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Manufacturers are increasingly using pea flour in the production of low-carbohydrate foods. These days you’ll find it in pasta, chips, cookies, energy bars, and even dog food. Because it’s up to 28% protein, pea flour looks good on an ingredient label, but there’s a catch. It’s hard to digest. We’ll look at why this questionable… Continue Reading
Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading
If you regularly smear peanut butter onto bread or a cracker and call it a meal, you’re fooling yourself. Yes, this shoddy, cheap spread will temporarily stave off hunger but it doesn’t compare to a real meal. Besides peanuts are one of the most common food allergens and commercial peanuts are typically contaminated. High Pesticide… Continue Reading
Is soy a good or a bad food? Here’s how to identify and enjoy healthful soy products and to avoid the poor quality ones. But first, purchase only organic soy foods. As over ninety percent of soybeans on today’s market are genetically modified it is imperative to use only organic (non GMO) soy products. Inherently, soy… Continue Reading
When you find really fresh green beans, buy them on the spot and put the water on to boil. Refrigerated beans quickly lose their flavor and oomph. If the beans are less than fresh, you may wish to sauté them with an onion or use them in a soup or casserole where other veggies will shore up their… Continue Reading
For the best possible curry, use whole cumin and mustard seeds and saute them just prior to use. While ready-made curry spice blends are convenient, they were ground who knows how long ago? They’re stale, denatured and have compromised flavor. It takes but a few minutes more to use whole spices. Give it a try… Continue Reading
Velvety smooth, well-cooked beans are both delicious and digestible. Hard beans are neither. Here are my secrets—plus a recipe—for cooking up a satisfying pot of soft beans. With these basics there’s bowls of pleasure ahead. If beans are relatively new to your diet or if you have trouble digesting them, start by eating small amounts… Continue Reading
Accompanying article: Healthy Cookware Fresh herbs and creamy-white beans make a highly flavored dip. Serve with a selection of raw or lightly steamed vegetables, over pasta or as a dip for crackers or chips. To make a tasty thick sandwich spread, omit the oil. 1 cup cooked cannelloni or navy beans, drained 2 cups fresh… Continue Reading
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