5 Delicious ways to eat your Rugbrød and up your fiber intake
1. The Classic: Cream cheese & Smoked Salmon
Load a slice of your Rye bread with a thick layer of cream cheese and smoked salmon. Top with sliced cucumber, finely sliced onion and chives, good to go.
2. The Mediterranean: Honey & Ricotta
Dark, rich, and sticky rye balances nicely with a light spread of ricotta and a drizzle of honey. Top with a few slices of banana for something weightier, sweet and smooth.
3. The Sweet ‘n’ Salty: Goat’s Cheese & Raspberry Jam A Rye slice deserves a spread of raspberry jam. Muddle up a little with a chunk of goat’s cheese on top. Brilliant cold but even better stuck under the grill until your crusts start to darken, the jam begins to bubble and the cheese starts to melt, oh heaven.
4. The Healthy Lunch: Egg & Spinach
Sauté your spinach with finely chopped garlic. Meanwhile, boil an egg and pile it all onto this nutty Rye slice, chunky bites.
5. The Brainy Breakfast: Smoked mackerel & red onion Blended with pumpkin seeds, sunflower seeds and rye grains this Rye bread works incredible well with smoked fish. The recommendation is smoked mackerel, which is packed with Omega-3 fatty acids and good for brain function. Top with finely sliced red onion and capers, be wise with your slice.
May’s Grain of the Month is the pseudocereal Amaranth
Amaranth boasts an impressive nutrient resume, and like other pseudocereals, is a protein powerhouse. It is a complete protein, containing all nine essential amino acids, and at 14% protein, it contains close to double the amount found in rice and corn. In fact, researchers in Guatemala found it to be one of the most nutritious plant-based proteins. The beneﬁts of amaranth’s protein do not stop there – amaranth also contains lunasin, a peptide believed to have anti-inﬂammatory and cancer-preventive beneﬁts. If you have celiac disease, remember amaranth is one of many great gluten free grain options!
Amaranth is great in porridge or polenta style recipes. It can also be popped like popcorn! Amaranth has a peppery taste with a pleasantly sweet, grassy aroma. It pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate.