Great Grains

Help your body to the high-fibre goodness of whole grains with our five easy-to-make recipes

Not all carbohydrates are created equal. Fruits and vegetables, for example, are important carbs, but when it comes to grains, you’ll find good, bad and some rather ugly carbs. The best of the best are, undoubtedly, the whole grains. These nutritious little gems offer the whole package of B vitamins, iron and fibre without anything important stripped away, as the bran, germ and endosperm remain intact. Of course, the worst of the worst are white, refined, low-fibre carbohydrates with added saturated or trans fats, such as doughnuts, some pastries and sugary cereals.

Trouble is most of us have been so exposed to refined grains that it almost seems foreign to eat whole grains. In fact, we need to go through a learning curve to familiarize ourselves with whole grains and how to cook them, as well as retrain our palate to enjoy their crunchy, high-fibre taste and texture. The recipes our nutritionist has created will help you integrate some new and different grains into your diet, whether at breakfast, lunch or dinner.

Recipes in this article:

• APPLE CINNAMON WHOLE GRANOLA
• MILLET MASHED YAMS
• HONEY MUSTARD WHEAT BERRY SALAD WITH PEAR, PEAS AND PEPPERS
• GREEN BEAN AND BARLEY RISOTTO WITH TURKEY SAUSAGE
• CARAMEL PECAN BROWN RICE PUDDING

Get the full article and recipes Download PDF