I was quite impressed with this recipe. I decreased the brown sugar, used 1/2 whole wheat flour and added 3 tbsp cocoa powder. I used five moderate sized beets, peeled and boiled them, then pureed them. I agree with other reviewers that this cake was much better a day or even several days after baking it. One day after I could detect a bit of graininess from the whole wheat flour and maybe a twinge of bitterness. The texture was magnificent a couple days afterward and the rest disappeared quickly. My finicky brothers had no idea it contained any beets!

Reviewed On: Dec. 12, 2011

Beautiful dish. I crushed the whole seed spices a bit with a mortar and pestle. I also used ghee in place of oil.

Reviewed On: Dec. 12, 2011

These are the most delicious collard greens I've ever eaten. This method allows the greens to retain some texture and crunch (and likely loads more nutrients) than those recipes that "cook the greens to death". I omitted the onion and didn't miss it...just simple, delicious greens. This is a new addition to our Thanksgiving meal.

Reviewed On: Nov. 18, 2011