Food & Juicing , a set on Flickr.
I started juicing about two weeks ago. At first, I want to do a complete juice fast. Now, I’m happy I did not. Juicing this many vegetables is big adjust on a meat-eaters diet. Juicing every other day has made me feel great but my digestive system is freaking out. I can’t image what it would have done on a full fast. BTW: the rustic apple pie made my stomach feel better. :)
Source: futurejournalismproject
Start by doing what’s necessary; then do what’s possible; and suddenly you are doing the impossible.
Necessity is the mother of taking chances.
I covered prep wrestling for this week’s Prep Spotlight. here’s the video
2 cups of organic dry pinto beans soaked in water over night
1 large organic yellow onion
1 large organic bell pepper
6 cloves of garlic (chopped)
1 cup of chicken booth
2 cups of vegetable stock
8 oz can of diced tomatoes
3 bay leaves
Crushed red paper to taste
Cumin to taste (about a tablespoon)
fresh tomato (in season)
limes
cilantro
Soak beans over night then drain, rinse and set aside.
Using extra virgin olive oil sauté your chopped onion and bell pepper. Add the garlic just as the onions are getting translucent. Place the lid on your pot with low heat and sweat the mixture a little.
Then pour in your chicken stock and add the beans to the pot. Add the vegetable stock and seasonings. Put on a low heat and simmer until the beans are soft (about 1-2 hours). Also, you can put the mixture in a slow-cooker at this point.
Once the beans are close to soft add the can of diced tomatoes and cook your rice.
I serve the beans over brown rice and top it with Tabasco, lime juice, fresh tomato, and chopped cilantro.
The Interstate 10 bridge in Lake Charles is a very unique structure. I’ve called it LC’s version of the Golden Gate since I moved here over three years ago. I love this bridge and it was great to be able to walk around at the top and shoot the handrail repairs.
Source: americanpress.com
