After two long posts on the history and farming of millets, we’re finally going to talk about the nutritional properties of millets. There’s this growing obsession with eating ‘superfoods’; which you should know is just a marketing term. I have some pretty strong views on the topic, so much so that I think it needs […]
Category Archives: Technical Information
18
Jan
Jan
We already spoke a little bit about the fall of millets in India in my previous post but definitely not enough! It all began with the advent of the Green Revolution in India. The sharp decline in food production in the years prior to the revolution, along with the active threat of famines following the […]
13
Jan
Jan
Millets are all the rage now. Much like the comeback of 90’s fashion, we’re looking to our past for the latest food fads. However, unlike the low rise jeans craze of the 90’s, this is one fad I can get on board with! In the next three blog posts, we’ll comb through the history, cultivation, […]
08
Dec
Dec
Vegetable soups are SO underrated! A nice hearty bowl of well-made veggie soup is often my go-to dinner, be it summer or winter! I’ve made so much soup over the years that I’ve developed a loose formula that I find to be quite successful. One of my biggest concerns with vegetable soups was whether it […]
23
May
May
How many is too many? More importantly, how many is one serving? Is it a handful? If so, whose handful? Because my handful of pistachios is like, 10. About 80% of a nut is fat, and while that’s ‘good’ fat, it’s still a lot of calories. Which is why it’s advised to limit how many […]
22
May
May
Baking Soda and Baking Powder are both leavening agents used in batters and doughs to aerate them and produce a final good that is light and fluffy. Both Baking Soda and Baking powder are responsible for chemical reactions that release CO2, creating little air bubbles that give volume to the dough or batter. Baking Soda […]