Whole Wheat Grain With Vegetables and Parsley Oil

 

Sunday January 4th, 2015 today i will share with you some very important information about a grain called “Whole Wheat”
From The Microbiotic way by Michio Kushi the founder of two internationally acclaimed educational organizations, the East West Foundation and the Kushi Institute .He wrote our source of energy are whole grains: human physiology has not adjusted well to the new habits of eating”fast foods.” There is no better illustration of this fact than the growing interest in whole foods, especially whole grains. Thousands of years ago our ancestors began eating the nutritious fruit and seed combination we call whole grain. Since then, many cultures have adopted grains as their staple food. The ancient Chinese depended upon millet, buckwheat, and rice as their staples; the Aztecs and Mayans subsisted mainly on corn; the Egyptians grew some of the world’s finest wheat; the early Europeans relied on wheat , rye, barley, and oats; the Britons relied on oats and wheat; the Hindus relied on rice and wheat; and a number of African peoples cultivated millet. some of our ancestors even whorshipped grain as god of life, the fabric of which humans were made. The Japanese word for “peace and harmony” also denotes the eating of grains.
Whole grains are grains that are eaten intact. in whole grains, none of the edible portions (the bran, germ, and endosperm) are removed. On the macrobiotic diet, whole barley, buckwheat, brown rice, millet, oats, rye, and wheat are pressure-cooked, boiled, or baked into casseroles. Whole grain products , ranging from sourdough whole-wheat bread to spaghetti are also eaten. Almost any refined grain products that you can find can also be made from whole grains.
Whole grains are composed of complex carbohydrates, proteins, fats, vitamins, and minerals in ideal proportions for the needs of the human body. The ratio of complex carbohydrates to protein in the macrobiotic diet is about seven to one. Whole grain itself also reflects this ideal balance, providing about seven times more complex carbohydrates than protein. Whole grains are also an excellent source of fiber, B-complex vitamins, vitamin E, and phosphorus, key mineral and brain food.
Beyond their healthfulness, there is at least one other reason to use plenty of whole grains.Of all foods, they are probably the least expensive, because they are so widely cultivated. They cost less to grow-and to eat , per food value dollar-than red meat, eggs, dairy products, poultry, fish. The grain most recommended for regular use are barley, brown rice, buckwheat, corn, millet, oats, and wheat.
When i cook the grains i use them in breakfast, salad, stew, and even dessert.You cook them a week ahead and store them in the refrigerator. When you come home you just have to roast vegetables, add any protein you like as legumes of your choice, fish or lean meat.
I made a side dish you can make:whole wheat grain, mushroom, chopped broccoli, crushed garlic, salt, black pepper, olive oil, fresh Italian parsley.
Food Photography, Food Styling and Recipe by Chef Momo
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