Quinoa protein savoury balls
These are minty high protein, low fat bite sized balls. Peppers and onions add crunchiness in the bites and sauces makes it retain the moisture.
Quinoa is gluten free with a good balance of all eight essential amino acids; it is a good choice for vegetarians.
Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable; it is also an ideal grain for diabetics. It is one of the most nutrient rich grains being a good source of iron, Vitamin B & E. It is a “super food” and an amazing winter energizer.
So try this veggie quinoa minty balls with salad/rolls or pasta.
Source: Chitra’s Healthy Kitchen Oh, you want the recipe, well go and have a look.
Photographic art is still art.
I saw this and loved it.
Source: Pintrest (lost the link, if it’s yours, let me know and I will add it)
Feeding the baby
This is off a Hong Kong blog, but the story is great, and the food looks great too. A good look at Polish food.
I used aubergine because it sounds facier than eggplant. I could have easily used beringela, that sounds posh too.
Note the title of the piccy, ‘American’ eggplant… Eggplants aren’t American, they come from India, and in my opinion, should have stayed there.
Aubergine is one of the few vegetables that I don’t like. I don’t know why, I just can’t get my head around them.
There are others, but the aubergine is so held to be healthy.
Why is it that ‘healthy’ foods tast like crap?
Which led to my post title.
Can anyone out there in 2D-land tell me how to make aubergine taste good in the 3D world?
Here’s some others on the dislike list…
Both of these are horrible. Although Brazilians swear by quiabo and chicken and quiabo with shrimps…
Some of these are hilarious!
Originally posted on The Wine Wankers:
After the success of our previous collection posts like An inspiring collection of wine quotes and A collection of fun wine images I’ve decided to put together a compilation of wine related chalkboards that have come our way via Instagram and Twitter.
Why invest in ‘the hardest plant to grow’?
For nearly 30 years, Brian Oates has, in his words, “pig-headedly” devoted himself to a single pursuit: setting up the first commercial wasabi farm in North America.
Dozens of others in the US and Canada have tried to grow the plant – a type of horseradish that originates in Japan, where it is found growing naturally in rocky river beds – but almost all have failed.
The reason is simple: wasabi is deemed by most experts to be the most difficult plant in the world to grow commercially.
So what drives Mr Oates, and his business Pacific Coast Wasabi (PCW), other than his stated stubbornness?
Fetching nearly $160 (£98) per kilogram at wholesale, in addition to being hard to nurture, wasabi is also one of the most lucrative plants on the planet.
“It is much like gold – we expect to pay a lot for gold. Well, we expect to pay a lot for wasabi,” says Mr Oates.
The real thing
The first thing to know about wasabi – or Wasabia japonica, as it’s officially known – is that you have probably never tried the real thing.
That light green paste nestled next to the pink ginger in your box of sushi? It is most likely a mix of mustard, European horseradish, and food colouring.
In fact, by some estimates, only 5% of the wasabi served in Japanese restaurants around the world comes from the rhizome, or root, of a wasabi plant.
How to eat wasabi
The methods for eating real wasabi differ significantly from those of the powdered kind, particularly if the plant is fresh.
In its most traditional preparation, the root is stood on a grater made of a piece of sharkskin stapled to a wooden paddle. Using a circular, clockwise motion, one presses the rhizome down and a paste is formed.
The heat and flavour – significantly less bracing than imitation wasabi, but similarly sharp – last only for 10 to 15 minutes, so wasabi is grated as needed.
Nobu Ochi has been buying the wasabi Mr Oates produces from the beginning, and selling it to customers at his Zen Japanese restaurant in downtown Vancouver.
“We send the grater out with the wasabi in it, and let them have the experience of grating fresh wasabi,” says Mr Oichi.
“Once they taste it, like anything else that’s good, you don’t want to go back to the other stuff.”
Source: BBCNews Read and see more