Issue: 86
December 2016
whole grain breads
IN THIS ISSUE
..............................................

FEATURED GRAIN

December buckwheat   ................................................. 
 
AROUND OLDWAYS 
 
The Oldways Whole Grains Council is just one of the many traditional food programs at Oldways.



We traveled to Greece to find out about the old ways of cooking and eating!

Find out what we learned about one of the world's healthiest diets, and what makes Oldways culinary travel special.


 
..............................................

QUICK LINKS
 
................................................. 

SUPPORT OLDWAYS
Make a donation today!

Call Abby Sloane at
(617) 896-4875 to make your donation by phone,
or send your gift to:

Oldways
266 Beacon St
Boston, MA 02116

Oldways is a 501(c)3 charity. All donations are
100% tax-deductible.


.................................................  

FOLLOW US 
Like us on Facebook   Follow us on Twitter   Find us on Pinterest  View on Instagram

Dear Friends of Whole Grains,

molasses sorghum cookies Chilly, winter air and rapidly dwindling daylight hours are often a gateway to hearty meals and holiday indulgences. But your favorite holiday baked goods don't have to be a nutritional loss, especially if you swap in some whole grains.

Bakers can typically substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture. That said, you can have your 100% whole grain cake and eat it too.

Start with easily adaptable recipes, like cookies, scones, and quick breads, or dark, rich foods like chocolate cakes and spice cakes. When converting recipes to whole grain, we recommend an additional 2 teaspoons of liquid per cup of whole wheat flour, as whole grains tend to absorb more moisture. Also, replacing 2 to 3 tablespoons of the liquid in the recipe with orange juice helps soften the flavor.

For more tips on healthy, holiday baking, check out our interview with King Arthur Flour's whole grain baking expert, or read our healthy desserts how-to blog post.
 
NEW INFOGRAPHIC: WHOLE GRAINS & SUSTAINABILITY   
3 TRAPS TO AVOID WHEN SHOPPING FOR GRAINS   

Do you make these mistakes at the grocery store?

We're sharing three great ways you can make sure you're getting the best value on the grain foods you buy, while avoiding common traps.

NATIONAL RESTAURANT ASSOC. NAMES 'IT' FOODS FOR 2017 

Ancient grains are going to be hot in 2017! On our blog, we're revealing which grains chefs think will out-rank quinoa in the coming year.

Learn more here.

LOCAL GRAIN WATCH: TEFF FARMING EXPANDS IN THE US  

In 2015, crop farmers in Michigan, planted 33 acres of teff for the first time. The creation of their new business was an opportunity to react and adjust to unfavorable, unsustainable conditions and carve a new path for themselves.

Learn more here.

WHOLE GRAIN HOLIDAY RECIPES

buckwheat pancakes Buttermilk-Buckwheat Pancakes
These pancakes feature buckwheat, December's Whole Grain of the Month.

Recipe courtesy of Karen Mansur, for the Oldways Whole Grains Council



Brown Rice Pudding
Is there anything more comforting than a warm, cinnamon-spiced bowl of rice pudding?  We don't think so.

Recipe courtesy of Karen Mansur, for the Oldways Whole Grains Council





Peanut Butter Chocolate Chip Teff Cookies
Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate.

Recipe courtesy of Leslie Cerrier, from Going Wild in the Kitchen


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          

 


Oldways Health through Heritage logo
Let the old ways be your guide to good health and well-being.
266 Beacon Street, Boston, MA  |  617-421-5500  |  Fax 617-421-5511