We’ve all been there. Bananas turn too brown to actually enjoy, so we hang on to them thinking ‘I’ll make banana bread.’ But that day doesn’t come, so maybe you toss the bananas in the compost or maybe, if you’re not repulsed by the glossy black sheen they have now, you’ll freeze them for smoothies. About 3 weeks ago, I moved BLACK bananas to the fridge. I knew the cool temp would slow down the decay and I figured I’d make banana bread in the next day or so. But I didn’t. I don’t really eat wheat in my day to day life (and steer clear of sugar for the most part), so making banana bread was low on my list. (HIGH on my list, however, is not wasting food! Conundrum!) Days went by, and the bananas started fermenting. You know bananas are fermenting when they start smelling boozy. Then … Continue reading
With health consciousness on the rise, more people are turning to dietary alternatives with the aim of avoiding allergens in their food. Why? Because many of these foods create internal inflammation of our tissues and joints and chronic inflammation can lead to disease and illness.
Common food triggers are wheat, dairy, peanuts, soy, refined sugar. If you’re following a paleo diet these and many more are on the no-no list. If you’re doing a detox cleanse, you need not be as strict. Many things have easy, healthy substitutes – instead of white sugar, opt for raw local honey. Instead of peanut butter, try sunflower seed butter.
Dairy gets a little tricky because many of the substitutes have OTHER allergens and ingredients to steer clear from. Most shelf-stable nut milks contain carrageenan, “a gum extracted from certain species of red algae (also known as Irish moss) has thickening, gelling, and binding properties. It is used to stabilize emulsions in dairy products; to improve the quality of foods such as soups, salad dressings, sauces, and fruit drinks; and to give a creamy thick texture to milk products,” states Prescription for Dietary Wellness: Using Foods to Heal by Phyllis Balch. Continue reading
Sushi Kappo Tamura’s owner and chef dishes about the edible sea plant that packs healthy nutrients……………….
Seaweed, long revered in Japanese culture, is available as close as Puget Sound. But can we simply stroll down to Golden Gardens and harvest some fresh kelp for eating? “Yes,” says Taichi Kitamura, owner and chef at Sushi Kappo Tamura in Eastlake. “All seaweed is edible; it is just a matter of tasting good or bad.”
Seaweed comes in various shapes and forms—pressed and dried into sheets for sushi rolls, salted in jars, dried whole and other preparations. “I like them all, but my choice is wakame,” says Kitamura. Dark green wakame is sold in both dried and jarred forms. Sometimes labeled as sea vegetables, it has an almost indistinguishable, subtle taste. The texture is satisfying. “It’s something in between melt in your mouth and chewy,” he says.