Whole Grains Will Make You Whole

1. Instead of toast in the morning, switch to whole grains! Simon and I discovered a really great breakfast porridge using amaranth and millet. We don’t have to worry about the extra ingredients that make their way into even “healthy” breads, like cane sugar and preservatives. We know exactly what’s in our porridge mixture! We add a bit of agave nectar for a touch of sweetness and top with unsweetened soy or almond milk.

2. Make a pot of brown rice a couple times a week so you have it on hand. Often we opt for white rice because cooking time is dramatically reduced, but so is the nutritional value. Planning ahead makes all the difference. You can throw the rice into peppers for a delicious dinner of stuffed peppers, use it as a base for stirfry, a filling for tortillas or even a breakfast cereal when you’re in a rush. Not to mention that brown rice is great accompaniment to leafy greens, as well as making a mean mid-afternoon snack!

3. When making muffins, substitute white flour with spelt flour. Spelt flour is a relative of the wheat family, but more water soluble, thus making it significantly easier to digest. It’s a little heavier tasting, but once you get used to it, you will welcome the savor of good health!

4. Branch out and start experimenting with new whole grains. Consider millet (high vitamin and mineral content), amaranth (loaded with protein and fiber), quinoa (described by the National Academy of Science as ‘the most nearly perfect source of protein from the vegetable kingdom’), teff (five times richer in iron, potassium and calcium than other grains), buckwheat (contains 8 amino acids) or wild rice.

5. Think versatility and get creative with the whole grains you already know! We get stuck in ruts with our food and decide oatmeal is just for breakfast or quinoa is just for dinner. But why these arbitrary limits? Put your own spin on quinoa and make it into a nutritious, protein packed breakfast. What about a fruit cobbler with a quinoa topping for dessert? And while you’re at it, how about brown rice porridge for breakfast or a brown rice pudding dessert? Kamut bean stew? Brown rice pizza? Quinoa salad? Homemade energy bars using spelt or barley? Not so radical really! Mix it up and take advantage of the versaltility of whole grains.

6. Have you heard of sprouted grains? They’re worth exploring and provide you with another great grain option. The sprouting process converts the natural starches in the grains into digestible, simple vegetable sugars so your body recognizes and digests them as a vegetable! Further, sprouted grains are richer in vitamins, nutrients and active enzymes because the grains have germinated, creating chlorophyll and other beneficial nuturients. And these are only some of the advantages!

We mean it when we say whole grains will make you whole…or at least a little more satisfied in the kitchen as you discover your creative prowess. And as always, healthier choices lead to a healthier mind and a healthier body.