Hearty Four Grain Breakfast
Whole Oats, Buckwheat, Brown and Black Rice are combined to make this breakfast before you go to bed. Wake up to a hearty flavor. For gluten free choose certified gluten free oats. Full recipe at:
Sohla Tries a (Vegan?!) Gladiator Grain Bowl | Ancient Recipes With Sohla
The Colosseum, a new 8-part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel.
To welcome us into 2022, Sohla recreates a staple of the ancient gladiator diet, a chickpea and barley mash topped with fresh goats cheese. Learn more - and discover why gladiators actually had dad bods, in this episode of Ancient Recipes.
THE RECIPE
Ptisan Recipe
- ⅓ cup dried chickpeas
- ⅓ cup dried lentils
- ⅓ cup dried peas
- 1 cup unhulled barley
- ½ cup olive oil
- ½ bunch swiss chard, stemmed and finely chopped
- 1 medium leek, finely chopped
- ¾ cup finely chopped cilantro
- ¾ cup finely chopped dill
- 1 medium beet, peeled and finely chopped
- ½ cup finely chopped mallows
- 8 ounces cabbage sprouts
- 2 teaspoons fennel seeds
- 2 tablespoons fresh oregano leaves
- ½ cup lightly packed lovage
- Nuoc Mam to taste
1. Rinse and soak the chickpeas, lentils, and peas overnight. Drain.
2. Rinse the barley. In a molcajete, crush the barley until it’s broken down to a coarse meal.
3. In a large saucepan, bring 2 quarts of water to a boil. Add the drained chickpeas, lentils, and peas, and the crushed barley. Simmer until totally tender and the texture of oatmeal.
4. Meanwhile, boil the cabbage sprouts.
5. Stir the olive oil into the barley porridge. Add the greens, leeks, cilantro, dill, beets, and mallows and cook until wilted.
6. In a mortar & pestle, grind together the oregano, fennel seeds, lovage, and half the blanched sprouts. Add nuoc mam to taste.
7. Chop up the remaining sprouts and set aside.
8. Stir the with sprout puree into the porridge.
9. Portion into bowls and garnish with the remaining chopped sprouts.
Stay up to date on all of your favorite The HISTORY Channel shows at
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Omar Isuf
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Jordan Podos
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Hearty Paleo Banana muffins {GF, No Added Sugar} / SUPER MOIST
In this video, I'm sharing a simple, hearty recipe for a paleo banana muffins that are perfect for a quick snack. These muffins are easy to make and are sure to satisfy your sweet tooth!
If you're looking for a quick and easy snack, be sure to try these healthy banana and chocolate chip muffins ! These muffins are perfect if you're in a hurry and if you fancy coconut taste , and they're also a great way to boost your health! With only a few ingredients.
Those muffins are a good source of proteine and healthy fats
This recipe Make 7 JUMBO MUFFINS with 200 kcal and 6 g of Protein per serving , AND 12 REGULAR SIZE with 117 kcal and almost 4 g of protein per serving!
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Whole Food Plant-Based VEGGIE LOAF RECIPE / Hearty Vegan Winter Loaf & Easy Oil Free Roasted Veggies
Vegan holiday loaf recipe! It’s a whole food plant-based veggie and bean loaf made with wholesome and simple ingredients that you likely already have in your kitchen! All you need is 10 ingredients, a food processor, a loaf pan, and oven! I’m also sharing a super simple recipe for roasted carrots and Brussels sprouts that can be cooked in the oven at the same temperature as the loaf. Simplicity for the win! Add in some potatoes or your favourite whole grain and top it off with your favourite gravy or sauce for a comforting winter meal. Perfect for Thanksgiving, Christmas, or a cozy meal anytime!
What are your favourite winter or holiday recipes? ???? Share your go-to recipes or meals in the comments section below! ????
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Land Acknowledgements
My videos are recorded on the unceded traditional territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations. (Vancouver)
Territory Acknowledgements
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