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Green Beans
Avocado Oil
Shallots
, sliced thin
Garlic Cloves
, sliced thin
Lemons
, juiced
Sea Salt & Black Pepper
, to taste
Sliced Almonds
, sliced

Green Beans with Almonds

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 20 min
Servings: 4
Equipment: Stove
  • 1 lb. Green Beans
  • 2 tbsp. Avocado Oil
  • 2 Shallots, sliced thin
  • 1 Garlic Cloves, sliced thin
  • 1/2 Lemons, juiced
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1/4 c. Sliced Almonds, sliced
  • In a large pot, add a steamer basket and 1-2 cups of water. Add the beans and steam until tender, about 5 minutes. Remove beans from the basket and set aside.
  • In a large skillet, over medium-high heat, add the avocado oil. Add the shallot and cook until translucent, about 3 minutes.
  • Add the garlic and cook until fragrant, stirring constantly to ensure it doesn't burn, about 30 seconds.
  • Add the beans back to the skillet, and stir until warm, about 2 minutes.
  • Add the lemon juice, salt and pepper, and then top with the sliced almonds. Add the green beans and sauté until warmed through, about 1-2 minutes.