Tag Whole Grains
Here I am, cooking on TV with the lovely hosts of Twin Cities Live!
I love my smoothies, you know I do. Blending up a bunch of energizing fruits and leafy greens is a great way to reward myself after a morning workout, or to fuel up for an active day. But sometimes, I want some whole grains, too. The fiber and nutrients in a bowl of oatmeal keep
September is Whole Grains Month, and time to make a resolution to add a few more servings of whole grains to your life. As you know, it’s always whole grains month around here, so I have plenty of helpful recipes and tips to get you started. I promise, this will be fun, if you try
Some people take time off at the end of July to visit a white sand beach. But there’s no barley at the beach. Instead, at 3;45 am, I found myself driving in darkness, about an hour North of Seattle, navigating country roads to get to an experimental grain field before dawn. There, as the light
If barley seems to be the star of my blog these days, there’s a reason. I’m visiting the barley and wheat fields of the Pacific North West this week, to expand my whole grain horizons. For us grain nerds, Washington and Oregon are a mecca of great grains and flours, in large part because of
Purple Barley for a Post-Workout Powerhouse There’s something special about the post-workout meal. You’ve really earned this one, and you are probably ravenous. So ravenous that you need a big bowlful of food, and pronto. But post-workout is also when you are still thinking about how great it was to feel strong and fit, and
If you read last week’s post, you know that I’ve been playing around with beautiful naked barleys from Oregon. This week is another installment in the theme. Instead of making rolled barley into bars or pudding, I ground whole, naked barley into flour and made cookies. Chocolate chip cookies, just simple, easy cookies to really
Barley doesn’t get much play these days. This ancient grain was once the staff of life in some parts of the world. Analysis of archaeological sites in the Fertile Crescent find genetic evidence of it being domesticated and cultivated there 10,000 years ago. Barley is mentioned in the bible, and the ancient Egyptians made it
The rhubarb plants in my garden don’t care whether I ever get around to them. Every Spring, their crinkled leaves start growing under a coating of snow or ice, sure in the knowledge that it will soon pass. The moment the snow melts, they unfurl with great resolution and optimism. You can’t stop the rhubarb.
I have big news! I finally bought a new grill. Yup, just a run of the mill, under $200 number. No bells, no whistles, no LED lights or motorized spit. Because, really, I don’t need anything fancy. Just heavy grates and consistent heat. It took me some time, after years in the vegetarian wilderness, to