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Spring into Weight Loss

IN THE NEWS
Lose Weight—and Keep It Off—on a High-Protein Diet

CHECKLIST
Useful Herbs & Supplements

COOKING CORNER
Arugula and White Bean Salad

VITAMINS & MINERALS
Add Fiber to Lose Weight

HERBAL REMEDIES
Hoodia: A Natural Appetite Suppressant

EVERYDAY ANSWERS
How Do I Pick a Diet That Fits My Lifestyle?

Cooking Corner

Arugula and White Bean Salad

This nutritious combination will satisfy without weighing you down and the beans are an excellent source of fiber.

Ingredients
2 cups dried white northern beans, soaked in water overnight (or 2 cans organic white beans)
2 cloves garlic
1 3-inch stem of rosemary (leaves removed), or 3/4 tsp dried
1 Tbs red wine vinegar
3 Tbs sherry vinegar
1/2 tsp salt 
1/2 tsp ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed, and chopped fine
3 to 4 Roma tomatoes, finely diced
1/4 cup chopped kalamata olives

Directions
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.

In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.

Add the beans, arugula, tomatoes, and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.

Yield: 6 servings

 

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