beans

After a long winter, the first signs of spring are glorious and exciting, but the season’s shifting weather might have you wondering what to eat. Changes in weather have real effects on our bodies—and our appetites. When the sunny side of spring shows herself, the heavier foods we needed through the winter don’t seem appropriate; yet with the sun around only intermittently, it can feel too early for spring’s lighter fare. So what to do? Make today’s Meatless Monday recipe: ribollita.

As the main canner and preserver in my family, I spend a few days in the autumn preserving as much of our harvest as I can. I usually end up with about 30 jars of pickled cucumbers, pickled beets, canned tomatoes, and pickled dill beans.

Many people falsely believe that endurance athletes must consume entire sides of beef or rack after rack of ribs to rebuild muscle and revitalize energy post-exertion.

Sure, winter produce doesn’t look quite as pristine as summer peaches, berries, and corn, but vegetables like kohlrabi, broccoli rabe, and even horseradish are powerful foods with plenty of flavor and lots of nutrition.

Green beans are a member of the family Fabaceae ⁄ Leguminosae, commonly known as the Pea family of the genus Phaseolus L. or bean, containing the species as identified by the United States Department of Agriculture (USDA) as Phaseolus vulgaris L. or kidney bean. The plant is native to the Americas and was documented in Mexico, parts of Central America, and regions of South America.

Edamame is a member of the family Fabaceae, commonly known as the Pea family of the genus Glycine Willd or soybean P and contains five species. They are immature soybeans and are usually sold fresh in their pods. These young green soybeans are soft and edible while the pod is not edible; the beans can be used in salads, as a snack, and in many recipes.

Lentils might not look like much, but they certainly pack a punch. You’ve probably enjoyed them in lentil soup, where they stand out as the featured ingredient.

Chickpeas, also known as garbanzo beans, are powerful little legumes with high amounts of fiber, vitamins A and E, manganese, and folate. They originated in the Middle East and were cultivated for thousands of years, with evidence of their origin dating back to 3000 B.C.. This study, published in 2016, suggests that chickpeas can play a role in weight management and both glucose and insulin regulation.

I’ve always loved sour cream and onion. In fact, I was known for it as a kid. I was that weirdo who would eat chopped onions on my chocolate ice cream. I kid you not! Now that I’m an adult though, I’m a little more…refined with my tastes, especially when it comes to onions.

Phytoestrogens are not actually estrogen, in contrast to a common belief. They are chemicals found in many plants that, when eaten in our food, may provide health-promoting effects. This is in contrast to xenoestrogens—plastics, industrial chemicals, herbicides, pesticides and others—that are hormone disruptors even in small amounts.