Brown rice is tossed with bell pepper, scallions, beans and corn before being garnished with nuts and cilantro. Young chefs will have fun making vinaigrette by shaking a jar of rice vinegar together with olive oil and spices. This recipe comes to us from Andrea of Andrea’s Recipes.
Food For Thought: Brown rice contains all three parts of a whole grain: the bran, the germ and the endosperm. It’s more nutritious than white rice, which only contains the grain’s starchy endosperm and not the vitamins, fiber and antioxidants found in the bran and germ.
According to an analysis by the Environmental Working Group: “The controversial yoga mat chemical that Vani Hari, creator of FoodBabe.com, campaigned to remove from Subway sandwich bread has turned up in nearly 500 items and more than 130 brands of bread, stuffing, pre-made sandwiches and snacks.”
EWG found azodicarbonamide (or ADA), an industrial foaming agent, used in yoga mats, and flip-flops, on the labels of many well known food brands including Pillsbury, Sara Lee, Smucker’s and Fleischman’s, among others.
For more on the story, visit the Environmental Working Group.
Click here for the full list of foods congaing ADA.
Sometimes, when your week has not been a super food week, all you need is a giant salad to get you back on track, one that is filled with the greens and whole grains you have been missing, one that you can have for dinner tonight, maybe topped with a poached egg or two, and look forward to having tomorrow for lunch.
Here is the recipe for such a salad, let it be your guide, or just an inspiration… add a few ingredients, subtract a few. Run with it, the recipe is all yours now…
Fennel… it takes itself so seriously, but no one else does. Here are some quick ideas for using this aromatic herb:
Fennel and Apple Salad: Take a head and slice it and a green apple as thin as paper… add a few whips of red onion too, toss with olive or hazelnut oil, plenty of lemon juice, chopped parsley and salt, finish off with a handful of toasted nuts. A seriously good salad.
Roasted Parmesan Fennel: Thinly slice fennel into wedges, toss with olive oil, Parmesan cheese and salt. Roast in a hot oven until golden, it won’t take long, sprinkle with plenty of pepper.
Leek and Fennel Soup: Leeks like fennel, saute them together until starting to soften, throw in a potato or two, a twig of thyme and a pot of broth. Simmer until they all are ready to be pureed, then do so… season with salt and pepper, and if you are naughty a bit of cream as well.
We love kale in all its forms, the beautiful, almost black Lacinato kale (also known as dinosaur or Tuscan black), the frilly petticoats of Scotch kale, the flat blue-gray Russian, and have you ever stuck your nose in red kale? Somewhere deep in its heart there is the scent of red roses, I kid you not. Every one of them is a favorite…