Some people would turn somersaults to find a crunchy new snack. But you need only open a bag of Somersaults, an interesting new, all natural snack cooked up in Berkeley, California by the Somersault Snack Co. Focusing on protein, fiber and balanced nutrition—“mindful munching”—these crunchy nuggets, the size of a nickel, are made from sunflower seeds, whole wheat flour, sesame seeds and a well-chosen spice blend. Each serving has 6-7 grams of protein.
The crisp little bites are great for snacking and also make terrific gourmet croutons. We loved the S.S. Sea Salt and Salty Pepper varieties, which go well with a hearty bowl of soup as well as with salads. Chez Cocoa, which adds cocoa powder, is in a curious space of being cocoa flavored and lightly sugared, yet not quite sweet enough to satisfy a sweet tooth. It would be a good crunchy counterpoint to a sweetened beverage like hot chocolate, or a sweet pudding like tiramisu.
Better-for-you snacks may make you somersault.
Somersaults are certified kosher OU(D). You can get a free sample at SomersaultSnackCo.com. By the way, the world “somersault” first appeared in English around 1520–1530, from the French sombresaut (sobre=over, saut=a leap).
See more of our favorite snacks in THE NIBBLE’s Snacks Section.
Chef Rick Bayless, one of the final four Top Chef Masters.
If you’ve been watching Top Chef Masters, you may be enjoying it more than regular Top Chef—because you see that America’s great chefs have just as tough a time of it as the unknowns. Or, you may enjoy it less, because these professionals are not vying for fame, just for donations to their favorite charity, so there’s no cattiness and backbiting.
What started with 24 chefs is now down to four finalists: Rick Bayless, chef/owner of Frontera Grill and Topolobampo in Chicago; Michael Chiarello, former Tra Vigne chef, popular TV host and owner of NapaStyle, Chiarello Family Vineyards, and his new Bottega Napa Valley restaurant in Yountville, California; Hubert Keller, chef/owner of Fleur de Lys in San Francisco and Las Vegas; and Anita Lo, chef/owner of Annisa in New York City.
While you can vote for the home team, your favorite cuisine (French, Californian, Mexican or Asian fusion), the Mexican beer Bohemia <http://www.ccm.com.mx/>has gotten behind Chef Rick, with a Root4rick.com website. They’ve put together a list of 25 things that most people don’t know about Rick. Here are five; you can see the rest of everything you’ve always wanted to know about Rick Bayless on the website.
1. Do you have any food allergies? No, but tomato juice makes me gag.
2. What did you buy with your first pay check? A sports car and a pet monkey.
3. What is your favorite scent? Wood burning fire.
4. What is your favorite ride at Disneyland? The funnel cake stand.
5. Guilty pleasure? Doughnuts and gossip girl xoxo. (Dude! There’s nothing to be guilty about. We have our own Chuck Bass crush going on—and please make our dougnuts beignets.)
Whether you’re a vegetarian, have vegetarian guests or simply love great veggies, these vegetable fries recipes are a welcome appetizer alternative to raw veggies and dip. Even if you aren’t a fan of fried food, these starters, created by two notable New York City chefs, Julian Medina and Alex Ureña, are succulent with international flavor. Fried food has never seemed so sophisticated! Now, when someone says, “Do you want fries with that?” we say, “Absolutely!”
Never underestimate the impact of a side salad—a tasty and low-calorie addition to your meal (just don’t pour on heavy, high-calorie dressing). Garnish fish and seafood plates with small, colorful salads for added color and flavor. Buy a mesclun mix with red oak-leaf lettuce and other colors and textures; or for pungent flavor, mix arugula, mustard greens, radish sprouts and radicchio. Dress the salads lightly with a vinaigrette before plating.
Savory or sweet, stuffed pretzels are a comforting snack.
There are certain categories in which “twisted” means good. Pretzels is one. Kim & Scott’s is twisted to the max: jumbo, soft, whole grain pretzels, stuffed with savory and sweet ingredients (we prefer the savory). The pretzels are sold frozen, ready to be baked or microwaved into rewarding treats—just like the original “pretiola.” The pretzels are handmade, all natural, vegetarian and made in a nut-free facility. Kim & Scott’s also makes non-stuffed pretzels and related products.
From Cheddar Jalapeño and Spinach Feta to Apple Cinnamon and Chocolate Crumb, see what we thought of all the savory and sweet varieties of Kim & Scott’s Stuffed Pretzels in the full review.
Check out THE NIBBLE’s Snacks Section for our favorite chips, popcorn, nuts and more.
