A platform for experimenting with new flavors and dishes, in addition to components of service, design and décor. In entire grain foods, the higher fiber content material successfully displaces a few of the starch components of the flour. Since certain fibers haven’t any meals power, this leads to a modest energy discount. Another approach relies on the intentional addition of different reduced-food-power ingredients, reminiscent of resistant starch or dietary fiber , to interchange part of the flour and obtain a more vital power discount.
Elizabeth Johnson
“Food is the problem and food is the solution,” says chef, educator, food historian and owner of San Antonio’s Pharm Table, Elizabeth Johnson. A clever name for a simple concept, Pharm Table serves seasonal, organic and local farm-to-table ingredients that nourish the body but seduce the palate. It is likely the only restaurant of its kind with a focus on culinary medicine and anti-inflammatory recipes created by Johnson after years of extensive research. She feels, if food drives us to disease, it also has the capability to heal ourselves and our communities if we make mindful lifestyle choices.
But don’t think for a second Johnson serves “health food.” Undeniably sophisticated with refined flavor combinations, Johnson crafts her cuisine with a skilled hand that shows off her years of experience studying at Le Cordon Bleu in Mexico and teaching at the Culinary Institute of America in San Antonio.