Green Bean Recipe #1: Salad
During high-raw cleansing, a warm salad is extra satisfying, and this combo is the perfect mix of raw and cooked vegetables and salty and zesty flavors.
Loaded with live enzymes and alkalizing avengers – arugula, cabbage, beans, almonds, olive oil, garlic and lemon – this salad tickles the taste buds while it neutralizes acids and mineralizes in the blood; combats bacteria and viruses; calms inflammation; hydrates cells and tissues; sweeps toxins out of the liver and colon; and promotes optimal cellular activity.
- 3 cups arugula
- 1⁄4 small red cabbage, shredded
- 21⁄2 cups topped, tailed, and halved green beans
- 1⁄4 cup filtered water
- 1 tablespoon minced garlic (3 cloves)
- 1⁄2 cup roughly chopped raw almonds
- 2 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon Celtic sea salt, plus more to taste
- 1⁄2 teaspoon finely grated lemon zest, plus more to taste
- 3 tablespoons fresh lemon juice, plus more to taste
- 1⁄8 teaspoon freshly ground black pepper
In a mixing bowl, combine the arugula and red cabbage. Set aside.
In a wok or deep fry pan over medium-high heat, sauté the green beans, water, and garlic for about five minutes until the beans
have softened slightly. Reduce the heat to medium-low, and add
1 tablespoon olive oil, 1⁄4 teaspoon salt, and the almonds, and sauté for another 2 minutes until warm and well combined.
Remove from the heat, and stir through the lemon zest and
1 tablespoon of the lemon juice.
Add the green bean and almond mixture to the arugula and red cabbage, and toss well to combine. Add the remaining olive oil, lemon juice, and salt, plus the ground pepper, and toss gently until well combined. Tweak salt, lemon juice, and pepper to taste.