A Quote by Kathy Freston

Personally, I enjoy a bowl of brown rice for breakfast most of the time. — © Kathy Freston
Personally, I enjoy a bowl of brown rice for breakfast most of the time.
I enjoy eating fresh fruits, salads, lean protein, leafy vegetables, brown rice/brown bread and eggless cakes.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.
The rice bowl is to me the most valid reason in the world for doing anything. A piece of one's soul to the multitudes in return for rice and wine does not seem to me a sacrilege.
I eat really clean and really simple: brown rice, a quinoa bowl, grilled fish, veggies, a big salad.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom's pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
I always try to be healthy - brown rice, brown pasta.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
I'm a breakfast type of guy. Don't get me wrong. I can cook, I'm kinda nice on the burner, but I enjoy making breakfast. I do it all... Scrambled eggs... French toast... Pancakes... Breakfast is my thing.
Breakfast is the most important meal of the day. When you feed yourself what your body needs when it needs it, that's love. So give your bod some TLC and sit down and enjoy a good, substantial breakfast.
Growing up, before my mom would cook our rice, she would rinse the rice out and pour it out three times. And after the fourth pour, she'd pour it into a little bowl, and she'd rinse her face with that. It's known to help whiten the skin and nourish it because essentially inside the water you have all the essential nutrients from the rice.
Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white flour as much as I can - I go for grains and brown rice instead, and I pick lean meats, like chicken or turkey, over red meat most of the time.
This site uses cookies to ensure you get the best experience. More info...
Got it!