Try this recipe as an alternative to the traditional ‘Green Bean Casserole’ that everyone makes. Super delicious and so good for you!
Green beans are rich in chlorophyll like leafy greens. They are also high in natural silicates which make your skin and hair healthier. Along with all these benefits, they are great sources of fiber.
Miso is a fermented food rich in Vitamin K2 and good bacteria. It also improves estrogen metabolism, lowering menopausal symptoms. Look for versions made with organic non-GMO soy, they are safe for your thyroid.
Sesame seeds are the best source of copper, which improves energy and prevents anemia. It is also rich in phytosterols which lower cholesterol and improve the health of your blood vessels.
- 2 tbsp + 1 tsp white sesame seeds
- ¼ cup unseasoned Japanese rice vinegar
- 2 tbsp white miso paste, naturally fermented
- 1 lb long, slender green beans, stem ends trimmed
- 1 tsp coarse salt (non-iodized salt, Diamond, or Mortons brands)
- Grind 2 tablespoons of the sesame seeds in a spice grinder or put them in a plastic bag and mash with a rolling pin until they reach a powdery consistency. Combine ground sesame seeds, vinegar and miso in a small bowl and whisk until well blended.
- Bring a large saucepan, three-quarters filled with water to a boil. Add green beans and salt; boil until green beans are tender to the bite, 6 to 8 minutes. Drain well. Place green beans in a shallow serving bowl and spoon sauce on top.
- Garnish with remaining sesame seeds and enjoy!