Dilly Beans Ingredients: Dilly Beans By Ayelet Connell, PhD, PT, IMT,C
or many parents, the process of packing school lunches can be tiresome at times as we try to think up creative ways to get veggies into our kids’ mouths. And for the rest of us adults, it’s a frequent inevitability that we won’t meet our veggie quota for the day. Here is a fun and yummy recipe for dressing up those green beans and it makes a great addition to a healthy lunch.
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Dr. Ayelet Connell, PhD, PT, IMT,C is President and owner of Integrative Wellness & Physical Therapy in Bloomfi eld CT, a wellness center offering Physical Therapy, Integrative Manual Therapy, Chiropractic, Acupuncture, and nutritional wellness. Ayelet is a natural health expert and has written and published
many articles on the subject. See ad on page 31.
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www.NaturalNutmeg.com 11
• Green beans, washed and trimmed, enough to fi ll a mason jar
• ½ cup apple cider vinegar • 1 ½ cup water • 1 TBS sea salt • ½ tsp dill seed • ½ tsp celery seed • ¼ whole pepper • 3-4 sprigs fresh dill • 1 clove garlic
• Optional: ½ tsp mustard seeds
Start by heating up a sauce pan with vinegar, wa- ter and salt. Bring to boil and then remove from heat to slightly cool. Add dill seed, celery seed, whole pepper, fresh dill and garlic (and optional mustard seed) to bot- tom of clean Mason jar. Add green beans to Mason jar (arranged like pencils in a box). Pour slightly cooled liquid over beans until liquid reaches to ½ inch from top of jar. Cover jar and place in fridge for 48 hours and enjoy!
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