Category Archives: Food

Regrained Chocolate Stout SuperGrain Bar – “EAT BEER”

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From beer comes food

The crew over at Regrained has done something unexpected and amazing:  up-cycling brewery grains to make snack bars.  Right.  They run off with the grains that are left after brewing beer and use them as a base for food.  It works like this: fermentation of beer consumes most of the sugars in the mash, but leaves behind plenty of good stuff like protein, fiber and micro-nutrients.  Regrained’s patent-pending process uses what’s left to make satisfying snack bars.

Great story, but how do they taste?  They make three flavors now and I’ve honed in on the Chocolate Coffee Stout bar for obvious reasons.  This review won’t follow the usual format exactly since these are not solid chocolate bars.  Still, I thought you guys should know about this food innovation.

AROMA: There’s a lot going on here.  Peel open the end of the package and sniff.  Wow.  It’s like having a picnic in tall grass with a friend drinking sangria, another else having squash soup and another person smoking a cigarette off in the field.  Never had a picnic like that?  That’s the point – these are not like any common snack bar from the supermarket.  Notes: malt, tomato, strawberry, beer, pumpkin, tobacco, brandy.

MIDDLE TASTE: More chocolate and coffee than stout, but you get this sudden

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There’s a multitude of flavors in these little bars

brewery taste about three-fourths of the way through.  It’s a really interesting mix of flavors with just enough sugar to balance out the slight bitterness of coffee and grain.

FINISH:  Finally you arrive at breakfast cereal, my go-to comfort food.

TEXTURE:  It’s chewy, but in a satisfying way.  You don’t need to work so hard that your jaw aches because the bars are thin.  Even better, they don’t fall apart and sprinkle crumbs into your lap.  I take these bars when I travel because I usually can’t make it to the food service on long-haul flights before I get hungry.  What I hate is a bar that crumbles all over my shirt so I walk off the plane looking like I’ve been swimming in a box of Cracker Jacks.  The Regrained bars don’t have such messy problems.

LAST BITE:  Thumbs up.  I eat a ton of snack bars – two to three per day – because I have a hyperactive metabolism and need to even out my blood sugar so I can do important stuff like, um,  thinking.   This is not the only bar I eat, but it allows me to add some variety into the mix along with the bars I buy from Trader Joe’s.  I like that they taste completely different than the other more sugar-heavy bars and that they are more compact and portable.  I also like that they are up-cycling good food, using sustainable packaging and are members of 1% for the Planet.  Regrained SuperGrain Bars are available online at the Regrained website and limited retailers around the US.

Notes:

[1] Disclosure – I hold a tiny equity stake in this company.

[2] Cracker Jack is a trademark of Frito-Lay North American, Inc.

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How to Make a Chocolate Raspberry Cooler

Chocolate Raspberry Cooler

Drinking raspberries and chocolate outside on the patio

Organic chocolate Smoothie

Even though the snow is a distant memory by now, there’s no reason to give up enjoying rich drinking chocolate.   Unlike hot chocolate, with this recipe you don’t need to sweat over the  stove; just pull out the blender and get going.  Chocolate and raspberries are an antioxidant-packed combination that delights the senses with vibrant, full flavors.  If you use the Dagoba unsweetened cocoa, the extra little bits of chocolate in their mix will survive the blender and add a nice texture to an already plush drink.  All the cocoa powders I recommend are organic and non-alkalized, so you can easily use all organic ingredients for something that’s extra good for your body.

 What you’ll need:

  • 1 cup fresh raspberries, gently rinsed (frozen berries are OK) [1].
  • 4 tablespoons unsweetened organic cocoa powder.  I recommend the unsweetened organic cocoas from Grenada Chocolate Company, Dagoba Chocolate, or Rapunzel (these are definitely non-alkalized).
  • 1 ½ cups whole milk  or 2% milk
  • About 1/2 to 3/4 cup of ice cubes
  • 3 teaspoons sugar

Put everything into a blender. Blend first on the lowest setting and then on high for a good long time until all the ice is chopped fine.  Serve in large tumblers.  Makes about 3 servings.

 Garnish:  Just a dollop of whipped cream, then some shaved chocolate followed by a few sprigs of mint.

Variations:

  • Vegan: substitute 1 cup of coconut milk or an equal amount of soy milk for the cow’s milk
  • Sugar free:  since the cocoa powders I recommend don’t have added sugar, you can substitute your favorite sweetener for the sugar.
  • For the kids or whoever:  add 3 scoops of vanilla ice cream and leave out 2 of the 3 teaspoons of sugar.

Notes:

[1] We picked our organic raspberries at Wright-Locke Farm in Winchester, MA, a local non-profit no more than 2 miles from our house.

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