Pinto beans are rich in plant protein, low in fat, high in fibre and a good source of molybdenum and folate, copper, manganese, phosphorus, vitamin B1, vitamin B6, magnesium, potassium and iron.
Lunch is the main meal of the day, it is an important meal to keep your energy balanced during the day.
Lunch needs to be rich nutrients, light but filling and delicious.
The naturopathic approach to cooking is about healthy food, cooked with the right combinations, and healthy cooking methods as the base to health.
Here I’m sharing with you
my lunch idea for today:
PINTO BEANS SALAD
- Before cooking: wash the beans, soak overnight or at least for 8 hours and rinse the beans with clean water.
- Cook the beans with water. For 1 cup of dried beans, cover with 5 cups of water. Cook until it is soft then strain from the cooking water.
Don’t add salt during the cooking of beans (adding salt may cause the beans to cook for a longer time).
- Add the beans to a fresh salad leaves mixture, cherry tomatoes, cucumber and onion.
- Sprinkle on top – pumpkin seeds (an excellent source for zinc!).
- Use extra virgin olive oil, fresh lemon, herbal/Himalayan salt and black pepper for dressing!