In this video, Betty demonstrates how to make a hearty and healthy Mexican-Style Black Bean Soup. It is made in a slow cooker from canned goods, along with a few herbs and spices. It is super easy, and makes a large amount for your family or for college students who are looking for a great meal that is easy on the budget.
Ingredients:
(2) 15-oz. cans black beans, rinsed and drained
7 oz. can chopped green chiles (You may use [2] 4.5-oz. cans instead.)
14 ½ -oz. can Mexican-style stewed tomatoes, chopped, but undrained
14 ½-oz. can stewed tomatoes, chopped, but undrained
11-oz. can sweet whole kernel corn with green and red peppers, drained. (You may use regular whole kernel corn.)
4 green onions, sliced
2 to 3 tablespoons chili powder (Start with 2 tablespoons, and increase as desired.)
1 teaspoon ground cumin
½ teaspoon garlic powder
Combine all ingredients in a slow cooker. Cover and cook on HIGH for 5 to 6 hours. Taste for flavorings during the last hour of cooking, and adjust to your taste, if desired. You may serve this with tortilla chips, crackers, or cornbread. I served mine with Onion-Cheddar Cheese Cornbread Sticks—delicious!!! I think you will really like this warming soup during the cold days of winter! Enjoy!!! –Betty
Consuming foods rich in beta-cryptoxanthin may significantly lower one’s risk of developing lung cancer. Beta-cryptoxanthin is an orange-red carotenoid that is found in corn, pumpkin, papaya, peppers, tangerines, oranges, and peaches. Foods rich in this nutrient are especially beneficial to smokers, giving them about a 37% lower risk of lung cancer.
Nutritional Value of Corn: Maintaining Memory
Corn nutritional value has an added effect in maintaining memory. Corn is a good source of thiamin, and provides almost 1/4 of the daily value in only one cup. Thiamin is important to enzymatic reactions and is essential for cognitive function. Thiamin is needed for the synthesis of acetylcholine, a neurotransmitter needed for memory. Alzheimer’s disease is actually linked to a deficiency of thiamin. Be sure to keep corn and other thiamin-rich foods as a part of your healthy diet.
Using Corns Nutritional Value
Corn is a rich source of many essential nutrients. Corn is a low-fat complex carbohydrate that is an excellent addition to anyone’s healthy diet. Corn does have an excellent nutritional value. A diet including corn can go a long way in improving your health and decreasing your risk of getting many serious ailments.
Green beans
What’s New and Beneficial about Green Beans
Because of their rich green color, we don’t always think about green beans as providing us with important amounts of colorful pigments like carotenoids. But they do! Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don’t see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.
You can enjoy green beans while supporting food sustainability! Recent surveys have shown that 60% of all commercially grown green beans are produced in the United States, with large amounts of green bean acreage found in the states of Illinois, Michigan, New York, Oregon, and Wisconsin. Although countries like France, Mexico, Iraq, and Argentina are large-scale producers of green beans, there is plenty of this delicious vegetable available in our own backyard.
If you are unable to obtain fresh green beans, you can still get many valuable nutrients from green beans that have been frozen or canned. We like fresh greens the best! But we realize that access to them can sometimes be a problem. When first frozen and then cooked, retention of some B vitamins in green beans (like vitamins B6 and B2) can be as high as 90%. Recent studies have shown that canned green beans, on average, lose about one third of their phenolic compounds during the canning process. They lose B vitamins as well but in the case of some B vitamins like folic acid, as little as 10%.
Green beans (referred to as “string beans” by the study authors) have recently been shown to have impressive antioxidant capacity. Research comparing the overall antioxidant capacity of green beans to other foods in the pea and bean families (for example, snow peas or winged beans) has found green beans to come out on top, even though green beans are not always highest in their concentration of specific antioxidant nutrients like phenolic acids or vitamin C. It’s not surprising to find recent studies highlighting the antioxidant capacity of green beans! Researchers now know that the list of antioxidant flavonoids found in green beans is not limited to quercetin and kaemferol but also includes flavonoids like catechins, epicatechins, and procyanidins. Researchers also know that the antioxidant carotenoids in this vegetable are diverse, and include lutein, beta-carotene, violaxanthin, and neoxanthin, as noted above.
Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral — while less well known that minerals like calcium and magnesium — is very important for bone health and for healthy formation of connective tissue. Green beans have recently been shown to stack up quite well against other commonly-eaten foods as a good source of absorbable silicon.
Crunchy Vegetable Nuggets are delicious as a side dish or snack. Easy to prepare using basic ingredients, this is a great recipe to help with kids who are a bit fussy with eating vegetables! Make them smaller and serve as a party snack, or add extra ingredients (bacon, cheese etc) for an even more tasty meal!
View full recipe at http://www.manjulaskitchen.com/2011/11/11/cereal-chivda-snack/
Ingredients
4 cups rice crispy cereal
1/2 cup corn flakes
1/2 cup fine potato sticks
1 tablespoon raisins
1/2 cup roasted peanuts
1/2 cup roasted chana dal
3 tablespoons oil
1/2 teaspoon mustard seeds (rai)
Pinch of asafetida (hing)
1 green chili chopped adjust to taste
About 10 curry leaves
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon turmeric (haldi)
1/4 spoon red chili powder adjust to taste
1/2 teaspoon salt adjust to taste
1/4 teaspoon mango powder (amchoor)
Learn how to make Cereal Chivda (snack) Recipe by Manjula
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!
Ingredients:
2 medium-sized, fresh zucchini squash, diced
1 medium-sized onion, sliced into rings
2 tablespoons extra virgin olive oil
11 oz. can corn (This can be whole kernel corn, Mexicorn, or Southwestern corn. I used Southwestern corn.)
2 tablespoons drained, diced green chiles (Add green chiles to taste. I used ¼ cup, and that is quite hot!)
1 teaspoon garlic salt
½ teaspoon salt
½ cup shredded sharp Cheddar cheese (optional)
Place 2 tablespoons of olive oil in a medium-sized saucepan. Add 2 zucchini squash (diced) and 1 onion (sliced in rings), and saute until slightly tender. Add 11 oz. can of corn, 2 tablespoons diced green chiles, 1 teaspoon garlic salt, and ½ teaspoon salt. Simmer, stirring occasionally, until flavors are blended—about 10 minutes, or to your taste. You may add ½ cup shredded Cheddar cheese and stir to melt, or serve the shredded cheese, sprinkled on top of each individual serving. I hope you enjoy these calabacitas con chile verde!
This black bean salad with corn is great on its own, or with some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy kick, and fresh vegetables for a light and refreshing salad. Let me know what you think below.
And check out http://www.healthyeatingstartshere.com/success for the free ’7 Secrets For Shaping Up Your Healthy Eating Habits’.
Internationally renowned vegetarian chef Kurma das prepares Indonesian crispy Corn Fritters, Perkedel Jagung, in this entertaining and informative how-to sequence from his hit television series Cooking With Kurma – Great Vegetarian Dishes of the World. www.cookingwithkurma.com
In this video, Betty demonstrates how to make a hearty and healthy Mexican-Style Black Bean Soup. It is made in a slow cooker from canned goods, along with a few herbs and spices. It is super easy, and makes a large amount for your family or for college students who are looking for a great meal that is easy on the budget.
Nutritional Value of Corn: Lung Health
A corn and potato stew full of Colombian flavor. A healthy recipe and ideal meal option for a vegetarian.
ONE POT CHEF COOKBOOK – NOW AVAILABLE:
Vegan Cornbread can taste just like Traditional Cornbread, which I love! This recipe was requested by Sweet V Axlis123.
View full recipe at http://www.manjulaskitchen.com/2011/11/11/cereal-chivda-snack/
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!
Recipe: http://www.healthyveganrecipes.net/video/black-bean-salad-with-corn 
SO MUCH PROTEIN. Sorry for the slight delay, but it took me a few tries to get this one right! Quite proud of it though. Just sayin.
Internationally renowned vegetarian chef Kurma das prepares Indonesian crispy Corn Fritters, Perkedel Jagung, in this entertaining and informative how-to sequence from his hit television series Cooking With Kurma – Great Vegetarian Dishes of the World. www.cookingwithkurma.com