“Grain Bowls” are a relatively new food category that probably would not even exist without social media – but, they are just so darn photogenic! Bowls of every flavor appear regularly on Facebook, Instagram, Twitter and food blogs (guilty). But before going on a whole-grain, plant-based diet I never gave them much thought. Just another hipster fad.
My mother would be rather shocked if she knew I was writing positively about “oatmeal” at breakfast. As a child, her daily cajoling was accompanied with flavorings and brown sugar to try to get us to eat oatmeal. Mom would be proud to see steel-cut oats on my breakfast table.
Prep could not be easier. A vegetarian friend recommended soaking the oats overnight, drain excess water and microwave for less than a minute just to warm it up. Ready to each and minimum loss of nutrients.
HULLED BUCKWHEAT GROATS
For something completely new to me I tried hulled buckwheat, which come to find out does not contain wheat, so it is safe for celiac disease patients. Most important, buckwheat is a whole-grain.
Even tried the buckwheat uncooked, just the overnight soaking. Not good. Strange texture and less flavor.
I’ve used wheat berries in all kinds of recipes. Great springy texture and nutty flavor. They have become quite popular in my house so we cook a big batch to “al dente” on the weekend and then can add to a variety of dishes.
In the morning wheat berries are good either cold and chewy or you can heat/cook them for a softer texture. Throw in fruit and even greens for variety. Here are a few examples.
Obviously there are endless variations in how you prepare and pair grain bowls at breakfast. What are some of your favorite grains and preparations? Please share your grain bowl suggestions and comments below. Enjoy for good health.
GALLERY of GRAIN BOWLS