Monday, March 28, 2005
Nutritious Whole Grains
In a television interview last week, as I was talking about whole foods and how beneficial they are to the body there, I mentioned whole grains in particular. The host asked me about the different kinds of whole grain cereals I was referring to. This is a typical thought in which I responded that we are too unfamiliar with what whole grains are.
Most Americans have eaten wheat every day of their lives (in a processed form of white flour), yet never seen a wheat kernel. We are too unfamiliar with the real whole grains other than in breads or processed cereals which is a disadvantage to us, because they are so beneficial to us.
There are many wonderful whole grains: wheat, spelt, kamut, quinoa, amaranth, barley, millet, oat, brown rice, just to name a few great ones. These are what we should be cooking whole for breakfast instead of reaching for cold cereals. These are also great added on top of a salad, and using in our main dishes or desserts. Whole grains are so versatile providing us with the right balance of carbs and fiber, especially since we usually over do the carbs (with the processed foods), and we don't get enough fiber. For as carbs and fiber grow naturally together, we should eat them together too. Whole grains are utilized totally different by the body than flours are. They provide great nutrition, as well as the cleansing of our systems.
Here are some suggested uses of whole grains for morning cereals - some of my children's favorites - and these don't take work, they just take 1 minute of your time to prepare:
quinoa - bring approx. 2 cups water to a boil, stir in 1 cup whole quinoa and cook for 10-12 minutes.
millet - bring approx. 3 cups water to a boil, stir in 1 cup whole millet and cook for 20-25 minutes.
amaranth - bring approx. 2 cups water to a boil, stir in 1 cup amaranth and cook for 5-8 minutes.
kashi (mixture of 7-8 whole grains) - bring 3 cups water to a boil, stir in 1 cup kashi and cook for 25-30 minutes.
These same cereals are great added to green salads, adding fiber, flavor, and nutrition which is very satisfying to the body. These are all low in calories and provide a good hearty meal.
For main dishes, use brown rice (or other whole grains such as barley, kashi, millet or quinoa) instead of white rice. To make nice fluffy brown rice, bring 3 cups water to a boil, add 1 cup brown rice and simmer for 30-35 minutes or until water is almost gone. With a little bit of water in bottom of pan, place on lid, leave on turned-off burner for another 15-20 minutes to fluff (if desired). Enjoy!
Get to know some whole grains and enjoy their benefits!
Most Americans have eaten wheat every day of their lives (in a processed form of white flour), yet never seen a wheat kernel. We are too unfamiliar with the real whole grains other than in breads or processed cereals which is a disadvantage to us, because they are so beneficial to us.
There are many wonderful whole grains: wheat, spelt, kamut, quinoa, amaranth, barley, millet, oat, brown rice, just to name a few great ones. These are what we should be cooking whole for breakfast instead of reaching for cold cereals. These are also great added on top of a salad, and using in our main dishes or desserts. Whole grains are so versatile providing us with the right balance of carbs and fiber, especially since we usually over do the carbs (with the processed foods), and we don't get enough fiber. For as carbs and fiber grow naturally together, we should eat them together too. Whole grains are utilized totally different by the body than flours are. They provide great nutrition, as well as the cleansing of our systems.
Here are some suggested uses of whole grains for morning cereals - some of my children's favorites - and these don't take work, they just take 1 minute of your time to prepare:
quinoa - bring approx. 2 cups water to a boil, stir in 1 cup whole quinoa and cook for 10-12 minutes.
millet - bring approx. 3 cups water to a boil, stir in 1 cup whole millet and cook for 20-25 minutes.
amaranth - bring approx. 2 cups water to a boil, stir in 1 cup amaranth and cook for 5-8 minutes.
kashi (mixture of 7-8 whole grains) - bring 3 cups water to a boil, stir in 1 cup kashi and cook for 25-30 minutes.
These same cereals are great added to green salads, adding fiber, flavor, and nutrition which is very satisfying to the body. These are all low in calories and provide a good hearty meal.
For main dishes, use brown rice (or other whole grains such as barley, kashi, millet or quinoa) instead of white rice. To make nice fluffy brown rice, bring 3 cups water to a boil, add 1 cup brown rice and simmer for 30-35 minutes or until water is almost gone. With a little bit of water in bottom of pan, place on lid, leave on turned-off burner for another 15-20 minutes to fluff (if desired). Enjoy!
Get to know some whole grains and enjoy their benefits!
