String or green beans can be cooked whole or cut into pieces. These are halved and served with pesto or other sauces. There is a huge benefit to eating string beans, especially when cooked according to the Ayurvedic method. This humble vegetable can help in discharging kidney stones. Learn more here.
Cinnamon String Beans
Cinnamon string beans make an exceptional side dish for grilled or baked foods. The warm, aromatic flavor of cinnamon beautifully complements the natural taste of string beans, adding a delightful touch to this dish. Nutritional Benefits String beans are a rich source of vitamins A, B6, C, and K, as well as folic acid—essential nutrients that help reduce oxidative stress and support overall bodily functions. They are also a good source of iron, which promotes healthy blood circulation and metabolism. Additionally, they provide calcium, magnesium, copper, silicon, and potassium, all of which contribute to heart health, strong bones, and optimal digestion. Ayurvedic Perspective In Ayurveda, string beans are considered astringent in taste and play a vital role in nourishing all seven types of body tissue (dhatus), particularly muscle tissue. This makes them especially beneficial for vegetarians. They also enhance immunity and support reproductive health.
Ingredients
- 100g string beans
- A sprinkle of white pepper
- Few dashes of cinnamon powder
- 1 tablespoon roasted sesame oil
- 2 teaspoon soy sauce or to taste
- 2 tablespoon coconut cream or creamy yogurt (Note: transform coconut milk into cream)
- A dash of paprika powder as garnish
Instructions
Wash and trim the tops of the beans, then cut each bean in half.
Heat a saucepan over medium heat, add the roasted sesame oil, and sauté the beans with soy sauce until they are tender yet firm.
Remove the saucepan from heat, sprinkle with cinnamon powder, and mix well.
Transfer the beans to a serving plate, add a dollop of yogurt on top, and garnish with paprika powder.
Nutrition
-
80.0 Calories
-
4.4g Carbohydrates
-
0.0mg Cholesterol
-
7.0g Fat
-
2.0g Fiber
-
1.2g Protein
-
2.8g Saturated fat
-
203.0mg Sodium
-
0.9g Sugar
-
0.0g Trans fat
Notes
You can easily transform canned coconut milk into a rich cream. Simply shake the can thoroughly to blend its contents, then refrigerate for 3 to 4 hours. The chilling process naturally thickens the milk, creating a luscious, creamy texture perfect for your recipes.
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