Teff (Eragrostis tef): An Alternative Grain

Teff is an annual grass that is native to Ethiopia and Eritrea. Sometimes called lovegrass, teff is the smallest grain, and it is gluten free. It is highly nutritious, and according to the whole grains council, it can be grown in a wide range of climates where many other grains can not. Teff is a…

Special Diets: What’s missing from our list?

    You may have noticed that there are a few common food items that are missing from from our 1000 foods list. Undoubtedly there will be common foods that will never make it to your list either. It’s a new year, and lots of people are following special diets by choice to improve their…

Tsukemono- a Japanese pickling adventure

Tsukemono, Japanese pickled foods, are served with most traditional Japanese meals along with rice and miso soup. They serve many purposes. They are used as garnish, for palate cleansing, as a relish and digestive. There are several different types of tsukemono. Probably the most common type is the simple salt pickle, shiozuke. Shiozuke Shiozuke is…

Grains: There are more options than you may think

Ten years ago we discovered that both my husband and daughter can not eat wheat or any of the grains with gluten. We were at a loss. Many of the foods in our pantry were processed and most of the things in our cupboard had gluten. Soups, noodles, crackers, cereal, condiments all had gluten.We had…

The Weekend Variety: Daikon

Enter the Daikon (Raphanus sativa): It’s still winter outside and, because of this, I decided to write our very first Weekend Variety post on daikon.  This radish, one of our favorite vegetables, stores great in winter.   They stay so well that some dub them the “icicle radish” or the “winter radish.”  But not even…

Pickles

There are many ways to make pickles.  In times past, different vegetables were  lacto-fermented as a way to preserve them from the time of harvest through the winter, or for a long journey. Lacto-fermenting is a type of pickling that increases the beneficial bacteria in a food and is therefore good for the health of…

National hot tea month: Drinking your way to diversity (Part 1)

January is national hot tea month, and in Northern Michigan, I think this is an appropriate time for it. The weather outside is cold, windy and snowy. With about 4-8 inches of snow in the last 24 hours, I started my morning with some hot tea. Drinking tea is a great way to increase variety…

Chutney Recipe: Tamarind and High Bush Cranberry

A Chutney Recipe for our locale Chutney is a delicious condiment which originated from India and spread far and wide thereafter.  Chutney usually combines a multitude of taste sensations — sweet, sour, hot, spicy, bitter–so that the mouth is overwhelmed with flavor.  During colonial times, the British brought this food over to the West, adding…

Week One: The Challenge Accepted

It’s the first week of our one thousand foods challenge, and we are off to a great start. Everyone is enjoying the variety in the meals. I hope we can keep the momentum. With our recent trip to markets near Detroit, we have tried a lot of new things. Even our picky eaters have risen…

Japanese Food Recipes : Wakame- Undaria pinnatifida

Here is another post on Japanese food recipes.  Wakame is an edible seaweed that in Japanese cooking is often served with soup or in a salad. It is reported to have a wide range of health benefits from preventing heart disease and cancer to boosting energy, improving skin health, and supporting the immune system. High…