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November 10, 2011

Green Beans with Dates, Oranges, and Hazelnuts

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Is it really important to know what’s in everything you eat? I think feeding ourselves and our families requires educated decisions, but sometimes we just want to walk blindly and not know. I like to post different articles and new studies about food on Facebook and Twitter. Sometimes people get upset when they find out what’s in their food, and even go so far as scolding me for posting it.

I get it. You might not have thought to turn over the box and read what’s in those crackers your toddler loves. You might have a favorite drink or food you love and you simply don’t want to know how they get all that taste in “Only 100 calories!”. We’ve all done that. When my girls were babies (and before I was eating organic, whole foods), I didn’t even think to turn over the can of baby formula and read the ingredients. My youngest was 9 months old when I read the ingredients. I about fainted. Well, I actually cried to be completely honest. I cried because I hadn’t thought to read the ingredients and I was so mad that a company would sell a can of baby formula loaded with sugars, corn syrup, preservatives, etc. At that moment I decided to look at all the labels and find alternatives. (I found out later there are alternatives to baby formula – you can even make your own. Who knew?!)

I’m not here to tell you what to eat or what not to eat, but I hope to help you make educated decisions for you and your family. We all have areas where we cheat. It helps keep us sane. But knowing exactly when and how we’re cheating makes a huge difference.

I saw a version of this recipe in the Oprah magazine, changed it up and bit, and plan to add it my Thanksgiving table this year. It’s best served at room temperature which means you can make it earlier in the day and leave it until you’re ready to serve your Thanksgiving meal. If you just can’t have Thanksgiving without a green bean casserole, read the ingredients first or better yet, check out the recipe I posted last year.

Here are a few other green bean recipes that would be great to add to your Thanksgiving table:

Green Beans with Almonds and Thyme from Simply Recipes
String Beans with Prosciutto, Pine Nuts and Meyer Lemon from Food Blogga
Green Beans with Walnuts and Lemon Vinaigrette from The Bitten Word

Serves: Serves 8

Green Beans with Dates, Oranges, and Hazelnuts

Adapated from Oprah Magazine.

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Ingredients

    For the dressing:
  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon dried thyme
  • 1 tablespoon raw honey
  • 2 teaspoons whole grain mustard
  • 1/4 cup red onion, minced
  • 1/2 teaspoon Celtic sea salt
  • 1/2 cup extra-virgin olive oil
  • 2 pounds green beans, trimmed
  • 3 oranges, segmented
  • 1 cup chopped dates
  • 3/4 cup chopped hazelnuts, toasted or dehydrated

Instructions

  1. Stir vinegar, thyme, honey, mustard, onion, and salt together in a small bowl. Pour in olive oil and whisk until combined.
  2. Bring a large pot of water to boil. Add beans to boiling water and cook for 3 minutes, until bright green. Drain and quickly transfer to a bowl of ice water. Drain again and pat dry. Place cooked beans, oranges, dates and hazelnuts in a large bowl. Pour dressing over beans, toss and serve. Best served at room temperature.
7.8.1.2
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https://deliciouslyorganic.net/thanksgiving-green-beans-with-dates-oranges-and-hazelnuts/
Copyright 2016 Deliciously Organic

 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Paleo Recipes, Sides and Salads, Thanksgiving, Uncategorized, Vegetables | 20 Comments

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20 Comments

  1. Pam

    November 10, 2011 at 8:34 am

    Thank you, this is just what I needed to find for my Thanksgiving meal. Just for the record, I have NEVER liked the traditional green bean casserole...yuck! But, unfortunately, not everyone coming to dinner feels the same. This dish will at least seem like I made an effort to find a substitute (unlike the simple dish of steamed and buttered green beans that I usually serve-which I love).
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  2. Georgia Pellegrini

    November 10, 2011 at 8:39 am

    I love the freshness of greenbeans at the Thanksgiving table, the orange is such a nice twist.
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  3. Bev Weidner

    November 10, 2011 at 8:41 am

    Hoooooly good grief-a-lacious. GAWGEOUS.
    to Bev Weidner" aria-label='Reply to this comment to Bev Weidner'>Reply to this comment
  4. aida mollenkamp

    November 10, 2011 at 9:08 am

    Carrie, this flavor combination is *right* up my alley. I'll definitely be trying this out soon.
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  5. HeatherChristo

    November 10, 2011 at 11:24 am

    I absolutely adore green beans! the orange is a lovely addition!
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  6. Lucy Lean

    November 10, 2011 at 2:48 pm

    Forget Thanksgiving - I want this bean 'salad' today! So fresh and crunchy and sweet and delicious - I'm all about the labels as you know - think PinkBerry!
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  7. Kristina Vanni

    November 10, 2011 at 7:11 pm

    I always get excited for my mom's green beans with toasted almonds every Thanksgiving. This version with dates, oranges and hazelnuts sounds mind boggling. Might need to be a new tradition at our table!
    to Kristina Vanni" aria-label='Reply to this comment to Kristina Vanni'>Reply to this comment
  8. Nancy@acommunaltable

    November 10, 2011 at 8:26 pm

    Never had the famous "green bean casserole" - in my family we kept it simple - just lightly steamed green beans, butter and sauteed almonds. But that doesn't hold a candle to this...so my kind of dish!!!
    to Nancy@acommunaltable" aria-label='Reply to this comment to Nancy@acommunaltable'>Reply to this comment
  9. Katrina

    November 11, 2011 at 9:07 am

    Mmm great take on green beans. Yum!
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  10. Erika

    November 14, 2011 at 7:32 am

    I am thankful for the articles you write and the information you share concerning food products. I am MUCH more aware of ingredients and what I put into my body, and I feel so much better.
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  11. the urban baker

    November 15, 2011 at 6:56 am

    I am almost embarrassed at myself at how I react when people say they are using formula. Not everyone is blessed with an abundance of breast milk and that I understand. I was fortunate to have been able to breast feed each of my children for over two years. I know that. But for those that have a choice and choose the manufactured stuff, I am confused. And yes, you are so right, Carrie -there are alternatives and it should be the doctors job to share that info!
    to the urban baker" aria-label='Reply to this comment to the urban baker'>Reply to this comment
  12. MikeVFMK

    November 22, 2011 at 12:39 pm

    Love this bean salad. The addition of orange is perfect. No thanksgiving for us coming up but i'll be making this as a side just because.
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  13. Caterina Versari

    April 15, 2012 at 12:43 pm

    Hello! I loved this recipe, I want to try it, but do you think it would work as a side dish? Or is it better as a main dish?
    to Caterina Versari" aria-label='Reply to this comment to Caterina Versari'>Reply to this comment
    • Deliciously Organic

      April 16, 2012 at 9:44 am

      It's a bit light for a main dish, so I'd use it as a side.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. lynnita

    July 12, 2013 at 4:54 pm

    Hi: I would love to try this recipe but I cannot figure out what to do with the hazelnuts. I have some left over from a failed recipe. No matter how hard I tried I couldn't crack the shells w/o making a mess, being way toooooooo time consuming, and ending up with a few crumbs of nuts. All suggestions are appreciated!!!!!!!!!
    to lynnita" aria-label='Reply to this comment to lynnita'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    November 10, 2011 at 4:20 pm
    [New Post] Green Beans with Dates, Oranges, and Hazelnuts: http://t.co/O2NaCiig #realfood #unprocessed #grainfree #glutenfree #realfood
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. The Little Chef says:
    November 10, 2011 at 4:21 pm
    [New Post] Green Beans with Dates, Oranges, and Hazelnuts: http://t.co/O2NaCiig #realfood #unprocessed #grainfree #glutenfree #realfood
    to The Little Chef" aria-label='Reply to this comment to The Little Chef'>Reply to this comment
  3. Michael says:
    November 10, 2011 at 4:24 pm
    [New Post] Green Beans with Dates, Oranges, and Hazelnuts: http://t.co/O2NaCiig #realfood #unprocessed #grainfree #glutenfree #realfood
    to Michael" aria-label='Reply to this comment to Michael'>Reply to this comment
  4. Orna Izakson, ND, RH says:
    July 13, 2012 at 6:57 pm
    This sounds like a terrific idea when your beans are growing like crazy! #eatyourveggies #greenbeans http://t.co/o7Q1jtGT
    to Orna Izakson, ND, RH" aria-label='Reply to this comment to Orna Izakson, ND, RH'>Reply to this comment
  5. Cookin' Canuck - Recipes for Good Health & Weight Loss in 2012 says:
    March 25, 2021 at 4:18 pm
    […] Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans Cookin’ Canuck’s Grilled Potatoes with Smoked Paprika Cookin’ Canuck’s Creamy & Low-Fat Mashed Potatoes Cookin’ Canuck’s Roasted Cauliflower with Indian Spices The Perfect Pantry’s Oven-Roasted Carrots Indian Simmer’s Acorn Squash with Fenugreek Seeds & Garlic Georgia Pellegrini’s Roasted Winter Squash Deliciously Organic’s Green Beans with Dates, Oranges & Hazelnuts […]
    to Cookin' Canuck - Recipes for Good Health & Weight Loss in 2012" aria-label='Reply to this comment to Cookin' Canuck - Recipes for Good Health & Weight Loss in 2012'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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