I read way too many blogs, health magazines and books. It’s my hobby! I’m no nutritionist, but I’m likely more versed on all things food than your average girl. That’s why I got all smug when a holistic health coach was hired to do some training in our office. Surely I know almost as much as she does. Four weeks later, I’m humbled.
Weekly, we walked through a topic: super foods, greens, grains and beans. Jennifer cooked us lunch, and I came out with recipe inspiration. How beautiful is her slaw?
Here are a few things Jennifer taught me that I wasn’t privy to before. Quiz yourself. Did you know all this good stuff before reading?
- Bacteria is the other super food. Beyond yogurt, sauerkraut, miso and nutritional yeast are good sources. (Sauerkraut? Really? I bought some…)
- Cruciferous means “cross-bearing.” The plant’s four petal flowers form the shape of a cross.
- Brussels sprouts paired with a grain like quinoa add the complementary amino acids to form a complete protein.
- Broccoli raab is not a member of the broccoli family. It’s related to a turnip. While we’re at it, buckwheat isn’t derived from wheat. It’s a cousin of rhubarb!
- Lemon cuts the bitterness of greens.
- To remove the stems from kale, circle your hand around the hard part, the pull away towards the leafy end. The leaves separate from the stalk. (How much time have I wasted with a knife?)
- To get oil on veggies pre-cooking, pour it into your palm first. Rub you hands together, then gently massage the vegetables. I’m finding it’s good for my hands too!
On cooking dried beans:
- Save the salt for the end of cooking. Adding at the beginning keeps beans from cooking completely.
- Adding vinegar at the end of cooking makes beans easier to digest. Kombu (seaweed) can be added for flavor and increased digestion.
- To freeze beans, let them cool in their liquid. Add beans + liquid to a container and cover with vinegar or lemon juice to keep the beans intact.