Culinary Medicine


As colorful as it is flavorful, this Fossolia is heart health approved! It is low in saturated fats and is an excellent source of vitamin K.


  • 2 Tablespoons olive oil
  • 1 medium yellow onion, medium diced
  • 4 garlic cloves, minced
  • 2 Tablespoons ginger, peeled (optional) and minced
  • 1 Tablespoon tomato paste
  • 1 medium tomato, diced small
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon ground cumin
  • 1 large carrot, cut into matchsticks (about 1 cup)
  • 1 pound green beans, trimmed and cut into ½-inch pieces (about 6 cups)
  • ½ cup water


  1. Heat olive oil in skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes.
  2. Stir in garlic and ginger and cook for 1 minute.
  3. Add in tomato paste and tomatoes and cook for 5 minutes, stirring often.
  4. Stir in turmeric, salt, black pepper, basil, and cumin.
  5. Add carrots and green beans and sauté for 2 minutes.
  6. Stir in ½ cup water and cover. Reduce heat to low and cook for 10 minutes, stirring halfway through.
  7. Use a fork to test green beans and carrots for tenderness. They’ll be cooked through with a bit of a bite. Continue cooking longer if you prefer softer vegetables.
  8. Enjoy warm as a side dish. Store leftovers in an airtight container for up to one week. Reheat on the stovetop or in the microwave.


Follow us on social media for recipes, resources and the latest VCP news!

Follow us on Instagram