I donno, looks kinda dangerous
Dr. Pall’s research on the NO/ONOO cycle has certainly gotten me interested in antioxidants, especially magnesium which was mentioned in his book. Although our primary interest tonight is its antioxidant qualities, magnesium has many functions in the body. According to the office of dietary supplements, "magnesium is needed for more than 300 biochemical reactions." Many people have heard of magnesium’s important role in keeping bones strong, but it also plays a part in maintaining heart rhythm, body temperature, nerve function, and immune health.
An excellent source of magnesium is raw, green vegetables as magnesium is central to each chlorophyll molecule. Chlorophyll are the powerhouse of plants, converting sun light to energy through and electron transport chain. They are what give plants their color as they absorb red light (680 and 700nm wavelengths) and reflect green. Some beans, nuts, fish, and whole grains are also an excellent source. More refined grains (such as in white bread) or cooked vegetables contain less magnesium than they would without processing. Tap water can even be a source of magnesium, if it is so called "hard water," which contains more minerals.
2 tablespoons vegetable oil
Cashews, 1 ounce
1/2 cup spinach
1/2 an onion, sliced
1/2 bell pepper, sliced
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 can black beans
1 cup brown rice
You can add chicken bouillon to this, too
Boil brown rice in water with 1 tbs olive oil. Add beans when the rice is done and let them cook together with curry and all the seasonings.
Coat bottom of nonstick pan with ½ water and ½ olive oil. Lightly fry oinion, cashews, and green beans. Add the spinach next. Once the vegetables are slightly softened, add them to the brown rice and black beans.