Powerful Plant Protein
healthy living

Powerful Plant Protein

I am a huge fan of plant protein, I was a vegan for almost a year and even though I’m back to eating anything and everything these days I tend to opt more for plant protein than animal (all these tacos are plant based and INCREDIBLE!), I just feel so much better when I do! So when Nicole mentioned sharing a post about the power or plant protein, specifically beans I was psyched about the idea! You can do so much with beans, if you know what to do with them, so read on for some awesome advice 🙂

Powerful Plant Protein

Lately, I find myself eating less and less animal protein.

As a holistic health coach, my main philosophy is that every individual is unique and therefore, has his or her own ideal dietary needs. What works for one person may not necessarily work for another. Throughout my own personal wellness journey I have experimented with many dietary concepts: paleo, vegan, gluten free, etc…

I have a few tricks up my sleeve to help identify the ideal diet for each individual, so I put them to work for myself. In doing so, I have discovered that I thrive on a diet packed with rich nutrients from vegetables (carbohydrates) and plant protein.  This has led me to explore new ways to introduce more plant protein into my diet. This is a question that comes up frequently with my clients so I thought I would share a little on this subject so you can do some experimenting yourself.

So…how well do you know beans?

Creamy cannellinis, meaty garbanzos, sweet adzuki, tender pintos, and so many more—beans are one of the most powerful, nutrient-dense plant foods around.

Consider this: Beans are packed with tons of fiber, as well as plenty of iron and protein. They are rich in antioxidants and phytonutrients. They are low in calories.

Plus, studies have found them to lower risk of cancer, cardiovascular disease, and diabetes.

What To Do With Beans

Many people avoid beans because they just don’t know what to do with them.

Are you one of them?

Keep reading:

Toss beans and diced veggies (such as celery, shallots, red peppers) with vinaigrette for a quick bean salad.

Blend cooked beans with tomatoes, onions, and your favorite seasonings to create a yummy bean soup.

Top a green salad with 1/3 cup of your favorite bean.

Puree beans with a bit of olive oil, a garlic clove, salt, and your favorite seasonings. Voila! A fast dip or sandwich spread.

Include 1/3 cup of beans with your other favorite toppings next time you make stuffed baked potatoes or sweet potatoes.

Add 1/4 cup pureed beans to your favorite pancake, waffle, muffin, or cake recipe. You’ll be surprised at how moist and springy baked goods are when baked with beans.

If you’re new to cooking with beans, try these tips for delicious and well-cooked beans.

Be sure to wash and clean the beans first.

Soak dried beans for 8-12 hours before cooking (hint: cut a bean in half; if the center is still opaque, keep soaking).

After soaking, rinse, fill pot with fresh water, bring to a boil, then skim off the foam.

To aid digestion, add kombu, bay leaf, cumin, anise, or fennel to the water

Cover and simmer for the suggested time.

Remember: Only add salt at the end of cooking (about 10 minutes before the beans are done) or it will interfere with the cooking process.

Quick tips: For speedier prep, boil dried beans for 5 minutes, then soak for 2-4 hours. Or use canned beans instead (some people find them even easier to digest!). Be sure to avoid canned beans with added salt or preservatives and rinse thoroughly once removed from the can.


Would you like help learning how to choose and cook healthy foods like beans? Curious about how health coaching can help you make your own healthy changes? Let’s talk! Schedule an initial complimentary consultation with me today——or pass this offer on to someone you care about! nsharpcreative@gmail.com

Peace, Love & Coconuts


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