I've come across some foods and ingredients about which i knew very little. I've even found them at my discount grocery store, so i'd like to know more about them.
Raw Sugar--i'm assuming this is better than white...is it used interchangeably? What about other sweeteners--rice syrup (? looked like syrup), honey, etc.
Flax--in all its forms. Never used it. Should i be? And how?
What about all of those grains: quinoa, groats, barley, etc. (assuming they actually are grains--i'm guessing). Should i be using these? How?
My cooking consists of fairly traditional stuff--we try to eat as much organic as possible...i skimp on the sugar in baked goods and use WW flour wherever possible...3/4 of us are vegetarian. I cook from scratch, but am interested in making things even healthier and opening up more possibilities.
Thanks!
Raw Sugar--i'm assuming this is better than white...is it used interchangeably? What about other sweeteners--rice syrup (? looked like syrup), honey, etc.
Flax--in all its forms. Never used it. Should i be? And how?
What about all of those grains: quinoa, groats, barley, etc. (assuming they actually are grains--i'm guessing). Should i be using these? How?
My cooking consists of fairly traditional stuff--we try to eat as much organic as possible...i skimp on the sugar in baked goods and use WW flour wherever possible...3/4 of us are vegetarian. I cook from scratch, but am interested in making things even healthier and opening up more possibilities.
Thanks!
