B is for Beans

· Blog

We are continuing our series on the acronym G-BOMBS. These are the food groups that Dr. Joel Fuhrman recommends to provide the profile of nutrients that best support us to reverse the common health conditons and even cancer today.  


We've been following these guidelines for years and it's been proving true for us. We even feel stronger and healthier in some respects than we did 10 years ago. We like that!


This blog is about the "B", the power of beans for health. 


Beans are high in protein and our microbiome loves the fiber they contain, using it to give us greater immunity. And that fiber helps us feel full and satisfied so we aren't wanting to eat more than we need.


Beans are a great anti-cancer food as well. Dr. Fuhrman points out that research has shown that people who eat beans, peas or lentils at least twice a week reduce the risk of colon cancer by 50%.


Join us to learn more:

The recipe this week is a great combination of sweet potato, beans and greens. It uses canned beans, which makes the food prep quick and easy. 


If you have questions about beans and lentils, write us in the "Comment" section below. 


To Your Amazing Health,

Connie and Bill

broken image

Stuffed Sweet Potato and Beans (Serves 2)

  • 2 ½ small sweet potatoes or yams
  • 1 can (15 ounce) garbanzo beans, drained (and rinsed if salted)
  • 1 lime, juiced
  • 1 teaspoon curry powder
  • ¼ teaspoon turmeric
  • ¾ teaspoon ginger powder
  • pinch of sea salt
  • 7 cups spinach
  • ¼ cup walnuts, chopped
  • Ground black pepper to taste

Wash sweet potato, prick with fork, and bake at 400º F until tender (45-60minutes).

While potatoes bake, drain the garbanzo beans and add them to a mixing bowl. Toss the beans with lime juice, curry powder, turmeric, ginger powder and sea salt. Bake or air fry on parchment paper for 20 minutes.

Steam the spinach so it wilts and becomes soft.

When finished baking, cut sweet potatoes in half and make a cut down center to open potatoes for stuffing.

Stuff sweet potato with some of the beans and a handful of spinach. Top the potato with the remaining beans, chopped walnuts and black pepper to taste.