Rice is one of the most consumed foods in the world. Since brown rice has been unaltered the possibility for it causing any digestive reactions is low. It has less processing making it nutritionally superior for nutritional value. It is high in manganese and contains large amounts of selenium and magnesium. It is a good source of B vitamins as well. Nonetheless, let’s cook some brown rice. (more…)
Millets are interesting. It’s kind of hard to describe the way it tastes as well. Depending on what you serve it with, it takes a lot of its flavor on that. I would say that the texture is a cross between couscous and the flavour of quinoa, with a tad bit more nuttiness to it. In this post, we’ll be talking about millet and having it as a hot breakfast cereal!
What happens when you mix bulgur, beans, tomatoes, pine nuts, and olive oil together? You get a beautiful fresh Mediterranean bulgur salad that whether if its health or taste, it does not get any better than this. Dive into this recipe with us!
Traditionally, Tabbouleh is made with couscous (a cracked wheat). It is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur, and seasoned with olive oil and lemon juice. In this variation, we’ll be substituting couscous with quinoa which is a great alternative.
Red (purple) or white (pale green), cabbage is a delicious, crunchy leafy green when prepared right. You can wilt it in a pan, make cabbage rolls with it, and if you want to get fancy even make some sauerkraut! That’s for another post, in this one we’ll be making a checkered cabbage salad!