Archive for September, 2012

The Power of Be…

The Power of Beans, Why You Should Eat Them More Often.

 

Recently, Scientist have discovered that “Beans” of all kinds contain a compound called Imasito  Pentakiphosphate better known as “IP-5”. This compound prevents cancer and inhibits tumor growth in cancer. When you eat beans regularly, this   dramatically cuts cancer by large amounts. Eating beans just 2 times a week   cuts Colin cancer by 50%. This shows just how powerful beans are so just think   what kind of protection eating beans 4 times a week would give you?! Worried about all that extra gas you say? Well when you eat beans more often, you build up bacteria in your system and that pesky gas gradually disappears as time goes on until you don’t even have to sweat that problem anymore.  Because beans are high in fiber and resistant starch 50% of the calories that comes from beans are never even absorbed because they pass right through you. This is great news if you are trying to shed   pounds!!  Just ½ cup of cooked black   beans contain between 6 to 8 grams of fiber and roughly 8 grams of protein   for only about 120 calories. That’s good news for your waistline.  And for every 14 daily grams of roughage you   add to your diet, you can expect to eat 10% fewer calories, translating to a   weight loss of about 1 pound per month. So the more beans you consume, the   higher that monthly weight loss gets. Let’s take a   quick inventory now;

Beans keep   you full, Beans stabilize your blood sugar, Beans protect you from cancers   and they help you lose weight. Now go eat some Beans!!

Here’s a mouth watering recipe that Weight Loss Guru, Jillian Michaels includes in daily menu on a regular basis. I heard her talking about it over a couple of years now and have searched high and low for it All of a sudden; I finally got my hands on it! Apparently she put it in one of her books. I made this recipe and it is amazing! I decided to always have it available for everyday consumption. I froze some for when the container in the refrigerator gets low. I will continue to make large batches and freeze half that’s how great it is! If you want to add meat to it, go for it. It will only make it even better. I did make some alterations to this recipe by adding more beans and 1 more table spoon of olive oil because it needed it but everything else is the same.

                                                         Black Bean Chipotle Chili Recipe

Ingredients:

4 cups Dried Black Beans, rinsed.

2 tablespoons Olive Oil

1 Onion, finely chopped

1 green Bell Pepper, finely chopped

3 cloves Garlic, finely chopped

½ tablespoon Chili Powder

½ tablespoon Ground Cumin

½ tablespoon Dried Oregano

¼ teaspoon Ground Cinnamon

2 Pinches of Black Pepper

1 14oz can of Diced Tomatoes w/their juice

½ teaspoon grated Orange Zest

½ cup fresh OJ

1 to 2 chopped Chipotle Chilies in adobo (optional)

¼ cup Medium-Grain Dried Bulgur or use Quinoa (I used Quinoa)

2 tablespoons minced Scallions (white & green parts), for garnish

2 tablespoon minced fresh Cilantro, for garnish

4 Lime wedges, for garnish

Directions:

Place the beans in a colander. Pick over them to remove any debris, then rinse and drain.

Place them in a Dutch oven or other large, heavy pot and add water to cover by 2 inches.

Bring to a boil. Reduce the heat to Low and simmer, partially covered, until almost tender, about 1 hour

Drain and set aside.

Heat the oil in the same large pot over medium-high heat until hot but not smoking. Add the Onions and the Green Peppers and cook, stirring occasionally, until it all starts to brown 8-10 minutes. Stir in the Garlic and cook until fragrant, about 30 seconds. Stir in the Chili Powder, the Cumin, the Oregano, the cinnamon and the Black Pepper. Then stir in the tomatoes, the Orange Zest and the Juice, the Chipotle, and 1.5 cups of water.  Add the reserved beans back into the mixture. Return to a simmer, and cook until the beans are just tender to the bite, about 1.5 hours. Stir in the Bulgur or Quinoa 15 minutes before removing chili from the heat. Add a pinch of Salt to taste.

Divide the chili into bowls and top each serving with the Scallions, the Cilantro and a lime wedge. If desired or pass the toppings separately to the table. Enjoy!

Serving Size is 1 cup: makes 4 or more 1 cup servings

 

 

 

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