mmmm, cookin' with grains

Something you may not know about me... I love to cook and bake! This is a photo of my kitchen bookshelf, my favorite cookbooks, and some of the plethora of grains and beans I love to add to our meals. This past year I have been teaching health and nutrition cooking classes for our local "grain guru" Chef Brad Peterson. I love it! I have learned so many things that fit right in with my idea of what healthy eating means. What I love most about teaching is watching people get excited about cooking again right before my eyes! For me and my family, eating right is essential to our sanity. Most of us are hypoglycemic, you know, spaced out and or angry if we don't eat on time. Eating whole grains, I've discovered, as oppossed to processed and refined foods, offers a longer burning source of energy for your body. You know those energy slumps that you get throughout the day? Whole Grains, and beans too, are burned slow and consistant- thanks mother nature! It's ironic that we are willing to pay more money for food that has had all the wholesomeness removed from it. Grains and beans are about 25 cents per serving!!! Oh, and good news, when you give your body good fuel those sugar cravings go away! Even better, you actually start craving healthy food! So, where do you start? Here is the simple secret: Cook your grains and beans ahead of time, put them in the fridge, they keep in the fridge for up to a week, add them to your regular recipes! Here are some suggestions: Red Quiona in your taco meat, barley and Kamut in your Chili, beans on your salad and throw some grains in it too! I love to bake bread with fresh ground flours from my wheat grinder. I also make waffles, pancakes, cookies and other treats with freshly milled flours from an assortment of whole grains. as you can tell, this is something I'm really passionate about. You'll likely be hearing more on the subject again soon....