Get to know Coffee Flour, an intriguing new product you’re going to be seeing a lot of.
Did you know that for every pound of coffee beans produced, there’s nearly an equal amount of waste created?
Coffee Flour aims to tackle that immense problem. It is the first company to dry and finely mill that pulp waste on a large scale to create a type of flour that has five times the fiber of whole wheat flour and more iron than any other grain.
Surprisingly enough, the resulting flour tastes nothing like coffee, either. Instead, the gluten-free coffee flour tastes heavily of citrus and cherry.
Matcha and juice combine for this new beverage.
The color may be ho-hum, muddy green in the glass, but the taste sure makes it a beauty.
Leave it to TeaPigs to come up with refreshing matcha energy drinks to take along anywhere.
If green tea is full of antioxidants, then matcha is even more so. That’s because you’re not just drinking liquid that the tea leaves have steeped in. Instead, you’re ingesting entire leaves, which have been ground to a very fine powder to make the fabled ingredient traditionally used in Japanese tea ceremonies.
Easy to take along wherever you go. But they are best tasting when chilled.
I had a chance to sample the new TeaPigs Matcha Super Power Green Tea Drinks made with tea grown in Nishio, Japan, blended with water, juice concentrate and citric acid.
They come in three flavors: Grapefruit, Elderflower, and Apple. All are intended to be enjoyed chilled.
Tabbouleh — with strawberries. And you will love it.
Who put strawberries in my tabbouleh?
Food blogger Sara Forte, that’s who.
And I’m grateful that she did.
I love tabbouleh, but I don’t think I would have ever thought to substitute fresh strawberries for the usual tomatoes in it.
The recipe for “Strawberry Tabbouleh” is from her new cookbook, “The Sprouted Kitchen Bowl + Spoon” (Ten Speed Press), of which I received a review copy.
Forte of Southern California is the creator of the beautiful blog, Sprouted Kitchen, which features photos by her husband, Hugh Forte. Her recipes are all about healthful, wholesome and seasonal.
As the name implies, this book spotlights recipes that are typically served in one bowl such as “Pumpkin Pie Steel-Cut Oats,” “Herby Picnic Potato Salad,” and “Seared Scallops in Thai Broth.”
Her “Strawberry Tabbouleh” can be made with the traditional bulgur or quinoa for a gluten-free version.
Pure Organic Bars
During the summer especially, when we’re all hiking, playing tennis, biking, and traveling by car or plane, a healthful snack is a must-have.
It has to be easy to pack. It has to refuel our tired bodies. And it has to taste good, of course.
These three energy bars do the trick.
Pure Organic bars don’t contain gluten, dairy, soy or GMOs. The Fruit and Nut Bars weigh in at 200 calories or less, and contain 5 to 6 grams of protein and 3 to 4 grams of fiber. They are barely sweet and have a dense, chewy, fruitcake-like texture. The Apple Cinnamon one is like a taste of apple pie, only a whole lot less sugary.
Pure’s Organic Ancient Grain Bars have more crunch, thanks to quinoa, amaranth, flax and hemp. These have 150 to 160 calories, and 5 grams of protein and about 9 grams of total fat. Again, these have only a whisper of sweetness. The Chocolate Chunk Nut Bar won’t ever pass for a brownie. But it has the earthy, slightly bitterness of cocoa that makes it a pleasant way to enjoy a little chocolate without verging into dessert territory.
Tofu that’s pretty enough for company, don’t you think?
My husband likes to say he will gladly eat a vegetarian meal.
(Insert eye rolling here.)
But when I cook a vegetarian entree at home, I will see him sneak a few pieces of salami on the side.
What can I expect from someone nicknamed Meat Boy, right?
When I received a review copy of “Vegetarian Dinner Parties” (Rodale, 2014), though, I had high hopes he might actually keep to his word for once.
Not only was the book named the “2015 People’s Choice Award” by the International Association of Culinary Professionals, but it was written by our friends and most prolific cookbook writers, Bruce Weinstein and Mark Scarbrough. After all, if you can’t enjoy a vegetarian dish by two people you know and like, when can you?