Butter – Salted or Un?

Sweet Cream Butter  was originally salted for preservation purposes.  It still is, and we have grown to love the flavor of salted butter.  If you pay close attention though, different brands of salted butter taste differently – because every manufacturer adds a different amount of salt.   One will usually get fresher butter if one purchases unsalted butter  as it naturally doesn’t last as long as salted butter – check the expiration dates!  If you want your baked goods recipes to always taste the same, use unsalted butter and add the required salt (a key chemical component in baking by the way).  Unsalted butter will last several months in the freezer.  We at www.lulasforlunch.com unabashadly LOVE animal fat, but if you want a recipe prepared without it, we will lovingly prepare that too!!

Another “Brainy” Food – the PINEAPPLE!

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!

The Holy Grain Grail Part 2, and Watch Lula on Channel 9 at 10AM!

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 .