I threw this simple alkaline vegan holiday dish together last Christmas with some simple fresh ingredients that were on hand at the house, and the results were spectacular. The dish was a huge hit, and I have been saving them to share for these holidays!
I served these at our Thanksgiving potluck last weekend and they were a sensation. Instead of using canned soup, cream, butter or other toxic flavourings you find in so many holiday green bean dishes, this recipe is light with a refreshing tang.
The delicious aroma when you sauté the garlic, almonds, and lemon juice makes you salivate, and I have been caught eating the mixture off the wooden spoon before it even reaches the green beans! You really could serve that as a side topping, or stir it through cooked quinoa or millet with some fresh chopped parsley for a quick, easy grain dish.
But back to the beans, because I just LOVE lemon garlic green beans. If you want to make this dish nut free, you could always omit the almonds and some of the lemon juice and olive oil. But I find the raw almonds add a gorgeous crunch and earthy flavour that balances the tartness of the lemons. You could substitute pumpkin seeds or sunflower seeds too.
Now, I am a tart at heart, and love a strong lemon flavour, but some people prefer a little less. I would advise adding the lemon juice gradually and tasting. After stirring the lemon almond garlic mixture through the beans, you might find you want to add some more lemon juice.
Either way, this dish is a winner! It is a favourite with everybody I serve it to, but PERFECT for those of us following an alkaline diet, Body Ecology Diet, or needing healthier holiday options this year.