May 28, 2013
There’s a lot of grain-bashing going on these days. Is it true that not all grains are created equal? Yes. Should we be thoughtful about which grains we consume? Yes. But, we should not be frightened into banishing all grains from our lives forever just because some of them aren’t up to par. Grains, when chosen carefully, have a world of greatness to offer the human body. Not convinced? Keep reading to find out why some grains are worthy of grubbin’ on.
- Whole grains eaten as whole grains are better than whole grains eaten as their pulverized friend, flour. When grains are reduced to flour, their surface area expands significantly–and this is true for all flours, no matter if they came from a whole grain initially. This expanded surface area makes it much easier for digestive enzymes to reach the starch inside the whole grain, which speeds up the starch to sugar conversion. Flour products, then, have a higher glycemic index than the whole grain itself.You can be pretty sure you’re eating a natural, whole grain with a low glycemic index if you have to chew it (or if you can see grain pieces in the food). When it comes to grains, the more work your jaw has to do, the better. Kasha, not cake. Quinoa instead of muffins. RIght?
- Eating homemade sourdough toast isn’t the same thing as eating a fried doughnut. The oily and sugar-laden doughnut is made from refined flour and is arguably nutritionally void. It’ll give you a blood sugar spike, and then a crash, leave you hungry and craving more sugar, and will likely upset your tummy. Homemade sourdough, on the other hand, is as nutritionally dense as it gets. It’s full of vitamins and minerals, won’t spike your blood sugar, and is easy on the digestive system. Read more sourdough greatness here, and allow yourself to eat some (or another fresh, whole grain bread) without telling yourself you may as well have just eaten a doughnut.
- Sprouted grains are like whole grains on nutrition steroids, and that’s a good thing. The concentration of protein, vitamins, and minerals is much greater in sprouts than in mature grains.The science of sprouts is much like that of sourdough–easier digestion and more bioavailability of nutrients. Sprouts are also an excellent choice for vegetarians. Read more here, and be on the look out for sprouted whole grain products. You can feel good about eating them.
- Whole grains contain complex carbohydrates. Bodies NEED complex carbohydrates. Bodies CRAVE complex carbohydrates, because they are their main source of energy and fuel. The brain depends exclusively on carbohydrates for fuel, and muscles need their fair share, too. Muscle-building requires energy, and again: complex carbohydrates = energy. In terms of calories and energy for muscles, whole grains are the most economical part of a meal. Nutrient density (the nutrient to calorie ratio) is a thing! And whole grains have got it goin’ on. The energy punch they pack is incomparable to fruits or vegetables. What does this mean for you? Whole grains are good for muscles.
See? Grains are not evil doers. In fact, they are a whole lot of good. And you needn’t shun them, or feel terrible about yourself for fueling your body with the quality ones. When it comes to grains, quality and form is key. The rest of the goodness will follow naturally.
May 12, 2013
Our first chocolate winner, Rachel (#63) who watches Cookus in Montana describes her mom as:
pessimistic, funny, friend
And Sara (#157), a Washington state resident, takes home the chocolate with her mom adjectives:
generous, fun, strong
Congrats ladies and big xo to Theo chocolates. So proud to promote your products.
May 7, 2013
CONTEST CLOSED! HAPPY MOTHER’S DAY TO ALL YOU MOMS OUT THERE!
We are awfully proud to once again feature one of our local chocolatiers in this week’s giveaway: THEO CHOCOLATES.
One can drop by their smallish factory in the Fremont neighborhood and they are arms wide open. The friendly, local attribute is only the surface of the confection. Dive into the center to discover the sweet politically-correct heart of of the company. Theo Chocolate is dedicated to
- Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible.
- Partnering with our growers by ensuring they earn a living wage and have access to education for their families.
- Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process.
- Using green energy sources to power our factory.
- Using sustainable packaging and printing methods.
- Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.
This Mother’s Day CONGO collection is part of their new partnership with Ben Affleck and the Eastern Congo Initiative (ECI) to help Congolese farmers cultivate a brighter future. A portion of proceeds from these boxes and their new Congo bars will be donated to ECI, with the potential to positively impact more than 20,000 people living in Eastern Congo.
They have high standards at Theo. And the flavor of their products stands up as tall as their mission. (more…)
April 22, 2013
Random.org gave us #71 and the book goes to Kathryn from Maryland who prefers her burgers with “cheese, mayo, BBQ sauce, lettuce, and tomatoes are a must!”
The works! Onions won as the “must have” condiment on a burger. Many of you specified caramelized onions. Nice. I see we have a crowd with taste here on Cookus Interruptus!
April 16, 2013
CONTEST CLOSED! Thanks everyone.
Several of the last few Cookus Interruptus cookbook giveaways have been vegetarian-based. So to keep the score balanced, we’re giving a big yee haw to Lynne Curry’s new hardback book Pure Beef.
This 276-page book with color photography is an up-close look at grass-fed beef. “Complete with learning recipes in every chapter and detailed beef cut and butchering illustrations, this cookbook presents a trove of modern and creative beef recipes arranged by cut for easy reference. It will inform and inspire you on your personal journey to eating sustainably and well.”
There are over 140 recipes included that celebrate flavors from every culture. I’m eying Jamaican Jerked Tri-Tip with Coconut Scallion Rice and Feta Stuffed Sliders as I type. Her introduction is titled “How a Former Vegetarian Came to Write a Beef Cookbook and Why it Had to be Written”. She’s sure right on the “why” part. There talk a’plenty about why we should purchase grass-fed beef but little accurate information about how to treat it and cook it well. Until Lynne stepped forward. (more…)
March 24, 2013
A few sourdough enthusiasts have asked how to make pancakes from the starter. Check these out. You have to use up a good deal of your starter (a cup and a half) but the flavor of these pancakes is well worth it. Plus, starters need to be used up and rebuilt to stay healthy. Full instructions on how to create and care for your own starter can be found by clicking here and giving Cookus Interruptus a small donation. That’s right, we need some dough to stay alive here on the web. Production and maintenance costs for a site like ours with mucho content mount up and we could use your help. (more…)
March 16, 2013
Just about everyone has an affinity for some kind of bread, and most of us have heard of a reason or two why we maybe shouldn’t eat slice after slice of it. While there is some validity to the bread-bashing, sourdough made from your own unique starter of wild yeast and bacteria often defies the negativity, and it does so purely by its nature. The crafting of sourdough is an ancient art, and one of which we’re pretty fond–for a few (or 10) reasons. (more…)
March 1, 2013
Sound Consumer | March 2013
by Cynthia Lair
Some call them bacteria or bugs but the nice name for this lively population is “flora.” More than 500 different species make up the flora in our bodies, weighing in at between 2 and 5 pounds.
This colony of microbes doesn’t just coexist within us. Our health is dependent upon their ability to stay healthy and report for work each day. Here’s why.
Five ways bacteria help
January 24, 2013
I’ve nipped countless colds in the bud doing this.
Auntie Bean’s “Kill It Before It Comes” Regimen
This practice comes from Jennifer Adler, MS, CN who is adjunct faculty at Bastyr University and owner of Passionate Nutrition . Jennifer teaches the Therapeutic Whole Foods Cooking courses at Bastyr which are wildly popular (SRO).
- If you feel a cold, flu or illness coming on, prepare Miso Happy Broth or STRONG Ginger Tea. The ginger warms the body and helps fight infection, the miso offers probiotics which can kickstart the immune system.
- Put a warm hat on and get in a hot bath.
- Drink the soup/tea while taking the bath.
- Get out, put on sweat pants and sweatshirt and get under the covers in bed. Keep your hat on.
- Take a long sweaty nap.
This regime helps the body create the fever it needs to burn out the illness before it takes hold.
Random.org selected (ta da) NUMBER 30.
Megan from the wonderful Midwestern state of Iowa picks up the honors.
She likes,” Curried cauliflower and lentils- just had it for meatless Monday last night!” Me too. One of my favorite Indian vegetarian dishes.
Enjoy the book Megan!
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