Natural Foods Guides
In recent years, this knobby root has made its way from being a specialty item in Oriental groceries to becoming a fixture in supermarkets and produce stands. Its fresh, biting, and slightly sweet flavor and aroma are essential to many Asian cuisines, and it is one of the most characteristic flavorings in Indian cookery. In its powdered-spice form it is useful for baking, but aficionados agree that dried ginger should not be used when fresh is called for. Read More→
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This naturally sweet powder is ground from the pods of the evergreen carob tree. In the past, carob was once known as locust bean or Saint-John’s-Bread. Saint John the Baptist is said to have survived in the wilderness by eating carob pods and wild honey. Carob is most commonly used as a substitute for cocoa due to the similarity of color, texture, and cooking properties. Does it really taste like chocolate? Opinions vary, but it’s hard to deny that it is at least similar. Read More→
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Wasabi is sometimes known as Japanese horseradish, an apt description, since its flavor is so reminiscent of the horseradish we know. The word wasabi is translated from the Japanese as “mountain hollyhock,” and it is from the ground, dried root of this plant that the hot spice is derived. Its fresh, pungent taste has made it a traditional condiment to serve alongside sushi and other Japanese dishes. Read More→
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Recently, I was introduced to kañiwa by way of the Roland Foods company (from whom I received a glorious array of natural and gourmet products to play with in the kitchen), and was surprised that another South American quinoa-like superfood is making its way to the market. Kañiwa is a relative of quinoa, and like the latter, grows in Peru and Bolivia. Read More→
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Brown rice is better for you than white — most of us know that! It’s The majority of consumers typically choose white rice over brown rice because of the difference of appearance. While it’s true white rice looks so much more delicious than brown rice, it doesn’t mean it’s the healthier alternative. According to a study conducted by the American Journal of Clinical Nutrition, brown rice is the top choice in terms of both nutritional and other inherent healthy benefits. Read More→
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Few sensory experiences offer more pleasure than the wonderful flavors and aromas of homemade baked goods. Or better yet, the hearty, nutty-flavored whole grain baked goods. Whole wheat flour is just one of several players in this healthful field that includes barley, oat, rye, and spelt flour, among others. Even if you don’t have the time to make your own yeasted bread, quick baked goods can be equally rewarding. Read More→
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When you need a grain to cushion stews and stir-fries, to stuff into vegetables, or to power pilafs, chances are you reach for rice. And while there’s nothing wrong with rice—particularly if you’ve made the switch to brown—exploring a variety of whole grains can expand your culinary horizons and add even greater nourishment to your meals. Whole grains are particularly apropos to cook and serve with fall harvest produce. Often distinctively flavored and textured, these grains hold their own with a variety of produce and seasonings. Read More→
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Beans and legumes are nutritional powerhouses, rich in protein and fiber, and very low in fat. They boast a slew of vitamins (B vitamins in particular) and essential minerals (notably iron). If you’re among the uninitiated, the following guide should demystify beans for you. If you’re a bean aficionado, take a look for new information and tips. Read More→
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