I LOVE French green lentils (also called Le Puy) culinarily because they stay "al dente" and are just perfect for salads! They are very "petite" (but of course!) and have a strong nutty flavor to them. My French Lentil and Sweet Potato Salad uses these–YUM! You will also love my Carrot Quinoa Lentils. I love lentils in general because, nutritionally, they are truly ... Read More »
Basic Quinoa
Quinoa is a staple in my kitchen! I love its sweet taste and texture. It is a delicious gluten-free whole grain with fiber and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids (I just found that out myself!). This basic recipe is a no fuss, full-proof, always perfectly cooked, not mushy (very important!), fluffy, yummy whole grain side ... Read More »
Basic Whole Wheat Couscous
I absolutely love couscous! It is a staple of North African cooking, which of course brings back memories of my childhood. I use whole wheat couscous, rather than just plain couscous because it is higher in fiber and protein and it tastes just about the same. The "trick" with cooking couscous is to make sure that each grain is light and fluffy and not clumpy! This easy ... Read More »
Basic Black Lentils
I LOVE black lentils culinarily because they are dark and dense and are just perfect for those recipes that call for that dark intense color. They are unobtrusive in flavor while just imparting their creaminess, when pureed. I love lentils in general because, nutritionally, they are truly outstanding (I mean that quite literally: click here to find out more about the health ... Read More »
Basic Farro
Farro (also known as spelt) is an ancient Mediterranean type of wheat that I love to use a lot in my salads, risottos, and my vegan burgers because of its rich earthy nutty flavor and perfect chewiness. I also love it simply as a side dish! It is high in fiber (higher than quinoa), high in protein (same as quinoa) and rich in essential vitamins and minerals. I like to use ... Read More »
Basic TVP
TVP stands for textured Vegetable Protein. It is defatted soy flour. Culinarily, it sounds awful doesn't it? I think that's why I never thought to use it; it just didn't appeal! Nutritionally, it is a great source of protein and fiber (Click here to read more about soy's effect on health). I only just recently decided to give it a try in my Cuisinicity recipes after I had a ... Read More »
Basic Bulgur Wheat
Bulgur Wheat has a wonderful light nutty taste! It is a staple in Middle Eastern and Mediterranean cuisine. It is a nutrient dense whole grain that is high in fiber and protein (but a little less than quinoa or Farro). It is one of my “go-to” side dish that is ridiculously quick to make: it takes all of 5 minutes! I also like to use bulgur wheat in my Stuffed Portabello ... Read More »
Basic Black Rice
I just recently discovered black rice and I absolutely love its chewy yet "al dente" texture and its distinct rich nutty flavor! This ancient gluten free grain is also referred to as Forbidden rice because legend has it that it was once eaten exclusively by the Emperors of China and forbidden to all commoners. This rice provides the richest nutritional value of any bran ... Read More »
