The Blood Sugar Solution Cookbook - Plot & Excerpts
Garnish with avocado and fresh salsa. 2 tablespoons grapeseed oil 1 medium yellow onion, chopped 4 garlic cloves, minced 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 pound lean ground beef sea salt and freshly ground black pepper 2 cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained, liquid reserved 1 tablespoon hot pepper sauce juice of 1 lime 6–8 soft sprouted corn tortillas ¼ cup cilantro leaves, for garnish 1 lime, cut into wedges, for garnish 1. Heat the oil in a large cast-iron pan over medium-high heat. Once hot, add the onion, garlic, chili powder, cumin, and oregano and cook, stirring frequently, until the onions are soft and starting to caramelize, 6–8 minutes. 2. Add the beef and season to taste with salt and black pepper. Cook the beef in the spices, breaking it up as it cooks, until brown, 8–10 minutes. 3. Pour in the beans along with the reserved bean liquid or 1 cup of water if using cooked beans. Use a wooden spoon to lift any browned bits of beef that might be stuck to the bottom of the pan, and stir them into the beans and beef.
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