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@academiastudiovit: #musculação #gym #terceiraidade #idoso #fortalecimento

@AcademiaStudioVita
@AcademiaStudioVita
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Region: BR
Tuesday 09 April 2024 00:05:38 GMT
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maria.jesus.ramos1
Maria Jesus Ramos Ortiz :
Ooohhhhh
2026-01-24 00:37:49
0
julianaresendegym
Juliana Resende Gym :
Fiz esse exercício na academia , é bom mesmo
2025-01-12 14:21:09
0
elza.garcia4
Elza Garcia :
Show parabéns
2024-04-09 16:15:35
0
virginiainforma
VIRGÍNIA :
Parabéns isso ai exercício é vida💪💪
2024-12-02 01:19:53
0
ibrahimakone001
brahima kone Farafina :
🥰
2025-10-29 19:08:54
0
elianvyyw61
00822 :
🥰
2025-07-11 19:34:04
0
dreamytadreamyta
dreamytadreamyta :
😁
2025-06-18 10:51:14
0
totototico2
Toto Totico :
😁😁😁
2025-06-09 15:17:38
0
claudiadioses10
Claudiad :
❤
2025-06-02 14:50:19
0
micaellechaves1
Micaelle Chaves117 :
@Jose brito
2025-03-22 23:22:05
0
anitacamposrocha
anitacamposrocha :
👏👏👏👏
2024-04-09 23:15:23
0
elza.garcia4
Elza Garcia :
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️❤️❤️❤️🥰🤗
2024-04-09 16:15:15
0
ibrahimakone001
brahima kone Farafina :
😁
2025-10-29 19:10:51
0
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Other Videos

#فعلا 😔💔
#فعلا 😔💔
Words in different languages!! #spain #iran
Words in different languages!! #spain #iran
TOP 5 RECIPES OF 2024 ⭐️ NO. 4 🇮🇷 as we approach the end of the year, i’m sharing with you all the top 5 most viewed recipes of the year. in at number 4, we have the Ghormeh Sabzi, a delightful herb stew from Iran 🇮🇷! recipe below :) 500g bone in lamb 1 white onion 1 tbsp olive oil 2 tsp turmeric 1 tsp salt 1 tbsp tomato powder 1 tsp dried fenugreek 200g red kidney beans 150g fresh parsley 150g fresh coriander 100g spring onion (green part only) 100g fresh chives 80g fresh spinach 1 tsp dried fenugreek 450ml water 4 dried limes (pierced with a knife) 1 tsp dried fenugreek 1 tbsp black pepper salt to taste 2 cups basmati rice 3 tbsp saffron water 1 tsp turmeric 1 tbsp olive oil Step (1) Sauté your white onion for 5 minutes until just brown. Add your lamb and cook for 2 minutes. Season with turmeric and salt and cook for a further 5 minutes covered. Add the kidney beans, mix well followed by the water. Bring to a simmer and cook for 20 minutes. Step (2) Now prepare your Sabzi by chopping down your parsley, coriander, spinach, chives and spring onions. Then add to a saucepan and sauté for 15/20 minutes until softened and turns dark green. Then add the mixture to the stew alongside the dried limes. Bring to a simmer and cook for 1 hour until he lamb is tender but NOT fall apart - that was my mistake in this dish :). Step (3) Rinse and wash 2 cups of basmati rice until the water runs crystal clear. Soak in a large bowl of cold water for 1 hour. Rinse well and place in a large pot of boiling water. Cook for 5/6 minutes then strain. Step (5) In a hot non stick pan, add saffron water, turmeric and some vegetable oil. Add the rice to the pan and make multiple holes throughout the pan to ensure the water can steam evenly throughout the pot. Once you start seeing steam evaporating, immediately lower the heat and cover with a tea towel and a lid then, let steam for 40 minutes on a medium - low heat. Flip the pan and the rice should be crispy on the bottom #stew #ghormehsabzi #persianfood #persian
TOP 5 RECIPES OF 2024 ⭐️ NO. 4 🇮🇷 as we approach the end of the year, i’m sharing with you all the top 5 most viewed recipes of the year. in at number 4, we have the Ghormeh Sabzi, a delightful herb stew from Iran 🇮🇷! recipe below :) 500g bone in lamb 1 white onion 1 tbsp olive oil 2 tsp turmeric 1 tsp salt 1 tbsp tomato powder 1 tsp dried fenugreek 200g red kidney beans 150g fresh parsley 150g fresh coriander 100g spring onion (green part only) 100g fresh chives 80g fresh spinach 1 tsp dried fenugreek 450ml water 4 dried limes (pierced with a knife) 1 tsp dried fenugreek 1 tbsp black pepper salt to taste 2 cups basmati rice 3 tbsp saffron water 1 tsp turmeric 1 tbsp olive oil Step (1) Sauté your white onion for 5 minutes until just brown. Add your lamb and cook for 2 minutes. Season with turmeric and salt and cook for a further 5 minutes covered. Add the kidney beans, mix well followed by the water. Bring to a simmer and cook for 20 minutes. Step (2) Now prepare your Sabzi by chopping down your parsley, coriander, spinach, chives and spring onions. Then add to a saucepan and sauté for 15/20 minutes until softened and turns dark green. Then add the mixture to the stew alongside the dried limes. Bring to a simmer and cook for 1 hour until he lamb is tender but NOT fall apart - that was my mistake in this dish :). Step (3) Rinse and wash 2 cups of basmati rice until the water runs crystal clear. Soak in a large bowl of cold water for 1 hour. Rinse well and place in a large pot of boiling water. Cook for 5/6 minutes then strain. Step (5) In a hot non stick pan, add saffron water, turmeric and some vegetable oil. Add the rice to the pan and make multiple holes throughout the pan to ensure the water can steam evenly throughout the pot. Once you start seeing steam evaporating, immediately lower the heat and cover with a tea towel and a lid then, let steam for 40 minutes on a medium - low heat. Flip the pan and the rice should be crispy on the bottom #stew #ghormehsabzi #persianfood #persian






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