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Updated: Dec 20, 2022

Beans and legumes, in general, was a food I used to avoid completely. They made me so bloated, to the point I felt my abdomen was going to explode! Until I learned about phytonutrients and specifically what saponins are, and my life made a 360 turn for good! If you are reluctant to eat legumes for the same reason, just soak them in water for 72 hour (rinse and change water once a day). Since this is a very slow process, I soak legumes in batches so I can have them cooked and readyto serve for the entire month. I just choose my favorite ones, soak them, cook them and, finally, freeze them portioned.



2 cups cooked black beans 2 leeks chopped 3 chives chopped 2 cups sliced mushrooms 1 green bell pepper chopped 1 tbsp chopped ginger 4 garlic cloves finely chopped 1 cup chopped coriander and/or parsley for garnish

Condiments 1 tsp ground turmeric ½ tsp black pepper 1 tsp ground coriander seeds Sea salt to taste

Fats and oils

350 cc coconut cream ½ cup boiling filtered water 1 tbsp olive oil to stir fry the veggies

Instructions 1. Preheat a cooking pot at medium temperature, add the olive oil and keep the fire at medium temperature. 2. Sir-fry the vegetables for 3 to 5 minutes. 3. Once ready, add the coconut cream and the boiling water. 4. Add the black beans and mix well. 5. Then, add all the condiments and stir to combine. 6. Cook for 3 minutes more and enjoy!

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