Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains such as wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten. More choices, more whole grains and whole grain flours can mix and match with local, seasonal produce for an endless variety of daily meals.
A high fiber diet is good preventive medicine. The importance of fiber in your diet cannot be overstated. Continue reading
By Alyssa Berkowitz
Leslie Cerier, who calls herself “The Organic Gourmet,” combines a holistic lifestyle with hands-on vegetarian cooking for health and vitality, as well as writing cookbooks and articles focusing on eating local, seasonal, organic foods. As Leslie will tell you, gluten-free cooking is not just for celiacs or people with wheat-allergies, but can inspire beneficial mood and health changes. Continue reading
by Karen Miles From the Cayenne Room
If you’re adhering to a gluten-free diet because you have celiac disease or other health conditions that benefit from avoiding gluten, this is one cookbook you’ll want on your cookbook shelf. But be sure to take a look at it if you’re interested in exploring a variety of whole grains, too — regardless of what else you eat! Continue reading
Chewy, moist, creamy, hot, sticky steamy, rolled, wrapped, stacked; Whole Grains are sweet, easy, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing! Continue reading