Wheat berries meet my readers. Readers meet wheat berries.
Now that the introductions are over, let me tell you about this wonderful grain. I have discovered that its chewy texture and nutty flavor to be a perfect substitute for pasta in my cold salads and almost as easy to cook with just a longer cooking time. I have fallen head over heels in love with these little guys, and I am so excited to share one of my new favorite recipes that feature this grain prominently.
Let’s dig in a little about what makes this whole grain so special, aside from the [...]
This recipe is not like the nutritionally-dense recipes I’ve posted on my blog thus far, but it is a healthier alternative to the delicious, but fat- and sugar-laden, chocolate chip cookie recipes many of us love.
Instead of granulated sugar, I use organic brown rice syrup that I can get in most local health food grocery stores (pic below, top right of collage). Instead of butter, vegan or otherwise, I use only 3 tbsp of canola oil. Instead of white flour, I use whole-wheat flour, and instead of instant oats, I use rolled oats. And finally, instead of eggs, I use [...]
This recipe is my ode to butternut squash. While its season has technically passed, thankfully, we still can find it in the produce sections of our favorite grocery stores.
Butternut squash is winter squash that tastes similar to pumpkin and is often puréed into soups. I have found, however, that this vegetable is great peeled, seeded, and cut up in bite-sized pieces, roasted in the oven, and eaten hot by itself or as a large side to a meal. It can also be mashed with a potato masher and eaten like that, after it’s roasted, boiled, or microwaved into a soft [...]