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Let us help with your whole grain questions.

January 23, 2012 0 Comments

One of the biggest joys of what we do is help teach others learn how to add whole grains into their diet in an enjoyable and easy fashion.  Incorporating whole grains doesn’t have to be a daunting task Are you: Just starting out? Riddled with questions? Confused by techniques? Need help troubleshooting? One option is [...] Read more
Category: Question and answers, wheat and grain, whole grains
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Practical Implications of Milling and Baking with Whole Grains

January 11, 2012 0 Comments

Are you part of the 96% of North Americans over the age of 12 who haven’t met their current whole grain dietary recommendation?  Are you aware that half of your daily grain servings should come from whole grain products? Whole grains are an excellent dietary vehicle for delivering health-promoting nutrients that you body needs.  These [...] Read more
Category: organic grains, Question and answers, wheat, Wheat Information, whole grains
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Amaranth

August 22, 2011 0 Comments

Amaranth, like Quinoa, is often referred to as a grain, because of its taste and the way it is cooked, but it is actually a seed. Amaranth, an ancient crop originating in the Americas, can be used as a high-protein grain or as a leafy vegetable. The largest acreage of Amaranth grown was during the [...] Read more
Category: Amaranth
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Quinoa

July 13, 2011 0 Comments

Quinoa (pronounced KeenWah) has been enjoying a rebirth from its origin as a sacred grain to the early Incas, thanks to its high protein and calcium content and sweet and nutty flavor. Most quinoa is ..... Read more
Category: Grain Resource, Question and answers, quinoa, whole grains
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Whole Grain Fruit Cobbler

June 7, 2011 0 Comments

~~~~~~~ Recipe of the Month from 2008 Newsletter ~~~~~~~ - Whole Grain Fruit Cobbler- Ingredients: 3 Cups of sliced fruits (berries, apples, pit fruits are best) **Option – 2 Cans Fruit Pie Filling of choice** 2 TBS Corn Starch **omit if using canned 2 TBS Organic Evaporated Cane Crystals **omit if canned 2 Cups Organic [...] Read more
Category: oats, organic grains
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Sprouting Grains

May 12, 2011 0 Comments

The newest nutritional information truly supports incorporating some (if not all) grains in your diet to be sprouted (thus also soaked).   Now admittedly, I am still a die-hard fan of simply fresh-milling the grain and using it immediately, but there are some very good nutritional (and taste) bonuses to sprouting the grain, dehydrating it [...] Read more
Category: dehydrator, grain mill, Grain Resource, wheat, wheat and grain, Wheat Information
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Whole Grains and Their Importance as you get older

May 4, 2011 1 Comment

Your body obviously begins to react differently as you get older.  It’s a fact that we all must face and prepare for.  In this post, we’re going to talk a little about why whole grains are so important as you age. Tastes change and you really can no longer eat what you want without heartburn [...] Read more
Category: wheat and grain, Wheat Information, whole grains
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Grain Specific on Tonight’s Radio Show: Oats

January 11, 2011 0 Comments

Getting Grain Specific: Sewing some (wild) oats on tonight’s Radio Show! Home-made Granola, High Protein Granola Bars, Healthy ‘flavored’ Instant Oats, and more ideas for oats to go  where  no oat has gone before! Tune in and get your links,  recipes and inspiration to turn this ‘gruel’ into a useful  menu  Read more
Category: Grain Resource, oats
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Challah – Braided Bread a tasty tradition

October 22, 2010 0 Comments

Each Fall, my heart turns to more regular baking. Although every Friday night consists of Pizza and Challa made from fresh milled whole wheat, Fall has a special baking place in my heart. Challah, also known to many as a Braided Bread, has a rich tradition for each Friday night in the Hebrew nation of [...] Read more
Category: Grain Resource, wheat, wheat and grain, wheat grinder, Wheat Information
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Couscous confused with whole grain

September 24, 2010 0 Comments

By: Donna Miller Couscous (pronounced kuskus or kooskoos) is a typical North African food that has become popular in many countries. Couscous is often confused with being a grain, but in fact is more of a pasta and not a whole grain at all. The couscous granules are made by rolling and shaping moistened semolina [...] Read more
Category: millet, Question and answers
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