This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Black rice is worth seeking out. I adore its nutty flavor and chewy texture, and it’s also highly nutritious. Its dark color comes from powerful antioxidants called anthocyanins. It’s rich in iron, and it’s a whole grain rice variety, too. What does that mean? Well, unlike white rice, its outermost layer stays intact when it’s processed. As a result, it has plenty of fiber. I think you’re going to love it!

How to Cook Black Rice
Cooking black rice on the stove is simple. In fact, it’s a lot like cooking brown rice! Here’s what you need to do:

First, rinse the rice. This step helps remove starches that can cause clumping during the cooking process.
Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

Black rice is worth seeking out. I adore its nutty flavor and chewy texture, and it’s also highly nutritious. Its dark color comes from powerful antioxidants called anthocyanins. It’s rich in iron, and it’s a whole grain rice variety, too. What does that mean? Well, unlike white rice, its outermost layer stays intact when it’s processed. As a result, it has plenty of fiber. I think you’re going to love it!

How to Cook Black Rice
Cooking black rice on the stove is simple. In fact, it’s a lot like cooking brown rice! Here’s what you need to do:

First, rinse the rice. This step helps remove starches that can cause clumping during the cooking process.
Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

Ingredients
600g sweet potato, peeled and cut into small cubes
Small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
Handful fresh coriander, roughly chopped
Teaspoon smoked sweet paprika
Juice of 1 lime
Salt and pepper to taste
Olive oil
method
Preheat the oven to 200c, grill setting.
Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Ingredients
2x 400g cans black beans, drained
1x 400g tin tinned tomatoes
1 large red onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons of smoked paprika
1 teaspoon of cumin
1 tablespoon of almond butter
1 tablespoon of tomato puree
Juice of 1 lime
Handful of fresh coriander, chopped
Olive oil
Salt to taste
method
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Sprinkle with fresh coriander before serving.
This black bean stew is so simple to make and packs such a punch of flavour. the smoked paprika tastes delicious with the hearty black beans and rich almond butter and tomato sauce. we love to serve it with a handful of fresh coriander and some brown rice, but it’s also great stuffed into jacket potatoes or even just with a side of sliced avocado.

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

These may sound strange but you’ve got to trust us on this one! made with just six ingredients, they’re an easy, delicious, healthier take on a simple chocolate cookie and you absolutely can’t taste the beans – they do create a nice, thick texture though that i think you’ll all really like.

ingredients
300g porridge oats
2 teaspoons cacao powder
2 tablespoons coconut oil
1x 400g can black beans, drained and washer
125ml maple syrup
handful of dark chocolate chips or cacao nibs
method
preheat the oven to 180c, fan setting.
place the black beans into a food processor with the coconut oil, cacao and maple syrup and pulse until smooth.
transfer the bean mix into a mixing bowl and stir through the oats and cacao nibs or chocolate chips (if using).
using a tablespoon, scoop equal amounts of the cookie mix out of the bowl, moulding each one into a ball using your hands, then push each onto a lined baking tray to form cookies.
bake for 20 minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an exciting change.

Thanks to its nutty flavor and striking purple hue, black rice, also called forbidden rice, had been one of my favorite grains when we lived in Austin. I’d get it from the bulk bins at the grocery store, eagerly anticipating adding it to salads and bowls when I got home. I don’t know why it fell out of the rotation when we moved, but after eating it on repeat throughout the spring, summer, and fall, I’m happy to report that in our house, black rice is back for good.

It’s a fair question. This heirloom rice variety isn’t common. Compared with other types of rice, it has a low yield, so it’s not grown as much as higher-yielding, mainstream varieties. Even in ancient China, it was rare. In fact, the name “forbidden rice” comes from the fact that only the ancient Chinese royalty were allowed to eat it.

Place the balls onto a baking tray. space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
bake for 10 minutes until golden.
once cooked, leave the cookies to cool for at least 5 minutes – during this time they will harden.

Pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – i find it easiest to do this part by hand
add in the chocolate chips, and bring the cookie dough together using your hands. we really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
shape the dough into six balls. As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an exciting change.

What is forbidden rice?
If you’ve only cooked white rice and brown rice before, you might be wondering, “What is forbidden rice, anyway?”

Black rice is worth seeking out. I adore its nutty flavor and chewy texture, and it’s also highly nutritious. Its dark color comes from powerful antioxidants called anthocyanins. It’s rich in iron, and it’s a whole grain rice variety, too. What does that mean? Well, unlike white rice, its outermost layer stays intact when it’s processed. As a result, it has plenty of fiber. I think you’re going to love it!

How to Cook Black Rice
Cooking black rice on the stove is simple. In fact, it’s a lot like cooking brown rice! Here’s what you need to do:

First, rinse the rice. This step helps remove starches that can cause clumping during the cooking process.
Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

WHAT ARE PEPITAS?

You may ask yourself, what’s a pepita and where might I find one? Pepitas are green, hulless seeds from a specific type of squash called an Oil Seed Pumpkin. The seeds are used to make pumpkin seed oil or to eat out of hand similar to sunflower seeds.

You can find them in the health food bulk bin section at your local grocery store. If you can’t find pepitas, feel free to substitute sunflower seeds and eliminate the toasting step.

INGREDIENTS

For the sauce:

• 1/4 cup sour cream
• 1 teaspoon Frank’s Red Hot Sauce or more to taste
• 1 teaspoon fresh lime juice
• 1 1/2 teaspoon water

For the quinoa:

• 2 cups water
• 1 cup dry quinoa
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt

For the pepitas:

• 1/2 teaspoon olive oil
• 1/4 cup pepitas
• 1/4 teaspoon kosher salt

For the sweet potatoes:

• 1 pound sweet potatoes, peeled, and cut into ½ inch cubes.
• 2 teaspoons olive oil
• 1/4 cup water
• 2 tablespoons brown sugar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt

As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an exciting change.

Thanks to its nutty flavor and striking purple hue, black rice, also called forbidden rice, had been one of my favorite grains when we lived in Austin. I’d get it from the bulk bins at the grocery store, eagerly anticipating adding it to salads and bowls when I got home. I don’t know why it fell out of the rotation when we moved, but after eating it on repeat throughout the spring, summer, and fall, I’m happy to report that in our house, black rice is back for good.

What is forbidden rice?
If you’ve only cooked white rice and brown rice before, you might be wondering, “What is forbidden rice, anyway?”

It’s a fair question. This heirloom rice variety isn’t common. Compared with other types of rice, it has a low yield, so it’s not grown as much as higher-yielding, mainstream varieties. Even in ancient China, it was rare. In fact, the name “forbidden rice” comes from the fact that only the ancient Chinese royalty were allowed to eat it.

These may sound strange but you’ve got to trust us on this one! made with just six ingredients, they’re an easy, delicious, healthier take on a simple chocolate cookie and you absolutely can’t taste the beans – they do create a nice, thick texture though that i think you’ll all really like.

ingredients
300g porridge oats
2 teaspoons cacao powder
2 tablespoons coconut oil
1x 400g can black beans, drained and washer
125ml maple syrup
handful of dark chocolate chips or cacao nibs
method
preheat the oven to 180c, fan setting.
place the black beans into a food processor with the coconut oil, cacao and maple syrup and pulse until smooth.
transfer the bean mix into a mixing bowl and stir through the oats and cacao nibs or chocolate chips (if using).
using a tablespoon, scoop equal amounts of the cookie mix out of the bowl, moulding each one into a ball using your hands, then push each onto a lined baking tray to form cookies.
bake for 20 minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Truffles should be stored in a jar, in the refrigerator, and be careful not to come into contact with water. Because the water touching it can cause the truffle to rot. People often use this expensive food at home by grating it over an omelet. Because oil captures the aroma, it is generally used in dishes containing oil, cream and eggs. Its
In addition, it is cut in different ways and consumed in salads, meat dishes, cooked on coal or smoked.

In fact, there seems to be no meal for which truffles will not be used. Even a pasta with a few slices of truffles can suddenly turn into an expensive, luxurious food. There are even those who use truffle only for its smell. The best known of truffles is the one known as “Black Diamond”. It is in the form of a black lump covered with hexagonal warts. The flesh of the black truffle tuber, which has a distinctive intense odor, is brown and has white veins. In addition, black truffle oil, vodka and sauce are produced.

As the name suggests, summer truffles, which prefer warm climates to grow, are the most common and consequently the most consumed truffle variety because they grow naturally. Its exterior is similar to a black truffle but its scent is less intense. It is possible to eat summer truffles with various pastas, or you can consume summer truffle by spreading mascorpone cheese on bread. What are the benefits of truffles?
This mushroom, which is difficult to find and collect, is also called truffles among the people. Truffles have an impressive nutritional profile. It contains many important vitamins and minerals. Rich in carbohydrates, protein and fiber, truffles are rich in both saturated and unsaturated fatty acids and vitamin C, phosphorus, sodium, calcium, magnesium, manganese and iron.

Studies show that truffles may have anticancer properties and may help inhibit the growth of cells in certain types of cancer. Inflammation is a vital part of your immune function that helps defend your body against infection and disease. Some research has found that truffles can help relieve inflammation and therefore support overall health and immunity. A good source of antioxidants for compounds that prevent oxidative damage in cells. Studies show that antioxidants are important for many aspects of your health, including the risk of cancer, heart disease and diabetes. However, it has a sexual power-enhancing feature.
It is also known as aphrodisiac among the society.

Blazer jackets are one of the comfortable and cool pieces that women frequently use in summer and winter styles. The most important feature of these stylish pieces is that they are very useful and offer many styles of combining with one piece. Especially black blazer models are life-saving pieces of women in business life as well as daily styles.

Sport elegance

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Night outings

A great combination option for those who want to look sexy with a black blazer jacket. All you need is a stylish mini dress! If you are in search of effortless elegance, make sure to make room in your closet for a black blazer and mini evening dress for night outfits. You can choose dresses with a perfect look, striking sparkles, colors, and details. If your dress is active enough, you can choose plain colors in your jacket selection.

Office life

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