TAG: Whole wheat

Dark Chocolate Dips Give Snacks A Kick

Dark Chocolate Dips Give Snacks A Kick

The benefits of dark chocolate consumption are widely known, and many foods are favorite go-tos for coating in it. However, beyond the chocolate dipped strawberry and other popular choices, there are a few deliciously strange recipes floating around that offer an unexpected twist. Below are some interesting ideas for unusual things to try dipping in chocolate that will make snack time an experience for the taste-testing palate. After dipping, place items on parchment or wax paper laid out on a platter. Chill in the refrigerator or freeze for a few minutes until the chocolate is set. Spicy chocolate dipped pineapples… read more

What Flour Is That?

Bread_and_grains

The most common type of flour is wheat flour, and for this article we will not be examining the origins of other flours – such as those made from rice, oat, and soy. There are six varieties of wheat, each with their own designated purpose and varied amounts of moisture and gluten content. Hard Red Wheat and Hard Red Winter Wheat are protein dense and suitable for pizza dough and most breads. High in gluten, hard reds are strong enough to endure the pounding, pulling, and tossing involved in making pizza dough. Soft Red Wheat is used for cakes and other… read more

Organic Pantry Basics

Organic Pantry Basics

Sometimes we are so rushed we feel that we don’t have time to eat the healthiest foods. Having a few things on hand makes it easier to resist the not so good choices. Since the pantry is often the starting point for a home cooked meal or a wholesome snack, it is smart to keep it stocked with some quality basics so good food can be readily available. To start, organic. Whole wheat unbleached flours are a great alternative to white flours. White flours are bleached and refined, meaning they have been processed. This makes their shelf life longer, helps keeps… read more

Spelt Flour

Spelt flour

Spelt is considered to be an ancient grain because it has been cultivated for 7,000 years and modified very little by humans. This means that it is less inbred than standard wheat flour and more nutritious as well. Spelt offers a broader range of nutrients than those found in the more commonly used wheat flour. It is a good source of manganese, fiber, phosphorus, vitamin B3, magnesium, and copper, and provides 30% more protein per serving than standard wheat. Whole grains such as spelt provide a broad array of health benefits, including reducing the risk of heart disease, certain cancers,… read more

Baking Whole Wheat Bread

Whole wheat bread

Whole wheat flour is far healthier than white flour, which loses most of its nutrients to processing. As a whole food, whole wheat flour retains its fiber and high antioxidant content, which means that it’s not only more nutritious, but also helps to prevent disease. Research has also shown that those who eat whole grains regularly tend to weigh less (Slavin, 2004). Unfortunately, many people don’t like making bread with whole wheat flour because they find that the bread has a heavier texture or they just don’t like the taste. If texture is the issue (loaves of bread turning out… read more