RICE IS LIFE WITH LOTUS FOODS

Lotus Foods has become famous for their "Rice is life".  It is not just your average white rice as the production of this staple has been taught in many parts of the world to produce the most healthy grains. 

 

Caryl Levine and Ken Lee are the owners of this amazing company that started when they tasted a black rice in China now referred to as Forbidden Rice.  That was back in 1995.  “Water smart and women strong way of growing rice” is their goal.  “Almost 4 billion people eat rice daily to survive,” Caryl said.  “Yet, growing rice uses more fresh water than any human activity. If we’re going to grow and eat that much rice around the world, we’re going to have to grow it more sustainably. We have been teaching farmers how to grow using 50% less water, 50% less seed and without chemicals. The result is that they are getting double and triple the yield.” 

In 2005 Cornell University contacted both Caryl and Ken and introduced them to farmers who use the System of Rice Intensification (SRI).  SRI versus the conventional ort. "In conventional farming the fields are flooded and the seeds are 30-40 days old,” Caryl tells us. “While in SRI farming the fields are kept moist like watering a garden and taking water on and off. The seeds in comparison are only about 8-10 days old. These younger seeds are very small and they are planted farther apart from each other. This allows the plant to produce more photosynthesis allowing stronger root growth. When roots grow stronger there is more organic matter in the soil allowing plenty of rice kernels to grow. Lotus Foods wants to support farmers who use the SRI and there is a chance we can change the world by the way we do business. How many companies can do that?”

They then began marketing a variety of organic rice that includes the following: Brown Jasmine Rice is a long aromatic, whole grain rice grown on small farms in Cambodia whose family members belong to organic rice cooperatives and use SRI farming practices (what we call More Crop per Drop™). While many people associate brown rice with tough and chewy grains, our Brown Jasmine Rice is exceptionally soft, making it an ideal replacement for white rice in any dish

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Jade Pearl Rice is an organically grown sushi-style rice infused with wild-crafted bamboo extract. Lotus Foods has been purchasing this short grain rice from certified organic family farms in northeast China for 15 years. These organic farming methods eliminate synthetic fertilizers and pesticides from the environment and help preserve the region’s fertile soils. When cooked, Jade Pearl Rice produces the aroma of a bamboo forest, a light vanilla taste and a perfectly sticky yet fluffy texture.

Red Rice - This long grain Red Rice retains its entire bran layer where all of the grain’s nutrients are stored. It cooks in only 30 minutes, producing a slightly nutty flavor and a toothsome yet tender grain. Our Organic Red Rice is sourced from the Koloharena Cooperative in Madagascar 

Volcano Rice is a colorful blend of prized traditional brown and red heirloom rice grown on West Java’s mineral-rich volcanic soil. Fragrant and nutrient-dense, Volcano Rice cooks in only 30 minutes producing moist and tender grains with an aromatic hint of vanilla. It’s an excellent choice for any dish where you would use a wild rice or whole grain blend

Ramen noodles being so popular, Lotus Foods came up with ones made from a variety of their rice and other healthy grains. You can choose to purchase them in the form of simply “cakes” or with seasoning packages such as miso soup and vegetable broth.

Next came the rice bowls. Heat it up and add whatever you desire as the rice is already cooked.  It’s a large portion.   Add eggs for a breakfast dish or a side dish to a meal.  

Instant soups in a cup. These new rice ramen noodle soup cups made with whole grain brown rice ramen noodles and are ready-to-eat in just 3 minutes with hot water. Never any artificial flavors, colors or preservatives. It’s also Non-GMO Project Verified, vegan and certified gluten-free.

There are five choices that come with the seasoning packets:  I am including the ingredients as well. Garlicky veggie rice with freeze dried chunky veggies (Organic brown rice flour, spinach, mushrooms, carrots, salt, garlic slices, yeast extract, sugar, guar gum, garlic powder, pepper powder, Vitamin E as antioxidant); Hot and sour with freeze dried chunky veggies (Organic brown rice flour, mushrooms, vinegar (rice, wheat bran, wheat, barley, peas) day lily, dried tofu, bamboo shoot, salt, guar gum, chili, yeast extract, sugar, citric acid, spices, Vitamin E as antioxidant. Contains soy and wheat); Masala Curry (Organic Brown rice flour, dried vegetables (tomato, green bell pepper, carrot, scallion), salt, tamari powder (soybeans, sea salt), onion powder, sugar, turmeric powder, yeast extract, spices, garlic powder, ginger powder); Red miso (Organic brown rice flour, red miso powder (cultured soybeans, rice, salt), tamari powder (soybeans, sea salt), salt, onion powder, wakame, garlic powder, ginger powder, sugar, dried parsley, chili flakes, chili powder: and Tom Yom (Organic brown rice flour, lime powder, salt, onion powder, mushroom powder, dried carrot, lemongrass powder, ginger powder, chili powder, garlic powder, sugar, dried mushroom, yeast extract, citric acid, scallion flakes, dried tomato, cilantro flakes).

For extra protein, I like to stir in an egg since the water reaches a boiling point.  Leftover chicken is a great added ingredient or ground beef first cooked to eliminate the far.  Crab meat is an easy topper as well.  It also depends upon which soup you are choosing. 

Looking to prepare Pad Thai?  How about ones made from brown rice, added moringa powder, forbidden or simply traditional?

Snacking is great with their rice crackers that are made from organic rice, baked rather than fried. No artificial flavors or colors.  Three kinds: Shoyu Arari, the least “spicy”; Sweet and Savory Thai Arari, still not spicy; and Sriracha Arara, just the name tells you!  These are all great to add to a salad as croutons, make a trail mix, or even use as soup crackers. I ground down a bunch and added it to a tuna fish salad for both the flavor and crunch.   

Where can you buy Lotus Foods?  I would imagine that for the best and freshest…go to their website of www.lotusfoods.com    

RICE IS LIFE WITH LOTUS FOODS

Lotus Foods has become famous for their "Rice is life".  It is not just your average white rice, the staple has been taught in many parts of the world to produce the healthiest.  Caryl Levine and Ken Lee are the owners of this amazing company that started when they tasted a black rice in China now referred to as Forbidden Rice.  That was back in 1995.  After marketing the various rices they came up with a newer product - ramen noodles made from rice and other healthy grains. Then came the packet of noodles along with the miso soup.  A bowl of the soup could sustain a meal and even better by adding some extra veggies or a few ounces of protein.  There most recent is the rice crackers, a snack food.

“Water smart and women strong way of growing rice” is their goal.  “Almost 4 billion people eat rice daily to survive,” Caryl said.  “Yet, growing rice uses more fresh water than any human activity. If we’re going to grow and eat that much rice around the world, we’re going to have to grow it more sustainably. We have been teaching farmers how to grow using 50% less water, 50% less seed and without chemicals. The result is that they are getting double and triple the yield.”

In 2005 Cornell University contacted both Caryl and Ken and introduced them to farmers who use the System of Rice Intensification (SRI).  SRI versus the conventional ort. "In conventional farming the fields are flooded and the seeds are 30-40 days old,” Caryl tells us. “While in SRI farming the fields are kept moist like watering a garden and taking water on and off. The seeds in comparison are only about 8-10 days old. These younger seeds are very small and they are planted farther apart from each other. This allows the plant to produce more photosynthesis allowing stronger root growth. When roots grow stronger there is more organic matter in the soil allowing plenty of rice kernels to grow. Lotus Foods wants to support farmers who use the SRI and there is a chance we can change the world by the way we do business. How many companies can do that?”

There are so many different kinds of rice that the consumer does not know of and Caryl is out there doing the marketing.  What are some of the rice?

Bhutanese Red Rice has more potassium than Gatorade, and a significant amount of magnesium that has a complex, nutty, earthy flavor, soft texture and beautiful russet color.

Forbidden Rice increased health and longevity. “Legend tells us that this ancient grain was once eaten exclusively by the Emperors of China. Our most popular rice is fabled to enrich health and ensure longevity. This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color.”  I got this from the website.

Volcano Rice is a mineral packed blend of traditional aromatic West Java rices grown on volcanic soils rich in magnesium, manganese and zinc – essential minerals so often lacking in modern diets. A colorful blend of nutrient-dense Sintanur brown rice and, whole grain red rice and lightly milled red rice that is reputed to restore vitality. 

Organic Jade Pearl Rice. The oldest living peoples of the world eat a staple of rice mixed with a unique, edible species of Bamboo leaf and stem for its good nutritional profile. They consider this warm mountain-grown bamboo the true tree of life.

When cooked, this beautiful jade-colored rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health-giving nutrients.

Grab a rice bowl, heat it up and add whatever you desire as the rice is already cooked.  It’s a large portion.  I have been adding pieces of cooked meat, vegetables and soup stocks for Pacific Foods.  For breakfast I add two eggs as I heat it up.

I’ve never been too fond of ramen noodles until now.  They have two types one of which is simply a pack of 4 “cakes”.  You would never know that they are made from rice.  I cook the noodles while pan frying a protein with a few veggies (and a Pacific Foods soup stock).  After draining, I add the noodles to the pan and stir. 

The second type has single packs that include the powdered soup that contains herbs, spices, and one that even has seaweed.  Great to add to a meal or just have the soup as a snack.

Speaking of snacks…their rice crackers are delicious and nutritious.  Organic rice, baked rather than fried. No artificial flavors or colors.  Three kinds: Shoyu Arari, the least “spicy”; Sweet and Savory Thai Arari, still not spicy; and Sriracha Arara, just the name tells you!  These are all great to add to a salad as croutons, make a trail mix, or even use as soup crackers.

Where can you buy Lotus Foods?  I would imagine that for the best and freshest…go to their website of www.lotusfoods.com    

LOTUS FOODS YEAR OF THE RAMEN

Have you ever heard of the company Lotus Foods or have cooked or tasted their rice before? This is no ordinary white rice out of a box that is starchy and grainy. No way!

My friends, Nancy and Barbra met one of the co-founders and co-owner Caryl Levine as she gave them a brief history on the start and foundation of Lotus Foods. She explained how her and husband (co-founder and co-owner) Ken Lee wanted to become entrepreneurs.

In 1993 they planned a market research trip through China. They had one idea but they came back with 90. Within two years they narrowed their search and went ahead launching Lotus Foods and produced their first product in 1995.

Their trip in 1993 brought them to a remote area of China where they met a villager who sat them down with a steaming bowl of black rice. To these people it was known as “longevity rice” or “tribute rice”. It was given to their Emperors to ensure good health and longevity. Caryl and Ken trademarked this rice as “Forbidden Rice”.

As Lotus Foods, Caryl and Ken’s first mission was to “keep biodiversity of rice alive while giving the poorest farmer the best possible price and fair trade value", said Caryl. These farmers never had an opportunity to be a part of the global market place and now they can be.

In 2005 Cornell University contacted both Caryl and Ken and introduced them to farmers who use the System of Rice Intensification (SRI). I asked Caryl to educate me in the simplest way about SRI versus the conventional ort. "In conventional farming the fields are flooded and the seeds are 30-40 days old. While in SRI farming the fields are kept moist like watering a garden and taking water on and off. The seeds in comparison are only about 8-10 days old. These younger seeds are very small and they are planted farther apart from each other. This allows the plant to produce more photosynthesis allowing stronger root growth. When roots grow stronger there is more organic matter in the soil allowing plenty of rice kernels to grow. Lotus Foods wants to support farmers who use the SRI and there is a chance we can change the world by the way we do business. How many companies can do that?”

Lotus Foods has many varieties of rice. One study showed their Forbidden Rice aides as a blood toner, improves circulation, invigorates the spleen, brightens the eyes, and the best part shows four tablespoons of rice equals one tablespoon of blueberries without the sugar.
Since 1998 their Forbidden Rice has been in the National Association Specialty Food Trade (NASFT) aka The Fancy Food Show. They have won awards in categories of Outstanding New Product and Outstanding Food Service Product to name just a few.

Forbidden Rice is just one of many products of which some can be purchased Organic. There's Carnaroli (a sort of Risotto), Jasmine, brown Jasmine, Jade Pearl (kind of like a sushi rice with a wildcrafted bamboo extract, Indonesian Volcano, Cambodian Mekong Flower and the one we had, Madagascar Pink and the one we had, Bhutanese Red.

Caryl prepared a Bhutanese Red Rice mixed with extra virgin olive oil, cranberries, orange zest, and onions that cooked for less than 30 minutes. What a surprisingly great taste! They actually visited the rice cooker for two more helpings.

They also felt relieved to know that their rice was prepared with an all stainless steel rice cooker another product Lotus Foods has designed. Forget about those rice cookers that have Teflon and are carcinogenic. Another great feature of their rice cooker is the steaming tray so while you are cooking your rice you can steam another dish. On the steamer tray you can prepare a secondary idea using shrimp, vegetables, fish, and even warm up tortillas.

I happened to be checking out a website, Jet.com to find that they are selling ramen noodles made by Lotus Foods.  There are two types of packaging, a four portion pack of simply the ramen noodles and ramen noodles with either a powdered vegetable broth or miso soup, for a nutritious meal in itself.  The soup mixtures are much lower in sodium that those regular ramen soups and ramen noodles are gluten-free.

Place a cake in boiling water and it’s done in 4 minutes. Place in a bowl and stir in the soup mix.  If you want, add your favorite veggies, or protein for an even fuller meal. 

Buckwheat Mushroom Rice Ramen, traditional Japanese-style noodles made from organic buckwheat, mushrooms and whole grain brown rice instead of wheat! Earthy aroma and nutty taste.

In addition to being gluten free, Forbidden Rice is one of the most nutritious ancient grains. Their Forbidden Rice Ramen has a delicious nutty taste and is a natural source of antioxidants.

Jade Pearl Rice is infused with chlorophyll-rich, wild-crafted bamboo extract. Their Jade Pearl Rice Ramen has a delicious light vanilla taste and enhanced nutritional value.

Millet and Brown Rice are some of the most nutritious and easily digestible grains. Their Millet and Brown Rice Ramen has a delicious nutty taste and is a good source of fiber and protein.

Purple Potato & Brown Rice Ramen, traditional Japanese-style noodles made from organic purple sweet potatoes and brown rice instead of wheat!  They have paired antioxidant-rich purple potato with the whole grain nutrition of brown rice for a mildly sweet taste you’ll love. The ramen may be mildly sweet but the soup mix had a kick of cumin and pepper. 

Wakame and Brown Rice! They have also paired wakame seaweed, a great natural source of potassium and fiber with the whole grain nutrition of brown rice for a delicious rich taste with a hint of sea vegetable.

I love preparing a stir fry dinner while cooking up a cake of noodles.  I then drain the noodles and toss into the pan just as the meal is fully cooked.  I’m thinking of doing a weight loss substituting the ramen with soup mixture as two of my meals.  Each of these packets lists as two meals.  One large and tummy filling bowl is about 300 calories. They are certainly more nutritious and  cheaper than a Subway sandwich. 

I’m going to take a chance on making a quick rice pudding by first preparing the noodles. There are two methods, one of which will allow a the raw egg to cook and need just one pan.  The other requires baking….not sure which one I’ll try using: the egg, half and half (from Ronnybrook Farms, of course), sugar, cinnamon, and ground cardamom.  

Visit www.lotusfoods.com  for further information and the best way to purchase the products.

LET'S GO TO BOB'S PLACE

Bob Manning has been in the restaurant business for several years and well-known for owning Gebhardt's, a German eatery in the Glendale section of Queens. The restaurant itself had such a long time following since it opened in 1933 that even after it closed some years ago, people still wind up standing in front of the building, calling a Long Island phone number and asking, "Are you open? It looks dark. There are no lights on." The reason is that Bob having first taken over in 1985, moved to Floral Park, a town that sits on the Queens border and no one has yet claimed that Myrtle Avenue spot.

Bob then found that the German cuisine just didn't fit the neighborhood changing it in 2007 to what may be described as American eclectic with varied cuisines. The name? It also seemed that when it was called Gebhardt's most people would say, "Hey, let's go to Bob's place". Thus the name Bob's Place paired with the "food that tastes good" cuisine. I mean think about "American" food as now be a conglomerate of "ethnicities".

When you go to 230 Jericho Turnpike you'll find both the exterior and interior of an "old world" decor with wood and high ceilings. The crux of the restaurant is on the main floor and step-up second level and a cozy bar meets your view upon entering.

It looks as though there is a second floor with windows. Part of it hosts the offices while that other lends room for a private party of 20. There is another private room past the bar for a larger group of 75.

Needless to say all doesn't matter if the food is good. In checking out the Fall menu I requested a tasting from their Executive Chef Jeff Eustler.

A bread basket with a few choices is accompanied by a dish of olive caponata and an whipped herb butter. The combination of both spread on a slice of olive bread was addicting. Since chef's tend to prepare a small appetizer that's off the menu, this one was a vegetable pate in a gelatin topped with thin slices of raw tuna in the shape of a flower. Vegetables were separated and for me, there is no way that the bitter taste of broccoli rabe will ever be enjoyed.

The first tasting plate of appetizers had: Beet Salad - roasted beets (I love the taste and texture of fresh beets), Granny Smith apples, watercress, walnuts, bleu cheese in a vinaigrette; Bob's Chopped Salad - mixed greens, roasted peppers, red onions, tomatoes, cucumbers, calamatta olives, fresh mozzarella, tossed in a white balsamic olive oil dressing (It's easier to eat a chopped salad with a spoon to get all of the ingredients in one bite); Saki Clams - baked whole clams with pancetta, sweet peppers, scallions, sesame oil (great combination to bring out the taste of the clams); Steamed Vegetable and Shrimp Dumplings - miso bok choy, ponzu dipping sauce (I could be eating at a Chinese restaurant); Crispy Calamari - cilantro, sweet and spicy serachi and marinara sauce for dipping (perfectly cooked calamari and zesty sauces); Crabmeat Napolean - blue crab claw, avocado (Certainly a lot different than the bakery ilk).

Rather than the full entrees with their side dishes, the tasting plate featured the main ingredient. Miso Atlantic Salmon - sweet and sour plum glaze over Forbidden Rice (salmon was obviously fresh and the chef made a smart move obtaining that nutty, short-grained, black Forbidden Rice from Lotus Foods. Long Island Duckling Ravioli (Both the ravioli and sauce twittered my taste buds). Roasted Acorn Squash with Fall vegetables. Ale Braised Beef Shortribs (Couldn't have been softer). Panko crusted Rack of Lamb (cooked just the right temperature)with corn fricassee.

I stopped in for lunch at a later date ordering the Chicken Pot Pie. It's an item that I tend to avoid out of disappointment. I mean, how fresh can the ingredients be let alone the taste? The dish arrived to view a thick mound of an extremely flaky pastry, which I was able to lift off and reveal the ingredients. The chicken was sliced, the peas were from the pod, carrots were freshly diced and the gravy was just thick enough to meet the standards of being a "pot pie". I had to ask Jeff why the gravy was so delicious. He said that finely chopped herbs went into the chicken stock.

Out came the dessert plate. A picture is worth a thousand calories. My two favorites were the Crispy Banana Cheesecake and the Berries Napolean of which the contents depends upon the fresh berries or other fruit that day.

Restaurants tend to give you a mint with your check. Not Bob's! Instead you get a tiny cone with a rainbow sorbet.