Vegetable Bounty Quinoa1

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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Bob Feature
Moroccan Farro with Braised Lamb Belly and Harissa Aioli2

Meals for New and Expectant Families

by Cassidy Stockton

The first few weeks of life with a newborn, whether it is a first child or not, is an incredibly challenging time for any family. Mom and Dad are likely exhausted and cooking a meal may seem like an insurmountable task. Bring them the best gift ever by delivering a

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Meatless Mondays: Farro, Lentil and Cabbage Soup

by Cassidy Stockton

Even if the heat is still lingering in your part of the country like it is here, the nights may be cool enough to enjoy a hearty soup. If not, save this one aside for a cold winter night. This soup combines chewy farro with creamy lentils and crispy(ish) cabbage

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Discover Chia

Chia Hangout (Live Chat)

by Cassidy Stockton

Join us for a Grains of Discovery Hangout series on Google Plus as we explore the new hot nutritional powerhouse, Chia. Learn how to use it, why you want this seed in your diet and get some great recipes from our esteemed panelists Jean Layton (Gluten Free Doctor),

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Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a

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Beet Carrot Sorghum Burgers2

Meatless Mondays: Beet, Carrot and Sorghum Burgers

by Cassidy Stockton

I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. At my house, we love them topped with melted cheddar (as seen here) or goat

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