My first introduction to real tabbouleh was through my Lebanese friends in DC. My college roommates and closest friends were from Beirut, so we’d spend a few evenings throughout the year eating incredible home cooked Lebanese food with their families. I was straight up spoiled. They had a big influence on my culinary tastes, and you’ll find my kitchen always stocked with za’atar, sumac, and plenty of fresh …Keep Reading
Posts tagged with 'summer'
To activate nuts means to soak and dehydrate them, releasing the enzyme inhibitors and naturally occurring chemicals that protect the nut from animals, bacteria, viruses and weather. This compound, called phytic acid, is the principle storage form of phosphorous in plant tissues, especially found in bran, nuts and seeds. Phytate, as it’s called in salt form, is not digestible to humans or non-ruminate animals because we lack the enzyme phytase …Keep Reading
Kale Chips. Pure & simple. There are so many varieties out there now, but I still love ’em extra crispy with some coarse pink or sea salt. Around here, we’re hooked on nutritional yeast, so for all you cheese-flavor lovers, you have the option of tossing in some nutritional yeast and cayenne for an added kick to your kale chips. Enjoy!
SIMPLE KALE CHIPS
1 bunch kale
1/4 cup olive …