Bone broth is excellent for making soups, stews, sauces, and sautés. If you are on a paleo or AIP diet, bone broth is often recommended for sipping in between meals for extra nutrition.
Golden beets are beautiful and sweet, and according to some sources are much lower in starch than their red cousins. So if you are reducing starch in your diet for health reasons, golden beets are OK! Also, red beets are a pain with their sheer redness, which gets all over everything in your kitchen. I’ve already got stains on everything from all the turmeric I’m consuming, and add the red “blood” from beets and I’ve got sunset-colored cutting boards and wood-handled knives, not to mention my hands… Ah the price for health. But I digress…
Beets can be divided into three uniquely useful parts: the roots, the stems, and the leaves.
Roots: The root bulb is the most deliciously sweet part of the plant. The easiest way to cook the beet root is in foil packets on your grill (btw you can skip the peeling step and eat them with the peel on). Another way is to simply peel them and steam them, then drizzle with a little olive oil and salt and serve warm. Continue reading “Beets – A Lesson in Frugality”
Corn syrup solids
Dehydrated cane juice
Fruit juice concentrate
High fructose corn syrup
“Bowls” are a newly popular concept, and for good reason. They are fresh, generally quick to put together, tasty, and relatively inexpensive.
Think Chipotle, SweetGreen, or pretty much any of the “healthy fast food” franchises popping up in malls across the country. Essentially it’s a pile of stuff in a bowl, with lettuce/greens on the bottom, and stuff on the top. Hm… sounds kind of familiar, right? Like a salad bar? Yep, exactly like a salad bar. The difference is in the marketing, and the proportions. it’s a little bit of salad with a lot of “stuff” arranged in a colorfully pretty selection of “wedges” around the edge.
Literally, it’s just a bowl of different wholesome, nicely flavored ingredients, that you then pour some sauce on and mix together, like… well… like a salad. Yeah.
Ever make more rice than you can eat? If you aren’t going to use it in the next few days, you can freeze it for later use. Here’s how:
- Put 1-1/2 to 2 cups of plain cooked (cooled) brown rice in a quart-size, freezer-grade ziplock bag. Don’t seal it shut yet.
- Flatten the bag out, then gently roll from the bottom up to remove as much air as possible, and zip closed.
- Flatten it back out and freeze flat.
To thaw, simply massage the bag briefly to break up the frozen rice, then empty it into a microwave safe bowl, cover with a paper towel, and microwave for 30 seconds or so (depending on the wattage of your microwave).
This works for most other cooked whole grains as well. I used to buy frozen pre-cooked brown rice at Trader Joe’s, but this is more economical and tastes fresher.
Barley is available pearled (the bran has been removed) or quick cooking (parboiled). Technically neither are whole grains but nutritionally speaking they count toward your whole-grain servings because of their high fiber content.
To Cook: Pearl barley Continue reading “How to Cook Whole Grains”