Whole Grains Sampling Day-the last Wednesday of March (National Nutrition Month) is a day set aside to try a new whole grain.
Any grain, when cooked, is the starting point for stir fry and grain bowls.
Grains serve as the chewy component of soups.
When roasted, they provide the cereal block in Muesli.
Cooked whole grains offer unique tastes and textures to hot dishes and cold salads.
You've probably noticed the variety of grains ground into flours and pastas on the grocery shelves. Here's my farro pasta, made with 3/4 whole grain farro flour.
In all of those dishes, whole grains are combined with vegetables and protein to create a healthy plate.
The time is here to try a new whole grain. The West Virginia Academy of Nutrition and Dietetics sponsored a whole grains sampling day giveaway in February, with proceeds funding the scholarship and foundation program supporting food and nutrition students.
The winner has been busy creating new dishes
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| Spelt Stew |
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| Teff & Amaranth Sourdough Waffles |
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| Bulgur Pilaf |
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| Teff Banana Porridge |
What new whole grain will you try soon? Most people who try a new whole grain like it!
National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits.
This year's theme is "Personalize Your Plate." There is no one-size-fits-all approach to nutrition and health. We are all unique with different bodies, goals, backgrounds and tastes! And a Registered Dietitian Nutritionist can tailor a healthful eating plan that is as special as you are.
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