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Copyright Meg Pearson, 2020

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Hippie Pinto

Updated: May 21


"New day, new beginnings."

This past September I was blessed to be a guest on Toronto's Breakfast Television once again, this time talking all things "Blue Zone". You can catch my segment recording here.

One of the recipes I featured was an upgraded version of a typical Costa Rican breakfast, Gallo Pinto. This healthy and balanced rice and bean dish is a super satisfying way to start any new day, and here I added in extra spices and veggies to make it an even more MAP Wellness Miracle style meal!

Hippie Pinto

2 tablespoons oil

1 small yellow or white onion, chopped (about 3/4 cup)

2 teaspoons minced garlic

2 teaspoons turmeric power

1/2 cup red pepper, diced

1 cup carrot, grated

1 cup zucchini, grated

2 cups drained and rinsed canned black beans

3 cups brown rice, cooked (best if day-old)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons packed fresh cilantro leaves, chopped

2 tablespoons toasted sunflower seeds

Heat the oil over medium heat and saute onion until softened. Add garlic and spices and cook, stirring constantly until fragrant.

Add in the vegetables and sauté until al dente.

Stir in beans and rice, season, and stir in fresh cilantro and seeds just before serving.

#vegan #breakfast #recipe #rawrecipe

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