Happy Chinese New Year! Yesterday marked the first day of the Year of the Monkey, and in its honor, we’re talking about Dim Sum.
For readers who aren’t familiar with it, Dim Sum is a Chinese style of food that originated in the Canton region of southern China and has established itself as a popular brunch-time meal among Westerners, particularly in urban areas.
Dim Sum fare consists of Chinese pastries, dumplings, buns, savory meats and desserts, which normally are ordered from servers who wheel the dishes around the dining area on small trolleys, while shouting Cantonese and generally ignoring your requests. Only kidding! (Sort of.)
In light of the gluten-free frenzy and the growing concern over arsenic in rice, I’d like to introduce you to a grain that I suspect you’re less familiar with, unless you happen to have a pet bird.
Millet is a staple grain for nearly one third of the world’s population, yet it’s grown mostly for fodder and birdseed in the United States. Fun fact: it’s often used as the filler in bean bags.
Hummus pairs well with veggies for a quick and healthy snack, but it also makes for a yummy creamy pasta sauce. Hummus is a great source of MUFAs. If you’ve been reading this blog lately, you already know that MUFAs are healthy fats that help protect against inflammation.
This is a simple vegan and vegetarian-friendly weeknight recipe that you can make using any variety of veggies. The soft consistency of hummus is generally well tolerated by people on a low-fiber diet.