Fresh Fridays: Heritage Whole Grains

Hello Katherine,

Before industrial milling made reﬁning grains easy and aﬀordable, traditional diets around the world included whole grains as a versatile foundation of most meals.

Heritage Whole Grains

In the Global Burden of Diseases Study, researchers analyzed the diets and health outcomes of people in 195 countries around the world. They found that the largest dietary risk factor for disability-adjusted life years in both men and women is not low intake of vegetables or high intake of sugar – it is low intake of whole grains!

Carbohydrates in many forms feature prominently in heritage diets around the world – cultures celebrated for their good health and longevity. Join us on a culinary journey through the world of whole grains!

Sprouted Whole Wheat Sweet Potato Focaccia Bread with Za'atar

The sprouted whole wheat ﬂour and sweet potato add a subtle sweetness to this ﬂavorful Mediterranean ﬂatbread.

An Oldways Whole Grains Council recipe, photo courtesy of Kelly LeBlanc

Red Curry with Kabocha Squash and Brown Rice

Kabocha squash, sometimes called Japanese squash, has a vaguely sweet ﬂavor and vibrant orange-y red color. If you are unable to ﬁnd some or prefer other squash such as butternut or acorn, they are just as healthy, delicious, and beautiful.

An Oldways recipe courtesy of Annie Copps, photo by Kelly LeBlanc

Maple Walnut Teff Porridge

Teﬀ has been cultivated in Ethiopia for nearly 3,000 years. Teﬀ ﬂour is used to make Ethiopia’s staple ﬂatbread, injera. The teﬀ grain is very small and packs a sweet toasted ﬂavor, making for a wonderful porridge. This hearty recipe is perfect for any morning.

An Oldways recipe and photo

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