Patricia Green - Grain power: over 100 delicious gluten-free ancient grains & superblend recipes

GRAIN POWER

PATRICIA GREEN

CAROLYN HEMMING

PENGUIN

an imprint of Penguin Canada Books Inc.

Published by the Penguin Group

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First published 2014

1 2 3 4 5 6 7 8 9 10 (CR)

Copyright Carolyn Hemming and Patricia Green, 2014

Food photography by Ryan Szulc

Food styling by Nancy Midwicki

Prop styling by Madeleine Johari

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book.

Manufactured in the U.S.A.

Library and Archives Canada Cataloguing in Publication

Green, Patricia, author

Grain power / Patricia Green and Carolyn Hemming.

Includes index.

ISBN 978-0-14-318690-8 (pbk.)

1. Grain. 2. Cooking (Cereals). 3. Cookbooks.

I. Hemming, Carolyn, author II. Title.

TX808.G74 2014 641.631 C2013-904276-8

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We dedicate this book to the growing and farming families worldwide who are working hard, struggling and overcoming challenges to provide healthy, lifesaving, diverse, fair trade, organic grains and seeds. It takes gutsbut we know the grains of our past may very well be the grains of our future.

ALSO BY PATRICIA GREEN & CAROLYN HEMMING

Quinoa Revolution

Quinoa 365

CONTENTS

PREFACE

Modern civilization has sacrificed much of the quality of its food in the interests of quantity and shelf life.

Michael Pollan, In Defense of Food

W hy ancient grains? Because they havent been messed with. Theyre simply ancient. Relatively untouched by modern methods, ancient grains take us back to our humble beginnings. Were quickly learning that the industrialization of food in the modern world has taken a toll on our health, and ancient grains can help to get us back on track. Whole and nutritious, ancient grains are purely good food that can help us to be well-nourished and healthyand to survive.

North Americans and much of the modern world are in the midst of a transformation that is slowly changing where we buy our food, how we prepare our meals and what we put into our mouthshow we eat. Now, more than ever before, we want to know the significance and origins of what we feed our families, especially our children. We are even beginning to question what we feed our pets. With everyone we love threatened by serious illness, we understand more and more that poor eating can result in any number of health concerns. We are also now learning that many of our existing eating habits have been manufactured by the food industry. We are increasing our awareness by asking more questions, demanding quality food and consuming less highly processed foods. Factory-prepared, boxed, brand-slapped and heavily marketed convenience foods are becoming much less popular.

A closer relationship with food has reminded us of the comfort, wellness and pleasure we get from putting care and love into quality meals. Increasing health, social and environmental awareness has us paying more attention to whole, unprocessed foods, buying organic, finding out about the benefits of superfoods and seeking non-geneticallymodified foods. Vegetarianism and gluten-free lifestyles are increasing at exponential rates. This food transformation has us wanting and appreciating the goodness of whole, pure, real, un-messed-with foodfor the love of our families, of our health and of food.

Ancient grains. Organic, unprocessed, not genetically modified, vegan, superfood nutrition. Even without the confirmation of modern-day science, our ancient ancestors revered many of these seeds and grains and knew with absolute certainty that they could provide the proper nutrition to ensure their societies would be nourished, healthy and thriving. Only a few generations ago, when pioneering ancestors stopped to take a break on the farm and eat a cookie, it was likely healthy! If we bring back and incorporate ancient grains into what we are eating today, we can improve our nutrition, support optimal health and help to fight off disease and illness.

Since Patricia and I have been eagerly spreading the word about quinoa, weve been exploring the diversity and complexity of other ancient grains along the way. Already whole and genetically perfect, ancient grains are unmodified and worthy ingredients to explore for many reasons. Great taste, different textures, ideal nutrition and a variety of unique methods of preparation help to make ancient grains easy to incorporate into our modern-day menus. After all, eating the same old thing doesnt do our health any good, but it also impacts us on a larger, global scale. Consuming foods (especially grains) that are biologically diverse is important. If we only eat corn and wheat, for instance (even beyond being completely bored), we end up contributing to a demand that promotes only a limited number of foods in the marketplace. By doing that, we are indirectly restricting the makeup of our food supply, which is obviously very dangerous.

So for whatever reason you are transforming your eating, we welcome you. We can assure you that the advantages of eating ancient grains are plenty. In our simple, uncomplicated recipe style, we hope to bring even more health, nutrition, enjoyment, fun, great taste and inspiration to your cooking experiences. We are pleased to be part of your personal food transformation and always encourage you to share your stories and feedback with us at www.patriciaandcarolyn.com.