Stealth health food: Sprouted-grain bread
I eat this all the time. It’s fantastic!
Hold onto your bread knife and butter. There’s a better grain in town.
Try: Organic sprouted 100% whole-grain flourless bread. It’s made with fresh grains and legumes, such as wheat, barley,…
Via Bidi's Tumblr
—On nearly every level, we are reaching the end of what may one day be called the ‘golden age’ of food, a brief, near-miraculous period during which the things we ate seemed to grow only more plentiful, more secure, more nutritious and simply better with each passing year.
Paul Roberts, The End of Food
He’s no Michael Pollan, but definitely food for thought for food.
Raw Tabbouleh Salad with Sprouted Amaranth
Sprouted amaranth is a much healthier alternative to cooked bulgar, the starring grain in traditional tabbouleh. Amaranth, a grain native to North America, packs a potent, nutritious punch.
Dare I say this raw version is even better than the real thing?
For a how-to video, check out ma tumblr.
Here’s the recipe:
2 cups amaranth
1 cup red onion (1 small onion), finely chopped
1 1/2 cups cherry tomatoes, quartered
1 cup zucchini (1 small to medium zucchini)i, chopped
1 cup green pepper (1 small pepper), chopped
1 cup kalamata or oil-cured olives, coarsely chopped
1 bunch curly-leaf parsley, finely chopped
2 tablespoons raw apple cider vinegar
Juice of 2 lemons
1/2 cup extra virgin olive oil
1 scant teaspoon sea salt
1. To sprout the amaranth, place grains in a fine mesh colander. Run cold water over the grains for 2 minutes. Transfer to a bowl. Fill with enough cold water to cover grains by 1 inch. Cover loosely with a thin cloth. Let stand at room temperature (70 degrees) for 8 hours. Drain in the colander. Rinse for 30 seconds. If the amaranth has sprouted (tiny tails sprouting from the grains), then you’re done. If not, put the amaranth back in the bowl and cover with cold water again. Let stand 4-8 hours, until the grains sprout. Drain thoroughly.
2. In a large mixing bowl, combine the amaranth and all vegetables. In a small bowl or jar, combine lemon juice, vinegar, olive oil, and salt. Toss with the salad. Let stand in the refrigerator for at least 2 hours, or overnight, before serving.
Sorry to post this at the last minute. All food nerds are welcome! I’ll be bringing a new and fabulous 2 year aged English farmhouse cheddar from producer Mary Quicke.
What: Socializing, networking, and drinking while enjoying epicurean banter
When: Wednesday, May 14th
Time: 6:30 pm - 9:00 pm
Where: Marshall Stack, 66 Rivington Street (corner of Allen Street)
How: F to 2nd Avenue; J/M/Z to Essex Street; B/D to Grand Street; 6 to Spring Street
RSVP: heidi@tastebudsnyc.com
What is TastebudsNYC? It is a community for those of us in the food biz and those of us who just love food. Whether you work behind the scenes on food security issues, toil at the sauce station, are planning the next Farm to Table, or regularly use “grassy” and other snobby adjectives to describe your favorite cheese, this is your opportunity to expand your network and community. We meet the 2nd Wednesday of every month. For more information visit our website: www.tastebudsnyc.com.
Bay Park Fish Co. in San Diego, CA
8 oz. cut of the daily swordfish catch on top of a bed of garlic mashed potatoes, served with a lemon caper sauce, asparagus and carrots.
— complex
