Underneath its spiny exterior, pineapples pack a brain-boosting wallop. Bromelain, an enzyme found only in pineapples, keeps blood platelets from sticking together and forming clots. These clots can break off from artery walls and interrupt blood flow to the brain, setting you up for a memory-damaging stroke. Pineapples are also rich in folate (aka vitamin B9), which can help make you more alert and better able to focus!
OK, before we get to the grain…it’s Organic Harvest Month! Tune in to ABC Channel 9 (WCPO) at 10AM today and learn different ways to celebrate from Lula! Now…on to some MORE good stuff:
Fun, tasty other Grains that do contain some gluten:
Rye Berries – Low Gluten, one of my faves. LOVES me some rye and pumpernickel breads!
Wheat Berries – This is the whole kernel with bran and germ intact. Chewy, sweet, and nutty.
Barley – eat this hull-less or hulled, but not pearled – it contains more bran that way.
Farro – This is an ancient wheat grain that is great in salad and soup – you can even make “farroto” with it – in place of risotto … it’s very creamy when the starch releases!
Freekeh (or Farika) – This is smoked or roasted under-ripe wheat that makes an EXCELLENT alternative tabbouleh.
Spelt – This is a fun one – used in ALOT of our breads. Spelt has a smooth shiny outer layer that stays intact when cooked. Think Sautes.
There! Get your HEALTHY grain on! For more tips and tidbits click here .
There are many grains out there to try; and not all alternatives to wheat are gluten free – here’s a primer on many of them, broken down by gluten free (a must for celiacs) and lower gluten (tolerated by many with gluten allergies) – we’ll discuss Lower Gluten next time.
Millet – high in fiber, mild flavor. Wild Rice – actually a grass found around fresh water. Amaranth – A seed and a COMPLETE protein (think filet mignon!) Sorghum – highly absorbent for sauces/dressings Black/Forbidden Rice-resembles wild rice but cooks more quickly and colors broth/sauce a deep brown-red. One of Lula’s faves! Oats – watch out that these come from a “Certified GF” mfg. Quinoa – another COMPLETE protein. Teff – 1/100th the size of a kernel of wheat! Buckwheat – another of Lula’s faves…try our crepes! Corn – try Silver Queen or any sweet white – amazing!
Hope this helps on your next grocery store adventure! More tips and tidbits like this can be found if you subscribe here.
OK, so you went to the store on Wednesday after work for the dinner you’re throwing on Saturday (Soccer Thurs, Basebal Fri, Ballet Sat morning – UGH…) !! Saturday rolls around and the broccoli and carrots you bought are just FINE, but your lovely lettuce leaves are drab and wilted. Perk it UP, no worries! Tear your lettuce into the size you want it and throw it into a bath of iced water (cubes from freezer + half water. Store it in the fridge for 30 minutes and BAM! (thank you, Emeril) perky, ready for ACTION lettuce! Lift it out and place on a tea towel, gently roll it up to relieve the lettuce of its extra moisture, and lubricate with the dressing of your choice!! Happy crunching! BTW if you’ve heard somewhere that a bit of vinegar in the water helps, don’t do it. Makes the lettuce taste “off”. More tips and tidbits can be found weekly here.
Citrus costs have skyrocketed. At Lula’s for Lunch…and More! Catering we use alot of citrus. It’s a major flavoring agent and provides depth and background to many dishes. It’s not cheap, though, so we save wherever and whenever we can. Buying bags of lemons or limes instead of the one you need at a time can save well over 50% and you don’t have to waste a drop (or a curl).
You can zest your citrus and freeze it, and after it’s zested, you can squeeze all of the juice out into a bowl (and depending on what method you’re using you won’t even have any seeds to contend with!). Keep a plastic ice tray for just such occasions and you will always have a measured supply of citrus on hand. Each “cube” spot holds the juice of approximately one lemon or lime. Fill your tray, freeze it, and pop them out into a baggie to keep in your freezer for easy, measured access.
If you want to know the best way to get maximum juice out of your citrus, you can search “lemon, citrus, or juice” at blog.lulasforlunch.com and a previous “how-to” will pop up!! Now SMILE, sourpus!! – Lula
Well…not really. BUT….I have good news regarding egg whites. You don’t need to throw them away when you’re separating eggs for the yolks in baking. FREEZE THEM! Yes, they thaw perfectly fine and you can then whip up your whites for meringue whenever you want! YAY! If you don’t have any on hand right now, please enjoy
this pic of Fleuri’s (one of our faves in Charlottesville VA) Meringue and Puff Swan!
works for more than the Doctor! Throw an apple in your potatoes and they’ll not produce gnarlyness for MUCH longer…and make sure not to store potatoes in the fridge! You can find all KINDS of tips and tidbits like these here.
By weight, saffron is the most expensive spice in the world, and more expensive than many precious metals…this is due to the fact that saffron must be hand harvested from a special fall crocus flower. Each crocus flower only produces 3 stigmas (strands of saffron), and it takes over a quarter million strands to produce a pound!
Saffron has been around multi-tasking since about 1000 BC – as I wrote in a previous post – it used to be scattered on the floor of gathering halls and theatres in Greece and Rome to help cover the “scent” of humans :). Other uses are medicinal – as with most yellow and red foods, it’s really good for you!
As far as food goes…saffron is prized for its honey-hay like flavor and aroma, and of course, the golden yellow color it produces with just a pinch into any sauce, rice, soup, etc. Buy your saffron in tiny amounts in whole stamen form. The ground stuff isn’t nearly as good as it has more stuff from the flower to make it weigh more. If you just can’t bring yourself to spend the $$ when a recipe calls for saffron, try substituting turmeric (VERY good for you).
Lula’s for Lunch…and More! Catering uses saffron in bread, soups, stews, risottos like our Saffron and Orchid Petal Risotto, and even desserts! Have you tried saffron in a dish? Tell us how you liked it here !
Do you like Pate? Bologna? LIverwurst? Hot Dogs? Chances are you like offal, you just don’t know it. How about “Sweetbreads with Mignonette Sauce”?
In the United States we tend to squeal a bit when we hear “offal”, but the “parts of an animal that fall off during slaughtering ‘off fall’ ” are enjoyed and respected the world over. Eating not only the working muscle of an animal but all parts is the best respect you can show the life that feeds you (you’ve heard me talk about “nose to tail” before…). Enjoying these variety meats also helps to keep the price of the more expensive cuts controlled.
Ever had oxtail stew? Lula’s for Lunch…and More! Catering’s Oxtail Stew is the BEST!!!
Wanna be fancy? Wanna “look” fancy at your next get together? Pick your vinegar: Apple Cider, White, Wine, or Rice …let’s stop there and keep it simple. Add 3 tablespoons fresh herb or mixture of herbs of your choice (mix a couple and make it a “house” vinegar”) for every quart of vinegar.
Don’t use ground herbs or spices because the vinegar will get cloudy. Store it at room temperature, with a lid on, making sure your herbs are covered in the vinegar. It will be ready in 24 hours, and after you use some, you can top it off again with the same original vinegar. Just make sure your herbs stay covered. If you’d like, you can remove the herbs after a couple of days. Lula’s for Lunch…and More! Catering uses our Tarragon Vinegar to make pickles that we put in several recipes ( see pic of our Baba Lula Ganoush garnished with them!)
Vinegar is a preservative, but it does have its limits. The word itself is derived from the French “vin aigre” meaning “sour wine”. Don’t use more than around 3 tablespoons of your herb mix per quart because too much foreign “matter” can result in food poisoning. Happy Creating!