Against the Grain
“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.” - ‘A Book for A Cook’, The Pillsbury Co. (1905)
Whole grains are a great ally for everyone on a journey towards a healthy weight. Delicious minimally processed grains fill you up with plenty of fiber that stays with you a lot longer than their over processed cousins. As an extra added bonus for choosing whole grains, you get an abundance of nutrition which the body then happily uses to supply energy and burn off excess fat.
Many of the breads and other things we eat are made of “refined” grains. Refined means that a large chunk of the important nutrients and fiber have been removed from the grain - apparently, it makes the product last longer on the shelf so they can buy larger quantities to store for production. While it may save companies money to refine the grains, it does no good for your health even if they have been enriched with vitamins from other sources.
Why, then, do we buy them? Well, we have just all gotten used to it. It's become a habit purchase that over time transformed our family's taste buds. Ask anyone who still buys white enriched bread instead of whole grain and they will tell you - “But my family won’t eat whole wheat bread!” How can you get beyond a mental block that clings so fiercely to the refined products?
Fortunately, taste buds are pretty agreeable fellows and willing to learn new things if you give them the chance and coax them along. For those that just cannot get on board with the concept of a darker colored bread, I found the perfect product for you. A flour that is 100% whole wheat... but is white in color. It gives bread products a lighter look and taste. It's perfect for starting the switch to healthier eating. Don't worry, the flour is not white because anything was removed, nor was it bleached. It’s just white because of the type of wheat that was grown to make it - as the Whole Grains Council says, think of it as made from albino wheat! Nutritionally white whole wheat is similar to regular whole wheat flour. Give it a try when you make Tony’s Whole Wheat Bread.
Get Your Whole Grain Recipes Here!
Tony’s Whole Wheat Bread is filling sandwich bread that my husband used to make when, as poor college students, we had to find a way to eat as cheaply as possible. Making bread seemed a no brainer and he was very proud to make this for our daily use. It's not entirely 100% whole wheat, but this recipe, especially when made with the new white whole wheat, may be just the thing to get even the fussiest family member on board the whole grain train.
This wonderful recipe for home-made whole grain oat bread – Oatylicious Wheat Bread - comes from The Whole Grain Council (don’t you just love that there is an entire council dedicated to the wonderful qualities of whole grains!).
Even couscous comes in whole wheat! Here’s a delicious recipe I make for my family called Sort of Moroccan Chicken that is served on top of whole wheat couscous!
Brown Rice makes Hollie’s Southwest Chicken Fried Rice a wonderful addition to your one pan whole grain repertoire.
You don't have to be a Vegetarian to love Vegetarian Times Bulgur Pilaf with Potatoes and Pistachios.
Quinoa Tabouli is a tasty twist on traditional tabouli. I found this wonderfully easy recipe right here at Calorie Count by searching for “quinoa” under Recipes!
To make identifying whole grain products even easier, The Whole Grains Council has devised a product stamp that makes choosing a prepared product a snap. It’s showing up on products everywhere, so look for it the next time you shop. You can read some more about whole grains at the Mindful Palate.
What is your favorite whole grain and how do you cook it? Did you have to win converts to whole grains at your house? How did you do it? Have you ever noticed the Whole Grain stamp on products in the store? Go check now and see if you already have some in your pantry and let us know what you find. Do you have a great recipe for truly 100% whole grain bread with no refined flour at all? If so, please share it with us here! If you would like your recipes to be considered for the CC Palate, please pm them to me here.
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