Feel Good Guru

Low in fat, high in quality protein, rich in soluble and insoluble fiber, good for the heart, stabilizing blood sugar, low in calories, high in iron, kidney beans have it all. Bonus - they’re great at absorbing flavors, so bring ‘em on!

I always think of kidney beans as the “red meat” of veggies. Combined with brown rice, millet or any grain, you can get a big hit of protein without all the moo.

The fresh ginger and mint in this recipe give the beans a special fresh flavor, the red chilis bring the capsaicin and the heat. These herbs are also used in ayurvedic medicine to ease digestion, cleanse and make your skin glow. So good, and so good for you! Eat your Extra Special K-Beans often! (more…)

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This chili is a substantial meal and will fill any hungry belly with more protein than you’ll need to get you through the day. I always prefer to use dried beans rather than canned. It’s two extra steps, but worth it for quality & taste.

The combo of chili with spicy corn muffin makes for a majorly satisfying meal even your meat-lovin’ friends will devour. It’s a good recipe to keep as a chilly day standard, and make your own unique variations each time.

A lot of vegetarian chili recipes will use TVP for filler and texture. Texturized vegetable protein is way to processed for us. Soothing, alkaline millet will give you the same “meaty” texture and help complete the protein of the beans.  (more…)

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We’re on day 3 of the Autumn edition of Feel Good Fast and yes, we’re feelin’ good! This is a recipe we’ll be doing on day 5. We make enough so that on day 6 it turns into a whole new thing - Spicy Black Bean Soup. Yes, we’re busy Chuppies and leftovers up-cycled in five minutes is a kitchen concept we can get behind!

If you have a nice big lettuce leaf or chard leaf, you can actually roll your bean mixture and serve it burrito style. You won’t miss the wheat flour tortilla. Otherwise, it makes a nice “open face” burrito on beet greens or spinach leaves. (more…)

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