YOGA JOURNAL

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Go With the Grain

Yoga Journal | March 2012 | Terry Walters

Terry provides an overview of the subtle differences in flavor and texture that make whole grains pleasing to cook and eat, including a number of her own recipes developed exclusively for YJ. 

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You’ve probably heard the news about whole grains. Lately, these nutrient-dense plants have been heralded as some of the most nutritious foods on the planet. High in fiber and important antioxidants, whole grains have been linked to myriad health benefits, from supporting immunity to reducing the risk of cardiovascular disease, certain cancers, and even diabetes.

More varieties of whole grains are available than ever before, and they’re simpler to prepare—and a lot more versatile—than you might think. Many whole grains cook in less than half an hour, making them easy weeknight fare. When cooking a pot of grains, make a double batch. The cooked grains will keep for several days in the refrigerator and can be reheated quickly for any number of improvised meals. You can add them to soups, toss them with vegetables to make a main dish salad, and even fold them into muffin or quick-bread batters to give breakfast a nutritional boost.

So dive in and expand your whole grain repertoire. Use the following tasty recipes as templates for improvisation, and experiment with combining different grains, seasonal vegetables, herbs, and fruits to come up with your own favorite dishes. You’ll see how easy it is to get your grains.

Exclusive recipes developed for Yoga Journal include:

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