One food that we miss in a mucho grande manner is pasta. But gone are the days when that less than healthy refined white carb grace our table. This picture shows rice noodles that clearly stem from white rice. I was curious about rice noodles and thought I should experiment with them. They were kind of fun to eat, but why put something in our bodies that had zero benefits? On the second day (yup, leftovers are a way of life in this here household), I served the vegetables over gluten-free, brown rice angel hair and it was scrumptious.

It was exciting to see dried chipotle peppers in the local grocery store. I did a little dance right on the spot! It’s a rare find in these parts. You can use any kind of hot pepper you like. Adjust the amount of peppers to your desired level of heat.

If you are short on time, soak and cook the beans a day or two before you prepare this meal.

Serves 4

1 onion, chopped
2 garlic cloves, minced
2 dried chipotle peppers, soaked in warm water, diced
1 red pepper, julienned
2 carrots, julienned
8 oz corn, frozen or fresh if in season
8 oz can bamboo shoots, rinsed
1 cup dry kidney beans, soaked overnight
2 tomatoes, diced or 14.5 oz can
1 1/4 cup tomato sauce or crushed tomatoes
1 tbsp tamari
1 tsp ground coriander
rice noodles or a grain of your choice
sea salt and ground or cracked pepper for taste
cilantro for garnish

Cook soaked kidney beans on medium heat until soft. Set aside. At the same time the beans are cooking, soak dried chipotle peppers in warm water. Cover the bottom of a large sauce pan with water. Heat on high for a minute or two. Add onions, garlic, chipotle peppers, red pepper, and carrots. Lower heat to medium and cook for 5 minutes. Add beans and remaining ingredients (except for the grain). Cover, adjust heat to low and cook for 30 minutes or until vegetables are tender. Stir occasionally.  Cook grain according to package instructions. Serve vegetables over grain and top with chopped cilantro.

What are some of the nutritional benefits of this meal? Flavonoids (quercetin,Lycopene,Zea-xanthin), Vitamin B6, Folate, Potassium, Manganese, Vitamin C, Calcium, Phosphorus, Selenium, Vitamin A, Iron, Thiamin, Niacin, Vitamin K, Riboflavin, Vitamin E, Protein, Fiber, Zinc, Copper, and Beta Carotene.

Because of my food choices, what am I likely to miss out on in my golden years?


Let food be thy medicine and medicine be thy food…what’s in your cabinet? Please leave a comment…