I never thought I would see the day that kale would hit the mainstream, but it did. I was back in the US last Christmas and went to a grocery store to pick up some items for Christmas dinner. What did I see in the organic aisle? You guessed it. Kale chips. Right there in the grocery store….mind you, not Whole Foods, but a regular grocery store. Since I don’t live in the US anymore, maybe this is terribly common, but I was so surprised to see it…pleasantly surprised.
I bought the kale chips and started to snack on them immediately. Unfortunately, I was less than enthusiastic about the flavor. It’s a real food and it’s hard to keep real food fresh and delicious. This particular kale was also not de-stemmed. While it’s not completely necessary to de-stem kale, it’s certainly much easier to eat. The stems are really fibrous and chewy. Making kale at home allows you to de-stem your kale, and provides that real ‘chip’ experience when you bite into it. And fresh, of course, is always tastiest. Read the rest of this entry
We have begun a new habit recently in our kitchen – sprouting. I saw some sprouting jars at the organic grocery store and I decided to take the plunge and grabbed a few. I have sprouted before using cheese cloth and a glass jar. Sprouting using that method, of course, is an easy way to do it, but I figured I would be sprouting regularly so I wanted to find jars that were made especially for sprouting and have special lids to make it easy.
I’ve started to sprout alfalfa and lentils and then add the sprouts to our salads. I have sprouted mung beans before and they sprouted, but they did not get as long or look as beautiful as the mung bean sprouts I bought in the grocery store. So, when it comes to mung bean sprouts, I tend to leave it to the professionals. Read the rest of this entry
I have wanted to bake bread for a long time now, but just hadn’t committed to it. I was turned off by the many steps and the length of the process. And, truth be told, I’m lazy when it comes to bread. It’s not that I don’t like to make complicated dishes. I do! But, I unwittingly held bread to a lower standard. I felt it was sort of a carrier for other foods. It’s the stuff that held sandwiches together. It kept my butter and jam in one place. The stale pieces would become great french toast.
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Summer is the best time for salsa. It’s the peak season for tomatoes and they will be at their tastiest. The great thing about fresh salsa is not just the taste, but that you are not putting extra chemicals like aspartame into your body under the guise of “natural flavors.” “Natural flavors” could also mean MSG as manufacturers are working harder than ever to hide from increasingly savvy consumers what is truly in their products.
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Chickpeas…garbanzo beans…ceci bean…chana…begal gram…whatever you wish to call them. They are the main ingredient that make up the delicious side dish called “Hummus.” The word is Arabic for chickpeas. Hummus is a dip that has its origins in the Middle East with recipes dating back to the 13th century. But its popularity has broadened its reach and you can now find hummus just about anywhere. Read the rest of this entry