Want to eat healthier? Skip the whole-wheat bread and start eating wheat the right way — with wheat berries!
Wheat berries are wheat kernels direct from the stalk with only the hull removed (the inedible portion). Wheat berries represent wheat in its least processed, most nutrient-dense form.
Did you know that nearly 75 percent of the average American’s grain consumption is wheat? And that the vast majority of this is consumed as refined flour? In fact, we only consume, on average, a pitiful 10 percent of grains in the form of whole grains. Ten percent! And of this minute portion, wheat, rice and oats take top billing.
Luckily, this recipe helps us discover one of Mother Nature’s most delightful, yet most overlooked varieties of whole grain on Earth: amaranth. Amaranth was cultivated by the Incas and Aztecs and was considered one of their staple foods along with maize and beans. Like quinoa and millet, amaranth is considered a pseudograin/pseudocereal, as these foods derive from broad-leaf plants instead of grasses (e.g. corn, wheat). However, their seeds are used in much the same way.
So why choose amaranth over a more-familiar grain? Because this underdog of a plant boasts some fantastic qualities: It’s easy to cook, gluten-free, and relatively inexpensive.
There might be something wrong with your inner tube, and it could be making you sick and overweight. You may not even realize you have a problem … But if you have health concerns of any kind, or you are overweight, your inner tube could be the root cause. Of course, I’m not talking about a beach toy. I mean the inner tube of life — your digestive system.
Congrats! You made it to the tenth and final week of the Better Body and More Energy Challenge! I knew you could do it.
For your last assignment, I’d like to you tie together everything you’ve learned about nutrition and fitness over the past nine weeks. Don’t worry — it sounds more daunting than it really is!
My yoga instructor has warned me not to eat for two hours before my class, but when I find myself fantasizing about doughnuts during Downward Dog and worrying I won’t have the stamina for another breath in Warrior Two, I know I need a little bit of pre-workout sustenance. Something that’s portable, so I can throw it into my gym bag and nosh on the way, and something that has just the right combination of nutrients and ingredients to give me long-lasting energy and endurance. Oh, and if it can taste good too, then I’m sold!
For as long as I can remember, corn has been one of my favorite summertime foods. As a kid, I loved to sit on the picnic table in our backyard shucking ear after ear of the patchwork white-and-pale-yellow Olathe sweet corn my mom would bring home by the bushel. Later I’d slather it with butter and salt and sink my teeth in the way my dog attacks a meaty beef bone.
When I got my braces in fifth grade, I learned to eat corn on the cob one row at a time to minimize the hardware-cleaning process (corn was officially forbidden by the orthodontist, but I really think I outsmarted him on this one; don’t ask about my Milk Dud incident). I always thought eating something as nutritious as a fresh vegetable — especially since I loved it so much — was worth it.
At this very moment, I am sitting in my mother’s living room in Santa Fe, looking out the window as fat flakes of snow are gently falling. Since I live in Atlanta, this is even more a treat for me: a White Christmas might be the norm for most of the country this year, but it’s looking like Atlanta is in store for a Wet Christmas instead.
Maybe it’s the spring air, but it seems like so many people I know are either pregnant at the moment or trying to get pregnant. And as with anything having to do with one’s body, what you eat can have a huge impact on your fertility. For anyone who might be hit with spring baby-making fever, here are some tips on how you might be able to increase your odds of getting pregnant by eating better.
In my quest to find a way to get dinner on the table quickly, without resorting to my bachelorette specialty of Cereal a la Skim Milk, I’ve discovered an unlikely ally: My rice cooker. I’m sure most of you have one of these machines kicking around in your pantry gathering dust—a wedding present, maybe, or an impromptu purchase during your short-lived sushi-making craze. Well, dust it off and give it a prime position on your counter. It’s going to save your skin come 6 o’clock.