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    You are in: Home / Cookbooks / Against the Grain
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    67 recipes in

    Against the Grain

    No rice, no wheat! This cookbook is for the more unusual grains- quinoa, millet, amaranth, kasha, spelt/farro...
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    High in lysine, the seeds of the amaranth are incredibly healthy. There was a good reason that the Aztecs considered it sacred. Amaranth is also extremely high in calcium, magnesium and iron.

    Recipe #68130

    3 Reviews |  By yogi

    Found this on my package of Arrowhead Mills whole millet. Very good!!! If you're not into sweets you can reduce the amount of honey like I did. Millet is the only grain that retains it's alkaline nature when cooked. It's very easy to digest and contains no gluten, so good if you're allergic to wheat and gluten. Millet also contains the amino acid lysine, which is missing in wheat and other grains.

    Recipe #67174

    7 Reviews |  By Roosie

    I haven't tried this, but I like the sound of it! I got it from the Simple Living message boards, but the poster said they just got it from somewhere on the internet. By the way- the rice, oats, groats, or whatever should be raw.

    Recipe #100276

    Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.

    Recipe #65734

    This recipe is posted by request. Original poster is Steve Brill

    Recipe #70116

    1 Reviews |  By Dib's

    This recipe is posted by request. Original recipe is by Steve Brill.

    Recipe #70105

    A healthy, delectable alternative to hamburgers. Easy to make too.

    Recipe #11549

    My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think).

    Recipe #110163

    3 Reviews |  By Rita~

    Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

    Recipe #54121

    7 Reviews |  By Roosie

    Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to "Lean and Luscious" by Bobbie Hinman and Millie Snyder.

    Recipe #97244

    This soup is delicious and low in calories. My kids are very picky eaters, but they love this soup.

    Recipe #123819

    This is a meal on its own or a nice side dish. You decide.

    Recipe #124196

    Recipe #26149

    5 Reviews |  By rsarahl

    A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.

    Recipe #79478

    This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.

    Recipe #112446

    10 Reviews |  By Rita~

    Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com

    Recipe #54016

    7 Reviews |  By Dib's

    Here's a great healthy grain salad!

    Recipe #56566

    85 Reviews |  By Dib's

    This is a must do in order to use this unique grain.

    Recipe #16399

    Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.

    Recipe #124183

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