Issue: 87
January 2017
whole grain breads
IN THIS ISSUE
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FEATURED GRAIN

january grain of the month   ................................................. 
 
AROUND OLDWAYS 
 
The Oldways Whole Grains Council is just one of the many traditional food programs at Oldways.



AFRICAN HERITAGE & HEALTH WEEK: FEB 1-7

Many whole grains, like millet, teff, and sorghum, have strong roots in traditional African cuisine. Celebrate African Heritage & Health Week this year by trying an African Heritage recipe, or by committing to teach A Taste of African Heritage, a six-part cooking class based on foods from the African diaspora.


 
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Dear Friends of Whole Grains,

If you want to add more flavor to your breads, pastas, and casseroles, have you considered swapping all-purpose flour or white rice with tangy rye, sweet spelt, or rich teff? That's the approach today's great chefs are taking, and they're getting stellar results.

A recent New York Times article interviewed numerous chefs about the return of rye, and their penchant for whole grain recipes. According to chef Kevin Adey, of Faro, in Brooklyn, "The taste and smell of freshly milled grains - humans are programmed to love that." Similarly, Food & Wine is calling the whole grain trend "a whole new frontier of cuisine," and has even compiled a list of the best gourmet restaurants to find whole grain dishes.

If you're ready to embrace new grains this year, get started on our recipes page, or browse the cooking tips and recipe ideas in our NEW A-Z Whole Grains Cooking Guide.
 
WHY CELEBRITY CHEF DAN BARBER ADVOCATES FOR WHOLE GRAINS   

As many chefs and shoppers curb their reliance on meat to cut back on water use and greenhouse gas emissions, chowing down on more whole grains can go even further.

Learn more here.


NUTRITION PERKS OF SPROUTED & FERMENTED GRAINS   

Processed food gets a bum rap, but not all "processed foods" are created equal. In fact, some methods, can be used to leverage even more nutrition out of the grain.

Learn more here.

STONE-GROUND FLOUR VS INDUSTRIAL WHOLE GRAIN FLOUR

What do these terms really mean, and how does the milling process impact our health?

Find out here.

PLANT FOODS, LIKE GRAINS, IMPORTANT TO ORIGINAL PALEO DIET 

Archeologists have found charred grain remains dating back about 780,000 years, once again challenging previous notions of a grain-free Paleo diet.

Learn more here.
NEW YEAR, NEW YOU: HEALTHY WHOLE GRAIN RECIPES

APPLE-CINNAMON OATMEAL WITH AN EGG BOOST
For oatmeal fans who want more protein in their breakfast, adding yogurt and egg does the trick, making this somewhat like bread pudding. Featuring oats, January's Whole Grain of the Month.

Recipe courtesy of the Egg Nutrition Center


  WINTER QUINOA SALAD WITH FENNEL AND ORANGES
While most cold weather recipes turn to warming spices, we love the bright, citrusy flavors in this herby winter quinoa salad.

Recipe courtesy of Kelly Toups, for the Oldways Whole Grains Council





ASIAN SHITAKE AND KALE BOWL WITH BROWN RICE
This crunchy bowl has umami -- the fifth taste -- thanks to the savory flavors of shitake mushrooms, tofu, and soy sauce.

Recipe courtesy of Sharon Palmer, RD


UPCOMING EVENTS    

JOIN THE NEARLY 100 PARTNERS THAT HAVE STARTED PLANNING A WHOLE GRAIN SAMPLING DAY EVENT
Whole Grain Sampling Day (Wednesday, March 29, 2017) encourages people everywhere to eat more whole grains. Plan a whole grain food drive at your local food pantry, host a whole grain bake sale for a favorite cause, or plan a nutrition education event that promotes healthy whole grain foods. You'll be in good company -- check out some of our partners here.

Contact Kelly Toups at Kelly@oldwayspt.org to learn more about how you can get involved, and visit this webpage to learn more.

 

Best regards from all of us at the  Oldways Whole Grains Council,  

Kelly Toups, MLA, RD, LDN                                   
Program Director                                                      
Oldways  /  Whole Grains Council       

Cynthia Harriman
 
Director of Food and Nutrition Strategies
Oldways  /  Whole Grains Council  
  
Caroline Sluyter                                   
Stamp Program Manager                                                        
Oldways  /  Whole Grains Council          

 


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