One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!
Rice & Beans
1 Cup Della Basmati Light Brown Rice, uncooked
2 Cups Hot Water
1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
3 Cloves Garlic, minced
2 Tablespoons Parsley, dried
2 teaspoons Cumin
1 teaspoon Tumeric
1 teaspoon cayenne pepper
Pink Himalayan Salt, to taste
Fresh Ground Black Pepper, to taste
1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
1/2 Cup Organic Frozen Peas
1 Organic cucumber, chopped
Campari Tomatoes, deseeded, chopped
Juice of 1 Lemon
1/4 Cup Parsley
Pink Himalayan Salt
Fresh Ground Black Pepper
Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
Stir in spices and rice and mix well, cooking for 5-7 minutes.
Add bouillon water and bring to a boil.
Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
Add rice & beans to your bowl and top with fresh salata. Enjoy!
*You can easily add grilled chicken to this dish, as well!
Being a vegan, beans are a main source of protein. Since I’m frequently using them in dishes, I decided to start cooking the dried version to eliminate salt, reduce complex sugars and make an abundance to freeze for a convenient go-to. I found a great tutorial on the Chez Bettay blog. Soak dried beans in water for 4+ hours, or overnight. Transfer beans into a large pot and cover with water 1 inch above beans. Bring to a boil.
Once boiling, use a large spoon to scrape off and discard foam off the top of the water.
Turn heat down to low, and cover. Cook for 30+ minutes, checking on the tenderness of the beans.
Once cooked, drain the beans in a strainer. May be refrigerated up to 5 days or frozen up to 3 months.
Before starting a 3 Day Pressed Juicery cleanse, I decided to round up all of my veggies to make a vegetable soup to have beforehand, and freeze and enjoy after the cleanse. It was nutrient filled, protein enriched and low sodium. It’s a great way to use up veggies before they go bad.
Chop vegetables, I used green beans, cauliflower, onions, carrots, squash, zucchini, asparagus, and green bell peppers.
Heat 2 T coconut oil with garlic and onions in a pot. Add spices, I used basil, oregano, pepper, and Mrs. Dash Italian seasonings.
Sauteed carrots, cauliflower and celery until tender.
Add green beans, peppers, and asparagus, along with 28 oz water, 14 oz no-salt added diced tomatoes, and 2 vegan no-salt added bouillon cubes. I also added 2 bay leaves for flavor. Let simmer for 30 minutes.
Add remaining vegetables and beans, zucchini, squash, chickpeas, and black beans and let simmer for another 15 minutes. Serve warm!