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Grain power
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  Library Journal Review

Sisters and best-selling authors Green and Hemming (both, Quinoa Revolution) return with a new collection extolling the benefits of gluten-free grains such as amaranth, buckwheat, chia, -kaniwa, and sorghum. After defining these grains, the authors explain their many culinary applications and share basic recipes for dairy-free milks, sprouts, chia gel (a butter and oil substitute), and more. The main dishes (e.g., chili lime popped amaranth, spicy Creole quinoa stew, chocolate ancient grain torte with raspberry chia sauce), which readers are unlikely to find elsewhere, include nutritional analysis and metric and U.S. measurements. VERDICT Comprehensive coverage of less-familiar grains makes this a must for whole-grain aficionados. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
<p>Transform your meals with healthy and delicious gluten-free ancient grains.<br> <br> Grain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are great tasting and ideal not only for people with food allergies, gluten intolerances and health issues, but also for those looking to incorporate delicious, nutrient-rich grains for a healthy lifestyle.<br> <br> Packed with lots of variety and unique natural flavors, these recipes feature the popular and versatile gluten-free ancient grains available today. It's easy to supercharge all your meals with these health-boosting nutrient-dense superfoods-</p> Amaranth Buckwheat Chia Kañiwa Quinoa Millet Oats Sorghum Teff <p> Grain Power is a complete cookbook featuring everything you need to know about cooking these amazing ancient grains, as well as combining them into unique superblends.<br> <br> Grain Power features over 100 easy-to-make, delicious recipes like Pumpkin Spice Steel-Cut Oats, chewy Chocolate Granola with Cherries & Buckwheat, Millet & Quinoa Blueberry Pecan Snack Bars, Smoked Ham & Leek Amaranth Chowder, Thin-Crust Vegetable Pizza with Fresj Basil and Caramel Apple Buckwheat Crêpes</p>
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