Issue: 85
November 2016
whole grain breads
IN THIS ISSUE
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FEATURED GRAIN

Whole Grain of the Month: Millet, Teff   ................................................. 
 
AROUND OLDWAYS 
 
The Oldways Whole Grains Council is just one of the many traditional food programs at Oldways.



From Oldways: Tips for Beginner Cooks

Cooking doesn't have to be complicated, and we called upon our nutrition experts to prove it. Find out what these cooking and health connoisseurs recommend to help beginner cooks find the confidence, and basic skills, to start whipping up healthy, hearty meals - and loving every minute of the process.


 
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Dear Friends of Whole Grains,

The holidays are a warm symbol of community, love, and generosity, but today, gatherings often have to account for an ever growing range of dietary restrictions, preferences, and allergies. Vegetarians, vegans, gluten-avoiders, and traditionalists might seem like incompatible dining companions, but with a few simple tweaks, you can design a meal to accommodate even the most particular of palates.

Millet, a gluten free whole grain (and the Whole Grain of the Month for November), takes on a sticky, fluffy quality that is beautifully compatible with Thanksgiving stuffing recipes, while whole grain cornbread can offer a Southern spin on this Thanksgiving favorite. If your holiday table includes pilafs or warm salads, wild rice, brown rice, and sorghum are all hearty gluten free options, which can also add substance to meatless mains.

While vegetarians will undoubtedly avoid turkeys and roasts, you can make sides more accommodating by using olive oil instead of butter, vegetable stock instead of chicken stock, and leaving some portions of vegetables garnished without cheese, ham or bacon bits (or serving these accoutrements on the side). The seasonal whole grain salad salads at the bottom of this issue (which can work as meatless mains, or hearty sides) are the perfect dishes to please the entire spectrum of plant-based eaters, so that we can focus on what brings us together at the table.
 
GROWING GRAINS AND A CULTURE OF SUSTAINABILITY   

Many of us are on the lookout for ways to live more sustainably and we know the choices we make about our food have a big impact.

Learn what you can eat to help our planet here.

HOW AND WHEN WHITE BREAD BECAME PASSE  

Consumers are demanding higher quality, more flavorful foods than ever before, a fact particularly evident in the surge of artisan, whole grain breads. But when exactly did whole grain loaves become the new standard?

Learn more here
CELIAC DISEASE: HOW FAR (AND FAST) WE'VE COME  

Two decades ago, almost no one in the world had heard of celiac disease or gluten, while today both these terms are mainstream, in large part thanks to one man: Dr. Alessio Fasano.

Learn more about our journey to understanding celiac disease here.
SWITCHING TO WHOLE GRAINS IMPROVES BLOOD PRESSURE 

Researchers assigned overweight adults to one of two diets for 8 weeks, one with whole grains, one with refined grains. The whole grain diet reduced diastolic blood pressure by 5.8 mm Hg. According to the researchers, this improvement, which was 3-fold greater in the whole grain group than the refined grain group, "approximates to a 40% lower risk of dying from stroke and a 30% lower risk of dying from ischemic heart disease." 

Learn more about the study here.

WHOLE GRAIN SALADS FOR HOLIDAY POTLUCKS


Sweet Sorghum Salad with Apples, Pine Nuts and Raisins
This sweet salad keeps well, so it's the perfect easy recipe to bring to potlucks. Plus, it's vegan and gluten-free, suiting any crowd.

Recipe and photo courtesy of Lauren Harris-Pincus, MS, RDN, for the United Sorghum Checkoff Program




Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate
What better way to celebrate this ancient grain than with fall/winter seasonal, plant-based ingredients!

Recipe and photo courtesy of Shulie Madnick, for Freekhelicious




Millet with Zucchini and Chickpeas
In this plant-based recipe, featuring November's Whole Grain of the Month, we add diced zucchini for a slight bit of crispness, curry powder for a hint of spice, chickpeas for added protein, and golden raisins for a delightful sweetness.

An Oldways recipe and photo, from our Taste of African Heritage cooking program


UPCOMING EVENTS    

PLAN A WHOLE GRAIN SAMPLING DAY EVENT FOR WEDNESDAY, MARCH 29, 2017
Whole Grain Sampling Day 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 an event that promotes healthy whole grain foods. Whole Grain Sampling Day is also a great excuse to share some of your favorite whole grains with family or friends.

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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