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Blood Bean Stew

As many of you know, I used to struggle with extremely high cholesterol that I had inherited from my father (he had to have an 8 bypass open heart surgery ... yes 8!) My doctor wanted me on statins right away, but I opted to change my diet. I started eating plant based and I intentionally included 1/2 c of white navy beans everyday. My LDL cholesterol is

below 100 now and my doctor is in awe.

Here is a dish that is easy, delicious and oh so good for the gut, blood vessels and heart.

  • 1/2 cup raw cashews - soak these in hot water for 15 minutes. Discard the water once cashews have softened.

  • 3 T muun chi CoCoFir

  • 1/4 c white navy beans

Set this aside the cashew cream - you will be adding to the dish at the end.

  • 2 T avocado oil

  • 1 medium shallot, minced to 1/4 c

  • 4 cups whole cherry tomatoes (I like to get the different colors)

  • 4-5 medium cloves garlic, crushed or thinly sliced

  • 1/2 - 1 tsp muun chi Sweet Immunity

  • 1/2 tsp Himalayan pink salt and black pepper

  • 1/2 cup muun chi Golden Turmeric Kvass

  • 2 to 3 cups white navy bean

  • 4 cups baby spinach or arugula blend or dandelion greens

  • 2 Tbsp chopped fresh basil

Warm the avocado oil and add the shallot, garlic and Sweet Immunity. Stir til fragrant and add the whole tomatoes. Add the Kvass and cover and simmer for 8 min to let the tomatoes steam and simmer in the fragrant roots. Open the lid and pop the tomatoes by smashing with a fork or a potatoe masher. add the beans and let simmer for 3 to 5 min.

When most of the liquid has been absorbed, add the cashew cream and stir until the dish has thickened.

You may choose to dish this white bean dish over your favorite pasta or rice that you cooked earlier in the week. I love to serve with a little vegan Parmesan cheese (made with ground cashews and nutritional yeast and Italian herbs). This is a perfect dish to serve as you end your year with gratitude and health at the forefront of your mind, gut and heart. Enjoy!

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