Sorghum: The Hearty Grain
Sorghum is a small circular grain that is often referred to as the traditional grain of India although it originated in Africa thousands of years ago. Popular in geographic areas that can be prone to drought, sorghum is hearty and has a chewy texture making it a staple grain in India and Africa. The flavor is neutral although some varieties are slightly sweet which allows spices and seasoning to shine through in a dish. In the west, sorghum is more often cooked and then added to soups, salads or used as an alternative to rice in recipes although more recently sweet sorghum flour has become a popular ingredient in gluten-free recipes. Read more 
Amaranth: The Golden Grain
At a food show recently, several vendors were showing amaranth bars which reminded me of the snack bars I would see in Mexico. Nearly white in color, amaranth almost looks like sesame seeds from afar and bits of popcorn up close. Intrigued, I read the label and was impressed with the nutritional information so I ordered a bag of whole seed amaranth and started on a journey to learn about this ancient grain and how to incorporate it into modern recipes. Read more
Food Websites: The A to Z Quick Reference Guide
Many readers have asked for a list of the food websites I rely on so when I found myself e-mailing numerous links, I realized I needed to make a quick reference guide. No pretty pictures or descriptive write-ups, just the links. All of the foods listed below have been written about on this website (and more than likely, photographed also) so if you want detailed information on a specific product, utilize the search function on the cover page or use the category bars, which are also on the cover page of this website to find detailed product information and photographs. Read more
Farro: An Ancient Grain in Modern Times
Whole grains seem to be a big topic of discussion these days in the two camps who tend to be the most boisterous in the foodie world. On one side are those who extol the nutritious benefits of eating a diet rich in whole grains and on the other side, a group who insists they don’t know what to do with whole grains and that grains take too much time to cook. All good points but at the end of the day it’s the whole grain proponents who have the winning argument because whole grains really are better for our bodies and the latter arguments can be overcome with education and careful planning. But, the most important reason to eat whole grains is the taste which can be nutty, buttery, slightly sweet, or earthy, depending on the grain. Read more
Chia Seeds: The Super Seeds
For years, the word “chia” was synonymous with the kitsch product known as the “chia pet” – a tabletop figurine in which chia seeds are spread like a paste across the top so that when watered, the seeds sprout and the figurine appears to grow hair. Times are changing as consumers realize this tiny little seed is a nutritional powerhouse with a higher and better use as a food. Packed with Omega 3’s and vitamins, one tablespoon of chia seeds also contains 3 grams of protein and 5 grams of fiber which causes the seed to expand to 9 times its size when combined with a liquid. Chia seeds are also a good source of calcium, phosphorus, and manganese. Read more
Vegan Risotto with Asparagus and Mushrooms
Risotto is usually thought of as a wintertime dish because of its hearty nature but during the summertime, a light risotto with asparagus and mushrooms can be a refreshing change. Skip the butter and parmesan cheese; instead rely on a bit of olive oil, dry white wine, vegetables, a small amount of mild elephant garlic and broth to give the risotto body, flavor and texture. Tender and creamy but not heavy, Vegan Risotto with Asparagus and Mushrooms is especially delicious with chopped fresh parsley and a sprinkle of Himalayan sea salt added just before serving. Read more
Sprouted Adzuki Bean and Rice Salad
Sprouted Adzuki Bean and Rice Salad is a hearty dish full of vegetables, beans, and a trio of rice: wild and germinated red and brown rice. The nutty flavor of the rice combined with the slightly sweet red Adzuki beans and the earthy vegetables – mushrooms, carrots, broccoli, and zucchini – and fresh chopped cilantro along with Zatar (a popular middle eastern spice) – makes for a flavorful salad that is both filling and nutritious. Easy and quick to make, the Sprouted Adzuki Bean and Rice Salad is a terrific alternative to traditional rice or bean salad. Read more
Rainbow Quinoa and English Pea Salad
For decades, my husband has been bringing me home recipes (from Outdoor Alpha Male, Men’s Protein World or some similar sounding magazine) that invariably include quinoa which was hard to find years ago. Back then, I could only find quinoa in a health food store or on-line but with its recent surge in popularity – due in part to its high protein and iron content – nearly every supermarket now carries various types of quinoa. My family prefers the Rainbow Quinoa which contains three types of quinoa: white, royal red, and royal black because they enjoy the slight difference in flavors and the various colors certainly make a dish look appetizing. Read more
Pulse: Organic Roasted Chickpeas
Pulse is a new brand of organic roasted chickpeas that are low in fat, gluten-free and high in fiber, protein, and flavor. Super crunchy and flavorful, Pulse Organic Roasted Chickpeas make a great snack and are particularly delicious in a salad (instead of croutons). Made by Pulse Foods out of the Bronx in New York City, Pulse Organic Roasted Chick Peas come in four flavors: Read more
Cinnamon Sugar Sprouted Lentils
The Perfect Snaque makes a product called Cinnamon Sugar Sprouted Lentils that is deliciously crunchy, high in protein, and low in fat and sugar, despite the use of the word “sugar” in the product name. Whenever I see the word “sugar,” my first response is to move on but as the company truly states, these snacks are “insanely delicious and ridiculously nutritious.” Read more
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