KASHA SOAKED, SPROUTED THEN COOKED

A FOOD LOVER'S FEAST:

kashsprouting

kashcooked

I’m a proponent of the notion that soaking and sprouting grains helps to realize their full flavor. In addition, much research suggests that sprouting enhances the health benefits of grains by breaking down certain compounds that interfere with digestion. http://health.usnews.com/health-news/blogs/eat-run/2012/11/27/what-are-sprouted-grains http://www.ncbi.nlm.nih.gov/pubmed/2692609

In a sprouting jar with sieve lid soak two cups of whole grain kasha (buckwheat) in water and a tsp apple cider vinegar overnight.
Drain, rinse then turn jar upside down in a colander. In twenty-four hours the buckwheat is ready to proceed with any recipe you like.

My grandma Ida broke an egg into the drained buckwheat and stirred until all of the grains were coated. Then she heated a skillet with shortening (Schmaltz) to which she added a minced onion, diced mushrooms, the buckwheat mixture and stirred over medium heat until you could see the integrity of each and every grain. Then she added two cups of…

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MASSAGED KALE SALAD A LA LANCELLOTTI

A FOOD LOVER'S FEAST:

kale massaged
Kale salad is versatile. The wilting is actually desirable because it softens the kale leaves making them more digestible. This version is from my friend Anne Lancellotti, a doctor of physical therapy. She literally massages olive oil and garlic into the kale.

Wash a large bunch of leafy green kale to remove grit. Tear leaves off of thick stem and break them into bite-sized pieces. Dry. Then drizzle with a few tablespoons of olive oil and with both hands knead the oil into the kale. Crush several cloves of garlic and work them in with your hands also. You want the oil to distribute evenly over the kale leaves. Juice a lemon. Add and mix. I like a combination of citrus juices and a bit of cider vinegar. At this point I add some salt and pepper. Anne adds dried cranberries, I add an organic trail mix that contains, dried…

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COCONUT SCHLAG: The ultimate Viennese coffee

A FOOD LOVER'S FEAST:

thaicoconutCoconut occupies a warm, fuzzy place in my lexicon of nostalgia. Grandparents returning from Florida always brought back coconut treats–those coconut patties dipped in dark chocolate were my favorites. We enjoyed coconut macaroons for passover and there was often fresh coconut. My father made quite an operation out of opening up a coconut with hammer, screw driver and a saw. I don’t think anyone had told him that ten minutes in a hot oven would expand and crack the shell.

In the 1950’s coconut began to be maligned by the supposed nutrition experts whose agenda was to sell margarine aka trans fat. Coconut products disappeared from grocery shelves. Coconut was touted as the as the number one cause of hardening of the arteries up there with animal fat. Only by consuming trans fat could we counteract our destiny of strokes and heart attacks, we were told. I’m part of a…

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