We need to preserve Anne’s spirit. She uplifts me and inspires me and makes me laugh and smile every time i watch your videos and i just love her so so so much ❤️🌿✨
Another great recipe from Chef Karen! Thank you all! Quick tip: Crumple up the parchment paper, than re-flatten out and it will always lay nice an flat in your pan/dish.
Polenta was always served growing up at our house. Another pro tip i learned lately is to add the flour (corn, lentil) to the cold broth then heat to preferred doneness. No spitting.
I just tried this recipe today (well, really made it yesterday and refrigerated it to today) and it tastes super delicious! I can‘t stop eating it! Thank you for the recipe!
This brings me back to my childhood. On hot summer nights my grandmother used to make polenta & added corn kernels to it. She put it in the refrigerator to set, & then (sorry!) fried it & poured maple syrup over it when ready to serve with fresh tomatoes from the garden. You could adapt her recipe to the oven.
Dear Jane I have all of your books including your recipe book.... amazing !!! I have a BIG question I am hoping you may be able to answer/ I am following Dr Esselstyn's protocol and have already dropped my cholesterol from 240 to 160 in 6 weeks I have recently been diagnosed mild to moderate DIFFUSE disease in 4 arteries including the LAD. Does this program help with diffuse coronary artery disease? ie. did any of the participants out of the 198 that followed the program or the first 20 have diffuse coronary artery disease ? I know diffuse disease is quite rare and cannot find anything online to confirm whether or not diffuse disease can be stabilised or even improved with this protocol & statins or am I heading for a Bypass. Im only 46 .... Thank You & Dr Esselstyn so much for what you do Best Wishes from London UK - Mark
I just received your Warrior cookbook yesterday and I must compliment everyone of y'all. I started plant based right before my 70th birthday and this is the first week I completely was plant based. My question is, when y'all have flax meal as an ingredient does that mean just ground flax seeds? Also, I just don't like brown rice at all but I love brown rice pasta, is it ok to use white rice? If not, what would you suggest. Thank you
I read that red lentils should be washed well, then spread out in a pan and dried in a 150 degree oven until brittle before grinding into flour. Removes dust and the subtle off-flavor.
@@GayleAmisalways! This is exactly how we prep rice, lentils anything that is ground in Indian cooking. No need for na oven because it’s hot enough in India that you air dry for a couple of days on a clean towel.
We need to preserve Anne’s spirit. She uplifts me and inspires me and makes me laugh and smile every time i watch your videos and i just love her so so so much ❤️🌿✨
Another great recipe from Chef Karen! Thank you all! Quick tip: Crumple up the parchment paper, than re-flatten out and it will always lay nice an flat in your pan/dish.
I’m making this! Love these ladies
Polenta was always served growing up at our house. Another pro tip i learned lately is to add the flour (corn, lentil) to the cold broth then heat to preferred doneness. No spitting.
who knew lentils could make polenta. Love it
You can make rolls with lentil flour. There is a recipe on cookingforpeanuts.
I was already eating red lentils when I found you were on live! Haha.. 👍 cool, love this channel!
Polentil?
I just tried this recipe today (well, really made it yesterday and refrigerated it to today) and it tastes super delicious! I can‘t stop eating it! Thank you for the recipe!
I can’t wait to make this! I have some red lentils in my pantry!!
This brings me back to my childhood. On hot summer nights my grandmother used to make polenta & added corn kernels to it. She put it in the refrigerator to set, & then (sorry!) fried it & poured maple syrup over it when ready to serve with fresh tomatoes from the garden.
You could adapt her recipe to the oven.
Mm def going to try this! So simple and tasty! Thx everyone!🇬🇧🇬🇧
Ok, now I know what’s for dinner! And oh yes!!! …. a cake PLEASE!!!
Love you guys thank you once again for giving us inspiration. Another lovely recipe to try ❤
wow!! I will make that it is so awesome and I am sure healthy!! Thank you!!
Yuuuum :D such a great idea :) this just seems amazing :3 thank you so much for sharing
Good to know about the stock vs broth!
Thank you for another yummy recipe:)
Wow that was super easy 😊
Excellent! Im going to try crisping it in the airfryer
Yum!!!❤ Looks delissh!
Excellent. Superb! Wonderful. You guys are super duper! 😄💛👩🍳
Does Karen have her own channel? Cute pot, not a fan of the small handles but that’s ok because this pot is out of my budget. Thanks gals
Looks Sooo yummy! How do you get to be in your studio audience?? 😮
Dear Jane
I have all of your books including your recipe book.... amazing !!! I have a BIG question I am hoping you may be able to answer/
I am following Dr Esselstyn's protocol and have already dropped my cholesterol from 240 to 160 in 6 weeks
I have recently been diagnosed mild to moderate DIFFUSE disease in 4 arteries including the LAD. Does this program help with diffuse coronary artery disease? ie. did any of the participants out of the 198 that followed the program or the first 20 have diffuse coronary artery disease ? I know diffuse disease is quite rare and cannot find anything online to confirm whether or not diffuse disease can be stabilised or even improved with this protocol & statins or am I heading for a Bypass. Im only 46 ....
Thank You & Dr Esselstyn so much for what you do
Best Wishes from London UK - Mark
Comedy and healthy food so awesome! ♥️🤤
I will be trying this.
Yum! Making some of this. Thanks 😀
I just received your Warrior cookbook yesterday and I must compliment everyone of y'all. I started plant based right before my 70th birthday and this is the first week I completely was plant based. My question is, when y'all have flax meal as an ingredient does that mean just ground flax seeds? Also, I just don't like brown rice at all but I love brown rice pasta, is it ok to use white rice? If not, what would you suggest. Thank you
Looks Good!
Is this a meal? Or do you have a vegetable or salad with this?
I thought we had to always rinse the polenta first. So we don’t?
I read that red lentils should be washed well, then spread out in a pan and dried in a 150 degree oven until brittle before grinding into flour. Removes dust and the subtle off-flavor.
@@GayleAmis thank you
@@GayleAmisalways! This is exactly how we prep rice, lentils anything that is ground in Indian cooking. No need for na oven because it’s hot enough in India that you air dry for a couple of days on a clean towel.
What does it tastes like
Why didn't you taste on camera?
Because they're thoughtful about those with sensory issues. 😊
Like the Recipe
4 cups stock to 1 cup of lentils?
So use 32 ounce spaghetti jar.... 4 cups water cooks down
Might be yummy with a little maple syrup drizzle ❤
Why would her clients not be able to eat corn?
I know someone that is allergic to corn.
I never had polenta. I hope I can get fireroasted mashed tomatoes.
Got celery got salt...😂😂😂
☆☆☆☆☆☆
Happy about the food. Video was 20 minutes too long