Cooking whole grains is super easy, but if you want your whole grains to turn out tasting delicious and satisfying, then there’s one thing you don’t want to forget…
Making major changes to your eating habits takes patience and work. Getting your family on board is a great way to help everyone eat healthier. But it’s not always easy!
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 wheat berry salad has an earthy warmness to it, a tad nutty but only slightly, and depending on what other ingredients are mixed in, the wonderful ability to suit any season.
Why not switch up the grains in your diet and add an ancient grain like kamut? It’s not just healthy, it’s delicious! We used this grain to make a side dish at one of our cooking classes. It’s pretty enough for company (it’s twice the size of modern-day wheat) and it’s not the same, boring rice side dish you may have made zillions of times.
With a mild, nutty taste and that signature chewy bite, whole grains are a great base for salads because they easily take on the flavors of whatever you mix in… and you can mix just about anything in to satisfy both your tummy and your tastebuds.
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?
My kids love fruits and veggies. They are not picky eaters. Lately my son, age 7, has shown a particular liking for my mushroom soup made with a musky dried fungi that give a deep smoky umami flavor, and he is also partial to vegetable stir-fries rich with fresh ginger and nama shoyu, while his 4-year-old sister’s favorite dessert is dates and dark chocolate. Let me reassure you, our relationship with food was not always this way!