Beans are made of protein and my body is made up of proteins and I need the amino acid to build those proteins so my body can function properly. Also, the fiber in beans help lower cholesterol. Further, they are an excellent source of molybdenum which is needed by my body for sulfite oxidase which is important in liver detoxification. Molybdenum is also a cofactor in xanthine oxidase which prevents the build up of uric acid that would lead to gout. And of course, beans are good for your heart.
Why I want to eat more mushrooms:
Mushrooms have an amino acid called ergothioneine that protects immune cells from oxidative damage. It also has carbohydrates beta-glucan and fucogalactan that inhibit COX-2. COX-2 causes inflammation and is also blocked by drugs such ibuprofen and aspirin. Since I get frequent headaches that require either tylenol or ibuprofen, I particularly benefit from eating foods with excellent anti-inflammatory effects. And I notice that healthy foods take away my headaches.
My soup recipe came from the Bob's Red Mill package and I had to make some substitutions as usual to fit my pantry resources. I didn't know it was going to taste good so I cut the recipe in half. I normally don't like beans very much but this had enough spice and flavor to be delicious so I could have easily made and eaten double.
Ginger, Onion, and Mushrooms Whole Grains Recipe:
Serves 4
Ingredients:
1 tablespoon olive oil
1/2 cup chopped yellow onion
1 clove minced garlic
1 tsp minced ginger
1/2 cup chopped carrot
4 whole white mushrooms
Red pepper flakes
1/2 cup whole grains and beans soup mix (Bob's Red Mill)
4 cups water
1 bay leaf
black pepper
salt
Chopped cilantro
Directions:
Heat olive oil in a soup pot over medium heat. Add yellow onions and saute until softened. Add garlic, fresh ginger and carrots and cook until carrots are just soft, about 5 minutes. Then add mushrooms and cook until they begin to release their juices, about 4 minutes.
Add the red pepper flakes and cook for a few seconds. Then add the whole grains and beans soup mix and water. Season the broth with 1 bay leaf, black pepper, salt and chopped cilantro. Bring the mixture to a boil, reduce heat and let simmer for 1 and 1/2 hours until the beans are soft
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