If it is Monday, there will likely be a pot of dried beans on my stove.
I have been asked many times about what I eat daily. Beans, grains, seeds, nuts, and vegetables are part of almost every meal. I never eat processed foods, nor do I eat pork or beef. However, if the hostess serves chicken, I will have some. Occasionally, I have a piece of wild-caught grilled fish.
Late Lunch/Early Dinner
I soak dried beans and grains for at least twelve hours. The next day, I drain them and add them to a pot of fresh water. After letting the water come to a gentle boil, I turn down the heat to low and let the beans and grains simmer for about two hours or until the beans get tender. If the beans are old, they may take as long as four hours to cook.
When the beans become tender, it is time to add spices and herbs. If you add salt, save it until the very end because salt makes the beans tough when added during the cooking process. This big pot of beans will be eaten for my late-in-the-day meal each day. For example, they are served as a side dish to steamed broccoli and butternut squash, as hummus, added to vegetable soup, or added to the top of a big salad with more vegetables.
Some of the spices and flavors I add near the end of the cooking process include:
Minced Dried Onion
Plantation Blackstrap Molasses Unsulphured
Bragg’s Apple Cider Vinegar
Aged Balsamic Vinegar
Lea & Perrins Worcestershire sauce
Half a stick of grass-fed butter, never margarine. (High-quality fat added to your meal helps your body absorb the nutrients.)
I read the book “Eat To Live” by Doctor Joel Fuhrman in 2011. This book changed my life because it taught me what to eat and why.