AND as my great nephew Cooper says….Peace Out!