Ancient grains are seriously underrated!
There are so many types to choose from to switch it up from your regular carbohydrate options i.e. pasta, rice, and potatoes. As I mentioned in last week's post - BALANCE and VARIETY is the key to eating well. It ensures you eat a wide spectrum of nutrients throughout the year. Like all grains, ancient grains can be eaten in their whole form or in their ground up form as a flour.
This week we are exploring six ancient grains:
pleasant, chewy texture and slight nutty sweetness
not gluten free
most common varieties (like pear barley) have bran layer and germ removed in the process of removing the hull, but some "hull-less" varieties that don't require this exist (try Bob's Red Mill Whole Hull-less Barley)
classic ingredient in Scottish Broth
per serving: 8 g fibre, 6 g protein, 10% of your daily iron, 2% of you daily calcium
sweeter, milder tasting whole wheat (so not gluten free)
can be red (robust, full flavor ) or white (sweeter, milder tasting)
can be soft (flour is often used for pastries) or hard (used for breads - higher protein and gluten)
per serving (white): 6 g fibre, 6 g protein, 10% of your daily iron, 2% of you daily calcium
per serving (red): 6 g fibre, 6 g protein, 8% of your daily iron, 2% of you daily calcium
Ancient grains are packed with nutrition because most are less refined/processed (a.k.a. whole grain) than the more commonly eaten grains i.e. wheat, rice, corn.
Each has a unique flavor and texture that other cultures have been appreciating for thousands of years.
Get familiar with some ancient grains with this week's meal plan and I promise you won't be disappointed... you might just discover a new favourite! (CLICK BELOW)