Grains have been the staple food in continents around the world since early civilization. They were a vital source of whole nutrition that delivered vitamins, minerals, enzymes and fiber while providing the body with sustainable energy that was steady and productive.
Staple grains around the world:
Brown Rice
Buckwheat (or Kasha)
Whole Groats (or Oats)
Rolled Oats (or Oatmeal)
Amaranth
Barley (Pearled or Hulled)
Polenta (Cornmeal)
Kamut
Millet
Quinoa
Rye Berry
Spelt
Wheat Berry
Wild Rice
How to buy it:
Organic whole grains can be found in your local Whole Foods, health food store or natural food co-ops in the bulk bins. They can also be found in pre-packaged form. Whole grains go a long way in nutrition and value for money.
Cooking tips:
Before cooking your grains make sure to rinse them well and soak them for one to eight hours. This will help digestibility and eliminate phytic acid.
I found an informative article about phytic acid here at the The Nourishing Gourmet blog by Kim Harris.
The basic rule of thumb I use is 1:2 or 1 cup of grains to 2 cups liquid. Some heartier grains need more liquid. Contact me to receive a free downloadable cooking chart of grains.
Cooked grains keep well so it is time efficient to cook a bunch to last a few days. They can be prepared in a variety of ways from breakfast to main meals to desserts (Check out my recipes pages) and are ideal for adding value to your meals.
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