Some of you may know that I recently purchased the bible on Italian cooking, The Silver Spoon New Edition. This is, by far, the largest cookbook I’ve ever owned and one of the most valuable. The Italian recipes come straight from the Italian mommas in Italy themselves. You can’t get anymore authentic than that.
So, every week, I’ve been incorporating one new recipe from this book into my meal plan. And, so far, we have not been disappointed. [click to continue…]
Ever since I discovered a quick and delicious Greek Salad Dressing Recipe, I have fallen in love with the flavors of the Greek salad. My husband and I vacationed in Greece one time, and the food always had a way of “popping” with flavor in your mouth. This chopped Greek salad has the same effect.
All the ingredients are chopped small, similar to creating your own salsa. This allows your spoon to pick up all the flavors at once–the only way to eat Greek Salad, in my opinion.
You’ll notice that my recipe leaves out the olives that are commonplace in Greek food. Unfortunately, no one in my family are olive fans. So, if you would prefer to add them, be my guest!
When I decided to do this series on soy protein processing methods, calling soy companies and manufacturers became a natural response. I wanted to see for myself–and to show others–what processing methods other companies were using. Did soy companies even know where their soy protein was coming from and how it was processed?
For this series I chose to compare only those companies selling a soy isolate powder. [click to continue…]
In the first post of this soy series, I discussed why the processing of the soy isolate matters. Then I dove into how the soybean is grown. Now I transition to sharing what happens to get the soybean into your protein shake. What are the necessary steps? Why do these steps matter to your health?
Soy Protein Powder Processing Steps
The processing of the soy bean starts at the point of seed all the way to the finished soy protein powder (or isolate). Each step along the way has certain markers of quality. You will quickly be able to see that the differences matter.
In my first post, I talked about why the processing of soy isolate matters to our health. Now I turn my attention to the first step in the processing with how the soybean is grown. The differences in soy isolate protein begin with the growth of the seed.
Information about soy protein is all over the internet. However, much of the news out there about soy is often misunderstood. This series is my best attempt to sift out the fact from the fiction. I will gladly update this series as I learn new information.
Soy foods today come in numerous forms, and I could do a whole blog series on each one. For this series, I chose to focus on one of the most concentrated forms of protein and one that is most popularly used as a supplement to a healthy diet–the soy isolate protein.
This recipe for Cheese and Leek Soup (or “Käse Lauch Suppe” as the Germans would say) comes straight from a German grocery store ad. Normally, I wouldn’t see a small recipe amidst food ads as a reliable source for yummy food, but I do now!
I went out on a limb one day and tried this leek soup out on my family–Wow! This is homemade comfort food at its finest for the winter months. [click to continue…]
These Banana Oat Chocolate Muffins are low in sugar and high in protein. They have a delicate sweetness that comes only from the mashed ripe bananas and chocolate pieces. There is no extra added sugar! These muffins are a great deal for kids who normally enjoy high-sugar breakfasts with little to no nutritional value. [click to continue…]