Prebiotics and Fiber: Supplemental Treasures or Marketing Ploys?
Are you unsure about whether to take prebiotic or fiber supplements? Have you heard conflicting messages in the media or from your doctor about prebiotics and fiber? Are you confused about the impact of these supplements on your gut microbiome? Learn more about supplemental prebiotics and fiber, what they actually are, what they do, and their effect on various gut conditions with Certified Health Coach Lindsey Parsons, EdD.
Lindsey helps clients solve gut issues, reverse autoimmune disease and type 2 diabetes naturally and lose weight without cutting calories or cutting out major food groups. She’s a Certified Health Coach at High Desert Health in Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Twitter, Instagram or Pinterest or reach her via email at firstname.lastname@example.org to set up a free 1-hour Healthy and Sustainable Weight Loss/Health Restoration Breakthrough Session.
High Desert Health on Instagram or @high.desert.health
High Desert Health on Twitter or @HDesertHealth
Sweet and Spicy Green Beans
- Whole green beans ends trimmed – 1lb (Use French beans or haricot verts if available)
- 1/3 cup whole almonds
- 4 cloves of garlic
- 4-5 whole dry red chilies (reduce the number if you don’t like it hot)
- 1 tbsp olive oil
- 1/4 cup thinly sliced shallots
- 1 tbsp honey
- 1 tbsp balsamic vinaigrette
- 1 tbsp tamari /light soy sauce
- salt to taste
In a large pot, heat enough water to cover the beans. When the water starts to boil, add salt and the beans and cook for 2 minutes. Keep a large bowl filled with water and ice cubes ready. Remove the beans and plunge in the ice water immediately to stop the cooking. Once the beans are cool, drain on paper towels and keep aside. (This can be done a day ahead.)
Place the almonds, garlic and red chilies in a food processor and process to form a coarse paste.
In a large pan, heat the oil and saute the shallots till soft. Add the almond paste and salt and saute for a minute or two. Add the honey, soy sauce and balsamic vinegar and mix well. Cook for 1 minute on high heat stirring frequently. Now add the blanched beans and toss to coat the beans well with the paste. Saute till the beans are heated through. Remove from the heat and serve hot.
My Favorite Everyday Salad:
– red leaf lettuce
– 1 shaved radish
– chopped cucumbers
– chopped red bell peppers
– red cabbage
– pumpkin seeds
And the tahini dressing from this awesome Greek Lentil Salad.
Thank you to SoundDot for the music on the podcast: Royalty Free Music. Thank you to my intern, Grace Sanford, for her help with the script of this podcast!