Did you know that green beans originated in Peru and migrated across the Americas with nomadic tribes?  Or that European explorers found their exotic butterfly blossoms so beautiful that they used them as ornamentals, not as a food crop? 

Or that once a farmer in France buried a holy relic for safe keeping only to find stalks of beans rise from its place? 

It seems the humble bean had holy beginnings. From sacred lands, carried in sacred hands, green beans are a reminder how sacred food is, and how blessed we are. 

One of the more delicious ways we get to express our gratitude each year is by honoring the foods that have come to us from the earth, safeguarded by earth nations, preserved and cultivated by earth lovers. 

All meals are holy when prepared with that intention. We are blessed to be here, and we are here thanks to all, every single being, who went before. From the humble to the holy. We give thanks. 

#blessedbeans #earthlines #migratorylines 

Without the need to shuck or trim, soak or all day simmer, green beans are easy and quick to prepare. In this recipe, fresh and flavourful green beans are brightly accented by the cranberries, while the pistachios are soft and meaty, and the coconut sweet and a bit exotic. I hope you love this so much that it becomes a favorite and a seasonal blessing for you. Keep scrolling for a next day lunch in case there are beans leftover.

Green Beans with Cranberry, Pistachio & Coconut
Serves 6-8, as a side

I love haricots verts and was delighted the first time I saw them at my local market. In case they are unfamiliar to you these are a longer, thinner version of a green bean with more flavour. If you can find them, I invite you to try them. Another blessing is that they don’t need trimming. Just rinse and cook.

Ingredients
12 oz green beans/haricots verts
1-2 fistsful fresh cranberries
1 tablespoon ghee or coconut oil
1 clove garlic, peeled
1 coin ginger, peeled
pink salt, truffle salt
1/2 cup broth

Topping
1/2 cup pistachios (pecans would also be great)
1/4 cup shredded coconut 
1 teaspoon ghee or coconut oil
1-2 teaspoons tamari or shoyu, to taste

Instructions
Rinse and clean the green beans. Set on a towel to dry. Separately, rinse the cranberries and set aside. Thinly slice the garlic and mince the ginger.

Melt the ghee or oil in a wide skillet over medium heat. Stir in the green beans, garlic and ginger, and brown 1 minute. Add cranberries and sauté, stirring occasionally, about 5 minutes. Add the broth, cover and reduce heat to medium low. Allow to simmer another few minutes.

Separately in a small dry pan, over medium heat, toast pistachios. As soon as an aroma rises, about 1-2 minutes, reduce heat to low and add coconut flakes. Stir frequently while the pistachios and coconut brown, then remove from heat. Add ghee. Once it is melted, stir in tamari. Let sit in the pan until nuts cool. Serve over the green beans.

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Buckwheat Noodles with Green Beans, Cranberries and Pistachio
As this is a gorgeous way to turn leftover green beans into a light but comforting lunch, I am not going to add amounts below. I don’t know how much you will have left over, nor how many you will have for lunch. Use your intuition and your senses – eyeball it, taste and adjust – and it can’t help but be delightful.

Ingredients
Buckwheat Noodles
Cranberry Green Beans from above
Coconut Oil
Garlic Powder
Ginger Powder
Almond Butter
Tamari/Shoyu
Olive Oil

Instructions
Boil noodles according to package instructions. In a small saucepan, over medium heat, melt the coconut oil. Swirl in garlic and ginger powders, then whisk in almond butter. Stir in the beans, reduce heat to low and cover.

Once the noodles are ready, drain and add to the beans. Stir gently but well so that noodles, beans and sauce completely integrate. Remove from heat. Lightly stir in tamari. Ladle into bowls and drizzle with olive oil. Top with toasted tamari pistachio-coconut.

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I intend to show my gratitude in more active ways this year, beginning with committing to this initiative to honor promises to native nations (no endorsement, just an important initiative) and exploring ways to decolonize Thanksgiving.

From the link above – “Thanksgiving is an opportunity to also go beyond the harmful “pilgrims and Indians” narrative and focus on common values:  generosity, gratitude, and community. “

I wish you all that + bounty, blessings and joy.


🙏🏽