My dear friend Moe loves spicy green beans. She orders them every time we go to P.F. Chang’s. So I made this recipe with my sweet friend in mind. One thing I wanted to do, however, was make a soy free and low(er) sodium version. This calls for coconut aminos, one of my favorite ingredients. Unfortunately, coconut aminos isn’t SCD legal, but it’s still a great sub for soy-free folks. This is a super fun side dish too for your Asian cuisine or otherwise. Teriyaki sauce is also super yummy with eggplant, another dish Moe loves! I’ve been excited to share this dish with you. Enjoy.
-1 1/2 pounds fresh green beans (preferably organic if you can find them)
-1/4 teaspoon garlic granules (or 1/2 garlic clove, minced, watch for spice factor if making for kids)
-2 tablespoons honey
-1 teaspoon sesame seeds
-Thickener of choice (I use Kuzu to thicken, which I find at my local Coop).
Preheat Oven to 375 degrees
1. Wash and trim green beans and steam for a few minutes. This takes some of the toughness out of the green bean. Don’t over steam, you still want a crunchy bean. No need to soak these in cold water after steaming, simply remove steamer basket from pot and rest on the counter.
2. In a small bowl, whisk together the above sauce ingredients until incorporated.
3. Remove 2-3 tablespoons of the liquid and reserve for later.
4. Transfer steamed beans to glass baking dish and toss with mixture.
5. Transfer to oven and roast for 12-15 minutes.
6. Thicken sauce* (optional)
7. To make the green beans spicy, add freshly grated ginger and garlic to the top of the green beans (for adults only). As is, the sauce is just slightly spicy. My 6 year old doesn’t detect it, but my 3 year old says it’s spicy. So, if you’re serving this to young children, add less garlic and ginger to the original mixture and obviously don’t garnish with fresh garlic and ginger.
Serves 4 -5
*To thicken add 1 1/2 tablespoons thickener of choice to the cool reserved liquid and dissolve. Remove green beans from baking dish. Add the thickened cool liquid to the warm sauce and whisk. As mentioned above, I use Kuzu. Top green beans with thickened sauce. If the sauce isn’t thickening up, simply add more thickener to a little water (or more coconut aminos) and continue to add into the warm sauce. Thickening is optional, but yields a nice presentation.
Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually). So I decided to make a few of my own white bean recipes. These dips are full of flavor and super creamy – my favorite combo. If you’re a dip lover like me, then please give these recipes a try. For SCD, omit coconut aminos. See notes.
I haven’t had “real” ice cream in oh…about 8 years. I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries. What’s that about? I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband. I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back. It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)! It wasn’t long after that I started making my own here at home. It’s ridiculously easy. My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream. Enjoy.
-3 tablespoons raw cacao powder(or to taste…I liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla
1. Blend all ingredients until creamy and well incorporated
2. Immediately add to ice cream maker
3. When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4. Freeze for a few hours before serving
5. If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice. You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6. Garnish with shredded coconut and cinnamon, or your favorite topping
Below are other chocolate + pumpkin recipes you may enjoy
Turkey is great, but a side dish can be the star of the Thanksgiving show! I love to see what people have lined up at their Thanksgiving meal…you know the turkey is going to be there, no big surprise, but let me loose on the buffet table so I can check out how the sweet potatoes are dressed, what’s going to shine in the cranberry sauce, what’s that awesome looking bread? Creating alternatives to traditional Thanksgiving cuisine is super easy. Check out my 5 very easy side dishes. There are endless possibilities for your meal, but my motto is to keep it easy, keep it fun and keep it super tasty!
(recipe from December/January issue of Living Without Magazine, pg.41)
1 1/2 cups chickpea flour (garbonzo bean flour)
1 1/2 cups filtered water
2 1/2 tablespoons oil (I used grapeseed)
1 tablespoon chopped fresh rosemary (you must use fresh!)
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)
*Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder). Let sit at room temperature for 30 minutes. This gives the batter a chance to thicken up a bit
*Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
*Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
*Cook socca until crispy on one side, flip and brown on the other side
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)
3 large sweet potatoes, chopped
1 head of cauliflower, separated
Oil of choice
Garlic granules (or 4 cloves fresh garlic)
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together. Add another drizzle of oil for some additional moisture
*Cut squash in half and remove seeds, run oil around inside of squash
*Place face down in baking dish, coated with a little oil
*Bake at 400 for 30 – 40 minutes (check at 30)
*In sauce pan, add oil, apple, pear, & walnuts, saute or a few minutes
*Add figs and salt, saute for a few minutes
*Add in honey and spices, saute together and cook on low until all ingredients are soft and have combined juices and most of the honey and oil has cooked off. Turn off and allow to cool a bit before adding to baked squash
*Remove squash from oven when finished and turn over. Allow to cool face up
*Add mixture to squash
*Serves 4 very hungry folks or up to 8 if each squash half is divided
What to do with all that pumpkin puree in my fridge? Ah ha! Give it to the kids in a super healthy drink. Did it work? I’m tipping my imaginary hat as we speak! Hubby loved this drink too. Seriously though, drink your pumpkin – it’s super yummy.
-2 tablespoons honey (vegans, use maple syrup) add more if needed
-2 tablespoons carob powder
-1 teaspoon cinnamon (or just top smoothie with a pinch)
1. Add all ingredients to blender (high speed or otherwise)
2. Blend until smooth
*My kiddos drank this straight from the blender (okay not literally – but I did when no one was looking) so it wasn’t chilled and still a hit
*Place smoothie in the fridge for a few hours if desired (no separation will occur)
*I used carob in this recipe. I gave this drink to my kiddos today as a late afternoon pick-me up…didn’t want to give my daughter stimulating cacao this late and my son can’t eat cacao due to his eczema. I would just omit this completely if you don’t like carob or thinking about substituting with cacao, as if you add cacao it essentially becomes this drink – which is all good too…but this coconut pumpkin smoothie is so awesome without the very overpowering taste of chocolate.
Hi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
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Hello readers of The Tasty Alternative. I am not a medical professional nor do I hold any dietary/medical degree or license. This website is not intended to diagnose or cure disease. I urge you to speak with a holistic healer or medical professional before making any diet or lifestyle changes. This site provides information about my personal healing journey and provides additional information gathered from research on alternative cooking and holistic healing. All readers agree that all access and use of The Tasty Alternative is at their own risk. Some links within the posts on The Tasty Alternative and sidebar companies are affiliate program links. This means that (most of the time) when you purchase a product linked from my site, I receive a small percentage in commission. Your support is greatly appreciated. Thank you.