Volume 98 | December 2017
Whole Grains
This year we have all the tips and tricks you need to give your time-honored holiday recipes a delicious, whole grain twist. Why settle for ordinary, when you can give your recipes a boost of rich, nutty flavors, and a boost of fiber and protein too?
Expert Secrets for Baking with Whole Grain Flour
Get the tips you need, including which recipes can be substituted part-for-part, which ones might need extra liquid, and which whole grain flours have the sweetest flavor.
Why You Might Want to Rethink Your Carb Choices
Would you go clothes shopping and settle for jeans with one leg, or a sweater with just one arm? Of course not. So why settle for less than the whole shebang when it comes to grains?
How to Give Your Desserts a Healthy Makeover
Tis the season for fruitcakes, rugelach, and cookies galore. Although most desserts are fairly nutritionally empty, by tweaking the ingredients we can add necessary fiber, vitamins, and minerals into a food that usually lacks essential nutrients.
Whole Grain Recipes for Your Holiday Table
Beets, parsley, and feta are the perfect balance for earthy buckwheat, December’s Whole Grain of the Month. It’s a great combination and a wonderful buffet dish.

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook
This dish is an easy but very sophisticated appetizer for your next party.

Recipe courtesy of InHarvest
This sweet treat relies on the natural sweetness of dates, remains moist thanks to olive oil, and takes advantage of the rich flavor of whole wheat flour.

Recipe courtesy of Bard Valley Natural Delights

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grain Stamp Program Manager

Cynthia Harriman
Director of Food and Nutrition Strategies