However, I don’t eat pasta that has gluten in it, so that generally leaves me with pasta made from quinoa, corn or rice.
While I don’t have issues with any of these three, I had always wanted something a little different.
That is why I totally flipped out when I came across the red lentil pasta by Tolerant Foods at Natural Products Expo West earlier this year. I was so excited about this pasta that I immediately named it to my Top 5 Organic Products of the Show.
It is rich and hearty, and the texture is strikingly similar to a wheat or flour pasta. Read More »
If Dave’s Gourmet thinks that your pasta sauce, dip or salsa is that unique, the company will manufacture and sell it, and you could earn up to $1,000,000 in royalties for the first six years.
According to Dave Hirschkop, founder of Dave’s Gourmet, “I know that somewhere, someone is home making their own sauce because they know it’s better than anything they can get at the supermarket. Well, I want that sauce. I want to manufacture it and bring it to people around the world. The only problem I’ve had in that equation was how to find it.” Read More »
Recently, I have been eating quite a bit at Souen, a fantastic macrobiotic and organic restaurant in NYC, and one of my favorite things to order is the Macro Plate.
The Macro Plate is rice, beans, steamed vegetables and sea vegetables with carrot-ginger dressing, but I like to substitute the rice with soba noodles. Seeing as how I have become such a fan of soba noodles as of late, I thought that I would start making them at home.
Easier Said Than Done
In my search for soba noodles at my local organic market, it was very difficult to find organic soba noodles that did not contain wheat. Most contained whole wheat and buckwheat. I wanted buckwheat soba noodles with nothing else added. Read More »
Brooklyn Flea, which hosts some of the most popular flea markets in the city, recently expanded its offerings. The latest offshoot is called Smorgasburg, billed as a food market that “brings together New York State Greenmarket farmers and top New York City purveyors and chefs on the spectacular Williamsburg waterfront every Saturday.”
Many of these vendors were local food artisans but what interested me, of course, were the organic booths. Needless to say, the skyline of Manhattan and the gorgeous weather made for a spectacular afternoon at Smorgasburg.
These were the organic food vendors that I saw. Read More »