água de melancia (sandia)

I may be a born and bred Californian and stem from a long line of tropical blood,

but LAWD HAVE MERCY!!! It is hot as satan's wrath up in in here!

In my effort to stay cool and hydrated...no actually I wasn't thinking about being hydrated at all.  I just wanted something good to drink

           lez be honest...

I looked around my kitchen and saw that I had a nice big watermelon which TOTES gave me a craving for something cool and refreshing. I pulled out my juicer that my mom and dad bought me and whipped up a favorite of mine, an água de melancia (watermelon water). 

Here's what you'll need;

• A blender or juicer ( if you're using a blender you may need to strain the juice at the end)
• 1Watermelon cut into large chunks
• 3 Limes peeled (or the juice of three limes)
• A handful of mint leaves
• Agave nectar to taste (optional)

soooo......basically just combine all of the ingredients in the blender or juicer, add the agave nectar and chill. Serve cold. Super simple and MAJORLY delicious! 

Some people make it more savory and add rock salt or chili powder, however I prefer mine a bit sweeter so depending on the watermelon I will add a bit of the agave nectar to taste.

     but that's pretty much it! 

Simple and refreshing, a perfect companion to all your summa-time shenanigans 

Hope you enjoy!!! ttyl
BoifromIpanema

Summer grub Quinoa Feijoada

When the weather turns warm outside, my body craves something light and delicious that won't put the beach body in jeopardy.   

Hey, dudes like to eat good, healthy grub too.

I just made this totally delicious meal that was super easy and really really healthy.  This recipe is my own variation on a feijoada, which is basically a traditional Brazilian black bean stew.

Traditionally it would be made with pork and beef cuts,  sausages and manioc flour, then poured over white rice. Have you ever heard of manioc flour? Most peeps haven't and you couldn't find it if you wanted to. It doesn't matter, my version doesn't call for it anyway.  I've omitted the meat, flour and white rice and instead filled it with wholesome nutritious and super filling quinoa.

So here's what you are gonna need for my Quinoa Feijoada:

1 15oz can of organic black beans

1-2 bay leaves
1 14.5oz can of petite diced tomatoes

1 large onion, diced

2-3 cloves garlic, pressed

4 Tbsp safflower or olive oil

1 cup sliced bell peppers (I used half the bag of frozen bell peppers from Trader Joe's)

1 cup organic quinoa

Salt

water

1guero chili (or any mildly spicy pepper available)

avocado, green onion and cilantro for garnish

1. In a large pan or dutch oven heat oil and add diced onions.  Once the onions have become slightly translucent press garlic into hot mixture using a garlic press and stir until the onions and garlic begin to turn golden brown. Add bell peppers.

2. Add the quinoa to the pan to toast for 2-3 minutes. 

3.  Once the quinoa has slightly browned add canned beans, tomatoes,  sliced guero chili, bay leaves and cover with water to simmer. Make sure to keep the feijoada covered with water. 

4. Cook until quinoa puffs up and the germ spirals out of the grain (don't be scurred, it's supposed to do this). 

5.  Serve and garnish with cilantro, avocado and green onion.

6. Get yo grub on.

Hope you dig it!