Today we’re diving into the future of food…

🍽️ Are Flours Made from Pulses Actually Good For You?

🍽️ Upgrade your plate…with Salted Cherry Tomatoes!

🍽️ The Best Winter-Spiced Pancakes You Have Ever Eaten (CHEF-TESTED FREE NEW RECIPE BELOW!)

Healthy News Doses

Are Flours Made from Pulses Actually Good For You?

Flour Power Revolution! A BBC exploration reveals the unexpected - flours made from pulses are shaking up baking norms. Nick Saltmarsh, Hodmedods' MD, challenges taste perceptions with these unique flours. History echoes this innovation; since the 18th Century, France touted lentil and bean flours as healthier than wheat.

Today, Julie Lovegrove, a nutrition professor, transforms bread with fava flour, boosting its protein, iron, zinc, and fiber content. It seems that this long-standing trend of incorporating pulses into tradition products is here to stay.  

And based on some of my recent experiments in the kitchen (see FREE RECIPE below), there are some really easy ways to incorporate higher-protein and more nutrient-dense flours into your cooking routine.

Are Pulse-Based Flours Sustainable?

A groundbreaking study in the Journal of Sustainable Production and Consumption reveals our food system's flaws: unsustainable agriculture and nutrient-poor foods causing malnutrition.

Enter pulse-based flours in pastas, cereals, and chips, offering a sustainable, high-protein alternative to traditional grains. Substituting cereals with legumes could vastly improve food chain sustainability and nutritional value. Plus, chickpea pasta's high protein could even replace animal proteins, promising wider environmental benefits.

It’s fascinating to note that the incorporation of higher-protein pulse-based flours into our diet might have beneficial effects on the broader environment as well!

Breaking News: Fermented Foods Sparked Human Brain Growth!

Did you know Fermented foods may have been the key to our ancestors' brain expansion?

This revolutionary 'External Fermentation Hypothesis' by leading U.S researchers suggests these foods boosted gut health, nutrient absorption, and even immunity, leading to increased brain power.

Learn how this simple, ancient technique could be the unsung hero of human evolution.

Click on the link here to get access to our ultimate Fermentation Cookbook!

Upgrade Your Plate

Upgrade your plate… with SALTED CHERRY TOMATOES!

This plate upgrade might sound…unimportant.  But trust me, as the winter months approach, those cherry tomatoes that you buy at the supermarket are, by themselves, a bit sad and lacking in flavor.  

This SUPER SIMPLE three-step process outlined below will upgrade your storebought cherry tomatoes to a new level.  

And if you don’t believe me, just try a blind taste test with one raw cherry tomato cut in half, compared to one cherry tomato cut in half that has been salted lightly in advance.

• Step # 1: Cut your cherry tomatoes in half, and place them in a mixing bowl.

• Step # 2: Lightly salt your halved cherry tomatoes with a gentle sprinkling of Kosher salt, and toss them together in the mixing bowl.

• Step # 3: Wait for ten minutes, and then discard the excess liquid that has drained from your salted cherry tomatoes, and enjoy!

Try this out at home with a blind taste-test, and let me know if you are happy with the results!

If you want added bonus points, add a sprinkling of dried oregano and freshly-ground black pepper to the tomatoes, along with a drizzle of extra virgin olive oil.

Cooking Corner

Winter-Spiced Quinoa Flour and Sesame Seed Pancakes

For a quick quinoa flour pancake recipe that comes together in minutes and tastes delicious, check out this new that I just developed here!  You will likely be one of the first 1000 people on the planet to experience the joy.

To me, these pancakes taste like a cross between a zucchini bread and a carrot cake, minus the vegetables, with extra butter and Maple syrup added on at the end. It’s a great recipe, and I’m pretty fired up to share it with everyone who has made it this far!

Note that the following recipe is relatively small-batch in size, and will yield roughly 5-6 pancakes that are five inches in diameter and roughly ½-inch thick. You can easily double the recipe, if you plan to cook more of these.

Pancake Ingredients: 

• 1 whole egg (about 60 grams)

• 1/3 cup whole milk (about 84 grams)

• 1 teaspoon white granulated sugar

• 1 Tablespoon Maple syrup (and more for later on)

• ¼ tsp vanilla extract

• 1 teaspoon sesame seeds

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 2 Tablespoons sunflower seed oil

• A pinch of ground cinnamon (less than ¼ teaspoon)

• A pinch of ground ginger (less than ¼ teaspoon)

• 2/3 cup ground quinoa flour (about 94 grams)

• 2 Tablespoons butter, softened, for cooking the pancakes 

• Extra softened butter, for adding on top

• 3 Tablespoons Maple Syrup, warmed, for topping the buttered pancakes

Pancake Instructions: 

• In a medium-sized mixing bowl, whisk together the whole egg, whole milk, white granulated sugar, Maple syrup, vanilla extract, sesame seeds, baking soda, baking powder, and sunflower seed oil. 

• Whisk in the ground cinnamon and ground ginger until combined.

• Whisk in the ground quinoa flour, and continue to mix until no visibly large lumps remain in the flour. 

*You can beat this until entirely smooth using an electric hand-mixer, as there is no gluten here to overmix. At the end of the day, you want a smooth batter.

• *Pro Tip: Before you cook the pancakes, heat up some extra Maple syrup in a tiny pot for serving on top of your pancakes at the end…I like to add a lot, because pancakes are generally a celebratory weekend event for me…

• In a small non-stick sauté pan, heat the pan on medium-high heat for one minute, and add half a Tablespoon of butter to the pan.

• Pour in roughly ¼ cup of batter or a bit more into the center of the pan, and allow for the pancake to cook on the bottom for roughly two minutes, or until a few bubbles are visible towards the center of the pancake.

*You can carefully lift up the edge of your pancake and peek at the bottom side before flipping it, to ensure the bottom is a nice crispy golden-brown color.

• When the pancakes are crispy on the bottom, flip to continue cooking on the other side for one minute.

• Transfer the cooked pancakes to a serving plate.

*Note that your first pancake always looks a bit funny—this is just a normal part of the pancake-cooking process—roll with it.

• Between pancakes, wipe the insides of the non-stick sauté pan out with a paper towel to fully clean the insides of the pan, and repeat the cooking process with more added butter and pancake batter, cooking the pancakes on both sides until no batter remains.

• Serve the hot pancakes with extra softened butter on top, and some warmed Maple Syrup.

• Eat while warm, as the butter is melting into the pancakes.

If you want to take this to true Chef-level, trying serving these pancakes topped with some of the whey-fermented blueberries with mint available in the fermentation recipe book we hand-crafted and curated, available as part of our LIMITED edition Fermentation Cookbook HERE.

If you enjoyed this weekly newsletter and want to see more content like this, send us your questions or additional topics that you might like to see covered!

Also, if you thought this recipe for quinoa and sesame seed pancakes was pretty awesome, I agree!  I had five of these unique pancakes for breakfast this morning and they were really tasty and fun to experiment with.  I’m honored to share the recipe and photo with you.  And thanks again for reading!

You can also click here to join our lovely Facebook group!

Your recipe giver,

Andy G

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