BRAZILIAN MOUNJARO RECIPE

Brazilian Mounjaro Recipe

Brazilian Mounjaro Recipe

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Step-by-step instructions to prepare Brazilian Mounjaro recipe


Brazilian Mounjaro recipe is traditionally slow-cooked, allowing the natural flavors and healing properties of each root and herb to fully infuse. It’s simple, earthy, and incredibly satisfying—perfect for those looking to eat clean without sacrificing flavor.

Ingredients:



  • 2 cups peeled and cubed cassava (manioc)

  • 1 cup peeled and cubed yam or sweet potato

  • 2 tbsp grated fresh ginger root

  • 1 tbsp turmeric root (fresh or powdered)

  • 3 cloves garlic, minced

  • 1 small onion, chopped

  • 1 tbsp olive oil or coconut oil

  • 2 tsp chopped bitter herbs (such as boldo or jaborandi)

  • 4 cups filtered water or homemade vegetable broth

  • Optional: ½ tsp cayenne or chili flakes for heat

  • Salt to taste

  • Fresh parsley or cilantro for garnish


Instructions:



  1. Prep the roots
    Wash, peel, and cube cassava and yam. Soak cassava in cold water for 30 minutes to reduce bitterness and release natural cyanides.

  2. Sauté the aromatics
    In a large pot, heat oil over medium heat. Add onions and garlic, sauté until fragrant and lightly golden.

  3. Add roots and herbs
    Toss in ginger, turmeric, cubed yam, and drained cassava. Stir well to coat in the aromatic base.

  4. Add liquid
    Pour in filtered water or broth. Bring to a boil, then reduce to a low simmer.

  5. Add bitter herbs and seasoning
    Mix in boldo or jaborandi, salt, and cayenne if using. Stir and let simmer uncovered for 35–45 minutes.

  6. Mash slightly (optional)
    For a porridge-like texture, mash some of the roots using the back of a spoon or blend briefly with an immersion blender.

  7. Garnish and serve
    Top with chopped parsley or cilantro. Serve warm, as a standalone healing meal or with a light side salad.

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