Tour Details 
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| Sunrise Natural Foods | |
| 1950 Douglas Blvd Roseville, CA 95661, California 95661 | |
| Details: __INGREDIENTS GLOSSARY___ Amasake A fermented drink made from sweet rice and koji (a grain catalyst in the fermentation process). Creamy in texture and possessing a mild sweetness Amasake is nutritious and easy to digest. This traditional Japanese food works well in desserts. Anise seed Indigenous to the Mediterranean this member of the parsley family has a sweet licorice flavor similar to fennel seeds. Anise seed is a welcome addition to soups, stews, curries, liquors, and baked goods. It also serves as a digestive aid and folk tradition posits many other medicinal properties. Apple Cider Vinegar Made by fermenting apple juice into hard cider the alcohol reacts with airborne bacteria to create acetic acid (vinegar). The process produces a tangy fruity flavor suitable for use in many dishes but particularly good in those containing fruit. Arame A mild tasting sea vegetable belonging to the brown group of algae. Arame is an effective against high blood pressure and many female disorders. Highly nutritious it is an abundant source of minerals especially iodine and calcium. Arborio Rice A firm long grain rice (often mistakenly referred to as short grain) hailing from Piedmont in northern Italy It is perfectly suited to the dish Risotto as it produces a creamy yet firm texture. Arrowroot Derived from the root of a tropical American plant. Like cornstarch it thickens puddings and sauces but is much less processed being only dried and powdered. It may also be used to replace some of the flour in baked goods yielding a more tender product. It is high in calcium and quite easy to digest. Balsamic Vinegar A rich tasting vinegar with a deep sweet and sour flavor hailing from Modena Northern Italy. There are two main types: a) Aceto Balsamico di Modena which undergoes a quick fermentation followed by an aging process and b) Aceto Balsamico Tradizionale aged for a minimum of 15 years in several types of wooden casks. Barley Malt A thick syrupy sweetener made by sprouting drying and grinding barley and heating the resultant barley malt with water. Popular among the Macrobiotic community barley malt syrup is made up of mostly maltose (a complex sugar) which accounts for the rather mild sweetness it imparts. Basmati Rice A long grain rice grown along the foothills of the Himalayas in Northern India. Aged for several years basmati exudes a fragrant aroma and is essential to the preparation of many Indian dishes such as Pullao and Biriyani. Beet Greens The leafy green tops of the beet root are like spinach and chard members of the goosefoot family. They can be steamed or sauteed with a bit of olive oil and garlic. These nutritious greens contain more vitamin C iron and calcium than the root. However due to their high oxalic acid content they should be consumed in moderation. Black Eyed Peas Originating in Africa and Asia these spotted legumes have become a staple in the American south. While black eyed peas have a thin skin and cook within 30 minutes it is best to presoak them for maximum digestibility. Bok Choy An Asian green sporting succulent white stalks surrounded by bright green leaves. Due to its high water content bok choy requires little or no cooking. It is well suited to stir frying and makes a fine finishing touch for soups and salads. A member of the cruciferous vegetable family it contains abundant amounts of calcium vitamins C and A along with a host of diseasepreventing phytochemicals. Broccoli Rabe (rappini) Although a relative of broccoli this assertively bitter green bears little resemblance to its cousin. Its edible parts consist of leaf stalk and miniature florets creating a myriad of textures in every mouthful. Broccoli Rabe is a rich source of vitamins A C and K. Brown Rice Flour This finely ground brown rice product can be successfully used in some baked goods imparting a nutty flavor and somewhat granular texture. Its lack of gluten makes it an attractive alternative to wheat (for glutensensitive individuals). Unfortunately the absence of gluten makes brown rice flour unsuitable (as the sole type of flour) in breads pasta and cakes. Brown Rice Vinegar Produced from wine made with brown rice it is dark brown and has a rich mellow flavor. Popularized by macrobiotic cooks brown rice vinegar is delicious in a variety of dishes such as sushi salads and condiments. High quality vinegar contains only brown rice rice koji (a catalyst) and water. It undergoes a natural fermentation process of approximately one year. Capers Indigenous to the Mediterranean these pickled flower buds impart a salty sour flavor due to the liquid in which they are preserved. Used abundantly in La Cuisine de Provence they combine well with olives anchovies tomatoes and garlic. Cardamom Hailing from southeast Asia these highly aromatic small black seeds are enveloped by papery pods usually pale green but also available in black at Indian grocery stores. This spice may be used whole to flavor grains drinks or curries. Alternatively the seeds may be removed from the pods and ground for a more pronounced flavor. Carob The leguminous pods of the locust tree indigenous to the Mediterranean. Carob powder a healthier alternative to cocoa powder is made from roasted and ground carob pods. It is a very rich source of calcium and potassium and unlike cocoa is naturally sweet and contains no caffeine or oxalic acid. Chard A leafy green vegetable with either a white or red stem and veins. Chard may be prepared much the same as spinach requiring little cooking time. While an abundant source of chlorophyll it should be consumed in moderation due to its oxalic acid content (which interferes with the absorption of calcium). Chickpeas (garbanzo beans) Legumes originating from North Africa and the Middle East. They were first cultivated around 5000 B.C. High in protein iron calcium and B vitamins chickpeas are delicious in soups stews salads and spreads. They require soaking and longer cooking time than most beans. Chutney A spicy condiment originating from India consisting of vegetables fruits and/or herbs. Many chutneys are cooked with vinegar sugar and spices. They may have a smooth or chunky texture and range from mild to very hot in flavor. Cider Vinegar See apple cider vinegar. Cilantro (chinese parsley) An herb resembling parsley cilantro has a very distinctive flavor which often inspires either euphoria or disgust. These leaves and stems of the coriander plant are commonly used in the cuisines of Southeast Asia Africa India Latin America and the Caribbean. They are used to treat fever digestive ills coughs headaches and nausea. Clarified Butter Made by melting unsalted butter the moisture and milk solids are removed leaving only pure butterfat. Two advantages of clarified butter are its higher smoke point which makes it more suitable for high temperature cooking and its greater resistance to rancidity. Coconut Milk Made by extracting the liquid from coconut meat (flesh). It is available canned and may be found in supermarkets as well as Asian and LatinAmerican stores. Unsweetened Coconut milk is a healthful alternative to commercial dairy milk and adds richness to soups sauces rice dishes and frozen desserts. Daikon Radish A large Japanese root vegetable boasting a sweet and pungent flavor. Possessing crisp white flesh and an offwhite skin it may be shaped like an elongated carrot or a somewhat flattened football. Daikon is a digestive aid and so is often served with fatty foods. Egg Replacer A vegan product usually consisting of potato starch tapioca starch and a leavening agent. Egg replacer provides body in baked goods and desserts. Eggless Mayonnaise A vegan version of the classic sauce containing tofu (instead of eggs) oil sweetener acid (vinegar and/or lemon juice) mustard spices and various processed gums. While Eggless mayonnaise is widely available in health food stores the commercial varieties all use refined oils; it is best to make your own using an unrefined oil and no gums. elderberry elderberry Escarole A type of chicory this leafy green contains abundant amounts of vitamin C. Though probably native to India Escarole is quite popular in Italian cuisine. It is good served raw in salads sauteed as a side dish or simmered in soup. Fennel (finocchio) A vegetable consisting of a pale green and white bulb pale green stalks and bright green feathery branches. Boasting a delicate licoricelike flavor Fennel is delicious in salads stews and other cooked dishes. Fennel seeds are often used interchangeably with anise and are found in liqueurs and sweet as well as savory dishes. Feta Cheese This Greek cheese traditionally made from ewe's or goat's milk is most often produced with cow's milk for today's marketplace. Stored in brine Feta has a salty tangy flavor and a crumbly texture. Americans know it best for its contribution to Greek Salad. Flax Seeds These tiny brown seeds are an outstanding source of healthful, antiinflammatory Omega-3 essential fatty acids, as well as anti-cancer lignins and a variety of vitamins and minerals. To preserve the quality of the oils, flax seeds should be consumed raw and ground immediately prior to eating. Imparting a nutty flavor to foods, they are delicious sprinkled over cereals and salads. Garbanzo Beans (chickpeas) Legumes originating from North Africa and the Middle East. They were first cultivated around 5000 B.C. High in protein iron calcium and B vitamins chickpeas are delicious in soups stews salads and spreads. They require soaking and longer cooking time than most beans. Ghee Originating in India this form of clarified butter entails browning the milk solids after the butter is melted and removing them leaving only pure butterfat. This process raises the smoke point to nearly 375 degrees higher than that of butter and French clarified butter. It also gives Ghee a wonderfully nutty flavor and shelf life of six months in the refrigerator. Ginger Root This pungent aromatic spice comes from a tropical plant indigenous to Jamaica India Africa and China. Possessing both a sweet and spicy flavor Ginger root may be purchased fresh dried and ground pickled preserved or crystallized (candied). Ginger increases circulation and respiration and acts as a digestive aid. Granola A breakfast cereal consisting of cooked dried grains (mostly oats) and sweeteners such as honey and/or maple syrup. It may also contain nuts and dried fruit. Beware of most commercially produced Granola it often contains refined oils brown sugar and/or excessive amounts of sweeteners. Great Northern Beans A mediumsize white bean somewhat larger than a navy bean. They are both referred to as Haricot beans and are used in the popular dish Boston Baked beans. They are also popular in the French dish Cassoulet. Haricots are an excellent source of protein low in fat high in fiber minerals and B vitamins. Hoisin Sauce A sweet and spicy sauce/condiment used in Chinese cooking. This reddish brown sauce consists of soybean flour red beans garlic chili sugar salt and other spices. Bottled or canned Hoisin Sauce may be found in Asian markets and many supermarkets. Hokkaido (kabocha squash) A winter squash sporting a dark green skin with sweet orange flesh. Delicious baked steamed and pureed it may also be chunked for use in soups stews and side dishes. Hokkaido is a rich source of beta carotene vitamin C and iron. Jicama A bulbous root vegetable from Central America with crunchy white flesh hidden under a thin brown skin. Delightfully refreshing with a mild sweetness it is a wonderful addition to salads and crudite and may be cooked as well. Jicama is low in sodium and calories and is a good source of potassium. Kale This cruciferous leafy green is a relative of the cabbage family. Known for its nutritional density kale is rich in calcium fiber vitamins A C and folic acid. Less succulent than chard or spinach it combines well with mushrooms onions red peppers and other high moisture vegetables. Kamut Is an ancient Egyptian word for wheat. A relative of modern wheat it is prized by many for its buttery flavor which is due to its high fat content compared to other grains. Kamut is also very high in protein magnesium and zinc. Many people who suffer from allergies to wheat are able to consume Kamut without any problem. Kohlrabi This cruciferous vegetable is often referred to as cabbage turnip but has a much sweeter flavor with a more succulent crisp texture. It consists of a pale green bulbous stem with darker green leaves both of which are edible. High in vitamin C fiber and potassium kohlrabi may be steamed braised or parboiled and sauteed. Kombu A type of dark green sea vegetable sold in the West dried and cut into strips. Purported health benefits include the ability to: Soften or reduce growths such as tumors prevent high blood pressure treat goiter (due to its high iodine content) stimulate the lymphatic system regulate metabolism and proper body weight and increase the digestibility of beans. Use in stocks soups and other liquids as a flavoring agent and to enhance nutritional content. Kuzu (kudzu) This pricey Japanese import is the dried starchy root of the kudzu plant. It is used as a thickening agent for sauces and soups in the same manner as cornstarch. It has been used medicinally to treat colds fevers digestive disorders hangovers and alcoholism. Lemongrass A tropical grass used extensively as a flavoring agent in Thai Vietnamese and Cambodian cuisine. It contains citral an essential oil also found in lemon peel which gives lemongrass its characteristic flavor and aroma It is a digestive aid and is helpful in the treatment of muscle cramps and spasms. Liquid Aminos A liquid condiment made from soybean protein. While its flavor is somewhat reminiscent of shoyu (soy sauce) it is not a fermented product. Often used in raw foods cuisine, liquid aminos are processed by proprietary processes that typically produce naturally high concentrations of hydrolyzed proteins, including MSG. Nama shoyu (unpasteurized) is a good alternative, although all soy sauces will contain some naturally ocurring MSG. Low fat Chicken Stock A strained liquid made by cooking chicken vegetables and aromatics in water to extract their flavors. The legal definition of low fat is three grams of fat or less per serving. |
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| Last Tour Update: May 18, 2012 |
