A Moveable Feast by Don George

By Don George

From bat at the island of Fais to fowl on a Russian educate to fish fry within the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - at the highway, nutrition nourishes us not just bodily, yet intellectually, emotionally, and spiritually too. it may be a present that permits a traveller to outlive, a doorway into the center of a tribe, or a thread that weaves an indelible tie; it may be lousy or ambrosial - and occasionally either whilst. have a good time the riches and revelations of meals with this 38-course ceremonial dinner of actual stories set around the globe.

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Extra resources for A Moveable Feast

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Add the nuts and seeds, and cook until lightly browned, stirring constantly, about 3 to 5 minutes. Immediately transfer to a wide bowl or plate. Stir in the currants, if desired. Cool before eating or storing. YIELD: 2 1/2 CUPS 2 tablespoons unsalted butter or extra virgin olive oil 2 teaspoons curry powder 2 cups raw mixed nuts and seeds, including almonds, cashews, walnuts, sunflower seeds, and pumpkin seeds 1/2 cup currants, unsulphured preferred (optional) HEALTHFUL HINT: Curry is an ideal flavor choice in an arthritis-sensitive diet because it can be made from a mixture of spices—cinnamon, clove, turmeric, ginger—known to reduce the swelling in joints.

Add the maple syrup, molasses, and salt, and heat until the molasses dissolves. Add the water, apple butter, and vanilla extract and stir again. Pour the butter mixture into the oatmeal mixture and stir well to coat. Spread the granola onto two well-buttered baking sheets. Place in the oven. Using a spoon or a spatula, stir the granola every 5 minutes as it bakes. Continue baking until golden brown and crispy, 15 to 20 minutes. Remove from the oven and pour into a large bowl. Add the dry fruit, toss, and set aside to cool completely.

Here are some suggestions for quick, nutritious breakfast foods or light lunches that are great for those on the go! Whole grain bread, almond butter, and all-fruit conserves. Muffins made with whole grain flours and no refined sugars. Eggs, in any style (soft or hard boiled, scrambled, or sunny-side up) with sesame whole wheat pita. Plain yogurt with active cultures, and sliced fresh fruit or all-fruit conserves. , with low salt, no added sugar, fiber intact, and no preservatives. ) Midwestern Cornmeal Wedges (page 57), cooked in some butter, sprinkled with cinnamon, and drizzled with real maple syrup.

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