Recently, I was introduced to kañiwa, 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. It’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Find out lots more information in Kañiwa: A “New” Ancient Superfood.
One of the perks of being an extremely famous (LOL!) cookbook author is that companies start sending you all kinds of cool books and food products to review. I will only review and endorse products I like, and this is certainly true for the quartet of delectable Olivado Avocado Oils I received a couple of months ago. more→
I was recently sent a box of Raw Crunch Bars to sample. In all honesty, I’m not much of a bar enthusiast—they all taste pretty much the same to me, so I kept my expectations modest. I was pleased to find that these bars are made of seeds and dried fruits that you can actually see. I’m crazy for seeds, and so these bars couldn’t have found a better audience. more→
Daiya vegan cheese is ideal for anyone who is allergic to dairy, soy, or nuts, as it contains none of these ingredients! Its primary ingredient is cassava root, (from which tapioca is derived), yet it melts and stretches better than any other nondairy cheese I’ve ever had. more→
Some time ago, I got all excited about acquiring a juicer, having read about the benefits of freshly made fruit and vegetable juices. The excitement lasted all of about 3 weeks, after which cleaning the godforsaken thing and wasting so much pulp (no, I don’t compost) got old very quickly. Night after night I talked myself out of using it until somehow the contraption found its way back into its original box—and then into storage. more→
‘Shrooms With a Brew: Sustainably Grow Your Own Gourmet Mushrooms
It was Spring ’09 and we were fourth years at UC Berkeley. Both of us had offers in corporate America. Investment banking and consulting seemed to be the futures waiting for us after graduation. All that changed one day after listening to a lecture in one of our business ethics courses when we first heard about the idea that gourmet mushrooms can be grown entirely on recycled coffee grounds. more→
Some time ago, Wild Veggie US sent me samples of their products, which are concentrated purees of broccoli, carrot, or red bell pepper. These can be used as bases for hot or cold soups, stirred into casseroles or sauces to add flavor or nutrition, or just heated (or chilled) and served as hot or cold soups. more→
One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware.