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When you try to take on the daunting task that is learning takedowns, you may be overwhelmed by all of the available options. Which ones should you be aware of? How many should you master? The answers may surprise you. The best takedown artists from the various grappling disciplines have something in common: Despite knowing exactly which attacks they are going to use, their opponents are still unable to stop them. How do they do it? I’ve studied the freestyle wrestling world champions from the past several years and these seem to be the main overlying factors in their success: Depth Over Breadth Just about every high level performer chooses depth over breadth, and the same is true for submissions. For example, Marcelo Garcia has his guillotine while John Danaher preaches his leg-lock system. Great takedown artists are the same – they eventually gravitate towards certain takedowns and positions that they like and learn them in such depth that their opponents’ knowledge in defending...

There are a lot of chana masala recipes out there that are perfectly good, but this is the chana masala you should make tonight. It's what I want when I order chana masala in a restaurant. It's what I look for when I dive into a beautiful thali plate. Chana masala the wildly popular dish from the Indian subcontinent made of chickpeas (chana) simmered in a feisty, spice-forward tomato sauce. It's one of those gateway preparations that introduce people to the food of India and Pakistan, and I've enjoyed versions of it all over the world. I've had it in Bangkok, I've had it in Rome, I've had it in Jodhpur, and I've had it in Istanbul. I've formed strong opinions, and there were a number of variables I wanted to (finally) get right for a go-to version I would make regularly in my own kitchen. It has taken me a while to crack the code! Chana masala varies from region to region, across borders, and from cook to cook. This is the version of chana masa...

Photo credit: Ashley McLaughlin Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal. Q1 . Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. :) Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with! Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche DIY Burrito Bowl (shown in the intro photo!) My Favourite Vegan Chili with Homemade Sour Cream Golden Red Lentil Dal with Cilantro-Speckled Basmati Next Level Vegan Enchiladas Glowing Spiced Lentil Soup Protein Power Goddess Bowl The Best Marinated Lentils ( Oh She Glows Every Day...

I have mentioned before that when I first started using amaranth, it wasn't love at first bite. Amaranth was definitely a grain I was slow to add to my cooking. However, this porridge was one of the first recipes that I really learned to love this pseudo-grain. One of the major flavor discoveries along the way: toast the amaranth before you cook it. The flavor profile completely changes and I found I much preferred the flavor of toasted amaranth over the raw flavor. Read more and see the recipe. The post Coconut Rhubarb Amaranth Porridge appeared first on Naturally Ella . from Naturally Ella https://ift.tt/2Htug58 Erin Alderson April 26, 2018 at 04:45PM

What you see here is Violet Bakery Chocolate Devil's Food Cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender. It's exactly what you want when you're craving a homemade chocolate cake - an ace in that regard. I love a beautiful, frosted, homemade cake like no one else, but only bake them now-and-then. Because, cake. If it's there, I want to eat it. All of it. More often than not, I throw together quick and easy loaf cakes (like this , this , and this ) and call it a day. But, because I brought back a beautiful brass cake server from Simon Marks in Jaipur, and because my birthday was just around the corner, and because Claire Ptak's Violet Bakery Cookbook was winking at me, I pulled my favorite mixing bowl from the shelf, and checked to see if I had enough buttermilk. This cake was meant to be, I had all the ingredients on hand, and shy of the buttermilk, you probably do too. The frosting is Claire's Marshmallow Ic...

Eric and I first visited Fresh Restaurants in Toronto way back in 2009, when Oh She Glows was just a year old, and I was beginning my own journey to plant-based eating. To say this is a full circle moment would be an understatement! Ruth has always been an inspiration to me, and I hope you enjoy reading about her life, routines, and best business advice in today’s Glow Getter feature! Ruth opened her first vegan juice bar pop-up in Toronto 27 years ago (wowza!), emerging as one of the first Canadian entrepreneurs focused on making plant-based eating accessible and delicious. Now, Fresh Restaurants has expanded to four locations in Toronto (with another set to open this summer), plus two more in Mexico City and Moscow. In addition to her work as a business owner and entrepreneur, Ruth has authored five plant-based cookbooks geared toward helping home cooks incorporate fresh, healthy ingredients into their daily meal plan. I love the way Ruth’s vibrant and colourful style pulls t...

I saw this recipe on pinterest recently and given I (ironically, it is a long list) had all of these ingredients, I could not stop thinking about it. I strayed really far from the original, but am happy with where I ended up. I could eat this all day long. I am aware it is not a truly authentic Thai list of ingredients, but it tastes delicious at the end so I'm not concerned. I don't like rambling on to sell you a recipe so instead, here are a few podcasts I listened to this past week that I really enjoyed. Not sure how you listen to podcasts, I trust you can search for them.  Oprah Super Soul Conversations : Brene Brown and Shonda Rhimes The Liturgists : Body Image How I Built This : Howard Schultz/Starbucks and Gary Hirshberg/Stonyfield Yogurt THAI-ISH CAULIFLOWER RICE SALAD Serves 4-6 Recipe inspired by The Awesome Green It is a long list of ingredients, and quite a bit of chopping, but worth the time. I add some grilled chicken or tofu, both of which I marinate ...

Post sponsored by Pete and Gerry's. See below for more details. This time of year always feels a bit like waking up from a long nap. Coming out of winter, my family still has slow weekend mornings often filled with lots of coffee on the patio and a solid mid-morning brunch. Even though I have more time to make breakfast, I'm still in the mood for quick meals that can easily serve all three (or more!) So, when Pete and Gerry's asked me to make a brunch that highlights eggs, I knew exactly what I was making. This pesto asparagus egg skillet is just about my perfect weekend breakfast. Plus, Pete and Gerry’s Organic Eggs are Certified Humane so I know the eggs I’m eating are coming from hens that are treated well. A couple notes about this asparagus egg skillet. I love shaved asparagus because once you get the feel for how to shave it, the asparagus requires hardly any precooking. I typically make pesto ahead of time because I like to keep a batch around for pizza and past...

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. I was only 11 when she passed away so I don’t remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck. Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children. We made this video for our youtube channel to show how easy it is. We ...

Remember the turmeric-soaked turmeric noodles I used recently in this pad thai recipe? Well, these turmeric-soaked chickpeas build on that idea. I wanted to figure out a way to work turmeric into the chickpeas, and it was actually pretty straight-forward, thankfully. You can make them on the stovetop. You can make them in an Instant Pot - I tested both approaches. Pick whichever method you prefer! I've been using these chickpeas in all sorts of preparations, and I thought I needed to isolate the recipe on its own, so I can point to the technique when I post a recipe that uses them. You can use them in a lot of recipes that call for chickpeas. I've used these in hummus , in my favorite chana masala, and in meals like the one you see below. I'll post that recipe next! Working on it now. All in all these chickpeas are a great way to easily integrate a bit more turmeric into your everyday eats. Continue reading Turmeric Soaked Chickpeas... from 101 Cookbooks htt...

  Happy Friday, friends! Boy, did I love reading your comments on my Crazy Mug Lady post the other day. Sooo funny! Glad to hear I’m not alone. After last weekend’s ice storm, we’re really looking forward to getting outside to enjoy some moderately warm-ish spring weather tomorrow and Sunday. I hope you have a great one too!  Q1. Just came across your Superfood Porridge recipe ! It seems great for my one-year-old. If I were to prepare this the night before, should I cook the veggies first and then add to the oatmeal to soak? Thanks!   Hey Dawn, So glad you found this recipe! We love the porridge and make it often…it’s a nice way to sneak in veggies in the AM! You don’t need to cook the veggies in advance. I prep everything the night before (without cooking anything), then simply heat and serve in the morning. It really helps to use the super-fine grate hole in the grater box so the carrot and zucchini aren’t too thick—that way they won’t need much cooking to soften....