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As life is getting busier and I am planning more for the future (more to come soon, including a youth culinary training program that I helped to develop and will further develop) and making more life decisions for myself, I am actually looking forward to blogging as a hobby again (and as personal development).  Those late night snacks and cookbook reading will not be wasted! 🙂



I am trying to read Eat to Live and so slowly getting through it!  My girlfriend has already read it, followed the recipes and lost weight from much hard work and sticking to a very healthy diet.  It is motivating me to eat less cheese, eat more beans and lentils, and eat more greens i.e. the citrus slaw.

Also, these beans ended up being the beans that kept on giving (haha, that could be taken in another way).  I reused the bean juice, added some extra broth and water to fill the pot, about 2 cups of fresh beans, 1 onion, 4 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp chili flakes, a serrano pepper, salt and pepper with about 1 cup of remaining beans at the end…then blended it all up for soup.  My friend LOVED it, served with homemade tortillas of course!  She said it reminded her of Cuban Beans.  Ha, I’ll have to check it out.

I hope you like these tacos!  The Kale Citrus Slaw is delicious and perfect for a summer BBQ.

Jacob’s Cattle Bean Ingredients (adapted from in sock monkey slippers)

    • 1 pound dry cattle beans or pinto beans
    • 8 cups chicken broth or stock
    • 1 onion, finely diced
    • 5-6 garlic cloves, mashed to a paste (see video)
    • 2 tsp cumin powder
    • 2 tsp smoked paprika (or regular)
    • 1/2 tsp red chili pepper flakes
    • 1 tsp salt to taste
    • 1/2 tsp ground black pepper to taste

Jacob’s Cattle Bean Directions

    1. Soak the beans in a large bowl overnight with plenty of water to cover.  The following day, add more water to cover if needed.  Drain and rinse well, picking out any rocks or deformed beans.
    2. Place beans, chicken broth, onion, garlic cloves, cumin powder, smoked paprika, chili flakes, salt and pepper in a large pot. Over medium-high heat, bring the broth to a boil.  Reduce heat to low, cover and simmer for 1-2 hours, until the beans are tender.

Kale Citrus Slaw (adapted from PBS Food)

    • 6-8 large kale leaves, deveined and sliced
    • 1/2 lb brussels sprouts, ends removed and sliced
    • 1/4 of a round radicchio or red cabbage, sliced (half and then slice thinly)
    • 2 green onions, finely sliced
    • zest of 1 medium lemon
    • juice of 1 medium lemon
    • 1 Tbs honey or agave nectar
    • sea salt and crushed black pepper to taste
    • up to 1/4 cup extra virgin olive oil

Kale Citrus Slaw Directions

    1. In a large bowl, combine the kale leaves, brussels sprouts (break up if desired), radicchio, and green onions.  Add the lemon zest and lemon juice and combine.
    2. Mix in the honey, sea salt, and crushed black pepper.  Taste and adjust as desired.
    3. Add up to 1/4 cup olive oil until the slaw is just covered.

Assemble the tacos with corn or flour tortillas, beans and the Kale Citrus Slaw.  Add cheese if desired.