There is no better way to connect with whole grains than cooking and grinding at home. I know what the seed looks like, where it grows and how it is harvested. I know where to buy the seeds. I’ve made many things with each. I’ve cooked most whole grains, then ground to make into breads, pasta and sides. Perhaps the best connection I’ve made is with the farmer who grows them.
In 2007, the cafeteria I managed received a whole grains award for healthcare. Retired now for 10 years, I cook and ground most whole grains to create a nutrient dense recipe. Diversity of grains and nutrients is my challenge.
Next year marks my 50th year Academy of Nutrition and Dietetics’ membership. While the health care community has done a good job encouraging a variety of fruits and vegetables in diets, I’m sorry to say that the same cannot be said with whole grains. In the early 1970’s, I promoted whole grains crackers as a choice whole grain. Then the push was cold cereals containing whole grains and later oatmeal. On into the 21st century rice was encouraged in recipes (hope it was brown!) I was happy when the popularity of quinoa brought down the consumer price significantly. Yet there are many more gluten free and gluten containing whole grains to choose. The lack of choices in the individual dietitian’s toolbox astounds me. After 50 years, has this contributed to the existing autoimmune diseases?
Every week, I try something new in a recipe, usually inclusive of whole grains. Here’s a recent recipe. It was really good the first day, not so thereafter. Next time, I’ll make less and perhaps strain the yogurt.
Barley Muesli
(4 cups)
Boil water. Add grain, reduce heat and simmer until barley is tender and slightly chewy. This can take up to 1 hour. You may need to add water to continue cooking.
1 cup hulled barley
3 cups water
Drain.
Whisk together spice, milk and yogurt. Stir in barley, apples, dates and seeds.
1 1/4 cups nonfat milk
1 1/4 cup plain nonfat Greek yogurt
3/4 teaspoon pumpkin pie spice
2 unpeeled apples, grated
1/4 cup diced dates
1 Tablespoon sunflower seeds
Garnish with colorful fruit.
