Lima Bean & Fennel Stew 1 Recipe
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Lima Bean & Fennel Stew 1
1 cup Dried lima beans
-Water for soaking, plus
4 cup Water for cooking
3 medium Potatoes
2 large Carrots
1 large Onion, diced
2 tbsp Olive oil
1/4 tsp Fennel seed
1/2 tsp Thyme
1/2 tsp Marjoram
2 Garlic cloves finely chopped
2 tbsp Water
1/2 cup Dry white wine
4 oz Mushrooms, thinly sliced
1 small Bulb fennel, diced
1 Bay leaf
1 tbsp Tamari
1 tbsp Lemon juice
Pick over and wash lima beans, and soak them in water to cover at
least 6 hours or overnight. Drain off the soaking water and place
the limas in a large stewpot with fresh water. Bring to a boil, then
lower the heat and simmer gently for 1 hour.
Scrub the potatoes and carrots. Cut the potatoes in 1/2-inch dice.
Cut the carrots in half lengthwise, then crosswise into 1/4-inch
slices. Add the potatoes and carrots to the limas. While they are
cooking, saute the onion in 1 tablespoon of oil until golden brown.
Crush the fennel seed lightly in a mortar and add it along with the
thyme, marjoram, garlic, and 2 tablespoons of water to the onion.
Cook over low heat for 3 minutes to blend the flavors. Add the wine
and simmer until the liquid is reduced a little. Scrape the onion
mixture into the bean mixture and return the skillet to the burner.
Saute the mushrooms in the remaining tablespoon oil until they turn
golden around the edges. Add the mushrooms to the stew, adding more
water if necessary to keep the stew from sticking.
Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10
minutes or until the fennel bulb is just tender. Add the lemon and
serve immediately.
Source: Jennifer Stein Barker, Canyon City Oregon The Herbal
Companion, October/November 1993 Typed for you by Karen Mintzias |
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A few tips on healthy eating
If you really want to drop a dress size and also develop your overall condition, then, as any doctor will tell you, you really should commence a specially designed well-balanced meal plan. Ideally, this ought to involve five helpings of fruit & vegetables every day and contain a sensible fusion of fat, carbohydrates and protein.
In planning a weight loss program, the important thing is to make sure you reduce intake of fat, refined carbohydrates and salt.
When chosing foods for dieting, people ordinarily focus on chain store and brand name products known as 'low fat'. This is often an error, for a food item could be moderate in fats, but whilst still being contain far too many carbohydrates and calories.
Learn to recognise the difference between hunger and thirst. Occasionally in the course of a hectic morning, you consider you need a meal but in truth you just want a healthy glass of water or squash. The sensations of needing food and needing a drink are similar, but one leads to weight increase and the other doesn't.
Rather than focusing on which junk foods you need to ban from your meal plan, look at the "good" foods that you are able to add to your diet. If you are able to bring in the recommended amount healthy fruit and vegetables into your meal plan, you will find that you feel full and have a much lower chance of falling prey to those detrimental midday snacks.
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