Overcome your gluten free kitchen issues.
Posted in gluten free grains, recipe on Jun 11th, 2009
Pronounced keen-wa. It is a pseudocereal, which means the seeds are used like cereal grains, but the plant is not a true grass. You might not expect this, but quinoa is related to beets and spinach. Whole seeds, flakes and flour are eaten here. In some parts of the world, the greens are eaten also. [...]
Posted in cooking, gluten free, nutrition, recipe on Apr 14th, 2009
Bite on a stalk of cool spring rhubarb and feel your mouth pucker up. As the weather turns to summer heat, the stalks loose some of their puckery tang. Rhubarb is often a love it or hate it food. The mere mention of the word usually elicits a reactions, a smile or a grimace. [...]
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