Cherry Almond Cranberry Tsampa mixed with water makes a quick, good-for-you breakfast.
You may never ascend Mount Everest, but you can eat like Sherpa climbers.
Those extreme climbers who lug gear and scout conditions at dizzying altitudes fuel themselves with Tibetan tsampa, a coarsely whole grain cereal made from sprouted, roasted barley.
The Dalai Lama apparently eats it regularly, too.
Now, Washington manufacturer Peak Sherpa, founded by Tibetans who were born in India, is making the cereal more widely available.
Sherpa Tsampa boasts more dietary fiber than oatmeal, is low in gluten, and boasts prebiotics to improve gut health. It is also low fat, organic and non-GMO.
Are you already dreading your New Year’s resolution to eat healthier?
Learn how to keep to your promise without giving up flavor or satisfaction when I host a heart-healthy cooking demo with Chef Pamela Keith in partnership with the American Heart Association’s Silicon Valley Chapter, 2 p.m. Jan. 14 at Macy’s Valley Fair in Santa Clara.
Keith is a classically trained chef who was culinary director of Draeger’s and helped Williams-Sonoma develop its cooking classes. She is now the owner of Burlingame’s CuisineStyle by Pamela Keith, a culinary event company that offers catering, as well as cooking parties and team-building classes. She is also the owner of the inviting Taylor’s Bay Cafe in Burlingame, named for her daughter.
Not your standard chicken.
You may know heritage turkeys as a gourmet splurge for Thanksgiving.
Now, get to know heritage chicken.
Yes, all the delicious attributes and admirable farm practices associated with a heritage turkey now can be found in chicken, too.
San Francisco-based Emmer & Co. is one company on a mission to make those specialty chickens more widely available.
Most chickens raised in the United States have been genetically modified for faster growth. Not so with Emmer & Co.’s. Their New Hampshire and Delaware chickens are certified standard bred by the American Poultry Association, the oldest agricultural organization in the country. They mate naturally, they live outside, and they grow to full market weight in 112 days compared to 42 days for industrialized supermarket chickens.
True Food Kitchen emphasizes anti-inflammatory foods. And hey, dark chocolate, in a flourless cake, qualifies.
Perhaps it’s only appropriate that the new True Food Kitchen, which opened this week in the Stanford Shopping Center in Palo Alto, is steps from SoulCycle and a Peloton indoor cycling bike showroom. What’s more, there’s even an art piece on the main wall that depicts a cyclist.
After all, this casual restaurant chain, which has 14 locations around the country and will debut a second Bay Area location in Walnut Creek at Broadway Plaza on Oct. 18, is all about a healthful lifestyle.
In fact, founder Sam Fox of Fox Restaurant Concepts, established True Food Kitchen with Dr. Andrew Weil, a physicianm noted guru of holistic health and alternative medicine, and proponent of the anti-inflammatory diet. That diet emphasizes whole grains, extra virgin olive oil, omega-3 fatty acid fish such as salmon and sardines, and plenty of fruits and vegetables. It cautions against too much saturated fat and animal protein, and recommends tea over coffee, and red wine of any other alcohol.
The new restaurant opened this week in the Stanford Shopping Center.
The large dining room.
To that end, the restaurant offers a wide selection of gluten-free, organic, vegetarian, and vegan options.
But that’s not to say the food is austere by any means. Or hippy-dippy.
A simple pasta dish becomes extra special with Community Grains organic whole grain pastas.
There are a lot of things to like about the new varieties of Community Grains pastas.
First, they’re all made from organic whole grain that’s grown and milled in Northern California.
Second, they boast transparency in the process — labeling each box with a code that you can plug into its Web site to find information about the farm that grew the particular wheat, the seed source, type of wheat, soil it was grown in, and not only when it was milled but by what type of mill.
Third, at a time when commodity wheat is grown for high yield and uniformity, the varieties of wheat that make up these pastas are grown for their distinctiveness and flavor. The pastas are made in small batches using Italian bronze dies, then slowly air-dried to enhance the wheat flavor.
And fourth, what flavor it is. While so many supermarket pastas just offer something to put sauce on, these artisan pastas can handle the simplest of toppings because they have enough flavor and character to stand out all on their own.