So today I decided to make “The Hearty Paleo Juice.” Since I didn’t have a juicer or that mesh thing to separate the juice from a pulp I used my food processor to grind it up and then to get it a bit finer I used my hand blender. So first let me direct you to the recipe I used and also tweaked. Here is the original recipe here and this is how I tweaked Amazing Paleo recipe below:
- Two Beets
- One Large Carrot
- Two Large Apples
What I did:
- I washed each vegetable and fruit with hot water.
- I then scrubbed the dirt off of the beet and cut of the stem and the edges.
- I then filled a pot with water and covered the beets with the water and boiled the beets for about 30-45 mins.
- After the water was boiled I poured cold water over the beets then I peeled off the skin with my hands
- I then cut up my fruits and vegetables into small pieces food processed and hand blended it.
- I then added organic apple juice to just stretch it so my family could have enjoyed it too.
So here you go this is my version of Amazing Paleo Hearty Juice
Black Beans are one of my favorite things to cook. It is not the healthiest thing to eat but it is so yummy and can be eaten with so many different things. This particular Black Bean recipe is the way I make it because I just love combining all these things together to make a tasty dish.
So here is what you will need:
- Goya Black Beans (the large can)
- Grace Coconut Milk or any coconut milk of your choice
- Two Large Tomatoes
- One Onion
- Ground Black Pepper, Ground Ginger, Ground, Paprika and Ground Ginger
- Adobo Seasoning
- Chandon Beni or Recao (can be found in at a Caribbean/Spanish Grocery store)
- Olive Oil
- Bay Leaf (dried or fresh)
- Salted Meat ( I prefer to use pig tails) but you can use salted turkey or don’t use it at all.
Here comes the cooking part
I first wash and squeeze fresh lime on the pig tails. I then take out a small pot and boil the pig tails until it is cooked. I then change the water about 3 times to just get out most of the salt. After I open the can of black beans and then pour out the liquid it comes in only leaving a little bit you can wash it out actually completely if you want. I then place the black beans in a bowl. Second I move on to going to my moms garden and cutting fresh Chive and Basil. I cut a little bit of basil because it gives the black bean a distinct flavor which I love. I cut a lot of chives from the garden because it gives it an amazing flavor and also smell. I also use Shado Beni which is amazing for this dish it also gives it an amazing flavor. I then get the Chadon Beni out from the fridge and chop it up. Don’t forget to wash your greens. The clash of the flavors from all the green plants are a good combination so there is nothing to worry about. After I collect all these greens I get to my chopping board and I chop them up. I also use 2 large tomatoes and one large onion. After I’m done I get out my favorite black pot I use to make pasta sauce or any type of gravy. I pour a little bit of olive oil ( I don’t like using much grease when cooking). I let the olive oil get really hot in the pot then throw in all my chopped ingredients and I sprinkle some adobo, ground black pepper, ground garlic and ginger and paprika just to boost the flavor I then begin to stir the ingredients together. I cover the pot and let it sizzle for a while. After about 2 mins I pour in the entire can of coconut milk and the pig tails. I cover the pot again and let the coconut milk, pig tails and chopped ingredients sizzle some more together. After the milk has come to a boil I throw in the black beans and stir the pot and just let the beans cook. After about 10-15 mins have passed I turn the pot off and poof you have my creamy black beans cooked and ready to serve. This can be serves with burritos, white rice, a Caribbean style macaroni pie or what ever you like to cook black beans with. Hope you enjoy 🙂 How do you prepare your black beans or any other type of beans? Please do leave feedback.
– Raw kernels of 2 ears of corn, shaved right from cob
– 2 avocados, sliced and cut into 1” pieces
– 1 1/2 cups dry quinoa
– 3 Tbs. red onion, finely chopped
– 1 Tbs. lemon juice
– 1 Tbs. olive oil
– 2 Tbs. low-sodium tamari
– 1 Tbs. brown rice vinegar
Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.
1. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
2. Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
3. Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.
4. Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!
Head on over to the Kimberly Snyder website for more delicious recipes 🙂 http://www.kimberlysnyder.net