I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced kale, served
over brown rice, with sauteed crimini mushrooms, bell peppers and onions —
very tasty and filling.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly
browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish
browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked
brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients
very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
our poor people's version was
very soft - cooked left -
over from dinner white or
brown rice made with water and a bit of dark
brown sugar (called panela, piloncillo, or jaggery); cooled
over night; and had for breakfast with some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.