The Basics | Whole Grains

 

Grains are the seeds of cereal grasses. When left whole, grains contain the energy and endless potential of new life. Grinding grains provides us with flour for breads and noodles, which may have similar nutritive value of whole grains, but the power and strength of the grain is dissipated in the grinding process. Whole grains can be sprouted, baked, pressure cooked, boiled, steeped, refried, braised, sauteed, roasted, grilled, and blended into sauces, soups, or cereals.

  • Barley

  • Buckwheat

  • Job's Tears

  • Millet

  • Oats

  • Quinoa

  • Rice

  • Wheat
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