Australian_Yoga_Journal_-_September_2015_

colour changes

Go ahead, let yourself be tempted

by luminescent wax and opulent

purple beans to brighten your

recipes. The colourful varieties

can be used interchangeably with

green beans. Just don’t expect

the purple beans to keep their

royal hue when cooked! The

anthocyanin pigments that give

them their gorgeous colour will

fade when heated

Pink Peppercorn Green

Bean Pickles

MAKES 2 400ML JARS (ABOUT 80 GREEN BEANS)

For colour and flavour in homemade

pickles, pink peppercorns can’t be beat. Use

these pickled green beans to jazz up salad

plates, sandwiches, and martini cocktails.

For best flavour, store at least one week at

room temperature before using.

350 grams green beans, trimmed and cut to

size of jars

2 tbs. dried pink peppercorns

2 tsp. whole coriander

2 cloves garlic, peeled

2 bay leaves

1 cup rice vinegar or white distilled (5%)

vinegar

2 tsp. sugar

2 tsp. salt

1 Divide green beans, peppercorns,

coriander, garlic, and bay leaves between

two 240ml canning jars (masonjarsales.com.

au).

2 Combine vinegar, sugar, salt, and 1 cup

water in medium saucepan, and bring to

rolling boil. Divide vinegar mixture between

jars with green beans, and close with lids.

3 Place jars on rack or small plate in large

pot, and cover with water by 2cm. Bring

water to a boil, and boil 10 minutes to seal.

PER SERVING (4 GREEN BEANS) 8 cal; <1 g prot;

<1 g total fat (<1 g sat fat); 2 g carb; 0 mg

chol; 52 mg sod; <1 g fiber; <1 g sugars

Green Bean Salad with Feta

and Walnuts

SERVES 6 | 30 MINUTES OR LESS

Crisp-tender green beans add body to this

Greek-style salad.

Salad

250 grams. green beans, trimmed (4 cups)

½ small head romaine lettuce, halved and

thinly sliced (2 cups)

1 small red onion, halved and thinly sliced

(1 cup)

1 cup crumbled feta cheese

½ cup halved cherry tomatoes

¼ cup chopped walnuts

Dressing

1 tsp. dried oregano

2 tsp. red wine vinegar

1 clove garlic, minced (1 tsp.)

1 Tbs. olive oil

1 Tbs. vegetable oil

1 To make Salad: Cook green beans in large

pot of boiling salted water 4 minutes. Drain,

rinse under cold water, and drain again. Pat

dry.

2 To make Dressing: rub oregano between

fingers to crumble and release aromatic oils,

and place in small bowl. Whisk in vinegar

and garlic. Whisk in olive oil and vegetable

oil, and season with salt and pepper, if

desired.

3 Toss green beans, lettuce, and onion

together with dressing in large bowl. Fold in

feta, tomatoes, and walnuts.

PER 1-CUP SERVING 173 cal; 6 g prot; 13 g total fat
(5 g sat fat); 9 g carb; 22 mg chol; 236 mg
64 sod; 3 g fiber; 5 g sugars

august/september 2015

yogajournal.com.au

EATING WISELY

nourish

Pink Peppercorn

Green Bean Pickles