Most store-bought granola has lots of sugar in it. Depending on what brand you pick up, you’ll find many sugars that fail the Kitchen Test, as well as just more sugar in a food than your body and blood sugar should handle in one sitting. Rather than skip out on granola this month, try making it yourself!
Okay, so the title of this post might be just a little bit of hyperbole. But really, they’re pretty darn good. Want to know why?
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Teff is a great quick-cooking grain. As a porridge or “polenta,” it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.
This garbanzo flour quiche is plant-based, cruelty-free, climate-friendly and has never done any time in the slammer.
It can be a challenge to bring the kids into the kitchen, especially when they are really young. But putting up with all of those challenges can help teach kids how to prepare their own food, make healthy food choices, and try new ingredients, like in this mango lassi.
Whereever I go, whenever I speak about ancient grains, inevitably someone will raise a hand and confess, with a sigh, “I’d love to eat better but I’m afraid whole grains take too much time to cook. I am too busy.” You know the feeling, don’t you?
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.