Monday, May 30, 2011

Cannellini to Kidney


What a healthy bowl of goodness! 

RECIPE: I sautéed carrots, onions and garlic in extra virgin olive oil, then added spinach and kidney beans.  Cannellini beans would have been great in this too, but I didn’t have any on hand.  Finally, I finished the dish with salt, pepper, and a splash of lemon juice.

The Benefits:

Kidney Beans: protein, vitamin B1 (protects memory and brain function), and potassium (regulates blood pressure).

Carrots: antioxidants (protects against heart disease and cancer) and the richest vegetable source of the pro-vitamin A carotenes (promotes good vision).

Spinach: antioxidants, vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, vitamin B6, protein, phosphorus, vitamin E, zinc, fiber, and omega-3 fatty acids.

Garlic: beneficial to cardiovascular system.  Onions: very high in flavonoids.

Olive Oil: monounsaturated fatty acids (lowers risk of heart disease).

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