Spring is in the air, and the juices are flowin' at the Krazy Monkey.
We've spent the last few weeks training some new Juicy Monkeys so we can extend our hours. Now you can get fresh juice or smoothies 7 days a week!
Beginning April 1st, our new hours at the JuiceBar are:
Monday-Thursday 11am to 6pm
Friday & Saturday 9am to 7pm
Sunday 11am-4pm
If you haven't been to the Krazy Monkey yet, now is the time! Come visit us inside Global Gallery Coffeeshop, at 3535 N. High St in Clintonville.
And if you're lucky enough to read this before the end of the day Friday, April 1st, go to the website below and you can purchase a $10 gift certificate to the JuiceBar for only $5! You can also use this to get some delicious whole grain pizzas on our food cart too!
http://www.bigdealcolumbus.com
This deal is only for ONE DAY!
Thursday, March 31, 2011
Friday, March 11, 2011
To Be or Not To Be Gluten-Free
There is a lot of buzz going on about gluten these days. According to wikipedia, only 1 in 105 people in the U.S. are affected by celiac's disease, however, it seems to be that people who aren't necessarily allergic to gluten are following a gluten free diet. Due to the large number of requests to make my pizzas gluten free, I decided to do some experimenting in attempt to make a glutenless pizza.
Gluten itself is a protein that gives dough its elasticity. As a baker, that elasticity in my pizza dough is vital to achieving a nice puffy crust, especially since I work entirely with whole grains and not refined white flour. Making my pizza dough gluten free has proven itself a challenge. Furthermore, since I grind my own flour, my entire kitchen is "contaminated" with gluten. In order for me to make pizza that would actually be "gluten-free," I would have to purchase all new equipment, and probably even find a new kitchen space.
Since it seems that most people who are following a gluten free diet may not necessarily have celiac's disease, I decided to make a crust that is "low-gluten", but not totally gluten free. This should be suitable for people who are avoiding gluten for health benefits, NOT for those who have gluten allergies.
This is a unique pizza crust in that it doesn't use yeast as a rising agent (yeast reacts with gluten in wheat, so wheat-free flour + yeast= flat hard bricks-at least in my experimenting.) Instead, this is a baking powder & butter crust made with a mixture of rye, spelt, and corn. While both rye and spelt do still contain gluten, it is significantly lower in content: rye has only about 2% gluten, corn is totally void of gluten, and spelt has a fragile gluten content, which makes it easier to digest than gluten in wheat.
Here are some good links. For those of you who are going gluten free because of the supposed health benefits, I encourage you to read up first.
http://www.eatingwell.com/nutrition_health/gluten_free_diet/should_you_go_gluten_free
http://www.wheat-free.org/wheat-free-flour.html
http://en.wikipedia.org/wiki/Gluten-free_diet
http://www.ochef.com/108.htm
This week I will be featuring the new rye crust pizza, topped German-style with sauteed onions, sauerkraut, mushrooms, and swiss cheese. This particular pizza is fabulous with any good beer, and any person of true German heritage like myself will love it!
P.S. This pizza needs a name. Got any ideas? send me an email. If I like the name you'll also get a free pizza.
Gluten itself is a protein that gives dough its elasticity. As a baker, that elasticity in my pizza dough is vital to achieving a nice puffy crust, especially since I work entirely with whole grains and not refined white flour. Making my pizza dough gluten free has proven itself a challenge. Furthermore, since I grind my own flour, my entire kitchen is "contaminated" with gluten. In order for me to make pizza that would actually be "gluten-free," I would have to purchase all new equipment, and probably even find a new kitchen space.
Since it seems that most people who are following a gluten free diet may not necessarily have celiac's disease, I decided to make a crust that is "low-gluten", but not totally gluten free. This should be suitable for people who are avoiding gluten for health benefits, NOT for those who have gluten allergies.
This is a unique pizza crust in that it doesn't use yeast as a rising agent (yeast reacts with gluten in wheat, so wheat-free flour + yeast= flat hard bricks-at least in my experimenting.) Instead, this is a baking powder & butter crust made with a mixture of rye, spelt, and corn. While both rye and spelt do still contain gluten, it is significantly lower in content: rye has only about 2% gluten, corn is totally void of gluten, and spelt has a fragile gluten content, which makes it easier to digest than gluten in wheat.
Here are some good links. For those of you who are going gluten free because of the supposed health benefits, I encourage you to read up first.
http://www.eatingwell.com/nutrition_health/gluten_free_diet/should_you_go_gluten_free
http://www.wheat-free.org/wheat-free-flour.html
http://en.wikipedia.org/wiki/Gluten-free_diet
http://www.ochef.com/108.htm
This week I will be featuring the new rye crust pizza, topped German-style with sauteed onions, sauerkraut, mushrooms, and swiss cheese. This particular pizza is fabulous with any good beer, and any person of true German heritage like myself will love it!
P.S. This pizza needs a name. Got any ideas? send me an email. If I like the name you'll also get a free pizza.
Friday, March 4, 2011
Fair Trade Pizza
Our pizzas just got even better! In addition to fair trade sugar, we are now using fair trade, organic olive oil in our pizza crusts! Not only are these olive oils making a better life for farmers and the environment, they're also making our pizzas taste even more delicious. Canaan Fair Trade and Higher Grounds Trading Company both offer a nice selection of some of the best tasting olive oils you can find, made from the ancient olive trees of Palestine
You can also pick up a fabulous bottle of these olive oils at any Global Gallery store, located at:
in Clintonville
in the Short North.
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