by Chrissy Freer
A fresh look at ten delicious super-foods (over half of which are gluten free) to add a nutrient-packed punch to your day! No longer being held captive by the health food store, the world is waking up to the unique health benefits of grains.
Supergrains includes over 100 delicious recipes. Firstly, you get the lowdown on the nutritional stats for each grain–for instance, did you know that chia contains more omega 3 and dietary fibre than any other food found in nature?–and then 10-12 delicious recipes for each one. All of the grains are ready to buy at your local supermarket–quinoa, amaranth, buckwheat, brown rice, chia seeds, millet, oats, spelt, kamut and barley–and with the recipes in Supergrains you’ll see how easy it is to include them in your everyday diet.
The step-by-step and easy-to-follow methods will give you the confidence to cook with these super-foods in fresh and contemporary ways, with dishes such as: Quinoa with Lamb, Pine Nuts and Currants; Buckwheat Pasta with Pancetta, Broccoli and Chili; and Roasted Nectarines with Barley and Almond Crumble. Six out of ten of these grains are gluten free and many are a complete source of protein, making these recipes perfect for vegans, vegetarians and carnivores alike. Get ready to cook some delicious, healthy meals that your whole family will love.
I followed all of these recipes exactly as written unless otherwise noted.
Makes about 6 1/2 cups
Surprise! I like granola! Who knew! I couldn’t find puffed amaranth but an employee at my natural grocery store explained how I can make my own so I did. I took the amaranth grain, those really tiny white balls in the photo, and put them in a screaming hot pot until they all popped like popcorn. Now I have Puffed Amaranth! Added everything else into it; a combination of dried fruit, seeds, nuts, and other grains. It is great as is but my favorite is to add milk and eat it as cereal. Now that was the bomb.
This gluten-free dish has become a new favorite of mine. It’s easy to make, tastes like you spent a lot of time on it, and it’s very good for you. The chia oil has a nice flavor and adds omega – 3 fatty acids.
Warm up this winter with this soup. I thought it had the same problem many vegetarian dishes have where even when you put all these great flavors in a dish, like garlic and cumin, the lack of fats and salt leaves something missing. In this case the pesto toasts add that missing texture. This turned out to be really good. It tasted like a Mexican vegan chili paired with Italian bread.
Turns out when you boil millet the texture ends up a lot like couscous. Combine that with beans, peas, feta, chives, sprouts and lemon dressing and you got a winner. Very much like a cold salad. First time I have had fava beans and I thought they were like lima beans that actually tasted good. I couldn’t find the ingredient marinated feta so I made my own by adding spices to olive oil then chopping the feta into cubes and soaking it in the olive oil over night.
Not to bad when it comes to proportion sizes. most of the recipes are for 4 people and many of them are easy to cut in half. I was hoping I would like this book just because the recipes are healthier for me that most of the recipes I make and I was not let down. I was very happy with all the recipes I made. They were simple to make and tasted astounding. A few of the recipes had a lot of ingredients but most of that was spices and other ingredients to add deeper flavors that can be lacking in many healthy meals. It does have some meat dishes but I didn’t make any for this review. This is a book to get!