Just because this is a salad recipe, doesn’t mean it has to be served cold.
Especially as those of us in the Midwest prepare for winter, a nice warm salad can be a much more appealing way to get your veggies in than a traditional cold salad.
Most of you probably know that legumes are not Paleo, and green beans are legumes, so what are green beans doing in a Paleo recipe? Well, there’s more to the story than just legume or not.
The main reason we avoid legumes is because they tend to be high in phytates and omega-6 fats. Green beans have been bred over centuries to be very low in phytates and most of those phytates cook out, leaving a delicious, easily digested plant for us to enjoy.
Don’t believe me? Just as Mark Sisson.
Add Fat For Fuel, Taste And Fat-Loss
When it comes to making food palatable, the butter doesn’t hurt either.
I know most of us have been told from infancy that butter will clog our arteries and kill us, but it turns out there is no scientific evidence to support that claim. In fact, recent scientific studies have found just the opposite. A healthy helping of fat can boost your metabolism (not to mention your brain) and actually help you burn fat, especially grass-fed butter.
A Reminiscent Dish
When I was little my mom used to make a side dish similar to this so the combination of cooked (and not soggy) green beans with garlic & onions always brings me back to family dinners when I was younger. Plus, as alliums, they provide a healthy helping of sulfur.
My grandpa used to grow green beans in his garden so as a kid I was never a fan of canned green beans. I actually refused to eat them so as an adult I only purchase fresh green beans, when they’re in season, and look good. But frozen organic green beans are good options too, even if I don’t buy them. :)
Although it doesn’t get much attention in the media, sulfur is actually an important micronutrient that we need to make insulin and taurine, which is necessary for making muscles and maintaining cardiovascular health.