This recipe is easy to make at home. These tasty, savory crackers are made with four types of seeds, reishi powder and nutritional yeast. They are savory and nutritious. No flour or nuts are required in this recipe. The secret ingredient that binds everything together is basil seed, a traditional ingredient used in beverages in southern China. With water, the black seeds will puff up and become a gel:
Genmaicha (玄米茶) literally translates to “brown rice tea," and is essentially a mix of green tea and roasted rice. This blend balances the astringency of green tea with the nutty flavor of the roasted rice. The Japanese consider genmaicha as a type of Japanese green tea and not an ordinary blend, perhaps because they have been enjoying it for quite a long time. Adriang Chang shares with us his rendition of Genmai brown Rice, a healthier choice than its white counterpart. Read out full interview with Adiran here.
The creator of Sous Weed®, Monica Lo, says happiness lives in a cup of warm lard! Her sous vide *medicated* lard is perfect for making the flakiest pastries, roasting veggies, or simply smeared on a piece of rustic bread instead of butter. Next time you make breakfast, think twice before you toss out that bacon fat!Check out our full interview with Monica here.
Back before refrigeration came about, the main solution for making food last over long periods of time was through preserving, which is how kimchi came about. Kimchi is made by fermenting various vegetables. It is traditionally stored in earthenware pots that completely block out oxygen and sunlight, and fermented at low temperatures for at least 6 months. Kimchi is a traditional side dish, accompany anything from noodles, rice, or soup and comes in many varieties. Enjoy this traditional Kimchi recipe from Korean cuisine chef, Ellis Jung. It has become the hallmark of Korean cuisine and has a long-standing history in...