The Lemon-Scented Fettuccine with Artichoke Hearts (page 257) recipe was very easy and very quick. The most time consuming thing is waiting for the fettuccine to cook... 10 minutes... Miriam states that in Ayurveda, one does not mix salt into fresh milk, so she suggests coconut milk. It was so good. I added ricotta cheese instead of Parmesan because soft cheeses are easier on the digestion. There is also a cheese free version.
Saturday, January 30, 2010
Lemon-Scented Fettuccine with Artichoke Hearts
The Lemon-Scented Fettuccine with Artichoke Hearts (page 257) recipe was very easy and very quick. The most time consuming thing is waiting for the fettuccine to cook... 10 minutes... Miriam states that in Ayurveda, one does not mix salt into fresh milk, so she suggests coconut milk. It was so good. I added ricotta cheese instead of Parmesan because soft cheeses are easier on the digestion. There is also a cheese free version.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment