Cindy Brison MS RD LMNT

11 21 2011

A Whole New Grain–Farro

1 comment Posted by Cindy Brison MS RD LMNT

My first experience with farro was at the CIA in Napa last year. It was touted as a grain that diabetics could consume without raising their blood sugar! Cool! I had to try it. It was served in a recipe much like a pasta salad, with Farro as the carbohydrate. It was terrific. Throughout the week I had it cold, hot, and wanted to try it for breakfast! I love new foods that are so good for you! I couldn’t

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11 03 2011

Yeast—My Rise to Better Bread!

Comments are closed Posted by Cindy Brison MS RD LMNT

I used to envy my friend Jean. She can bake bread—and always wonderful breads! She can stick her finger under the water and tell if it’s hot enough to proof the yeast. She baked most of the rolls and crescent’s for my wedding! They were heavenly. I used a thermometer to measure the temperature of the water—then slowly measured everything else our perfectly. I have never baked so many brick like breads in my life!!! Then, things changed. I took an

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10 14 2011

Food Preservation for a Warp Speed Life!

Comments are closed Posted by Cindy Brison MS RD LMNT

My life is too busy. I am a hamster on a wheel and can’t seem to get off. I have a life, and so do all of my children. We have not had a day since last summer where someone (or many someones) didn’t have to be somewhere, including me. Planning your day in fifteen minute increments is not a way to live! Trying to find the time to preserve all of the bounty we grew this year has been

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