Alkaline Lemon Garlic Green Beans with Sliced Almonds
8I 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.
Alkaline Lemon Garlic Green Beans with Sliced Almonds
- 6 litres or quarts of vegetable broth (I use Massel when I can't make my own)
- 30 oz / 850 gms green beans
- 1 cup sliced or roughly chopped raw almonds
- 4 Tbsp finely chopped fresh garlic
- 3 Tbsp fresh lemon juice
- 3 Tbsp cold pressed extra virgin olive oil
- 1 tsp Celtic sea salt or Himalayan salt
- 1 tsp rough lemon zest strips
- ½ tsp finely grated lemon zest
- Bring the vegetable broth and filtered water to a boil in a large saucepan.
- Gently blanch the green beans for about 3 minutes until just al dente. Drain and set aside. Return to the saucepan.
- In a wok or large deep frypan, heat the olive oil and garlic on a medium heat for just a couple of minutes.
- Add in the almonds and just warm slightly. Then mix in the lemon juice and finely grated lemon zest.
- Stir this mixture through the cooked beans, and salt to taste.
- Lay beans in a gratin dish to serve. Top with rough lemon zest strips for a lovely garnish.
- Serves 8
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.
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Piggy Grunts!
Add Your GruntSo simple, so yummy…..... and goes with every dish….... hard to believe it is all good for your body!
I know….these are so healthy! Alkaline, loaded with nutrients, and full of flavour. LOVE the lemon zest!
I also have a problem with candida, so thankyou for this recipe. We are going to make this tomorrow with the mashed sweet potato.
These green beans are divine! So simple and flavorful, perfect combo of tart, sweet and crunchy. I LOVE lemon so I add more juice and garnish with more zest ... Delish!!!
Yes! I love more lemon juice and zest too. So refreshing and tasty with the salt and the almonds. Glad you enjoyed them :)
Somewhere along the way I become a lover of green beans. Don’t know when, or why, yet there it is, and I can honestly say that at the pre-Thanksgiving potluck that spawned this week’s recipes, these beans were easily the item I ate the most. After two big helping, I just kept snacking on them throughout the evening, one after another. Trust me, you’ll love these.
Yes! A recipe you can eat as much as you want of! Yippppeeeee! Alkaline and SO tasty!