ANCIENT GRAINS, MODERN MEALS - MEDITERRANEAN COOKING FOR ALL
Join me and let's cook some of the most beguiling grain dishes in the Mediterranean together! Here is a quick taste of the class! You'll learn how to use barley rusks, cook a delectable rice dish and work with bulgur wheat, three of the basic grains of the Mediterranean. Recipes are easy and accessible, for anyone, anywhere to cook! Sign up here: go.dianekochilas.com
How to make the ancient grain amaranth: Recipe for breakfast amaranth with walnuts and honey
Amaranth is the new quinoa. You heard it here first!
Both amaranth and quinoa are examples of the much-hyped ancient grains that are a wonderful nutritional addition to your diet.
The big difference is that quinoa has landed on the trendy list, while amaranth has remained in relative obscurity. I was fairly oblivious to its existence until Connor's mom suggested I do a video on it. And I'm so glad she did!
Amaranth is actually technically a seed, not a grain. It packs quite a nutritional punch: it's a complete protein, has all the amino acids, and is a great source of fiber, magnesium, and iron. It's rare that a grain/seed contains all that, so the term super food is well earned in this case.
Connor's mom also passed along a recipe suggestion for amaranth, and after I gave it a try I decided I needed to share it with you guys! Here it is:
Breakfast Amaranth with Walnuts and Honey (and Milk), from Epicurious
2 cups water
1 cup amaranth
accompaniments of walnuts, honey and milk, to taste
Boil the water, then add the amaranth and bring to a boil again. Reduce the heat to a simmer and cover the pot for 20 minutes.
After 20 minutes, your amaranth is ready to go! Scoop some into a bowl and add your accompaniments, however much of each you feel inclined to add! (I did a large handful of walnut, about a teaspoon of honey, and several tablespoons of 1% milk).
It's THAT EASY!! I hope you enjoy it!
P.S. I also spoke with a man named Scott who works at the company PacMoore, which works with amaranth farmers in Uganda! These workers are able to support themselves as they've struggled to do in the past...because of their work with amaranth! Cool, huh? It was, originally, in a staple in the diet of pre-Columbian Aztecs.
How to Cook and Pop SORGHUM | Top 3 Whole Grain Sorghum Recipes
#foodtolive #foodtoliverecipe #sorghum #highprotein #risotto
Between salads, soups, veggie dishes, and even baked goods, the uses for sorghum are endless. Learn how to cook sorghum perfectly and enjoy our top 3 recipes with this super nutritious #grain.
0:00 Intro
0:04 What Is Sorghum
0:08 Health Benefits of Sorghum
0:13 What does Sorghum taste like?
0:19 Recipe: Sweet Potato Sorghum Salad
0:35 Recipe: Creamy Sorghum Risotto
0:52 Recipe: Popped Sorghum - Healthy Popcorn Alternative
1️⃣ Sweet Potato Sorghum Salad
This Sweet Potato Sorghum #Salad is healthy, filling and so flavorful! It’s a great way to try out sorghum if you’ve never had it before.
INGREDIENTS:
• ½ cup whole grain sorghum (
• 1 medium sweet potato
• ½ shallot, minced
• ½ cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ tsp cumin powder (
• 1 tsp dried oregano
• ½ tsp freshly ground black pepper (
• ½ tsp Himalayan pink salt flakes (
INSTRUTIONS:
1. Heat oven to 425˚F. Give the sweet potato a good scrub and cut into ½” cubes. Place on a sheet tray. Toss with the olive oil, spices, and salt. Roast until the sweet potato is tender and starting to brown, for about 40 min.
2. Meanwhile, heat a small pot over medium-low heat. Add the sorghum and let toast for a few minutes, shaking the pan as it toasts. The sorghum should have a slight nutty smell. Add in 1 ½ cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for about an hour. Sorghum should be tender but still chewy.
3. Add cooked sorghum, baked sweet potato, minced shallot, and chopped cilantro to a bowl and top with olive oil and lemon juice. Toss and enjoy!
2️⃣ Creamy Sorghum Risotto
This #recipe will teach you how to use whole grain sorghum in place of rice and how to best cook it to create a thick, creamy consistency.
INGREDIENTS:
• 1 ½ cups whole grain sorghum, soaked overnight
• 6 cups vegetable broth
• 1 tbsp unsalted butter
• ½ cup shallots, minced
• ½ cup Parmesan, grated
• 1 tbsp fresh rosemary, minced
• salt and pepper to taste
• freshly ground nutmeg, to taste (
INSTRUTIONS:
1. Heat butter in a Dutch oven or stock pot over medium heat. Add shallot and cook until softened, for about 3 minutes.
2. Add sorghum, and cook, stirring constantly, until edges start to become translucent, for about 4 minutes.
3. Stir 2 cups of broth into sorghum, reduce heat to medium-low, cover, and simmer for 20 minutes, stirring once.
4. Repeat the process of adding broth, simmering, and stirring until all broth has been used and sorghum is tender and creamy, about 1 hour.
5. Stir in Parmesan and rosemary; season with salt, pepper, and nutmeg.
6. Serve and enjoy!
3️⃣ Popped Sorghum: Healthy Popcorn Alternative
Introducing popped sorghum, the wholesome and crunchy snack that's a great alternative to traditional #popcorn.
INGREDIENTS:
• ¼ cup whole grain sorghum
• 2 tbsp coconut oil
• 1 tsp nutritional yeast, optional (
• sea salt, to taste, optional
INSTRUTIONS:
1. Take a large pot with a lid. Heat 2 tbsp of coconut oil in the pot over medium-high heat.
2. Add 1/4 cup of whole grain sorghum to the hot oil. If you like, you can sprinkle some nutritional yeast for extra flavor and a pinch of salt for taste.
3. Quickly cover the pot with the lid to keep the sorghum from popping out.
4 .Listen for the popping sounds, similar to popcorn. When the popping slows down to about 2-3 seconds between pops, remove the pot from the heat.
5 . Carefully remove the lid and let the popped sorghum cool for a minute or two.
6. Transfer the popped sorghum to a bowl. If you'd like, add a bit more nutritional yeast or salt for extra flavor. Let it cool completely, and it's ready to enjoy as a tasty and crunchy snack.
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Cooking Whole Grains in the Instant Pot
Tired of eating rice every day? Need something new? Check out this combo of barley, wheat, and sorghum and try it with your next meal! I love adding variety to my diet and one easy way to do that is to mix up your whole grains. The Instant Pot makes batch cooking grains so easy. You can make a big batch to keep in the fridge to use all week.
Blogpost:
How to Use the Instant Pot:
Curry Chickpea Patties using IP ingredients:
Sweet and sour chickpeas:
Instant Pot Cooking Time Charts:
0:00 Intro
0:54 Cooking the grains
4:41 Outro
Top 6 Gluten-Free Ancient Grains for Modern Times
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Ancient grains are a trending alternative in recent years to common wheat, corn and rice staples. Along with the ancient wheat species like spelt, farro, and einkorn, there are also the group of gluten-free minor grains and pseudocereals. These are some of the original grain crops that have been cultivated since the days of early agriculture and are less influenced by selective breeding.
These are great types to have on hand in the pantry when grains are on the menu, especially if you have gluten sensitivities. They also make good wheat flour substitutes. We'll take a brief look at the top varieties: their origins, nutritional attributes as well as other qualities and uses. (More specific nutrition data and information on how to prepare them the page links below.)
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Recommended Suppliers
====================
Bob's Red Mill, Whole Grain Millet, 28oz, 4-pack -
Anthony's, Organic Hulled Millet, 3lbs -
Arrowhead Mills, Organic Amaranth, 16oz -
Bob's Red Mill, Organic Amaranth Grain, 24oz -
Bob's Red Mill, Organic Whole Grain Sorghum, 24oz -
Shiloh Farms, Organic Sorghum Grain, 16oz, 2-Pack -
Bob's Red Mill, Whole Grain Teff, 24oz -
Anthony's, Brown Teff Flour, 5lbs -
Anthony's, Organic Raw Hulled Buckwheat Groats, 5lbs -
Bob's Red Mill, Organic BuckWheat Flour, 22oz -
Bob's Red Mill, Organic White Quinoa, 13oz, 6-pack -
Alter Eco, Organic Pearl Heirloom Quinoa, 12oz -
Ancient Grains Page:
How to Cook Grains:
Nutrition Data:
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Additional Sourced Info
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Whole Grains Council List:
Health and Nutrition Studies Related to Cereal Biodiversity:
Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds:
Comparative Study on Gluten Protein Composition of Ancient:
Earliest domestication of common millet (Panicum miliaceum):
Structures, physicochemical properties, and applications of amaranth starch:
Inhibition of Lipid Peroxidation of Kiwicha (Amaranthus caudatus) Hydrolyzed Protein:
Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum:
Genetic diversity in teff (Eragrostis tef):
The Contribution of Buckwheat Genetic Resources to Health and Dietary Diversity:
USDA Food Composition Data:
Nutritional Value:
Nutrition Data:
Percent Daily Value Calculators:
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Disclaimer: All information in this video is for educational and general purposes only and is the personal view of the authors; not intended as medical advice, diagnosis or prescription. This content has not been evaluated by the FDA and is not intended to cure or prevent any disease. Always consult a medical professional to seek treatment for any health issue or medical concern.
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©Superfood Evolution
Boost Your Health: Perfecting the Mixed Grain Salad
This time at Joca's Kitchen we will make a very nutritious and delicious Mixed Grain Salad. Welcome to 'Boost Your Health: Perfecting the Mixed Grain Salad.' In this video tutorial, we'll guide you through the step-by-step process of creating a vibrant, delicious, and nutrient-packed mixed-grain salad, perfect for any health-conscious individual. We'll dive into selecting the right mix of grains and pairing them with an array of fresh vegetables, lean proteins, and mouth-watering dressings. This mixed grain salad is not just incredibly flavorful but also high in fiber, vitamins, and minerals, contributing to a balanced diet. Whether you're a seasoned home cook looking to add more nutritious recipes to your repertoire or a beginner aiming for a healthier lifestyle, this guide will be your perfect companion. Join us at Jocas Kitchen as we explore the world of nutritious ingredients, perfect our chopping skills, and master the art of balancing flavors in this mixed-grain salad. It's time to boost your health with every bite!
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The Gear I use in Joca's Kitchen
Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso
Get It Here -----
M KITCHEN WORLD Heat Resistant Silicone Spatulas Set
KitchenAid KP26M1XER 6Qt. Pro 600 Mixer
KitchenAid KSMMGA Metal Food Grinder
ZYLISS Susi 3 Garlic Press
HÖLM 3-Piece Stainless Steel Mesh strainer
Gorilla Grip Original Oversized Cutting Board
Grey Kitchen Utensil Set
John Boos R02 Maple Wood Cutting Board
Ingredients;
280g of sweet corn grains.
280g of boiled pigeon peas.
100g of boiled chickpeas.
180g of boiled red beans.
280g white beans, boiled
180g of boiled black beans.
50g of chopped red onion
50g minced red bell pepper or chili
50g chopped yellow bell pepper
50g of chopped green bell pepper.
20g of chopped coriander.
For the dressing:
1 tbsp garlic
105ml olive oil.
50ml of balsamic vinegar.
salt and pepper to taste.
the juice of 1/2 sweet orange.
25g of feta cheese.
Preparation by hand or in the grinding machine add all the ingredients of the dressing and grind for 1 minute. booking.
In a bowl add all the grains and the cilantro.
add the dressing we made and mix.
enjoy cool.
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