Persimmons for Breakfast, Two (Healthy) Ways

Each November, chef Angela Dimayuga gets a shipment of the fruit from her mother — and blends them into smoothies or puts them on top of porridge.
By HILARY MOSS from NYT T Magazine http://ift.tt/2mFFPcf
Source: The New York Times href="http://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Recipes