I had to try the Beet Chips from my new favorite cookbook, Power Foods.
I wished I had a mandolin because cutting a beet so thinly was difficult.
All else was a breeze, toss with extra virgin olive oil and real salt, then bake till crispy.
I ate the entire bowl immediately.
Thursday, February 3, 2011
This is the kind of breakfast I imagine making for my husband and kids. It's warm, it's sweet, it's plentiful. Pretty great that the dates and cinnamon did all the sweetening. No need for anything else. I'm now putting this on regular breakfast rotation.
Steel-Cut Oats with Dates and Cinnamon (Feeding the Whole Family cookbook)
1 cup steel-cut oats
3 cups water
4 pitted dates, cut in small pieces
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Place ingredients in medium-size pan and stir briefly; bring to boil. Reduce heat to low, cover, and simmer for 20-25 minutes.