September is Whole Grains Month, which is a perfect time to discuss today’s grain options. Many people are going against the grain by incorporating less common grain varieties into their diets. In fact, it’s hard to find a trendy restaurant without some alternative-grain dish on the menu. Quinoa, farro, amaranth, buckwheat, and millet have particularly gained popularity in recent years. Each packing an array of vitamins and minerals, these versatile super-grains can add nutritious energy to your diet. If you love our article about grain alternatives, book your appointment today!
Alternative grains often provide a wider array of nutrients than commonly processed grains like white rice. They also provide a gluten-free alternative to wheat. What’s more is that these protein-rich, high-fiber grains often come loaded with calcium, iron, magnesium, potassium, dietary fiber, and essential amino acids.
Typically sold in the dry goods section of grocery stores, grains fluff up with water and absorb flavors when cooking with any choice of seasonings. You might enjoy cooked grains served plain, mixed with meat and vegetables, or added to salads, soups, and other dishes. Quinoa, buckwheat, and amaranth’s starchy seeds are examples of “pseudocereals,” which make great substitutions for recipes calling for wheat, rice, or other grainy or cereal-like textures.
Let us know which grains you prefer and how you like to spice them. We look forward to hearing from you on Facebook or Twitter. Together we can inspire one another to eat well, live long, and travel far!