Loretta's Business Card

Loretta's Business Card

Saturday, August 23, 2014

Quote of the Day 8/23/14

                                                  Quote of the Day  8/23/14

                                     How grateful I am to have a mind-body, heart and soul connection with you!

Dear Lovers,

Today's flavorful dish is Escarole with White Beans.

White beans are a complex carbohydrate that is high in fiber,  25% of calories from protein, and only 5% of calories from fat. White beans provide a hefty supply of antioxidants which can help fight premature wrinkling of the skin. They also help you handle stress better and provide you with healthier bones.  White beans are of the water element that help strengthen sexual vitality.

Beans are versatile as they are great for soups, dips, spreads and casseroles.  Beans go with every season of the year.

Escarole is delicious; it is a powerhouse of nutrition.  Its nutrients prevent development of cancers like stomach, lung, colon, skin and breast cancer.  The cartenoids in escarole helps maintain health of the macula and lens in the eye.

White beans and escarole, precious gifts!  It's rich and it's divine!

                                        Escarole with White Beans

White beans need to be rinsed and soaked  for at least 2-4 hours.
Beans cooked with Kombu (a postage stamp size) helps you digest the beans easier, and makes the beans more flavorful.  Also, relieves you of excess gas from the beans.
       Rinse off the kombu before placing it in the pot with the beans.


8      ounces of escarole
2      tablespoons olive oil
3      cloves of garlic, peeled and minced
1      onion (medium), peeled and chopped
5      cups vegetable broth
1      pinch of salt
1      pinch black pepper
1/2  cup chopped cilantro

           White Beans

1     can (15 oz)white beans, rinsed and drained  
11/2 cups dried white beans(cooked)
1     postage stamp piece of kombu


2   Field Roast apple sage vegan seitan sausages, diced into rounds 


Cut off base of escarole and drain leaves after washing and rinsing.  Cut leaves crosswise into 1/4 inch-wide strips.  Set a 4-5 quart pan over medium high heat.  When hot add garlic and oil.  Stir often until onion is limp about 3-5 minutes.  Add broth and beans, cover and bring to a boil over high heat.  Stir in escarole and cook just until wilted, about 2 minutes.  Add cilantro to the mix.   Add salt and pepper to taste.  If you are adding the the sausages, in a small fry pan heat and add 1 teaspoon of olive out and toss in the rounds of the sausages until they've browned.  Add them to the white beans and stir for about a minute.  Ladle beans and escarole into bowls with sausages if preferred. 

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