~ Ballade of Barbara Allen ~
OhJohnny...
The man in black never gets old...a song for every occasion...or every morning at least...one of my favs...
So...back to the food as I am all about the food at the mo...
Another week...another couple of new recipes...and of course...a return attack of the hangries...this time we also feature an appearance from the one armed bandit aka the one handed cook...she appeared this week due to a very clingy Hangry Hippo...yep...it can be done folks...
I must mention before I go on...the self imposed wine ban was lifted...ever so briefly I might add...wine in a plastic cup...hmmmm hardly counts really...before you ask I was with friends at a gig and I guess glass and drunk people just don't mix that well to be fair...not that we were drunk...anywho...moving right along...
This whole obsession with living healthier has been a slow and steady process...starting at the beginning of 2012 when I read a bit of...
I say a bit as I simply could not bare to read the whole thing and it would be fair to say I was pretty shocked and horrified by the entire state of affairs...hmmmm...a bit of an epiphany of sorts shall we say... and then I started my Facebook page...Green With Envy and started furiously posting bits and pieces relating to health...
Firstly this week we tried an Organic Whole-wheat Couscous...I have tried this wee pearler before but have not actually bothered to make it myself...seems a tad toooooo easy peesey...none of this is a rocket science mind you...just experimenting with wholesome...new and different...that's the name of the game...
sfgate.com says...Regular couscous is made from semolina wheat, while whole-wheat couscous
derives from the whole grains of durum flour. This flour derives from
durum wheat, which is high in protein and commonly used for other fare
like pasta and pizza dough. A whole grain has its endosperm, germ and
bran intact. These components make up the kernels of grains, which
contain all the nutrients. When grains are refined, at least a portion
of the endosperm, germ or bran is removed. This is what makes whole
wheat couscous a good addition to a healthy diet plan.
A rich source of calcium, haloumi also contains potassium and zinc, and is a great low-fat option.
Recipe from...http://simply-delicious-food.com/2012/03/11/whole-wheat-couscous-salad-with-haloumi-roasted-sweet-potato/
We tried a couple of smoothies...
And we tried Protein Power Lentils and Amaranth Patties...oh me oh my they were goooood...with a bit of bacon...for the sometimesetarian out there like myself...
Adapted and added to from here:http://gourmandelle.com/amaranth-patties-chiftelute-de-amaranth/
YUMYUM...Mushrooms instead of Olives as my husband is not a fan and a few extra herbs and spices...a pinch of this...a dash of that...oh and defo a sprinkling of Parmesan or two...
Amaranth...
Are your foodie friends forever going on about amaranth but you're
too ashamed to admit you don't know what they're talking about? We've
got all the answers.
WHAT IS AMARANTH?
Amaranth was first harvested by the Aztecs, who referred to it as 'the grain of the gods' because they believed it had supernatural powers. As such they used it in religious rituals. This ancient grain is a protein power punch, rich in lysine and magnesium. It's also a great source of iron and calcium, it's low GI and it's gluten-free - ideal for coeliacs. You can also eat the leaves, just like spinach or silverbeet.
WHAT DOES IT TASTE LIKE?
The leaves are similar to spinach and they're fresh and lovely in stir-fries or vegetarian frittatas. The grain form is similar to brown rice in taste, ie nutty and almost malty.
WHERE CAN I FIND IT?
Ceres Organics sells it in grain and puffed form - look for it in organics stores, health food shops and some supermarkets. You can also grow it yourself and really impress everyone.
WHAT CAN I USE INSTEAD?
Other ancient grains like quinoa or spelt are perfect replacements if you can't source amaranth. You could also experiment with buckwheat, bulgur, millet or brown rice.
Read the fill article here:http://www.stuff.co.nz/life-style/food-wine/food-news/7469763/Secret-ingredient-Amaranth
Red Lentils...
Hmmm...I have never used these before and have to admit was not to sure...all I know as the pesky little suckers kept appearing from down the back of a kitchen cupboard at our old flat...I need not have worried...delish!!!!!!!!!!!!!!!!
whfoods.com says...Lentils, a small but nutritionally mighty member of the legume family,
are a very good source of cholesterol-lowering fiber. Not only do
lentils help lower cholesterol, they are of special benefit in managing
blood-sugar disorders since their high fiber content prevents blood
sugar levels from rising rapidly after a meal. But this is far from all
lentils have to offer. Lentils also provide good to excellent amounts of
seven important minerals, our B-vitamins, and protein—all with
virtually no fat. The calorie cost of all this nutrition? Just 230
calories for a whole cup of cooked lentils. This tiny nutritional giant
fills you up—not out.
Next we had Sweet Potato Curry Quinoa...
Very tasty, nutritious and easy...get the recipe here... http://www.happyolks.com/sweet-potato-quinoa-curry-bowl/
Chocolate Coconut Flour Cake...did not rise as well as some but no probs...good, rich taste...a bit more light and airy and not as dense as the Choco cake from last week...yum!
http://www.nutritionstripped.com/chocolate-coconut-flour-cake-with-chocolate-mousse-frosting/
To be served with Candied Pecans and baked pears!
My pantry is getting filled with lots of goodies...one day it shall look something like this...oh yes pleaaaaaaase...dream pantry...
Or this...
And smell like Piko...looooove that shop!
And to sign off for this installment of The Return of the Hangries...I will leave you with this pic of my hangry little hippo pictured here with his lovely Nana...stay tuned folks...who knows what might be coming next...I surprise myself at times...hehehehe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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