Brazilian Vinaigrette Salad Recipe
4 cups chopped tomatoes ( about 8 medium tomatoes)
1 to 1.5 cup of cilantro
1.5 cup red onions ( 1 medium to large onions)
1.5 cup green bell pepper ( about 2 small ones)
1 to 1.5 teaspoon of oregano
2 teaspoons
of salt
1/2 to 3/4 cup of olive oil
1/2 cup of white vinegar
How to prepare:
Mix all of the ingredients well together and enjoy!!
Cheers????
Tips: you can add cucumber as well if you like!
Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
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Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
EPISODE 581 - How to Make Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
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How to Make Restaurant-Style Mexican Black Beans
Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.
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✅Ingredients
• 1 tablespoon vegetable oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans black beans undrained
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped
✅Instructions
00:00:11 - Preparing ingredients for Restaurant-Style Mexican Black Beans
00:01:39 - Adding lard to Mexican black beans to add flavor
00:02:43 - Quick recap Mexican Black Beans recipe
1️⃣ 00:00:46 - Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
2️⃣ 00:00:51 - Add in onions and saute for 5 to 7 minutes until soft.
3️⃣ 00:01:01 - Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
4️⃣ 00:01:29 - Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Salt to taste. Serve hot topped with fresh cilantro.
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Spicy Pasta Salad Recipe made with Black Beans, Pinto Beans, Corn
Recipe for Spicy Pasta Salad
2 cups small shell pasta
1/3 cup Italian Dressing
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can whole kernel corn
3 tomatoes, chopped
2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp red pepper flakes
2 tsp. chili powder
salt & pepper to taste
Cook, drain, and rinse beans. Drain Corn. All all of the above ingredients to the pasta, stir and chill.
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Brazilian Black Bean Stew | Chef AJ LIVE! with Chef Pericles Silva
5 DELICIOUS DINNER RECIPES to support your weight loss:
With a Master’s Degree in Sports Nutrition, Pericles Silva has been on the plant based lifestyle for decades. He initiated the Whole Foods Market ‘Health Starts Here’ brand and worked as an educator there for 5 years.
Pericles joined Gwyn Whittaker in 2015 to open the educational organic, whole plant food restaurant, GreenFare Organic Café as the Operations and Nutritional Educator. He is certified as a Food for Life Instructor through PCRM, Plant Based Nutrition certificate from the Center for Nutritional Studies, and McDougall’s Wellness program.
Pericles has taught over 250 classes at GreenFare on reversing heart disease, diabetes, cancer, and optimal weight loss. He is an expert in holistic health regarding sleep, exercise, and nutrition.
GreenFare Organic Café is located at 408 Elden Street, in Herndon, VA 20170
You can follow him on Instagram here:
Please watch the video for recipe instruction.
Here are the ingredients:
Feijoada (Brazilian Black Beans Stew)
½ lb Black Beans (Dry)
2 Trumpet Mushrooms
½ lb Shiitake
½ lb Tempeh
3 Large Onions (Diced)
3 gloves of Garlic (Minced)
4 Bay leaves
Chili Pepper (tea spoon)
1 tbs paprika
3 green olives
1 cup of water
Vinaigrette:
1 Parsley (Chopped)
1 Red Bell Pepper (Small Diced)
1 Red Onions (Small Diced)
1 tbs White Wine Vinegar
3 Olives
Farofa:
1 cup Yucca Flour
3 Tbs Kalamata Olives
1 Onion Minced
1 Carrot Shredded