Protein-packed dried and ground yellow split peas are 2017’s first big food trend. Anyone for a piece of pea pizza?
What with crickets still being a bit of a hard sell, food manufacturers have been trying to come up with new alternative sustainable protein sources to wean us off meat. Now food companies are hoping we will give peas a chance. Pea protein, extracted from dried and ground yellow split peas, has made it on to lists of 2017 food trends, probably because it crosses over into so many other trends – high-protein diets, plant-based eating and those avoiding meat, gluten and dairy.
You can buy pea milk to replace cow or soya milk; gym-goers can choose pea protein powder over whey shakes. You can get high-protein pizzas made with pea flour, pea-protein sauces, protein bars made from the stuff, and some gyms add it to pancakes and smoothies. According to Mintel, the number of products containing pea protein grew by 195% between 2013 and 2016.
Shake up your meals with healthy, fortifying food that tastes great too. Take these broths: one Thai-inspired, the other a ‘not-chicken soup’: remedial and delicious in equal measure
The first column of a brave new year. I am an eternal optimist, a believer in new beginnings: we can turn over new leaves and wave goodbye to things that no longer serve us. When it comes to food, new beginnings can be useful – sometimes. But, before you turn the page, don’t worry: I’m not about to preach the holy virtues of spirulina or detoxing; I’m not into that.
About eight years ago, I was a recipe developer working in an office with a kitchen in every corner (in fact, it was more kitchen than office). Each day those kitchens were filled with us cooks making dishes from every corner of the world. We had to refine the recipes for home cooks; each had to be tested and tasted. I was the taster too. It was a wonderful education in food, but by the end of each day I felt jaded with eating, overwhelmed by the volume of it all. I hated that feeling – after all, food had always motivated me – but there is vulgarity in having too much food all the time. It felt a bit like I’d had a Christmas dinner every day.
PHEW! This project has been on my to-make list for a very long time. As I was saying last week, I’m using January as a get-my-life-together-month, which includes–but is not limited to—freshening up my look a bit. Part of that is getting some new linens up in my life for photos. I’ve always been after […]
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds.
Kicked-Up Noodle Soup
Garlic-ginger chicken soup is the key to conquering sickness for Chef Charlie Yusta of Horse’s Mouth in Los Angeles. “The combination of the vegetables, ginger and chicken broth really help fight a cold or flu,” says Yusta. “The vegetables contain vitamins, which boost your immune system, and the ginger helps reduce stomachaches and headaches, and fights any bacterial infections.” Speed the path to steaming soup by purchasing a roasted chicken in lieu of roasting your own.
Rub the chicken with salt and pepper, drizzle with light olive oil and roast at 400 degrees for an hour.
Let chicken cool. Once cooled, take skin off of the chicken and save for later. Pull all meat off the bones. Put chicken meat aside. Save bones to make the broth.
15 cloves garlic
1 bunch celery
3 bunches baby heirloom carrots
10 Roma tomatoes
6 baby bok choy, halved
2 yellow onions
1 bunch kale
Light olive oil
Cut all vegetables in approximately 1-inch squares. Drizzle with light olive oil and season with salt and pepper. Place vegetables on sheet pan and be sure not to crowd them too close together. Roast in oven at 400 degrees F for 35 minutes.
Remove vegetables from oven and mix them together. Hold until ready to serve.
Put all ingredients in bowl and mix together by hand. Then roll out the dough to 1/4-inch thickness and cut into noodles. Drop the noodles into salted boiling water and cook for 3 minutes. Set aside.
Bones from roasted chicken
3 quarts chicken stock
2 one-ounce packs of tamarind soup mix
Special equipment: blender
Put the chicken bones in a 4-quart pot, add the chicken stock and bring to a boil. Simmer for 30 minutes. Strain bones out.
Peel ginger and blend in blender with one cup of the hot broth from the pot until smooth. Add the blended ginger and broth back into the pot, along with the tamarind soup mix.
Crispy Skin Garnish (Optional)
Take chicken skin and crisp up in a pan.
Add the chicken, vegetables and noodles to the broth and simmer for 10 minutes. Garnish with crispy chicken skin if desired. Serve with the following condiments on the side: fish sauce and chiles.
A Boozy Solution
Chef Tal Ronnen from the plant-based restaurant Crossroads in Los Angeles feels a vegetable-rich diet can help ward off sickness before it even starts. “Plants and vegetables are inherently chock-full of nutrients, vitamins [and] minerals and are a gold mine for everything your body needs.” Ronnen says. His recipes incorporate power-packed ingredients, such as kohlrabi, mustard greens, mushrooms, artichokes and chickpeas. He also advises staving off colds with a vitamin-packed cocktail concoction, such as his own restaurant’s Dr. J, made with cold pressed carrot and orange juice (squeezed on the premises), white rum, ginger and lemon.
A Bit of Broth
As a Midwestern resident, Chef Nicole Pederson of Found and The Barn in Evanston, Illinois, is no stranger to brutal winters and, in turn, lots of under-the-weather moments. For her, the key to staying healthy is bone broth. “Whenever I am starting to feel sick, I drink lots of hot, spicy broth,” Pederson says. She recommends purchasing a high-quality broth sourced from a socially conscious purveyor, then customizing it by adding chunks of fresh ginger, turmeric, half of a lemon and a fresh serrano or jalapeño pepper split in half, as well as a tablespoon or two of honey. “Put it all on the stove, bring to a boil and then drink it down,” Pederson says. If you prefer to make the broth from scratch, try this slow-cooker recipe from Food Network Kitchen.
Tea with a Twist
There’s nothing quite like cold remedies whipped up from family-approved recipes, as Chef Bill Telepan from seafood restaurant Oceana in New York can attest. Both of his family’s feel-good solutions involve spicy takes on traditional elixirs. “If we get sick in our house, I like to make chicken soup, of course. But we like to add chopped jalapeno and eat it with bread rubbed with garlic and salt,” Telepan says. “I also like to make decaf green tea at night… I add a lot of lemon, honey, red pepper flakes and bourbon. That is the ultimate cold remedy.” For another soothing spin, try this ginger-laced tea recipe from Rachael Ray.
from Food Network Feed http://ift.tt/2j6xYlc
Buddhism is all about restraint and detachment, so no wonder the religion’s philosophy is proving popular at the start of a year in which many already feel anxious
New year, new tenuously legitimate diet rooted in spirituality. The Buddha diet is one of January’s horde. Ostensibly rooted in sensible, restrictive eating, it’s also one of the latest examples of consumer society co-opting asceticism to sell stuff. The book Buddha’s Diet is climbing bestseller lists; Buddha bowls, the once left-field food-truck lunches, are coming to Marks & Spencer (branded as nourish bowls); and the 15-strong chain of Buddha Bars has just celebrated its 20th anniversary. Nothing, it seems, is safe from this blasphemous gravy train.
“It’s hardly surprising that people are trying to sell things attached to the concept of Buddhism,” says Singhamanas, who was ordained into the Triratna Buddhist order in 2012 and now works at the London Buddhist Centre. “It’s the idea that something can give you peace, ease, energy – something mysterious, something holy but not religious.”
After all the stodge of the festive season, start afresh with these cool winter dishes
I am not going to forgo my daily salad just because there’s a bit of frost on the roof. Those crisp, crackling leaves of winter, the welcome snap of bitterness and bright flavours will continue to take their place on my table, they just need a slightly different treatment. Most of my winter salads have a hot element to them – a sizzling, often spicy addition to contrast with the coolness of all the lush, crunchy greenery.
Roast chicken tossed with a dressing made from its own roasting juices, mellow black garlic and ice cold segments of citrus appeared on the menu this week, as did another salad of fat-marbled pork (I used belly), sweet miso and honey with pears and freckled lettuce. The pears, incidentally, were cooked with vinegar, sugar and peppercorns to give a teasingly pickled note, and would be good with cold meats or a wedge of pork pie, too.