Category Archives: Herbs

New Year, New Food Trends

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With the New Year settling in,  we are still mindful in 2018 of eating healthy and exploring global foods. As consumers, we are  constantly selecting better ingredients to improve our health and wellness and to make positive changes, as a lifestyle and not a resolution.

So, we have highlighted some of the top trending foods and spices for 2018 that you can find in your local grocery stores and supermarkets that you can incorporate into your daily diet for the coming year.

 

 

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Matcha :

If you never heard of matcha, the know that it is a finely ground, velvety powder made from nutrient rich green tea leaves. It has a variety of antioxidants and may increase metabolism and physical endurance.
How to use it: Add it to baked goods, like cupcakes or cookies or just stir a teaspoonful into a fruit smoothie or a stir into a glass of water. You can also combine with a good quality sea salt and sprinkle over popcorn.

Sorghum:

Domesticated from the continent of Africa over 8,000 years ago, sorghum is ancient whole grain that resembles Israeli couscous. Sorghum has a nutty flavor and can supply  fiber, potassium, iron and protein to your diet. And another bonus is that sorghum is gluten free.
How to use it: Sorghum grains can be prepared like brown rice, quinoa or other whole grains as a side dish. You can also use it as the base for sweet or savory grain bowls or you can try popping it just like whole kernel corn to make popcorn.

Hemp Seeds:

Hemp seeds can supply a high quality plant-based protein to you diet,with a healthy dose of fiber, iron, magnesium and omega 3 fatty acids. For some people they have a taste that is similar to a cross between a sunflower seed and a pine nut.

How to use it: Sprinkle hemp seeds on salads or avocado toast for that extra crunch. You can also add them to smoothies, homemade granola bars, or even to veggie burgers. Hemp seeds is also an excellent substitute for pine nuts used in making a vegan pesto.

 

Beef Bone Broth:

For the record, bone broth is nothing new, but being rediscovered by chefs serving it in trendy restaurants. In Chinese medicine, whose origins date back over 2,500 years, bone broth is used to support digestive health, as a blood builder, and to strengthen the kidneys.  Cultures far and wide have nourished their families with bone broths and handmade stocks throughout history .Broth made from beef bones is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
How to use it: When herbs, spices and vegetables are added, a rich flavor develops and it can be simply warmed and sipped or used in other recipes as a base for soups or gravy and sauces.

Cauliflower:

 
An extremely versatile vegetable that has found it’s way in various healthy dishes, rather than being relegated to a boring accompaniment to the family meal. Like it’s relative, green broccoli, it supplies an impressive amounts of vitamins and minerals such as B6, C, K, folate and potassium as well as fiber and powerful antioxidants and phytochemicals as it comes in a variety of colors such are purple and yellow gold.
How to use it: Like magic, you can transform cauliflower into rice with a box grater or a food processor. You can even make cauliflower pizza crust or use it in a fried rice recipe. Cauliflower can also be used a substitute for potatoes, where the cauliflower is cooked and mashed. If you have large heads of cauliflower, always think about slicing them 3/4 inch thick and grill them like beef steaks for a meatless Monday meal.

Tumeric:

Turmeric is a plant that is native to Southeast Asia and in powdered form, it  has been used for 4,000 years to treat a variety of conditions. Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems. As a spice, it adds an earthy flavor and brightness to almost any dish.
 
How to use it: Tumeric is best pared with spices and herbs that have complementary flavor profiles, such as cinnamon, ground black pepper and ginger. You can also use it as a natural coloring agent to enhance orange vegetables like pumpkin, squash,  sweet potatoes and carrots, just to  name a few.

Avocado Oil:

 Avocado oil is popping up as an ingredient in many healthy foods. Given it’s versatility, most people love it for its mild flavor in cooking and lack of scent in organic beauty products.

Because it is light and rich in flavor, low in saturated fat and high in monounsaturated fat, it has become a healthy alternative . Avocado oil is nutrient dense and is rich in vitamins A, K and D as well as potassium and antioxidants which are crucial in maintaining a healthy heart.

How to use it: In baking, you can substitute the butter for the avocado oil. You can also drizzle it over popcorn. Because it is so closely resembling olive oil, as a cooking oil, you can  use it to saute or fry vegetables.

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Whole Roasted Truffle Cornish Hens

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Roasted chicken is one of those dished that transcends the human taste buds, regardless of  where it can be found on the menu in this global culinary world. This dish takes it’s inspiration from a classical French technique of natural basting of a chicken or any other fowl for that matter, by rubbing butter under the bird’s skin. Serve with wild rice and a green vegetable of the season and I promise you that this is one dish that your will never get tired of.

Serves 4

Ingredients:
Four Rock Cornish Hens
4 ounces unsalted butter, softened
1/2 ounce black truffle oil
Salt, to taste
Ground black pepper, to taste
1 lemon, sliced into four quarters
8 fresh thyme sprigs
2 cloves garlic, halved

Directions:
Combine butter and truffle oil in a small bowl, Sprinkle in salt and pepper to taste.

Using a pastry bag or a plastic bag with a corner snipped off, pipe the truffle butter mixture under the skin of the hens breast and legs. Place fingers under the skin and rub around each individual bird.

Using twine, tie the legs of each bird together. Tuck wings under breast and place the hens uncovered in a glass baking dish and place in the refrigerator allowing the birds to air dry for 24 hours.

Remove the hens from the refrigerator. Insert the lemon, thyme sprigs and garlic into each bird’s cavity. Allow the hens to sit at room temperature for 1 hour.

Heat the oven to 400° F and add about 1/2 cup of water to the baking dish. Depending on your oven, bake the hens for 45 to 60  minutes or until the hens reach an internal  temperature of 165° F.

Remove from the oven and place on a large serving platter. Garnish the hens with fresh herbs and serve with your choice of side dishes.

 All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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