Tuesday, August 31, 2010
Monday, August 30, 2010
Sunday, August 29, 2010
Wednesday, August 25, 2010
Orquídeas Colombianas
Tuesday, August 17, 2010
Venice Carnival Fantasy.
Monday, August 16, 2010
Sunday, August 15, 2010
Por que no metemos goles ?????
Fríjoles Negros
"The future belongs to those who believe in the beauty of their dreams." Eleanor Roosevelt | ||
Sunday Lunch, August 22, 2010. Black Beans: Nutrition From South of the Border By MARTHA ROSE SHULMAN Published: March 9, 2009 at the New York Times. Many of my vegetarian dishes were inspired by the savory, brothy black beans I lived on one summer in Oaxaca, Mexico. Today, when I yearn for Mexican food, I know I am really pining for black beans. If you've spent time in Central and Southern Mexico, in Guatemala or in Brazil, you know how wonderful a bowl of black beans can be if properly cooked. This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week's recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. See previous recipes »Beans are nature's health food. They have an exceptionally high fiber content, and they're a fine source of protein, as well as calcium, iron, folic acid and potassium. Black beans stand out because in that shiny black coating, there are at least eight different flavonoids, which are antioxidants. Called anthocyanins, they're found in red grapes and red wine, red cabbage and other dark red fruits and vegetables. Black beans also contain small amounts of omega-3 fats, three times as much as other legumes provide. Any successful dish made with black beans begins with a great pot of beans, sufficiently seasoned and slowly simmered with lots of onion and garlic until the beans are soft pillows suspended in a thick, inky, savory broth. There's no comparison between that pot of black beans and the black beans that come in a can. Canned beans lack both flavor and nutrients. | ||
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Venecia 2010
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Saturday, August 14, 2010
Cómo pudimos sobrevivir ?
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