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[Food Review & Recipe] Tolerant Organic Black Bean Rotini: A Cautious Return to Pasta 🍝🍅

Well my name is Shida Davis and I’m #StraightOutta Brooklyn

Every other dinner there was pasta cooking

But ever since I learned the deception of powder wheat

I dissed noodles the whole summer and learned new ways to eat

It was intrigue at first sight!

I was like “Word? That looks kinda great dude!” I flipped it around to look at the ingredients like “ok, black beans and what tho?” 

Ever notice that products that are actually good to nourish you are MUCH MORE transparent with information about the nutrition they provide than their …um… counterparts? And, after Buycott scanning it, I happily put it in the cart!! 

Here was the lunch flow today:

1 Medium Sized Local Japanese Purple Heirloom Tomato, rough chopped (these are in season in my region right now!)

1 Large Clove Organic Garlic, minced

1/2 Cup Organic Red Onion, minced

5 Pitted Kalamata Olives, rough chopped 

2-3 Large Green Olives, rough chopped

Extra Virgin Olive Oil

Balsamic Vinegar

Salt and Pepper to taste

Mix all the chopped ingredients in a bowl with the oil and vinegar. Toss the pasta in this lovely flavorful mixture so the veggies warm up but are still raw and nutrient rich and the pasta is coated with flavor. 

Genesis 1:29 – Low glycemic, super nutritious lunchtime happiness! 


Caveat: STAY ON TOP OF THAT PASTA, it goes from al dente to mush in the blink of an eye! Keep tasting it so you can pull it off the fire and drain it as soon as the texture is perfect.

The Really Nourish Kitchen gives the Tolerant Organic Black Bean Rotini  a👍🏾👍🏾🙏🏿 rating!  We look forward to working with more of these pastas! 

US $6.99 for a 12oz box at Whole Foods TriBeCa 

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