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Grains, Seeds & Legumes

Author: Molly Brown

Publisher: Hardie Grant

Published: 2017-05-16

Total Pages: 0

ISBN-13: 9781743792162

Move over, rice and oats: freekeh, amaranth and farro are here to stay – and Molly Brown's Grains, Seeds & Legumes is here to help you choose, prepare and cook the numerous new wholegrains, cereals, seeds, legumes and pulses becoming available at health food stores, grocers and supermarkets everywhere. Grains, Seeds & Legumes provides an in-depth catalog to the world of these edible grains, including step-by-step directions to deal with even the most esoteric staple. Molly Brown backs this information up with delicious, healthy and diverse recipes catering to gluten free diets and those wanting to find unique and delicious ways to work ancient and whole grains into your everyday eating. With gorgeous color photography and pages full of delicious recipes – from Sunday breakfasts (Oat, ricotta and berry pancakes with thyme honey) to morning tea (Apple, sour cream and cinnamon crunch muffins), healthy salads (Mango, asparagus and wild rice salad) to heartier fare (Cassoulet) – you're sure to find something to satisfy any appetite.

Super Grains

Author: Victoria Merrett

Publisher: Chartwell

Published: 2015-06-24

Total Pages: 259

ISBN-13: 0785832165

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Nature holds many secrets, many of which are still to be revealed, but we have learned a few of them along the way since ancient times, spurred, no doubt, by the need to eat and nourish ourselves. Over the years the benefits of many of the grains and seeds we consume today have escaped our notice. However, today, there is now a resurgence of interest in the very important nutritional values they can hold. Many of the vitamins, minerals and other nutrients in every day grains, such as barley and oats to more unusual ones, supply our bodies with life-giving and healing qualities. This is an introduction to grains and seeds down the ages, which have proved themselves useful to mankind and whose beneficial legacy has stayed with us through to modern times. This introduction to Super Grains & Seeds is a fascinating guide, full of interesting facts and over 100 recipes.

Grist

Author: Abra Berens

Publisher: Chronicle Books

Published: 2021-10-26

Total Pages: 452

ISBN-13: 1797207156

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As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)

Carbohydrates in Grain Legume Seeds

Author: C. L. Hedley

Publisher: CABI

Published: 2001

Total Pages: 360

ISBN-13: 9780851999449

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The compounds making up the dry weight of seeds play a major role in determining the nutritional quality, and ultimately the uses of the economic value of the seed. The carbohydrate fraction can be divided into starch fibre and soluble carbohydrates. This book covers the chemistry, nutritional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds. There is currently no book available which covers the strategies for improving carbohydrates in grain legumes which takes into account both nutritional and agricultural requirements. Thisbooks fills that gap.

Cultured Food Life

Author: Donna Schwenk

Publisher: Xlibris Corporation

Published: 2011

Total Pages: 66

ISBN-13: 1452535221

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Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com

Fermented Grain Legumes, Seeds and Nuts

Author: S. S. Deshpande

Publisher: Food & Agriculture Org.

Published: 2000

Total Pages: 132

ISBN-13: 9789251044445

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This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.

Grain Legumes

Author: Antonio M. De Ron

Publisher: Springer

Published: 2015-08-27

Total Pages: 449

ISBN-13: 1493927973

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This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.

The Zero-Waste Chef

Author: Anne-Marie Bonneau

Publisher: Penguin

Published: 2021-04-13

Total Pages: 0

ISBN-13: 0735239789

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*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Sprouted Grains

Author: Hao Feng

Publisher: Elsevier

Published: 2018-10-11

Total Pages: 344

ISBN-13: 0128115262

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Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world’s leading researchers on sprouted grains. Presents the nutrient and bioactive components of these healthy grains Provides extensive coverage of products developed from sprouted grains Includes contributions from an International team of both academic and industrial authors Covers the equipment and technology used in grain processing

The Happy Herbivore Cookbook

Author: Lindsay S. Nixon

Publisher: BenBella Books, Inc.

Published: 2011-01-18

Total Pages: 322

ISBN-13: 1935618644

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Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay Nixon, gives hundreds of thousands of her followers recipes each month, showing that the vegan diet is not only healthy but delicious, too. Now, Nixon combines some of her tastiest recipes in The Happy Herbivore Cookbook, each made with no added fats, using only whole, plant-based foods. It's easy to make great food at home using the fewest number of ingredients and ones that can easily be found at any store, on any budget. The Happy Herbivore Cookbook includes: • A variety of recipes from quick and simple to decadent and advanced • Helpful hints and cooking tips, from basic advice such as how to steam potatoes to more specific information about which bread, tofu or egg replacer works best in a recipe • An easy-to-use glossary demystifying any ingredients that may be new to the reader • Healthy insight: Details on the health benefits and properties of key ingredients • Pairing suggestions with each recipe to help make menu planning easy and painless • Allergen-free recipes, including gluten-free, soy-free, corn-free, and sugar-free With a conventionally organized format; easy-to-follow, step-by-step instructions; nutritional analyses, colorful photographs; funny blurbs at the beginning of each recipe; helpful tips throughout; and chef's notes suggesting variations for each dish, even the most novice cook will find healthy cooking easy—and delicious!