Search Results for: Fermented cream
predictable flavors of familiar americana. not long ago, you could see this playing out on the menus of hip restaurants across the country. at al's place in san francisco, squash tahini was served with burrata, sumac-galangal dressing, pickles, and dukkah; in la, there was preserved meyer lemon and lacto-fermented
hot sauce in sqirl's sorrel pesto rice bowl, and a "turkish-ish" breakfast of vegetables, a sumac- and aleppo pepper-dusted egg, and three-day-fermented labneh at kismet. over in nashville, cafe roze put a turmeric egg in its hard-boiled blt and miso ranch in its barley salad. up in new york, dimes...
https://www.eater.com/2020/5/20/21262304/global-pantry-alison-roman-bon-appetit
amaranth, and buckwheat. no legumes. this includes beans of all kinds, peas, chickpeas, lentils, and peanuts. no peanut butter, either. this also includes all forms of soy: soy sauce, miso, tofu, tempeh, edamame, and soy lecithin. no dairy. this includes cow, goat, or sheep's milk products like milk, cream
, cheese, kefir, yogurt, sour cream, ice cream, or frozen yogurt. no msg, carrageenan or sulphites. no junk foods or treats with "approved ingredients". even if the ingredients are technically compliant, these are the same foods that got you into health-and-craving trouble in the first place—and a pancake...
https://www.faithful-to-nature.co.za/blog/category/superfoods/