by Amy Reiter in Food News, June 17, 2016
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, February 9, 2016
The whole truth about whole grains
We know whole grains are good for us, but do they have the same health benefits if they are ground up and used, say, as an ingredient in smoothies or flour in cereals? The New York Times’ Well blog has taken that question to nutrition experts and the answer is, basically, yes. “Whole” grains, in which the bran, the germ and the endosperm are all left intact (as opposed to “refined” grains, where the bran and the germ are stripped away), are beneficial either way. Some grains lose a bit of their fiber when ground, but taste better that way, the experts say, whereas others, like flax seed, are more nutritious when ground, because the body can absorb them better. The most-important thing, dietitian Maria Elena Rodriguez tells the Times, is to make sure products have three or more grams of fiber per serving and are marked “whole grains.” Read more
by EA Stewart in Healthy Recipes, January 29, 2016
Oatmeal is a great way to get heart-healthy whole grains into your breakfast, but it’s not the only way. With a little prep work, you can turn lots of whole grains into a morning meal — from quinoa and brown rice to millet and polenta. Try this easy, versatile, DIY recipe to make a healthy, hot breakfast in minutes.
This recipe uses leftover cooked grains from your fridge. If you don’t have any… get on that! Keeping a big batch of cooked whole grains in the fridge is a timesaving step for lots of healthy meals.
by Toby Amidor in Healthy Recipes, July 27, 2015
Move over, quinoa. There’s a “hot” new whole grain in town — sorghum! And, with its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and nourishing gluten-free grains to experiment with in the kitchen.
by Abigail Libers in Healthy Recipes, May 27, 2015
This combo of semolina wheat and water can be part of a healthy eating plan. Whether you choose large Israeli couscous or the small Moroccan variety, opt for whole wheat whenever possible to help make half your daily grains whole. Here are 10 savory and sweet couscous recipes for you to try. Read more
by Toby Amidor in Healthy Tips, March 29, 2015
Wheat berries might sound exotic, but you’ve had them before, most likely in their ground form — aka whole-wheat flour. A wheat berry is the entire wheat kernel before it’s been processed into bread, cereal or pasta. Since wheat berries are unprocessed (they contain the bran, germ and endosperm of the wheat kernel), they’re loaded with nutrients, including fiber, protein and B vitamins. Chewy and nutty, they make a great addition to salads, side dishes and more. Try them in these delicious dishes. Read more
by Toby Amidor in Grocery Shopping, Have You Tried, February 8, 2015
This gluten-free whole grain has been gaining popularity. But did you know that worldwide only about 50 percent of sorghum is used as food for humans? That’s a shame, since sorghum has so many nutritional benefits. Here’s more information about this whole grain, and ways you can try it at home. Read more
by Amy Reiter in Food and Nutrition Experts, November 26, 2014
Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more
by Alia Akkam in Healthy Recipes, October 12, 2014
In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.
by Samantha Seneviratne in Uncategorized, April 19, 2014
Sure, we love digging into brown rice bowls and plumping up our vegetable soups with barley, but there’s an array of other (sometimes obscure) good-for-us whole grains — from spelt to farro — we should be eating on the regular. Don’t overlook these nutritious alternatives hiding in grocery store bulk bins.
I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.