I have been charmed of late by the dynamic duo of Ann and Jane Esselstyn, who host a series of YouTube videos featuring plant-based and heart-healthy recipes.
Their family, through individual efforts and the Esselstyn Foundation, is dedicated to “eradicating lifestyle related diseases through whole food, plant-based nutrition.” Ann and Jane have created recipes for several books including The Prevent and Reverse Heart Disease Cookbook, Plant-Strong, and The Engine 2 Cookbook. You can find out more about all of that on Jane’s website, here.
Jane and her mom Ann are a sassy duo, enthusiastic about their food lifestyle that includes lots of the healthy food things we all need more of in our diets. You know, things like kale.
This week, I’ve taken notes about their French Lentil with Grapes and Mint salad, chocolate tofu pudding, and cheesy chickpeas. But it was their Savory Sesame Green Beans recipe that had me at hello.
My favorite Chinese take-out restaurant, Moon Star — replaced now by a (gag) Chipotle — used to make the best sesame green beans. I ordered them a lot: seasame green beans, boneless spareribs, and steamed dumplings was a regular order. So when I saw the Esselstyns’ recipe, I had to try it!
The headliner of this dish is the Sesame Tamari Sauce, an easy-to-make concoction that will transform your beans or snow peas…or maybe even Kale. They’ll just POP with flavor!
SEASAME TAMARI SAUCE
2 tablespoons sesame seeds
1 teaspoon maple syrup or honey
2 teaspoons low-sodium tamari
Toast sesame seeds in the oven or in a pan, watching carefully so they don’t burn. Place in a small grinder or food processor and process just until ground. Put sesame seeds in a small bowl and add honey and tamari. Stir until mixed and just crumbly. Add to hot green beans or use with any vegetable. This recipe goes a long way: it is enough for 1-1/2pounds green beans.