Adobo
Adobo sauce is made from ground chiles, herbs and vinegar.
Arborio Rice
Arborio rice is an Italian short-grain rice. It is used for risotto because it can absorb lots of liquid and has a creamy texture. Arborio rice is also great for puddings and desserts.
Arrowroot
Arrowroot is a white powder extracted from the root of a West Indian plant. It looks and feels like cornstarch and can be used in its place. Arrowroot is commonly used as a thickening agent for sauces, fruit pie fillings, glazes and puddings.
Basmati Rice
Basmati rice can be either brown or white. An aromatic long-grain rice used in East Indian cooking.
Bragg's All Purpose Seasoning
A seasoning made from soybeans and water with no additional salt. You can use it as a substitute for soy sauce.
Brown Rice
Comes in short-grain, long-grain or sweet varieties. Brown is unrefined rcie and comes in many varieties. Long grain tends to cook up fluffier than short grain. Brown rice is packed with vitamin E and minerals, as well as fiber and protein. Sweet rice cooks up very sticky and is the brown rice version of Sushi rice.
Buckwheat
Buckwheat is not a wheat but a fruit seed of a rhubarb relative. It is gluten free and high in essential amino acids, calcium and vitamins E & B.
Chapattis
A type of flat East Indian bread made without yeast.
Chipotle
Smoked jalapeno chili peppers. They can be bought dried whole, powdered, canned in adobo sauce or pickled. The word Chipotle comes from "chi" (as in chili) and the Aztec word "potle", which means smoke.
Edamame
Green soybeans that have been harvested at the peak of ripening, just before becoming hard. The word "Edamame" means "Beans on branches", as it grows in clusters on bushy branches.
Frittata
Frittata is similar to an omelet but without the ingredients folded in.
Gomashio
Gomashio is a traditional Macrobiotic seasoning made with sesame seeds and sea salt.
Japonica
A blend of aromatic red and black rice. Japonica has a bold flavour and chewy texture.
Kamut
Kamut is an ancient relative to durum wheat. Its kernels are 2 to 3 times the size of wheat with 20-40% more protein. Contains gluten but often tolerated by wheat sensitive people. Kamut has a rich buttery flavour and can be substituted for common wheat with great success.
Miso
Miso is a traditional Japanese seasoning. It is a fermented soybean paste available in many varieties that vary in flavour and texture. Miso has many healthy properties including high protein content, and an amino acid pattern similar to meat. It is a live food containing lactobacillus which aids in digestion and nutrient absorption. Cooking destroys the beneficial microorganisms in miso so avoid boiling it. Always add it last to preserve its flavour and nutrients. The stock should be simmered and miso added after you turn off the heat. You could try both sweet white barley miso and hearty dark red miso in your soups to decided which you like best.
Naan Bread
Yeast raised East Indian bread with a delicious chewy texture.
Non-Hydrogenated Oils
Oils that do not contain any Trans-Fats.
Nutritional Yeast
Yeast grown on mineral enriched molasses and used as a food supplement. It is a complete protein and excellent source of B-vitamins, including B12. Nutritional yeast is a good substitute for cheese in dishes like macaroni & cheese.
Peri Peri
A hot sauce made from African bird's-eye chili, a small and very hot chili.
Quinoa
An ancient grain, packed with nutrition. Quinoa has 20% more protein than other whole grains. It is loaded with vitamins A, E and B, calcium, potassium, magnesium and iron. Rinse well before cooking to remove the coating of saponin, a bitter, soapy-tasting natural substance that protects the plant from insects and birds. The cooking method is similar to white rice formula, 2:1 (two parts liquid to one part grain). Bring water and rinsed quinoa to a boil, reduce heat to simmer, cover and cook until water is absorbed, about 15 minutes. Quinoa has a mild, slightly sweet flavour and can be used instead of rice in most dishes.
Sambal Oelek
A South Asian chili paste made with ground chiles.
Soba Noodles
Light Japanese Noodles made from buckwheat.
Tahini
Tahini is a spread made from ground sesame seeds.
Tamari Soy Sauce
A Japanese soy sauce which is naturally fermented. The taste is mellower than the Chinese soy sauce. Wheat free tamari is also available.
Trans Fats
Trans fatty acids are created in a synthetic process called hydrogenation, which turns the liquid oils into more solid fat. One example is margarine. Trans fats have been linked to cardiovascular disease.
Tzatziki
A Greek condiment incorporating garlic, cucumber and yoghurt.
Wakame
A dried seaweed commonly added to Miso soup.
Wehani
A long-grain rice with a red bran layer. It is chewy and sweet and similar to Basmati in taste.
Wild Rice
Wild rice is not a rice but rather an aquatic grass seed grain. It is high in B vitamins. Combine with other rice and grains to make tasty side dishes and salads.
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