whole grains

Great Grains: The Maize, Corn Debate

This is the fourth post in the series “Great Grains” highlighting unusual whole grains and easy ways to incorporate them into your diet.  Check out posts on bulgur, millet and rye as well. 

 

Is it a grain or is it a vegetable? Is maize the same thing as corn? What counts as the “whole” grain form? Corn gets such a bad rap—Is it even healthy for you? 

 

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Great Grains: The Beat on Bulgur

 Like most people who enjoy spending time in the kitchen, conquering new ingredients is something I live for. Earlier this month I decided that 2012 would be (cue fanfare music) “The Year of New Grains.” Between the growing debate about gluten-free and the emerging research about diets rich in whole grains, I figured now was as good of time as any to add a few into my kitchen repertoire. As of 2011, I could make a mean oatmeal and occasionally my brown rice came out better than Elmer’s glue. 

 

So where does one start on a whole grain adventure? Wikipedia, of course. As it would happen, there are 18 whole grains on the unofficial list. Definitely enough to last me through 2012. Earlier this month I started at the top with bulgur, a grain that’s never made an appearance in my kitchen before.  

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Healthy Eating/Healthy Living with Brenda Langton: A Preview

This fall, Brenda Langton, owner of Cafe Brenda and Spoonriver, will be leading a must-attend workshop series in partnership through the University of Minnesota's Center for Spirituality & Healing. The Healthy Eating, Healthy Living course, now in it's third year, offers a full view on the simplicity in learning how to nourish your body with tasty food. This is done in a three-part series covering breakfast through dinner including those much needed mid-day snacks. All classes take place in a real kitchen as a hands-on engagement. This week, I had the opportunity to speak with Brenda about the course, in advance of attending.

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Perennial Plate Video: Harvest Time at Whole Grain Milling Co.

August is harvest time for grains. Last week I had the good fortune of spending two days at Welcome, Minnesota's Whole Grain Milling Co. where they take a number of grains from organic beginnings to a co-op or grocery store shelf near you. I observed the oat harvesting process, but it was owner Doug Hilgendorf's words that made the biggest impression on me. Watch and see if they strike you the same way.

 

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