Archive | #1 – Eat only whole grains

When you eat grains, eat only 100% whole grains.

Homemade Granola

Dad’s Homemade Granola

My dad’s been making his own granola for quite a few years, and I think by now he’s perfected the recipe. At least, he’s got it exactly the way he wants it.

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Gluten-Free Sourdough Bread

Gluten-Free Flours

Dr. Jean Layton shares her story, some of her gluten-free successes, and her chart of gluten-free flours. You don’t have to be gluten-intolerant to enjoy these “alternative” flours, of course, and I encourage everyone to experiment with some of them.

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Bulgur Tabbouli

In Praise of Traditional Food Processing

Cynthia Harriman is Director of Food and Nutrition Strategies for Oldways, the Boston-based non-profit best known for creation of the Mediterranean Diet Pyramid and the Whole Grain Stamp. In this Guest Post, Cynthia reflects on healthy traditions for processing food.

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Quinoa Salad

More Whole Grains, Please!

The products from Bob’s Red Mill hearken back to an earlier time, when wholesome food was the norm. I’m a fan — it’s tough to leave the grocery store without at least a few bags of their products in my cart. Today, Cassidy shares some ideas for incorporating more whole grains into your diet.

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Whole Grain Stamp

How to choose 100% whole grains

Manufacturers use lots of verbal sleight-of-hand to try to get you to think their food is healthier than their competitor’s. That’s nothing new, and they’re incredibly good at it. So arm yourself with this information next time you’re reading through the ingredients list at the store:

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