From Bubbly, Burpy Beast to Sourdough Bread

From Bubbly, Burpy Beast to Sourdough Bread

by | Health and Food Culture, Le Blog

From Bubbly, Burpy Beast to Sourdough Bread

In our household, National Sourdough Bread Day is a reminder to be generous.

 

My mom’s habit of giving a loaf of sourdough bread to new neighbors or someone needing comfort became our family tradition.

Bread makes a practical edible gift, but offering someone a scoop of sourdough starter promises them a future of fresh-baked treats. Starting with yeast captured in a desert garden, our 10-year-old starter, has made over 1,000 loaves of bread for meals, parties and gifts.

Keeping sourdough starter alive and healthy takes minimal effort and gives our family a nutrient-rich, flavorful ingredient for making sandwich bread, baguettes, buns, pizzas and more.

 

Sourdough bread loaf slice

 

Start with StarterSourdough bread starter

 

Even a minimalist kitchen has starter ingredients—water and a grain-based flour. The base ingredient in many doughs, it’s a goopy mass created from mixing nearly equal amounts in weight of flour (which naturally includes yeast) and water. Leaving this sludge uncovered will also expose it to wild yeast present in the air.

The type of yeast for bread products affects flavor, texture, shelf life, nutrient content and even digestibility. Commercially packaged dry or instant yeast rely on the Saccharomyces Cerevisiae yeast strain. Unlike starters that involve natural or wild yeast, it’s a monoculture yeast bred to speed up carbon dioxide (CO2) production for fast or mass-produced dough.

 

Flour + Water = Starter Base

Yeast starter sourdough bread explode

Rogue Sourdough Starter = Overactive fermentation

Fermenting and Feeding Little Beasties

To create a mature, bubbly starter, some starter is removed before it’s fed flour and water. Starches breakdown and yeast creates alcohol and CO2 while bacteria, like lactobacillus, develop flavorful acids and lower the pH. It’s preferred fermentation temperature is around 70°F but it can go rogue and explode (see picture) if too warm.

Within a week of this microorganism throw-down, a bubbly burping mass emerges ready to become bread.

Starter base + Fermentation & Feeding

= Active Starter

To make bread, flour is added to active starter along with other basic bread ingredients, salt (affects texture and flavor) and water, then it’s left to proof. The starter is then refed and stored, often in the refrigerator, to control the fermentation until the next use.
Some bakers confess to traveling with their starter or hiring a sourdough sitter to feed it, but once starter is active and healthy, it can last ten plus days in the fridge while you’re on a no-yeast pet vacation.

Scoop of Starter + Flour + Salt + Water = Dough ready to rise (Proofing)

Sourdough bread starterSourdough Bread Benefits

Home-made starter doesn’t guarantee tangy bread products, these develop from fermentation and result from lactic and acetic acid from specific yeast such Candida milleri and bacteria strains including Lactobacillus sanfranciscensis.

The production of fermentation acids and other compounds result in longer shelf life without additives or preservatives–see example below.

 

Stone soup sourdough bread ingredients

 

Unlike quick-rise or industrially-produced loaves which force breads to rise fast, longer rises create complex flavors and better structure (crust texture and chew density) which enhances flavor perception.

Longer rise times also give yeast and bacteria more opportunities to digest gluten and are linked lower and slowed glycemic response for long-fermented sourdough breads. A gift of sourdough bread isn’t just food, but an intention to share the nourishing and pleasurable experience of eating it.

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    No Cell Phone Zones and Digital Dining Etiquette for Healthier Habits

    No Cell Phone Zones and Digital Dining Etiquette for Healthier Habits

    by | Health and Food Culture, Home Featured, Le Blog

    No Cell Phone Zones and Digital Dining Etiquette for Healthier Habits

    Gaps in my childhood memories are like holes in Swiss cheese, yet recollections of meals evoke a solid sense of belonging and comfort.

    Feeling gushy about meals is easy when you nourish yourself, nurture friends and family and take a break from daily busyness to listen, share, laugh, commiserate and connect.

    Commensal vs Convivial Eating and Cell Phones

    Eating together, or commensality, is common—anyone, even animals can do it, but convivial eating, or fully engaging with someone during a meal is becoming rare.

    Conviviality, a conscious social choice, separates dining together from simply eating food.

    No cell phone zones Digital dining couple“The shared meal elevates eating from a mechanical process of fueling our body to a ritual of family and community, from mere animal biology to an act of culture.” Micheal Pollan

    Often, at restaurants, I see tables full of diners, heads bent over their glowing laps. They’re being commensal, but where’s the conviviality?

    Most adults (82 percent) surveyed by the Pew Research Center, felt cell phone use during social gatherings hurt the atmosphere or conversations of the group.

    Yet, despite their concerns, 38 percent felt it was generally okay to use cell phones at restaurants. But family dinners? No.

    Cell Phone Digital Dining Table setting with phoneDon’t set a place for phones since only 12 percent felt they belonged at a family dinner.

    Physical and Emotional Health

    Multiple studies link commensal family meals with positive benefits ranging from:

    • better food choices,
    • more moderate portion sizes,
    • improved food recall and enjoyment,
    • better school outcomes,
    • lower risk of obesity, and
    • less drugs or alcohol abuse by teenagers.

    Studies focusing more on conviviality, link social interaction at meals as one key component in strengthening family ties and teaching children empathy and how to notice and interpret facial, eye and vocal tone cues.

    Tech experts and psychiatrists can connect cell phone use to elevated stress levels and changes in how we interact with people IRL (text for In-Real-Life). Children and young adults, in some studies, shared feeling insecure and neglected because of adults dining with devices at family meals.

    No Cell Phone ZoneFamily Dining Al Fresco

    Making a meal a mobile event or inviting the phone to the table can weaken social ties and ruin opportunities to create an environment of comfort and support.

    “Your dinner table can be a sanctuary from the outside world, with its angry cries for and against. It can be a place to process the events of the day, the week, the month, the year, and always to celebrate the delicious.” Sam Sifton 

    Rebecca Wheeler, culinary instructor, food tour guide and mom, treats their family dinners as sacred times since work schedules or events limit the number of sit-down family dinners during the week.

    “So, we take that time to light a candle, say what we’re grateful for, and talk and listen to each other.”

    Along with her husband, they’ve achieved a no-phone zone (or other electronics) at the table. Their concern was that even picking up or glancing at a phone or device was a distraction and a subtle message that something else was more important than eating together.

    As parents, they’ve resisted their own tech temptations at the table, instead modeling their message to teach their kids good habits around technology.

     “for this reason there are no exceptions. It’s just easier to have some family rules be black and white.”

     

    Mobile Meal Etiquette for Healthier Dinner HabitsNo cell phone zone digital dining time for change

    For people who commonly invite their phone to dinner, the idea of a no-phone zone at meals may trigger stress, even nomophobia—elevated anxiety due to “no–more-phone” access. In the case of periodic use of phones at meals, consider adopting some basic phone etiquette to help create healthier and more socially considerate habits.

    Icon fork knife spoon whiteExamine your motivations and priorities. Is that phone call, text, email, social media post critical or does just feel like it? What’s behind the need or desire to respond? Can it wait until after the meal? Will a crisis evolve if you take break to prioritize people who want to enjoy your company and a meal?

    Icon fork knife spoon whiteNuke the Notifications: Don’t tempt yourself. If you decide to devote your attention to socializing with others, turn off your phone or notifications and place it out of sight. Its presence on a table signals to your IRL friends or family members that more virtual distractions are likely.

    Icon fork knife spoon whiteDon’t look distracted or disengaged: Even a text, short email or glance at the phone to check for updates immediately communicates that someone else who is not at the meal is more important. Don’t buy into the myth that you can multi-task conversations in meaningful ways; no-one’s brain does this outside of science fiction movies.

    Icon fork knife spoon whiteAcknowledge your fellow eaters. If a potential phone distraction is likely or feels unavoidable, share that you have a time-sensitive or important issue which may require your attention and apologize, in advance.

    Icon fork knife spoon whiteDon’t invite a virtual-third party to the table: If you must take a call, leave the table to talk without being overheard. This practice avoids disrupting the meal and making your priority everyone else’s business.

    Icon fork knife spoon whiteProtect against Pathogenic Phones: Clean your phone often and wash your hands after using it. Over 90 percent of phones carry common bacteria such as Bacillus (think dirt) or viridans streptococci (mouth and throat) and some harbor worse pathogens like e-coli (poor bathroom washing behavior) or even the antibiotic resistant MRSA (Methicillin-resistant Staphylococcus aureus).

    This year’s National Nutrition Month theme is “Put your best fork forward”. Eating well isn’t just nutrients, but how you think about eating. Consider the month of March a time to adopt new cell phone habits. A no-phone zone or better meal phone habits can pay-off with better health, well-being and relationships. At the very least, your memories of engaging with friends or family over a meal last forever, unlike your latest cell phone.

    Geeky Resource List:

    Pew Study: Americans Views on Mobile Etiquette
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3042390/   Mobile phone use and stress, sleep disturbances, and symptoms of depression among young adults – a prospective cohort study
    NBC News cellphone and distracted parenting
    https://www.theatlantic.com/health/archive/2014/07/the-importance-of-eating-together/374256/
    http://www.eatright.org/resource/food/nutrition/eating-as-a-family/family-meals-small-investment-big-payoff
    http://www.todaysdietitian.com/newarchives/100713p30.shtml
    http://www.medicaldaily.com/distracted-eating-front-your-tv-or-your-phone-makes-you-fat-more-likely-snack-later-336438
    Scientific American study nomophobia or fear-of-being-without-a-mobile-phone
    https://www.statefoodsafety.com/Resources/article/category/Resources/article/the-dirty-cell-phone-25-107-bacteria-per-square-inch
    http://www.thehealthsite.com/diseases-conditions/how-dirty-is-your-phone/

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Pizza as a Path to Veggie-Eating Kids

      Pizza as a Path to Veggie-Eating Kids

      by | Le Blog, Taste Literacy

      Pizza as a Path to Veggie-Eating Kids

      Pizza Veggie Opportunities

       

      Ask a group of American kids to all agree on meal they like. Pizza, a unifying force in the kid kingdom, wins. However, ask kids to agree on specific vegetables toppings and you’ll hear some “yuck” comments. Unfortunately, most pizzas for kids are made assuming kids have limited palates, particularly for vegetables.

      This lack of veggie variety is a missed opportunity for helping kids develop diverse palates for nutrient-rich foods. Fortunately, kids are actually more likely to try new veggie pizza toppings because they already have a positive association with pizza.

      Creating Scenarios for Veggie-Eating Kids

       

      Combining a potentially challenging food such as Brussels sprouts with a food kids already like, known as associative conditioning, can increase likeability for that food.

      In one “let’s get kids to eat stuff they don’t like study”, the kids who experienced associative conditioning with food pairings were more willing to start eating the “challenging” food by itself and needed less exposures before accepting a new food.

      It’s commonly recommended that kids need to try foods about 10 times to help them to develop a palate for the new food. However, in the study by Capaldi-Phillips and Wadhera using associative condition food pairings, kids were more accepting of a new and challenging food. They tried new veggies seven times before accepting them without being paired with other foods.

      Cooking & Tasting Veggies

       

      I experimented with introducing veggies to young palates during cooking classes I taught to over 300 kids for the Halle Children’s Heart Museum. The kids, ages 7-12, made pizza’s cousin, flatbread from scratch. They cut vegetables (with chef knifes—not kid knives) and shared feedback about which ones they liked most.

      Kids responded well to vegetables that they’d eaten before even though they may have not tried them as a “pizza” topping. For veggies that were new, kids were encouraged to taste them before cooking since vegetables often become sweeter from cooking.

      halle cooking kids

      Zucchini, created the most resistance, but kids seemed to be more familiar with them being served soft or even mushy. Feedback about veggies and herbs they liked or were willing to try on pizza included:

      • Mushrooms*
      • Fresh tomatoes*
      • Broccoli*
      • Corn*
      • Olives
      • Basil
      • Carrots (consider roasted)
      • Red and orange peppers (most kids didn’t realize they were sweet)
      • Chiles and red chile flakes (sample of kids were from the spicy Southwest)

      *Measurable levels of umami which is a taste component kids love

      So consider other unifying foods that can create veggie-eating kids such pasta. Use meals or condiments that kids already like when introducing new veggies. However, this is not stealth nutrition where kids aren’t aware of the actual vegetables being used. Instead, it’s taste education.

      Here’s the “adult” flatbread recipe the kids prepared, cooked and ate in under 45 minutes. The flatbread dough itself can be made in under five minutes.

      KER_Kids Eat Right Month

      This post is in honor of Kids Eat Right Month™. This is the Academy of Nutrition and Dietetics and the Academy Foundation’s Month-long effort in August to highlight best practices and great information for healthy kids. More info on Kid’s Eat Right Month!

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

        Fast Flatbread 3 Ways–Watch out Pizza

        Fast Flatbread 3 Ways–Watch out Pizza

        by | Le Blog, Recipes and Culinary Nutrition

        Fast Flatbread 3 Ways–Watch out Pizza

        Fast Flatbread 3 Ways

        (makes 6 one-person servings)

        Flatbread, is quicker to make than its cousin–pizza. It doesn’t require careful measuring, sifted flour or yeast and doesn’t make you wait. It’s five minutes from your pantry to a lump of dough ready to be pressed flat.

        Fast flatbread works as an “in-a-pinch” pizza or as an appetizer cut into wedges for hummus. Roll it extra thin, and you get a cracker texture when cooked to be crisp.

        Flatbread tomato zucchini

        This recipe suggests using whole wheat flour to boost flavor and add additional nutrient-rich elements. It’s a forgiving recipe, so substitute in additional whole wheat flour for all-purpose flour or vice versa if you prefer less whole-wheat.

        Fast Flatbread dough ingredients

        1 cup all-purpose flour
        ½ cup whole wheat flour (or use all-purpose flour if whole wheat isn’t available)
        ½ teaspoon salt (can use less if the whole wheat taste is not too strong)*
        ¾ cup water

        *Whole wheat flour can have bitter notes for some people

        Dough Steps:

        1. Stir the flours and salt together in a medium-sized mixing bowl. Add the water and stir with a large spoon into a lumpy ball shape. If the dough looks dry, add more water or if too sticky, sprinkle with some flour.
        2. Place the dough on a lightly floured countertop. Knead a few times to make the dough more uniform and smooth. Form the dough into a hot-dog bun shape. With a knife, divide into 6 equal circle-shaped slices.
        3. Lightly flour each slice before flattening them into about 8-inch rounds with a rolling pin. Check periodically that they aren’t sticking to the counter. Roll them until quite thin, about 1/8 inch.

        Flatbread Preparation Options:

        Pizza Stone:  Heat oven to 500˚F with pizza stone for at least 30 minutes on the middle rack. Cut some parchment paper to fit on the pizza stone and place on a pizza peel or a rimless baking sheet. Move some of the flatbread to the parchment paper, add toppings and slide onto the hot pizza stone along with the parchment paper. Cook for 6-8 minutes or until done edges are crisp and the center feels firm.

        Oven: Heat the oven to 500˚F. Line a baking sheet with aluminum foil or parchment paper. After the flatbreads are rolled out, place them on the baking sheet and add toppings. Cook in the oven on the middle rack 10-12 minutes or until done edges are crisp and the center feels firm.

        Pan-fried on Cooktop:  Over medium-heat, briefly warm a skillet. Add 2 teaspoons of high-heat cooking oil such as refined organic canola oil or vegetable oil. Once oil is hot, place a flatbread in the skillet. Cook until it begins to look light brown around the edges and underneath—about 1 minute. Using tongs, flip and cook another 1 minute or until cooked. Remove and place on a plate lined with a paper towel and cover with another paper towel. Repeat with remaining flatbreads.

        Simple Topping Suggestions

        3 plum tomatoes, cut into ¼ inch half-moon shapes
        1 large red or orange pepper, chopped or julienne style
        1 medium Italian (green) or yellow zucchini, chopped or cut into half-moon shapes or quarters
        6 ounces low-fat or skim-milk mozzarella cheese (about 1 ½ cup shredded)
        Optional vegetables: Spinach, corn, broccoli, green peppers, red onions, olives, chilies, sun-dried tomatoes
        Optional herbs or spices: fresh thyme or basil, chilie flakes, dried oregano

        Flatbread tomato zucchini

          About Me

          The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
          Michele Redmond

          Michele Redmond

          French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

          It's about Making Food First

          Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

          Citrus and Almond Olive Oil Cake with Tangerine Glaze

          Citrus and Almond Olive Oil Cake with Tangerine Glaze

          by | Le Blog, Recipes and Culinary Nutrition

          Citrus and Almond Olive Oil Cake with Tangerine Glaze

          This isn’t a typical olive oil cake. Often they are dense and extra unctuous, which can be desirable, or lighter and cake-like. This version is in between thanks to a flavorful addition of moist almond meal and corn meal. These additions also create a nutrient-rich cake as well.

          Despite a moist interior, the top of the cake develops a nice crust which holds up well to an addition of almonds and a grand marnier tangerine glaze. If tangerines are not in season, substitute with the related mandarin or clementines or “cousin” orange.

          While I recommend following measurements when baking, I made this cake for a taste workshop and class at Le Cordon Bleu in Paris without the benefit of measuring tools or scales, so either it’s very forgiving or I made lots of lucky estimates that day.

          Recipe for Cake

          Olive oil cake cupDry Ingredients 1 ¾ cup ground almond meal/flour ¾  cup fine ground corn meal 1/3 cup all-purpose flour 2  teaspoons baking powder ½  teaspoon fine sea salt 1  cup sugar

          The Topping: ¼ cup slivered almonds

          Moist Ingredients ¾ cup extra virgin olive oil 3 large eggs 3-4 Tangerines (2 tangelos or oranges): 2 teaspoons zest for cake 1/3 cup tangerine juice for cake

          Glaze Ingredients: 1 ¼ cup powdered sugar 1 teaspoon tangerine/citrus zest, finely grated 2 tangerines (3-4 Tablespoons) 2 teaspoons Grand Marnier Small pinch of salt

          Steps: Pre-heat oven to 350˚F

          1. Lightly coat the base and sides of a 9-inch nonstick cake pan or a quick-release version.
          2. In a mixing bowl, add flours and whisk well to remove lumps. Add the salt and baking powder and mix well. Add the sugar and mix in.
          3. To an equally large or larger mixing bowl, add the moist ingredients. With a hand mixer, blend the eggs and oil for 2 minutes on medium speed (will form bubbles on the surface).
          4. Add the zest and juice and blend only a few seconds—a moist custard-like texture quickly forms.
          5. Add the dry mixture into the wet mixture and blend until incorporated. It has a cornmeal batter texture.
          6. Pour the batter into the oiled cake pan and bake on the center rack for 48-50 minutes until a toothpick comes out clean. Place on a rack to cool and run a knife round the edges to loosen.
          7. Sprinkle the almond slices on top of the cake.
          8. For the glaze, pour the powdered sugar into a bowl, add juice, zest, Grand Marnier and salt and mix.
          9. Pour some of the glaze on top of the almonds while the cake still a bit warm and retain some glaze to serve aside cut pieces of the cake.
          • A moderately flavored olive oil works best to infuse the cake with a hint of savory flavor; however, you can use a mild tasting extra virgin olive oil for a mild or even undetectable flavor.

           

            About Me

            The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
            Michele Redmond

            Michele Redmond

            French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

            It's about Making Food First

            Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

            Golden Horseradish Hummus

            Golden Horseradish Hummus

            by | Le Blog, Recipes and Culinary Nutrition

            Golden Horseradish Hummus

            Golden Horseradish Hummus

            Hummus needs chickpeas. I’ve met modern interpretations at restaurants and was disappointed when I could find no trace or taste of it.

            Chickpeas have a distinct flavor and, culturally, if chickpeas are subbed out for other beans, you have bean dip, not hummus. Hummus “means chickpea in Arabic” so if you want authenticity, stick with the chickpeas (aka garbanzo beans).

            Tahini, sesame paste, is also a sign of authenticity in hummus. For “proof”, click to see a short video spoof on commercially made versus homemade hummus–Warning the tune is addictive (earworm alert):

            Authentic hummus “It’s all about the paste”

            However, getting off my high horse on hummus etiquette, there are fun non-traditional flavors that make traditional hummus playful. In this version, I’ve swapped out garlic for a horseradish hummus. Horseradish is a root vegetable in the mustard family. Its root heritage makes it a piquant spice plus it offers multiple health benefits.

            This recipe also includes turmeric which blings out the color with a golden hue as well as adding interesting nutritional qualities. Lastly, this version has about half the oil as most hummus recipes without sacrificing flavor or texture.

            Golden Horseradish Hummus

             Golden Horseradish Hummus 

            Makes about 2 cups

            Ingredients:

            • 1 (15-ounce) can garbanzo beans (about 2 cups drained)
            • 2-3 tablespoons fresh lemon juice (about 1 large lemon)
            • 2 tablespoons “prepared horseradish” (see notes below)
            • ¼ cup tahini
            • ½ teaspoon turmeric
            • ⅛ teaspoon cayenne
            • 3 tablespoons water
            • 2 tablespoons extra virgin olive oil
            • ⅛ teaspoon fine sea salt

            Steps:

            1. Drain the chickpeas and rinse. Reserve a few whole garbanzo beans for garnish.
            2. Combine the chickpeas with the rest of the ingredients in a food processor and blend to a creamy purée. You want a very smooth texture. If the texture is too thick, add a bit more water or olive oil. Tahini comes in varying degrees of textures.
            3. Taste and season further if needed.

            To serve, spread in a platter or put in a shallow bowl. Drizzle with olive oil, some chickpeas and serve with warmed flat breads or pita bread cut into quarters or with vegetable crudité.

              Golden Horseradish Hummus

            Substitutions: Taste and Nutrition considerations:

            • Horseradish “heat”: as with some other root vegetables, horseradish spicy or piquant notes increase with the amount of processing such as chopping, grinding, grating. A very finely grated horseradish will be spicier than the chopped root. The “heat” is from a volatile oil compound called isothiocyanate.
            • Types of Horseradish: “Prepared” or jarred horseradish” varies significantly in ingredients used, quality and flavor profiles. Refrigerated (fresh horseradish) has a shorter shelf life than the non-refrigerated options.
            • Ingredients: Shelf-stable options can include a variety of additional ingredients with some brands include eggs, artificial flavoring, preservatives such as sodium benzoate and extra oils. Also check the ingredient list for sugar or corn syrups (preservative roles) which can add an odd flavor to hummus.
            • Options: These extra ingredients aren’t offering any health benefits and alter the natural flavor and texture of horseradish. For a better quality product, consider the refrigerated versions which are most likely simply grated horseradish, salt and vinegar. The vinegar helps stabilize the volatile oils (released from grating the root) so that the “heat” doesn’t continue to evolve.

            More horseradish info at Food & Nutrition Magazine Savor Horseradish

            • Instead of a dip, use as a sandwich condiment spread
            • Use as in a layered veggie salad dish alternating the hummus with cucumbers, shredded carrots, peppers etc.
            • Use as a “mash” type of substitute to serve with other foods e.g. roasted vegetables or chicken.
            • Storage: Whether using prepared or homemade horseradish store in the refrigerator for 4-6 months or in the freezer for longer. I’ve kept fresh roots in the vegetable tray for up to 6 weeks.

            Thank you, horseradish, for being neither a radish nor a horse.

            What you are is a liar food.

            Jimmy Fallon

              About Me

              The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
              Michele Redmond

              Michele Redmond

              French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

              It's about Making Food First

              Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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