2 cups fresh green beans, cut into 2-inch pieces
2 tablespoons chopped onion
2 tablespoons chopped celery
¼ cup water
1 tablespoon extra virgin olive oil
1½ tablespoons minced fresh basil, or ½ teaspoon dried
¼ teaspoon Celtic salt
⅛ teaspoon freshly ground pepper
Combine the green beans, onion, celery, and water in a saucepan over medium heat. Cook, covered, for 5 to 10 minutes or until beans are tender. Drain. Stir in the olive oil, basil, salt, and pepper.
Yield: 3 or 4 servings
The breads of Jesus’ time were coarse whole-grain breads, which were darker and heavier than the breads we have today. Since they were made with whole grain, including the bran and wheat germ, they had a much higher concentration of naturally occurring polyunsaturated oils.