On April 8th, Jim and Elaine Buchanan from Nature’s Best Cooking School hosted a FREE cooking class in Williamson, WV. They shared ways to prepare two different vegetables, brussels sprouts and green beans. The recipes were both healthy and delicious and were so popular that we just had to share. Be on the lookout for future cooking and canning classes hosted by the Diabetes Coalition. For now, there will be a cooking demo the first weekend in May at the first farmers market of the season (May 2nd!) a competition during Hatfield McCoy Marathon weekend (June 13th) and a canning workshop on June 28th. Below is the recipe for Green Bean Almandine!
Green Bean Almandine
1 Pound Green Beans, fresh or frozen
¼ Teaspoon Salt or Garlic Salt (to taste)
1/3 Cup Almonds, sliced or slivered
1 Tablespoon Nutritional Yeast Flakes
1 Tablespoon Sesame Seeds
1/3 Cup Diced Onions
1 Teaspoon Olive Oil
- Steam Green Beans until tender. Sprinkle with Salt or Garlic Salt.
- Meanwhile, sauté Onions in a large skillet.
- Prepare almonds by placing them on a cookie sheet in the oven and toast lightly at 250°, or in a frying pan without oil over medium low heat, stirring often until lightly browned. Do not burn!
- Add to the Green Beans Onions, Yeast Flakes, Sesame Seeds, mix together and Serve Warm.
64 Calories, 3 g Protein, 4 g Total Fat, 6.6 g Carbohydrates, 2 g Fiber, 182 mg Sodium.