Category Archives: Health/Nutrition

Wake Up and Smell The Coffee, Tea, Yerba Mate, Etc.

It's coffee. But more. Kind of. Sort of.

It’s coffee. But more. Kind of. Sort of.

 

San Franciscan Kelly Peterson was on the hunt for a coffee alternative — one that had the flavor of her favorite brew, but not the jarring acidity.

She ended up creating her own: Levity Brew.

It’s a blend of organic, single-origin Columbian coffee; organic yerba mate (naturally caffeinated leaves from the rainforest tree); organic chicory; organic imperial green tea; and wild-harvested guarana seed (naturally caffeinated seeds from the South American tree).

You brew it just like a cup of tea using the nifty bag it comes in.

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White Lily Introduces Its First New Flours In Over A Century

Individual cakes made with dessert wine, whole grapes, and a new red grapeseed flour blend.

Individual cakes made with dessert wine, whole grapes, and a new red grapeseed flour blend.

 

You probably know the name White Lily as the go-to flour Southerners swear by for the most tender biscuits.

Now that Southern institution has introduced its first new flours in 130 years.

Partnering with Shepherd’s Grain, a group of wheat growers in the Pacific Northwest, White Lily has created three new flours: Wheat and Red Grapeseed Flour Blend, Wheat and White Grape Seed Flour Blend, and All-Purpose Wheat.

The non-GMO wheat is grown sustainably. You can even plug in a code printed on each bag of flour into the Web site to find out information about the farmers who grew the wheat for your specific bag of flour. For instance, I tried a sample of the Wheat and Red Grapeseed Flour Blend, which was made with wheat grown by Cherry Creek Ranch in Washington, Spokane Hutterian Brethren Inc. in Washington, and RattleSnake Ranches in Idaho., all of whom have operated for generations.

Grapeseed flour is gluten-free, but of course not when it’s mixed with all-purpose flour, as is the case with these blends. But what’s great about the blends is that they have been formulated so that you can use them 1:1 in place of regular all-purpose flour in any recipe. Grapeseed flour also is purported to be high in antioxidants.

I was most eager to try out the Wheat and Red Grapeseed Flour Blend because of its subtle purple color.

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Tofu Disruption

 

Chef Brandon Jew preparing his tofu "burrata'' at the San Francisco Cooking School.

Chef Brandon Jew preparing his tofu “burrata” at the San Francisco Cooking School.

For some people, the thought of tofu is enough to disrupt their appetite.

But for others in the know, tofu is poised for the same geeky-chic disruption as so many other tech ventures.

Minh Tsai, former investment banker turned tofu master, is leading that charge.

The founder of Oakland’s Hodo Soy Beanery, Tsai brought together a group of the Bay Area’s top chefs and food writers last week at the San Francisco Cooking School to ponder and taste tofu 2.0 — the next iteration of thinking and cooking with the much maligned soybean product.

Tofu laab with shrimp, Asian herbs, quince and chicharron.

Tofu laab with shrimp, Asian herbs, quince and chicharron.

“We want people to talk about tofu differently, to take it to another level,” says Tsai.

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Get to Know Einkorn — The Only Wheat Never Hybridized

Scones made with the most ancient type of flour.

Scones made with the most ancient type of flour.

 

Chances are you’ve never heard of einkorn.

I know it was new to me — until I received a sample of the intriguing flour, along with the new cookbook, “Einkorn: Recipes for Nature’s Original Wheat” (Clarkson Potter).

The cookbook is by Carla Bartolucci, who started growing this ancient grain known as einkorn with her husband at their home in northern Italy six years ago. Today, they are the largest growers in the world of what is purported to be the most ancient species of wheat and the only variety of wheat that’s never been hybridized.

Why is that important?

Because, Batolucci writes, not only is einkorn is much more nutritious than modern wheat (with 30 percent more protein to boot), but genetic testing has found that it lacks certain gluten proteins that people with wheat intolerances cannot digest.

That is not to say that einkorn is gluten-free. It has about as much gluten as modern wheat. The makeup of its gluten is different, however. It lacks high molecular weight proteins, making it tolerable to people who are gluten sensitive, but not for those who suffer from celiac disease.

A type of flour that may be suitable for those who suffer from gluten sensitivity.

A type of flour that may be suitable for those who suffer from gluten sensitivity.

As such, Batolucci’s daughter, who suffers from gluten insensitivity, is able to eat pasta, bread, crackers, cookies and other baked goods made from einkorn with no problem whatsoever.

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Introducing a Revolutionary New Product — Coffee Flour

Get to know Coffee Flour, an intriguing new product you're going to be seeing a lot of.

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.

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