Build-a-Bowl: 77 Satisfying & Nutritious Combos: Whole Grain + Vegetable + Protein + Sauce = Meal
Sizemore tells you what the right proportion of the above ingredients to make a SuperBowl meal.
How make-ahead, cook ahead options save you. The author identifies that cooking grains is a hands-off affair. I was talkign with a colleague who gave up cooking in the morning because its time consuming. I shared what I did when I had to cook only for myself. I would wake up in the mronign for a read. On the side, I would let onions and a frozen vegetable pack cook itself to nutritious completion.
Time to put on your scholarly hat. Remember, "All whole grains contain phytic acid". To counter the anti-nutrient effects of it, additional to soaking, author suggests adding lem
on juice or vinegar.
The auhtor shows whole grain options. There is a nice picture showing uncooked and cooked grains.
I have had cooked barley. it is very filling. I have not heard of Einkorn, Freekeh and ryeberies (but did hear of rye through Catcher in the rye book by J.D.Salinger ). I have tried Teff as Ingera bread in Ethiopian restaurants.
The author shows you recipes of how to cook each of the grains. Each requires different amounts of water to cook. for example, a cup of barley needs 2 and 1/2 cups of water, while for the same amount, Buckwheat requires only 2 cups of water. She even provides details for different medium of cooking - Stovetop or Ricecooker. Cookign time varies, if the grains have been soaked or not. These details are provided too.
Love the watercolor pictures of the grains.
You might think that grains are only for lunch or dinner. With fruits, they are good to go for breakfast too. The famous Muesli.
Banana bread bowl with cooked brown rice is a recipe that I will try this weekend.
Pumpkin Pie Rice Pudding.
Triple chocolate buckwheat looks like a dessert
The amazing Huevos Rancheros. Loved this at the hospital stay after our baby's birth.
The bowls look beautiful, colorful. The combination of veggies are fresh too.
How make-ahead, cook ahead options save you. The author identifies that cooking grains is a hands-off affair. I was talkign with a colleague who gave up cooking in the morning because its time consuming. I shared what I did when I had to cook only for myself. I would wake up in the mronign for a read. On the side, I would let onions and a frozen vegetable pack cook itself to nutritious completion.
Time to put on your scholarly hat. Remember, "All whole grains contain phytic acid". To counter the anti-nutrient effects of it, additional to soaking, author suggests adding lem
on juice or vinegar.
The auhtor shows whole grain options. There is a nice picture showing uncooked and cooked grains.
I have had cooked barley. it is very filling. I have not heard of Einkorn, Freekeh and ryeberies (but did hear of rye through Catcher in the rye book by J.D.Salinger ). I have tried Teff as Ingera bread in Ethiopian restaurants.
The author shows you recipes of how to cook each of the grains. Each requires different amounts of water to cook. for example, a cup of barley needs 2 and 1/2 cups of water, while for the same amount, Buckwheat requires only 2 cups of water. She even provides details for different medium of cooking - Stovetop or Ricecooker. Cookign time varies, if the grains have been soaked or not. These details are provided too.
Love the watercolor pictures of the grains.
You might think that grains are only for lunch or dinner. With fruits, they are good to go for breakfast too. The famous Muesli.
Banana bread bowl with cooked brown rice is a recipe that I will try this weekend.
Pumpkin Pie Rice Pudding.
Triple chocolate buckwheat looks like a dessert
The amazing Huevos Rancheros. Loved this at the hospital stay after our baby's birth.
The bowls look beautiful, colorful. The combination of veggies are fresh too.
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