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Four Fun Foods
Want to liven up your meals? The food industry provides an ever-changing availability of new products to try. Keep an eye out for some of these exciting foods that are hitting your supermarket shelves.
A North African staple, this red hot pepper paste is a tasty condiment used to increase flavor in many dishes. Chilis are blended together with garlic, olive oil, and aromatic spices like cumin and coriander to create a paste. Use harissa by rubbing on meat or fish before searing or grilling, add to soups, or mix with mayonnaise for a new twist on a sandwich spread.
Harissa with Olive Oil, a Tunisian Dish
Chickpea Butter Spread
Peanut free, nut free, and allergen free! This tasty spread is made from chickpeas and is a good source of both protein and iron. Swap it out in any recipe that calls for peanut butter or get creative. Think smoothies, oatmeal, cookies or even a PB&J sandwich.
Creamy, Chunky & Choc-A-Chic Chickpea Butter photo from:
Sometimes called azuki or aduki, these nutrient dense legumes are often used in Japanese and Chinese dishes. These small, red beans are packed with fiber and protein. They have a sweet, nutty flavor that can be enjoyed in both sweet and savory dishes. Try mashing them into a red bean paste to enjoy with (or as a filling for) hot pastries or cold desserts. Or try them whole by substituting azuki beans in place of pinto beans in dishes like chili or soups.
Possibly the earliest sweetener used by humans, this sweetener is known for its range of flavors and long shelf-life. Bees can forage nectar for up to 5 miles from their hive, the plants where they gather nectar affects the color, aroma, and flavor of the honey. A lighter color will have a milder flavor and a darker color will have a stronger flavor. Use different types of honey for different recipes. For example, wildflower or orange blossom honey is great to flavor salad dressings or marinades and buckwheat honey pairs nicely in barbecue sauces or baked into breads.
Texas State Fair Honey Contest
Written By Dietetic Intern Megan Hall