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15 October, 2007
An Honest Kitchen
The Cooking for One Summer edition is now on sale. For more information click here.
What I'm eating
- Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
- Thurs late lunch: Pad Thai with tofu and double the vegetables.
- Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
- Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
- Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked
Comments
A question for the upcoming Q&A Thursday, if you find it interesting (and if you have something to say, obviously):
Last week at the local grocery here in Finland, I found a new (to me) product next to the ubiquitous bran products: a packet of sugar beet fiber flakes. I bought a packet and found it a useful fiber supplement in my cooking, a bit like cabbage when boiled but otherwise unremarkable, which I consider a good thing in my fiber souces:) Its fiber content is very high (something like 70 %), so a very small amount goes a long way. I tried to search for info but found very little that relates to human nutrition (it seems to be popular in animal food, though). So:
Do you have any comments about sugar beet fiber as a fiber supplement with respect to nutrition? Are there any reasons one should prefer it to, say, rye bran, or vice versa? Any good or bad points one should be aware of?
Thanks Antti-Juhani. I haven’t heard of sugar beet fibre flakes before. However, I’ll do some research and if I can find anything out I’ll post an answer tomorrow.
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