I’m excited about a new project I’m working on. I am one of the new guest bloggers for the Grain Foods Foundation, a nonprofit organization that is dedicated to advancing the public’s understanding of the important role grain-based foods play in a healthful diet.
Since this month is National Birth Defections Prevention Month, the Grain Foods Foundation has teamed up with the Spina Bifida Association to educate the public about the role of folic acid in preventing birth defects. In keeping with the spirit of that effort, I’m sharing a recipe for a lightened up version of an apple brown betty that not only delivers a sweet treat, but a dose of folic acid from enriched grains. Enjoy!!
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Today for the 8th day of the 12 Days of Endive, let’s talk about green versus red.
What’s the difference between green endive and red endive? Well red endive is even younger in the vegetable world than green endive! Red endive was actually made 15 years ago by crossing Belgian endive and treviso, a red Italian chicory.
* Disclosure: The 12 of Days of Endive is part of my ongoing work as an OnDiva for Discover Endive. As always, all opinions and thoughts are my own!
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I love all the food projects you are involved in :) the brown Betty looks comforting and good enough for breakfast!
@Yuri – Chef Pandita, Thank you Yuri! One of these days you and I need to dream up a project to work on together!
Oh is that brown betty calling me name? Cause I think I heard it.
@Erin, Wait…yep, there it is, I hear it too—“Erin! Erin! Make me!!” ;)
The Brown Betty looks like a great treat that my three year old will love…and a perfect way to sneak a little fruit into his tummy! Can’t wait to try it!
@Sherice at ConfectionistConfessions.com, Thank you Sherice! Let me know if you try it!
That apple brown betty is definitely calling my name. It looks SO good!!
That’s not your average Brown Betty! ;)
@averagebetty, LOL, you rock Sara-Betty!
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