How To make Black Bean and Papaya Relish
FOR THE BEANS:
1/3 c Dried black beans
1 Stick cinnamon
2 Cloves garlic
4 Peppercorns
FOR THE SALAD:
1 Ripe papaya peeled, seeded d
1 Med jicama (to yield 3 1/2 c
FOR THE DRESSING:
2 Garlic cloves, peeled and mi
3 Shallots, peeled and chopped
1/4 ts Ground cumin
2 tb Freshly squeezed lime juice
3 tb Sherry vinegar
1/3 c Freshly squeezed orange juic
2 tb Olive oil
1 pn Cayenne pepper
PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.)
How To make Black Bean and Papaya Relish's Videos
Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
Nachos are a Tex-Mex dish from northern Mexico that consists of heated tortilla chips covered with melted cheese , often served as a snack or appetizer.
More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish.
Ignacio El Nacho Anaya is credited for creating the dish in 1940; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
*Ingredients to make Black Bean Chili *
Black Bean - 14 oz
Onion - 1
Garlic Cloves - 6
Jalapeno Peppers- 4
Cilantro - 1/4 cup
Oil - 1 tbsp
Cumin Powder - 1 tsp
Tomato Paste - 1 tbsp
Hot sauce - 2 tbsp
Salt - for taste
**Nachos toppings**
Sweet corn - 1/4 cup
Mexican cheese blend - 1/4 cup
Tortilla chips - 2 cups
Guacamole - 1/4 cup
Sour Cream - 1/4 cup
Salsa - 1/4 cup
Lime Wedges - 2
Jalapenos- 2
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Sheem Bortha (Beans Relish)
How to make Sheem bortha (beans relish). A Bangladeshi relish (bortha). Spicy & creamy in texture, with a hint of sweetness. Traditionally eaten with plain boiled rice. Can also be eaten as a dip.
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My new obsession is Cucumber Kimchi | MyHealthyDish
Fermented Foods Health Benefits and Side Effects
What are the health benefits of fermented foods? Are there any side effects and risks when eating fermented foods and drinks? Why are probiotic foods so good for our gut?
You'll find the answers to these questions in our new video, where Anastasia explains in detail why fermented foods are good for you, backing her points with multiple scientific studies made on the subject.
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Fermentation Challenge:
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CHAPTERS:
00:00 What are the best superfoods?
00:46 Let’s talk about fermented foods, health benefits and risks
01:03 What are fermented foods exactly? Are all pickles fermented?
01:50 How fermented foods are made
02:25 What fermented foods are praised for
02:39 How fermented foods improve your gut health and digestion
02:56 How fermented foods support our immune system
03:33 How fermented foods make it easy to digest and absorb the nutrients
03:58 Fermented foods may reduce anxiety, ease depression and boost your mood
04:23 Fermentation increases bioavailability of vitamins and minerals
05:29 How fermented foods can control blood pressure, blood sugar and cholesterol levels
06:05 Why fermented foods are great for bone health
06:26 Fermented foods can be a source of Vitamin B12
07:01 How much fermented foods should you eat daily
07:27 Why the way the fermented foods were prepared maters, and how it can affect your health
07:52 Which fermented foods to choose
08:25 Who is allergic to fermented foods?
08:35 Fermented foods and histamine intolerance
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Studies mentioned in this video:
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2) Vitamin K synthesis:
3 )Probiotic food and depression:
4 )Studies on depression and fermented foods with mice:
5) Fermented foods and stress response:
6) Fermented foods and cholesterol decrease:
7) Fermented food and blood pressure:
8) Fermented foods fight inflammation:
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The Guide to Lacto-Fermentation: How To Ferment Nearly Anything
I get that this sounds weird, but this is a super easy way to ferment nearly any vegetable in your kitchen. All you need is a vegetable, salt, and some water, and you are good to go. It's that easy. Also, this is not the most perfect day to upload my new series fermentation Friday because well...It's not Friday! Hope you guys can forgive me on that start off. These are supposed to be (and will be from now on) on Friday. With that said, welcome to Fermentation Friday Episode 1!
Fermentation Weights for Mason Jars:
Noma Guide to Fermentation:
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Ingredients you'll need:
Salt
Water
Vegetables
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.