It’s hard to believe, but the beans in this dish started out purple. I’m calling it a green bean dish because it’s much easier to find green beans than purple ones, but I feel compelled to tell you that these beans started out purple! I’d seen online that purple beans do turn green when you cook them, but I think some part of me was in denial until I saw it for myself.
Gardening and Eating for Optimum Health
After reading Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson (affiliate link), I decided that this year’s garden would have as many purple, red, and blue items as possible in it. Red and purple plants possess a markedly high potency of anthocyanins, a powerful antioxidant shown to promote ‘anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation.’ This year in the garden, we have multiple types of red lettuce, purple pole beans, and red and purple carrots. We also have strawberries, beets, and blueberries, which fall into this category as well. We’ve already committed a bit of real estate to our globe artichoke plant and our green okra, but purple artichokes and okra might be on the list for future seasons if we can find a place to put them. The more the better!
A while back I promise that you’d be the first to know if I ever got around to making a how-to video for quick and easy pesto at home, and I finally did! I used the simple formula laid out in this video to make the pesto I included in the recipe below. I hope you enjoy it and try some creative combinations in your own kitchen to make truly unique and flavorful pesto of your own! This recipe included fresh basil and carrot tops (from purple carrots) straight from the garden, so it falls right in line with our goal of eating for optimum health.
- 3 cups green beans
- 1 red onion
- 18 raw shrimp (deveined and peeled)
- 4 tbs pesto
- 1/2 tsp lemon pepper
- Salt to taste (this is the herb salt I use in the video)
- Optional: dash of red pepper flake
- Blanch the beans in about 1 inch of water, save the water
- Add 1/2 the water to a shallow skillet and heat to a simmer
- Add 1 whole sliced red onion and cook until the water evaporates
- Once the onions are cooked through and the water has evaporated, add shrimp
- Cook shrimp until about 1/2 way done and add in the beans (you can toss the rest of the water
- Season with lemon pepper, good salt, and an optional touch of red pepper flake
- Turn off the heat when the shrimp are done
- Stir in 3 tbsp fresh pesto
- Serve hot with a side of sweet roasted potatoes or another whole food starch
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