Rhythm Superfoods kale chips are a healthy snack, bursting with vitamins and flavor. Photo by Elvira Kalviste | THE NIBBLE.

Segments of our chip-happy society embraced them, and they remain one of the fancy chip alternatives we serve to guests.

But what about veggies that don’t slice neatly into a round chip?

Rhythm Superfoods shows how to do it, with its curly kale chips—a raw food slowly dried at 118°F or lower. Instead of baking or frying, foods cooked with raw food techniques maintain nutrients that are lost at higher heats.

The result is a nutrient-rich alternative to standard chips, 106 calories per ounce (Terra Chips have 140 calories, potato chips have about 155 calories, depending on the brand).

The chips are made in five flavors: Bombay Curry, Kool Ranch, Mango Habanero, Texas BBQ and Zesty Nacho.

Kale is a nutritional powerhouse, says the manufacturer, with one serving providing 150% Daily Value (DV) of Vitamin A and 117% of Vitamin C.

The brand is certified organic by the USDA, gluten-free, cholesterol-free and vegan.

Read the full review.

Buy Rhythm Superfoods Kale Chips.
 
WHAT DOES DAILY VALUE MEAN?

Daily Value, a term found on food labels, is based on the Recommended Dietary Allowance (RDA) for individuals four years of age and older. Both values have been established by the FDA to help consumers use food label information to plan a healthy diet.

For a 2,000-calories-per-day diet, the Daily Values are:

 
For example, the Daily Value for fat, based on a 2,000-calorie diet, is 65g. A food that has 13g of fat per serving would state 20% DV on the label, or, the percent Daily Value for fat per serving is 20%.

That’s why we switched to Coleman Natural Hickory Smoked Bacon, which is naturally cured.

It contains no preservatives, MSG or added nitrites or nitrates. As with all Coleman Natural meats, the animals are raised without antibiotics or added hormones. If there is guilt-free bacon, this is it.

In order to cook our bacon to perfection, we asked the experts at Coleman Natural for the best way to cook bacon.

THE BEST WAY TO COOK BACON: 7 GREAT TIPS

In A Skillet

 
In The Oven

EDITOR’S NOTE: We tried this technique and prefer it to skillet-frying. Not only can you “walk away”; the aroma of the cooking bacon is minimized.

TYPES OF BACON

Bacon lovers should check out the history of bacon and the different types of bacon. How many have you tried?

A birthday party idea for your favorite bacon lover:

Have a BLT party, including a tasting of the different types of bacon. Put the different types on platters and let guests build their own sandwiches—or enjoy the bacon right from the fork or toothpick.

CHOCOLATE & BACON

We tasted more than 40 different combinations of chocolate and bacon. Here are our favorites.

Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods.

In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to the produce aisle for a piece of fresh ginger root?

Dried ginger has its place, but doesn’t hold a candle to the vibrant flavors of raw, fresh ginger. From Vietnamese spring rolls to slow-cooked stews with braised pork and big hunks of raw ginger (not to mention, pickled ginger with sushi), the root is where it’s at. Dried ginger in the spring roll would be just too sharp; and in the stew it would not have the roundness it needs to develop.

So today’s tip is: Cook with fresh ginger.

Fresh ginger root. Photo by Jan Schöne | SXC.

To start you off, here’s a delicious recipe for honey ginger carrots. If you have kids, Try baby carrots (actual miniature carrots, not the whittled-down thumbs sold in plastic bags), and serve them like sweet little chicken fingers. We promise they will get gobbled up.

HONEY GINGER CARROTS RECIPE

Ingredients

 
Preparation
1. Blanch the carrots until fork tender but not soft; plunge into an ice bath to stop the cooking process. Set aside to dry in a colander or on paper towels.
2. In a sautée pan over medium high heat, melt some butter until it begins to brown. Reduce the heat to medium and add ginger. Cook for about a minute, stirring occasionally.

3. Reduce heat a bit more and add the honey, then the carrots, stirring continuously. If things get dry, reduce the heat and add a touch of butter or a very small amount of water.

4. Once the carrots are coated and the water has evaporated, remove from heat and transfer to a dish. Toss in the chopped parsley and lavender. Then chow down.
MORE USES FOR FRESH GINGER

 
STORING GINGER ROOT

Fridge. Wrap the ginger in a paper towel, then place it in a plastic storage bag. It should stay fresh in the crisper drawer for up to three weeks.

Freezer. If you’re not going to use the ginger soon, freeze it. We peel and freeze slices that quickly defrost (or, just pop the frozen slices into the dish you’re cooking).

Another option is to peel and grate the root with a microplane grater. Set a sheet of plastic wrap on the counter and spoon the ginger in a vertical line. Roll up the plastic, twist the ends and freeze. When you want some ginger, unwrap the plastic and break off a chunk. It defrosts quickly.
 
GINGER FACTS

Native to Southeastern Asia, ginger has been used for more than 5,000 years in Chinese medicine.

The oils in fresh ginger cause the stomach to produce more digestive enzymes, which help to neutralize stomach acids and relieve diarrhea, heartburn, nausea and stomach cramps. Slices of fresh ginger in hot water make a very soothing ginger tea that clears the sinuses as well.

Ginger has also been shown to help in blood circulation and anti-clotting, as well as lower cholesterol levels. It may also be an anti-carcinogen and provide relief from migraine headaches.

The ginger plant, Zingiber officinale, is a rhizome, a plant with a horizontal, often underground, stem that is edible (although the leaves are often eaten as well). While we call it a root, it’s actually a stem.

Here’s more on the healthfulness of ginger, one of the seven highest anti-oxidant spices.

Celebrate National Strawberry Ice Cream
Day by tasting 4-6 different brands. Your
favorite may surprise you. Photo courtesy
Wisconsin Milk Marketing Board.

Today is National Strawberry Ice Cream Day, a good excuse to have an ice cream tasting.

Most of us keep buying Brand 1 out of habit; but perhaps we’d prefer Brand 2, 3 or 4. Manufacturers can change their recipes over time, and new brands pop up. Your own tastes change, as well.

Pick up different brands of strawberry ice cream and treat family or friends to an ice cream tasting. Analyze the different components: creaminess, berryness, density, mouthfeel, texture, sweetness.

Take notes and rank your favorites. The results may surprise you.

For Your Ice Cream Tasting

While we’re happy with just the ice cream, we wouldn’t turn down some shortbread or butter cookies on the side. You want a simple cookie that complements the ice cream.
 
Also feel free to set up a toppings bar: chocolate chips, fruits, nuts, granola and other favorites.

Another tip about ice cream: Don’t serve it rock-hard. A good part of the flavor will be frozen solid as well. If your freezer has hardened the ice cream to the max, set the pints on the counter for 15 minutes before scooping and serving.

The original frozen desserts were fruit ices, or sherbets, which date back to China, as early as 3000 B.C.E.

Ice cream as we know it was most likely created in Florence in the 1500s for a Medici banquet (details). While no details survive of the creation, according to FoodTimeline.org, cooks began to make summer desserts by taking the richest part of the milk, the cream, flavoring it with seasonal fruits—like strawberries—and cooling it down with ice. The chillier the cream, the more solid the product.

Thus, the dessert’s name was a description of the process by which it was made. According to the Oxford English Dictionary, “iced cream” first appeared in print in 1688; “ice cream” appeared in 1744.

Before modern refrigeration, ice cream was a rich man’s treat. Only wealthy people had access to ice in the summer (it was cut from lakes in the winter and stored in cellars and caves).

And wealthy people had the staff needed to make ice cream: those to hold down the ice-filled bowl and those to hand churn the bowl of cream set in it, until it solidified—constant stirring for up to an hour!

It was not until the late 19th century that commercially-manufactured ice cream was accessible to people across socioeconomic levels.

Check out the history of ice cream, which began with flavored ices in China, as early as 3000 B.C.E.

Sea salts are dehydrated from ocean water. They are not refined like table salts, so contain traces of calcium, iron, magnesium, manganese, potassium, zinc and natural iodine present in the waters from which they were harvested. These individual ocean “terroirs” (tur-WAH) give each sea salt its own unique flavor and appearance.

This makes them more healthful as well as tastier. And many sea salts are beautiful, sprinkled atop foods for visual as well as flavor notes. (Garnishing salts cost more. Inexpensive sea salts are available for cooking—we use La Baleine.)

Imported from all over the world, there are scores of different sea salts available in the U.S. Each has its own flavor and beauty.

Some of our favorites are elegant grey Celtic salt from France; coral-hued alaea, a volcanic Hawaiian sea salt (with a mellower flavor than other sea salts); the crunchy crystals of Angsley salt from Wales; the pyramid-shaped crystals of Maldon salt from England; and Himalayan pink salt.

For table use, sea salt grains are generally too large for most salt shakers. Just treat yourself to a salt mill. This stylish salt mill from Oxo Good Grips also has a matching pepper mill.
WHAT ABOUT IODIZED SALT?

Many of us were taught in school that it is important to consume iodized table salt to prevent the development of goiter, an enlargement of the thyroid gland caused by iodine deficiency

American salt manufacturers began iodizing salt in the 1920s, in cooperation with the government, after people in some parts of the country were found to be suffering from goiter due to an absence of iodine in their diets.

Humans require fewer than 225 micrograms of iodine a day. Seafood, cruciferous vegetables*, and sea salt contain iodine naturally and iodized salt is unnecessary if there are sufficient quantities of these items in one’s diet.

*The cruciferous vegetable group includes bok choy, broccoli, brussels sprouts, cauliflower, cabbage, kale, kohlrabi, mustard greens and turnips, among other veggies.

HOW MANY TYPES OF SALT HAVE YOU HAD?

Take a look at all the lovely salts in our Salt Glossary. You’ll be inspired to run out (or click) for some.

SPECTACULAR SALT BOOKS

Love food? Love history? One of our favorite food books is Mark Kurlansky’s Salt: A World History.

Mark Bittman fans should also pick up a copy of Salted: A Manifesto on the World’s Most Essential Mineral, with 50 Bittman recipes that showcase the different aspects of salt.