Smoky, sweet, crunchy, chewy. All of this sounds like a good idea to me.Read More
Spelt is an heirloom whole grain, a member of the wheat family that has been around since the Egyptians. Thank goodness it survived the mummies.Read More
Farro is an ancient wheat grain that used to feed Egyptian pharoahs and Roman legions. Today, its nutty flavor and chewy texture makes it great for salads.Read More
Nothing says summer like charred vegetables, straight from the garden to the grill. Toss with quinoa for a satisfying side.Read More
Buckwheat soba noodles are whole grain goodness: they cook fast, have satisfying texture, and offer great nutrition. Now that's what I call using your noodle.Read More
Who needs cracked wheat when you have quinoa? This is what I call ancestral fusion: Grain of the Andes meets flavors of Persia. Take that, Lasagna Sushi :)Read More
Quinoa, Kale, Sweet Potato, Almond, Miso, Ginger, Orange. All plants. Sounds pretty super to me.Read More
Make your oatmeal Berry good.
You don't even need to turn on the stove for this refreshing salad. Simply soak cracked wheat in warm water and you've got lunches for days.
Worlds collide when Red Rice meets Yellow Cauli. Harmony on a plate.
Kamut has been called "Pharoah's Grain" for myths of its presence in the ancient tombs. This dish takes on traditional Middle Eastern flavors, reflective of the grain's heritage.Read More
Cracked wheat, sometimes called bulgur, is a low-maintenance whole grain. How to cook? Just
soak in warm tap water. No need to turn on the stove.
Legend has it that forbidden rice was only allowed to be eaten by Chinese emperors, esteemed for its nutritional value and its rare color. In this salad, its dark hue contrasts with bright mango for a beautiful, interesting grain salad.Read More