- Brown Rice Nutrition Benefits for the Heart, Cholesterol & More – Dr. Axe
- Brown rice – The World’s Healthiest Foods
- 2 tbs olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 1/2 tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend to taste
- 1/2-1 tsp cayenne pepper to taste
- 4 cups vegetable broth
- 1 1/2 cups dried red lentils
- 1 can diced tomatoes
- 3 medium red potatoes diced
- 3 cups fresh spinach leaves
- salt and pepper to taste
- Sauté the onion until soft, about 5 minutes.
- Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
- Add broth, lentils, tomatoes and potatoes.
- Cook until lentils are very soft and potatoes are tender, about 30 minutes.
- Stir in spinach and continue to cook just until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Bon Appétit!
- 6 cups greens (mixed, any style)
- 1 Fuyu persimmon, diced
- 1 small apple, diced
- ½ cup soft goat cheese, crumbled
- 3 Tbsps sliced almonds, toasted
- 4 Tbsps. tangerine juice
- Place the greens in a salad bowl and top with the fruits and goat cheese.
- Whisk tangerine juice, mustard, salt and pepper. Whisk in olive oil in a small stream. Adjust to taste.
- Combine with greens and toss. Sprinkle almonds over all.
- 80 g sugar
- 80 g butter
- 80 g ground almond
- 2 eggs
- 2 rolls of puff pastry
- 1 fève
- Whip the sugar and the butter at room temperature until the mix whitens.
- Add the eggs while whipping.
- Add the ground almond and mix well.
- Spread the Frangipane on one of the puff pastry while avoiding the sides.
- Hide the fève in the Frangipane
- Put the other pastry on top and roll the sides towards the inside to seal the galette.
- Brush some yolk on the whole cake to give it a golden color.
- Let the cake rest in the refrigerator for 45 min
- Draw horizontal and vertical lines on the dough.
- Bake it for 25 minutes at 400 F.
- 1/2 cup unsalted butter plus more for pan
- 3/4 cup all-purpose flour plus more for pan
- 1/2 cup raisins
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4 large, very ripe Hachiya persimmons
- 1/3 cup buttermilk
- 2 tablespoons finely grated orange zest
- 1 cup sugar
- 2 large eggs
- Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour.
- Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
- Whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
- Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
- Beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
- Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
- Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.