A couple weeks ago, Mark Bittman made a delicious-looking chickpea “stew” for his “Minimalist” column in the NY Times. The chickpeas were sauteed with olive oil and chorizo, then combined with sauteed spinach and thrown under the broiler with bread crumbs on top. I wanted to try the dish out, but had to make some adjustments for it to be “cheap eats.”
Acai berry and its juice is a deep purple colored juice, which getting more and more popular because of its benefits to our
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