Entries by Andy Cunningham

Wheatgrass

Green Cuisine has wheatgrass juices on their menu. In fact, they grow their wheatgrass behind the counter. Have you ever wondered why wheatgrass is so popular, and what exactly makes wheatgrass so healthy? Wheatgrass, the Little Grass that Could When you consume wheatgrass, you are consuming the cotyledons of the common wheat plant, triticum aestivum. […]

Six Reasons to Eat Soy

Soy is a complete protein, with all the 9 essential amino acids to give you quality protein. 100 grams of Tofu contains 8 grams of protein, while 100 grams of tempeh contains 19 grams of protein. 100 grams of soy beans contains 36 grams of protein. Keep breast cancer away. The main isoflavones in soy […]

Sauerkraut

Sauerkraut is a shredded cabbage side dish, where the cabbage has been left to ferment naturally by lactic acid bacteria. Many cultures have their traditional way of fermenting vegetables (think kimchi in Korea), and sauerkraut (which means “sour cabbage” in German) is the way the Germans and Eastern Europeans like their fermented cabbage. It is salted […]

Kombucha

Kombucha comes from China, where its use has been documented since 220 BCE. There it was known as the “tea of immortality”. It emerged later in 400 CE in Japan, where it derived its present name when a Korean physician named Kombu treated the Japanese Emperor Inyko with the fermented tea. “Cha” is the Chinese, […]

Tofu

Tofu is one of my favourite foods. Documentation of tofu production first appeared during the Chinese Han dynasty, about 2000 years ago. Eventually, tofu spread to Korea, Japan, Vietnam and other parts of Southeast Asia. Buddhists favour tofu because it is plant-based protein, and tofu likely was disseminated by vegetarian Buddhists throughout Southeast Asia. A very […]

Mochi

Rice cake, anyone? What is Mochi?  Mochi is a Japanese rice cake made from short-grain glutinous rice. It’s origins, however, may have derived from China, and the Chinese have a multitude of different kinds of rice cakes, in either sweet or savoury flavours. In both Japan and China, sweet rice cakes are ubiquitous in New Year’s celebrations, […]

Seitan

Seitan is pronounced “say-tahn”. Seitan has a long history in China, with documents mentioning the food since the 6th century. Served as a meat substitute, Buddhist monks in China used seitan in their recipes for a high protein, meat-free dish. Seitan is Not for Those Who Cannot Tolerate Gluten In order to accommodate people who […]

Amazake

Until I tried the Green Cuisine amazake, I had never drank amazake before. I was quickly tantalized by the creamy texture and sweet taste. Amazake is very interesting, I learned, not only because it has quite a history of cultivation, but like tempeh, it is another fermented food. What is Amazake? Amazake has a long history […]

Tempeh

Tempeh There is a little inexpensive cookbook entitled “Green Cuisine’s Great Little Tempeh Cookbook” at the restaurant counter, written by Green Cuisine’s owner, Andy. I’ve looked through it, and it is very inspiring. I realized, however, that I really didn’t know much about tempeh at all. What exactly is tempeh, and where does it come […]

Introducing Green Cuisine’s Blogger, Sierra

Hi, I’m Sierra. I’m into delicious, wholesome food, good music, fitness, and the outdoors. I am excited to be working with Andy and the Green Cuisine team, spreading the word about the tasty new dishes they are whipping up in the kitchen. Feel free to offer suggestions and requests for seasonal fare you would like […]