Cynthia gives you a starter shopping list for whole grains and flours, shows you how easy it is to buy in bulk and how to have meaningful conversations with the check-out guy.
(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(Cynthia's frustration snowballs)
Magical flourless whole grain pancakes made by soaking steel cut oats and buckwheat groats overnight. Warm breakfast for cold mornings.
(Where will Doris sleep?)
Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy. It's inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles. Young and old love this one-dish meal. Maybe Doris would like it too.
(Jane's no dummy)
You need more water when cooking brown rice in the cooker. Jane's got this one down.
(Jane plants an idea)
Unique hot breakfast dish using mochi - pounded sweet brown rice.
(Breathless in Seattle
Open your mind to a better breakfast. Sweet breakfasts don't suit everybody. Many of us prefer a savory start to the day. With cooked brown rice on hand preparation is only few minutes. This dish works as a one-dish lunch or dinner too.
(Steve lives long and prospers)
Scones are a snap. These have fiber (whole grain pastry flour) and are not too sweet. Just right with a cup of tea or coffee.
(Will Phil and Jane ever do something?)
Holy toledo what's going in the lunchbox today? Forgot to shop for dinner? No problem. These are speedy to make, yummy going down.
(Jane fills in the blanks)
You can feel good about eating sweets that are made from whole foods. These beauties are filled with whole dates and raisins to give them natural sweetness and ample fiber. They take a little time – but don't most good things?
Steve asks for your help.
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Two weeks till the wrecking ball )
Farro (aka emmer) is a chewy, satisfying whole grain grown locally in Washington State. Soak it and cook it slowly to maximize flavor and tenderize the texture. The fresh herbs and mushrooms add amazing aroma.
(Ward barks up the wrong tree)
My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.
(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.
(Cynthia mixes it up in her new kitchen)
Fresh ginger root and molasses give these chewy cookies many flavor tones. Maybe all that iron, calcium and B vitamins will help Jane get her voice back.
(Why have just one?)
Lots of people are sensitive to wheat or have a Celiac disease diagnosis Jane shows you how to make a very simple gluten-free flour mix that can be used to make baked goods. Tip on where to get the products in the recipe.
(No blame, no gain)
By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.
(Has anyone seen the bird?)
Aromatic artisan bread, fresh apples and sage, roasted chestnuts, celery and butter - what more could a bird want? Perfect meat-less vegetarian side dish too.
(Jane pulls one out of the oven)
Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.
(Steve strains the relationship)
Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add Mediterranean treasures.
(Was that Joaquin?)
Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.
(Ward goes nuts)
Cooked brown rice provides the sticky base for these vegetarian burgers made with nuts and spices. No soy analogs here!
For a scrumptious post play snack
This is real food you should pack
When feeding your body, aim for the stars:
Peanut Butter Cranberry Zoom Zoom Bars
(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(A stirring family tale)
Cooking can be a joyful way to nurture yourself, your family and your corn grits. Stir a little cheese in at the end and the love blossoms even more.
(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(The perfect grain inspires a song)
Get clear instructions for how to make this quick-cooking, nutrient-dense grain come out just right.
Millet is a tricky grain to make fluffy and separate. Cynthia not only has the right tips but a dress-up for this plain jane grain that includes saffron, leeks, currants, nuts and roasted red peppers. Tastes good.
Lemon Kissed Saffron Brown Rice
Cynthia adds zesty citrus and exotic saffron threads to knock the plain Jane out of simple brown rice.
(Cynthia answers the call)
Soba noodles are made from buckwheat ( which strangely is no relation to the wheat plant) and wheat. This noodle makes a quick whole grain dish that can be dressed with peanut sauce or lemon tahini sauce or a simple vinaigrette. 100% soba ( all buckwheat) is available for those who are wheat sensitive.
(What's in the oven?)
Real food from home-cooked meals surpasses the jarred or boxed stuff by miles. We share the basic 1-2-3's of starting baby on the best.
(Steve boldly alters the recipe)
Man up to a big bowl of hot oat cereal in the morning. Add raisins, nuts or do it the Steve way with peanut butter. To save time, soak oats the night before. Cynthia splains it in the recipe...
(Is Robert Plant organic?)
Strawberry and rhubarb together make a stairway to heaven. Watch and you'll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust.
Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens! We're sporting a vegetarian and non-vegetarian filling for these beauties.
(Steve horses around)
(Joaquin seeks Scrabble partner)
Like the refreshing flavor of sushi rice? This video recipe shows you how to make it using whole grains and natural sweeteners. Plus we show you how to make shapely rice and a glimpse of Jane's boy.
(Does Cynthia really measure up?)
A unique and nutritious grain worthy of the patience involved to make it come out tender. Using the right amount of heat and time is imperative. Can be done as a family member embarks on a new hobby.