Wheatgrass, Barley Grass and Green Superfoods – Nature’s Convenient Whole Foods

Wheatgrass, Barley Grass and other “cereal grasses”…these nutrient powerhouses are the young tender leaves of the wheat, barley, oat and rye plants. No other foods match the nutrient density of these organically-grown Green Superfood grasses. During their early stages of growth, these grasses are actually considered vegetables, not grains. Once they reach their nutritional peak (just before developing into a firm stalk), these grasses are harvested and pressed into juice, or low-temperature dehydrated into a whole food powder, which preserves all the nutrients and enzymes.

Green Superfoods like Cereal grasses are richer than ordinary vegetables in many nutrients, including antioxidants like beta-carotene. They’re also very rich in phytonutrients, and have what early researchers called ‘The Grass Juice Factor’. This unidentifiable ‘factor’ was consistent evidence that livestock and other animals raised with these ‘cereal grasses’ as part of their diets showed superior health and vitality when compared to animals raised on more conventional feeds. Prominent food scientists Charles Schnabel and Dr. George Kohler began researching the effects of these powerful foods in the 1920’s and 30’s. They discovered uniquely high amounts of diverse nutrients and food factors in the grasses, when compared to other vegetables. “15 lbs of wheat grass is equal in overall nutritional value to over 350 lbs of ordinary vegetables,’ said Schnabel.

After Schnabel and Kohler’s findings were recognized and endorsed by government agencies, dehydrated wheat grass tablets were the first ‘multivitamins’ sold nationwide, and were even prescribed by doctors for various ailments. It wasn’t until the chemical revolution in the 1950’s that consumers began forsaking nature’s nutrients in favor of manmade vitamins. But…results don’t lie, and over the last few decades there has fortunately been a renewed interest and appreciation for whole food nutrition, and green superfoods like cereal grasses.

Green Superfoods such as wheatgrass are an awesome addition to anyone’s daily diet. They are:

– Super-rich in Antioxidant beta carotene
– Source of Alkalizing trace minerals and Phytonutrients
– Big nutritional punch per gram vs. many common vegetables

Ultra-concentrated source of broad spectrum nutrients
When shopping for a wheatgrass / barley grass product / green foods product, there’s a few requirements you should have. A good green superfood product should:

-Use organically grown grasses
-Be concentrated and in a form easy to drink and digest
-Have a dark green look, a smooth rich texture, and a rich, ‘greens’ scent
-Be wild-crafted and all-natural, with no added synthetic ingredients
-Use no low cost fillers such as soy lecithin or apple pectin fiber
-Have additional support super-ingredients like spirulina and chlorella

In my opinion, green superfoods are the absolute best whole food supplement to your daily diet.

Remember, invest into your health, and your life will thank you!

-Aaron Hughes

Does French Food Match French Attitude?

My French “mother-in-law” is coming to lunch tomorrow. Its not often I cook for her, and I am racking my brains and shuffling the recipes to decide what she would enjoy. A tricky one, as she is convinced that the British cannot cook. In fact most of the French I have discussed this topic with are all defiant regarding the cooking skills of expats from across the Channel. They are also very happy to remind us of our “mad cow disease”.

However our French Christmas lunch cooked by “ma-in-law” was not a patch on the seasonal roast turkey & trimmings I used to do at home in the UK. Our festive meal consisted of an old boiler fowl, pressure cooked with tinned chestnuts and what I can only term “artisan potatoes” (no further veg) followed by an uninspiring endive salad and a supermarket frozen dessert…no fun crackers, or flourish of a little garnish.

It is my opinion that the French are too complacent with their vintage crown of “the best cooks in the world”. The majority of local restaurants here in Nice, in the south of France, mainly cater for tourists, the same menu year in year out. If you dare complain – that is it – you are enemy number one. Only once did we return a lukewarm undercooked steak. We could not even decide if it was lamb or pork and at 22 euros… the waiter threw a fit, then returned the same steak – that had just been re-heated in a microwave!

I do understand that there are some amazing restaurants around especially further afield, but we do not have a car and what if the food is not worth the palaver of a trip? For us, we now avoid the local French restaurants, as we have exhausted the few varieties of dishes offered. There is only so many insipid chocolate mousse you can desire.

Now our one restaurant weekly treat is to go to the expat pub for Sunday lunch. They do not have a microwave, everything is served with a bright stimulating variety of fresh veg and the desserts are always an inspiration. Mulled wine trifle, Bailey’s creme brulee and their chocolate mousse is made with Guinness and served in a fun glass to look like half a pint. Naturally my ma-in-law firmly turned down our invitation to join us there!

I admit to generalizing regarding he cooking skills of both nations, but in my view, the French could be a tad more adventurous with their tried and tested, regurgitated traditional recipes.

Thanks for reading

Wine and Food Pairing – Is it Real?

In recent years, it’s begun to seem as if writing about food and wine matching has gone out of fashion. A lot of people I know think that it’s just more highfalutin wine snobbery, that it doesn’t really mean anything, and that its main purpose is to make the wine critic feel like he or she has some special refined information. It’s like wine jargon: Who ever really tastes a glass of wine and says, “Wow, this wine is really vegetal,” or, “Hey, that’s a velvety palate!” Some wine tastes good, and some tastes not so good, so what’s the difference?

When buying wine online, it’s common to encounter this sort of thing–jargon-heavy reviews, or blurbs that say a certain wine is perfect for a certain type of food. Many people roll their eyes at this and feel frankly lost. Buying wine online, you can’t talk to the store clerk about it, and you certainly can’t sample anything, so for those of us who aren’t wine snobs, it’s hard to know what to make of wine jargon and references to food and wine pairing.

From my own experience, I can tell you with certainty that these things do have meaning. Once you taste enough fine wines, and once you begin to learn how to differentiate between different types and qualities of wine, it becomes much easier. Just a few years ago, I was pretty lost when it came to analyzing wine complexity. But with experience, I was able to develop a “wine sense,” and now I know there is some truth to these advanced wine concerns.

Okay, now for the wine and food matching tips:

1. Don’t take it too seriously. I will admit that, yes, an ill-advised wine and food pairing isn’t the end of the world. Unless you’re entertaining the wine critic from the Sydney Morning Herald in your home, don’t worry about impressing anyone with your refined tastes. Just keep the basics in mind: Red wine goes with heavy cheeses, red pasta sauces, and red meats. White wine goes with lighter cheeses, seafood, white pasta sauces, and poultry. Start from there, and adjust according to the situation.

2. Even easier–match colors. It’s funny, but in most situations, you really can get away with matching wine and food based on color: red wine with red or dark-colored things (see point 1); and white wine with white or light-colored things.

3. Consider geography. Generally, the specific wines and foods of a given region have grown up together, and have been cultivated for the purpose of going well together. It’s not a hard and fast rule, but if you’re making a French dish, whether red or white is called for, go with a French wine. At the very least, it will give you a reason to explore wines from all different regions.

4. The meal is in the driver’s seat. When buying wine online, you might have to experiment before you get this right. But the most important thing when considering wine and food pairings is to start with the meal, and choose the wine based on the food. In rare occasions, you may have a fine wine that you want to show off, but even in this case, a poor meal will dishonor the wine. Choose wines that bring out the special qualities of foods, and don’t be offended if the food gets much more attention from your guests than the wine.