Doctor's Review: Medicine on the Move

August 23, 2019
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The New Whole Grains Cookbook

Grains have been grown for thousands of years and were crucial to cultures that depended on the fields. Contrary to days past, bread and rice are often the only grains that make it to the table nowadays.

According to Eating Well with Canada’s Food Guide, adults should consume between six and eight servings of whole grain products like barley, oats and quinoa as well as brown and wild rice every day (the exact number of servings depends on your age and sex). Eating whole grains lowers the risks of cancer, heart disease, diabetes, stroke and obesity (go to page 21 for more on grains and nutrition).

The white pasta or rice on your table can easily be replaced with a bed of whole grains for curries or stir-fries. Hungry for inspiration? Robin Asbell’s The New Whole Grains Cookbook, published by Chronicle Books, boasts more than 75 recipes (our favourites follow) that take advantage of the kaleidoscope of grains now available in both supermarkets and specialty stores. There’s also a glossary that describes over a dozen grains as well as a cooking guide, both of which are especially handy for those who don’t know their barley from their buckwheat.

Recipes from the book