ANCIENT GRAINS SHOW THE WAY TO HIGH PROTEIN EATING

AMARANTH - Ancient grains of yesteryear may be what will rescue us from modern grains that have been grown with seeds that were developed during the 1960’s in order to get those fluffy softened breads and buns that have made hamburgers so popular but has diminished their high quality and level of nourishment.  Cultivated by the Aztecs, amaranth contains a range of nutrients including a high quality protein, calcium, folic acid, magnesium and potassium.  It’s as simple as cooking rice, and used as a breakfast dish or added to salads or any other side dish that makes a great energy pickup.

BUCKWHEAT - Despite its name it is not a type of wheat, but provides generous high quality nourishment and is native to Southeast Asia.  It is also common in Eastern Europe and Asia providing high quality protein as well as calcium, iron, manganese, potassium, and zinc.

FARRO (also known as emmer) - This is one of the first crops domesticated in the Near East.  Whole kernels and flour provide fiber, magnesium, iron, niacin and zinc.  It is served in salads, side dishes and in baking.

MILLET - One of the earliest crops, a staple in Africa, China, and India, and can be popped and eaten as a snack like popcorn. Very high in protein, it can be used in side dishes and added to soups, as well as in all other baking.

QUINOA - Grown largely in the Andean region of South America, it was known as “the mother of all grains” by the Incas, and is rich in iron, phosphorus and potassium. It should be washed thoroughly because of its protective coating, and can be cooked in 15 minutes, and used as a side dish.

RYE - This rye grain takes on the distinct flavor of caraway seeds and used as a side dish and added to soups and salads.  Soaking overnight shortens its cooking time of rye and many other cereals.  High in nutrients, it contains folic acid, iron, magnesium, phosphorus, potassium, riboflavin and zinc.

SORGHUM – Widely popular in Africa and India, it is used to make chapattis (a type of flatbread in U.S.) and ground into flour for baked goods.

TEFF – This grain is smaller than a pinhead, it is ground into flour in Ethiopia and made into a soft spongy bread and added to soups and sprinkled in salads.