Doctor's Review: Medicine on the Move

January 24, 2022
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Chrissy Freer’s cookbook Supergrains consists of over 100 recipes for barley and buckwheat, faro and freekeh, kamut, quinoa and more. Grains are the seeds of certain plants that have had their hard inedible outer husks removed. Unrefined (whole) grains have their entire edible kernel intact: the bran, the germ and the endosperm. Refined grains on the other hand — white rice, white wheat flour — have had the bran and germ removed leaving just the endosperm, which has the fewest vitamins and minerals. Supergrains are essentially unrefined grains.

A nutritionist from Australia, Freer explores 12 supergrains in her cookbook and includes nutritional info for each. The book features a cooking chart — quantity of liquid required, cooking time, yield — and another chart that describes each grain’s flavour and how to best use it. Grains of truth! Here are fun ways to use three of them: buckwheat, millet and quinoa.

Excerpted from Supergrains by Chrissy Freer. Recipes copyright © 2015 Chrissy Freer, Photography copyright © 2015 by Julie Renouf. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Recipes from the book