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Cooking Whole Grains in Your Sleep {Guest Post}

by Guest

Not everyone—in fact, few—may think about whole grains as nostalgic comfort food, but I do. I grew up in the San Francisco Bay Area with parents who loved to cook delicious, all natural meals with ingredients from our local Co-op and garden, and whole grains featured prominently in our family

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Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan
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Power Hungry: Get Up and Goji Bars {Giveaway}

by Cassidy Stockton

I love when the universe comes together at just the precise moment and allows something to work out beautifully. That happened recently to me with Camilla Saulsbury. I met Camilla, who writes the blog Power Hungry, at BlogHer Food last June. She was very excited about her new book,

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Warm Kamut Berry Salad with Bacon Brussels Sprouts and Gorgonzola-1

Warm Kamut Berry Salad with Bacon, Brussels Sprouts, and Gorgonzola

by Erin Clarke

Kamut® Berries are one of my all-time favorite grains. They’re basically glorified wheat berries. Golden and chewy, with an almost buttery flavor, I use them in just about everything. Soups, salads, stir-fry, veggie burgers- I’ve tried it all. Sadly, though, Kamut® berries are oft-overlooked by even the most savvy culinarians.

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Vegetable Bounty Quinoa1
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October Unprocessed {Guest Post}

by Guest

In October of 2009, I was struck by a simple idea:

What would happen if I went for an entire month without eating any processed foods?

This question would have been nonsensical just a few decades ago.

Nowadays, it seems that almost every food that comes with an ingredients list

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Moroccan Farro with Braised Lamb Belly and Harissa Aioli2