Tune in to discover a protein that even vegetarians can devour. Watch Shannon turn this South American super grain into a gluten-free tabouli. This whole grain salad is guaranteed to keep your hunger at bay and your body healthy.
http://www.dishinnutrition.com/episodes/02/tabouleh_salad/
Duration : 0:6:6
Please join me in my kitchen as I prepare Quinoa milk for my little girl!
Some information on Quinoa:
Called a supergrain, quinoa is highly nutritious and can supply us with all of the body’s requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.
Quinoa is gluten free and considered an ideal food for those prone to food allergies. Common allergens include grains from the grass family such as corn and wheat. Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley, and oats.
Quinoa is considered to contain all the essential amino acids, making it a complete protein. According to the Alternative Field Crops Manual of the University of Wisconsin Cooperative Extension, “Quinoa is a highly nutritious food. The nutritional quality of this crop has been compared to that of dried whole milk by the Food and Agriculture Organization (FAO) of the United Nations. The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains.
Quinoa possesses larger quantities of calcium, fat, iron, phosphorus, and B vitamins than many other grains. One-half cup of cooked quinoa contains 15.5 mg of calcium, compared to 8.5 mg in the same quantity of cooked whole-wheat cereal. The protein content is a whopping 4.1g for that one-half cup of cooked quinoa. Potassium is impressively high with 159 mg. as is zinc with 1 mg. Other impressive figures include 1.38 mg of iron, and 59 mg. magnesium. In the category of fiber quinoa rates top scores with 2.6 grams for one-half cup cooked grain.
(***PLEASE NOTE:
The consistency of the quinoa milk is more like a watery porridge because I cook the grain before blending. It will not have the thin water like texture you get with soaking a grain before blending it. This is particularly why I make it only for the baby.)
Also we purchase our spelt flour from the link below:
http://www.bobsredmill.com/search.php?mode=search&page=1
Shalom Israel!
Duration : 0:7:20
Visit http://www.Zegee.com for more.
The baking of wheat bread depends on its gluten content. Wheat has three layers: the bran, the nutrient-rich germ and the enrosperm filled with starch and proteins. The important proteins in wheat are glutens.
Those proteins are also found in rye, wheat, and barley. They is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa [kinwa], teff, oats, soybeans, and sunflower seeds.
Gluten can be removed from wheat flour by rinsing bread dough [dou] and kneading /niding/ it until all of the starch is removed. Gluten helps make bread elastic and provides it with the chewy texture it has when eaten. For this reason, gluten that is removed from dough is sticky and feels much like chewing gum.
Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, gluten firms up when it is cooked and with the help of starch, helps ensure the bread maintains its proper shape.
Gluten also has an absorbent quality, which is why bread is capable of soaking up broth. Because of this feature, gluten is often used by those on a vegetarian diet as an imitation meat. On the downside, gluten is believed to be partly responsible for causing bread to become stale.
Between 0.5 and 1.0 percent of people in the United States suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness.
Gluten intolerance is also called celiac disease and is an inherited condition that causes an extreme physical reaction when they ingest gluten from grains like wheat, barley and rice. The condition is not curable, and can become severe, damaging the small intestine and causing poor absorption of vitamins and minerals or malnutrition. Though it usually cannot be cured, gluten intolerance can be addressed by avoiding products which contain gluten. This is becoming easier to do with many low or gluten-free foods available, which make good substitutes for foods with gluten. It’s a good thing that such foods have been marketed, since about one in 100 people may suffer from gluten intolerance.
Duration : 0:3:56
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