Moroccan Lamb Meatballs
Beautifully spiced Moroccan Lamb Meatballs served with a Minted Yoghurt Sauce. Stuffed into pita pockets with salad!
7 Foods You Should Never Eat – Dr. Berg
Take Dr. Berg's Advanced Evaluation Quiz:
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Dr. Berg talks about the top 7 foods you should avoid:
1. Commercial orange juice
2. Soy protein isolates
3. HFCS
4. Commercial meat with nitrates
5. Commercial milk with rBST
6. TV dinners
7. Fruit from 3rd world countries
Dr. Eric Berg DC Bio:
Dr. Berg, age 58, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
Jacques Pépin's Artichoke with Ravigote Sauce | KQED
In this week's episode of Today's Gourmet, Jacques Pépin prepares an elegant and innovative meal, beginning with artichokes with sauce ravigote, a classic acidic French sauce. For the main course, Jacques prepares a tender calf's liver filet served on a bed of sautéed red chard with caper sauce. This episode's dessert is a spectacular oeufs a la neige, a floating island dessert recipe made with egg whites, caramel, and a peach sauce. You know Jacques means business with this dessert, as he lines his kitchen floor with towels and newspaper to demonstrate how to make caramel angel hair, a fabulous spun sugar technique that will leave your guests oohing and aahing.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Lamb with Artichoke Hearts and Green Peas
It's Artichoke Season (Not in Northern Germany). So it's time for this timeless moroccan recipe that combines the earthy flavour of artichoke with the fragrant pieces of lamb. Along for the ride is a a bunch spices and herbs, for a dish that will exceed your expectations !!!
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This recipe requires: 2 h and 45 min
Lamb: 650 g / 1.5 lbs
Artichoke Hearts: 8
Red Onions: 2 Medium
Garlic: 4 Cloves
Sea Salt: 1 tsp
Black Pepper: 1/2 tsp
Ginger: 1/2 Tbsp
Turmeric: 1/2 Tbsp
Preserved Lemon: 1/2
Parsley & Cilantro: 2 Tbsp
Green Peas: 45 g / 1.5 oz
Hot Water: 450 ml / 15 fluid oz
12 Red or Green Olives
Optional:
1 Green and 1 Red Chili
Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
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