GO WITH THE GRAIN

The Sunday Telegraph - Sunday - - Life Lifestyle -

in Bri­tain is coeliac, many more are wheat in­tol­er­ant, and quinoa has the un­usual prop­erty of be­ing a gluten­free “com­plete pro­tein”. This means, ac­cord­ing to Molly Brown, au­thor of a new guide to cook­ing with th­ese al­ter­na­tive grains, seeds and legumes, “it con­tains all the amino acids we need”, for nour­ish­ment. It’s so nu­tri­ent-rich, in fact, that it’s a sta­ple food of as­tro­nauts. But there are many more “plant foods” like it, just wait­ing to be dis­cov­ered: chia seeds, for in­stance, con­tain more omega-3 fatty acids than salmon, a wide range of an­tiox­i­dants and cal­cium – and if you don’t fancy bak­ing with them, you can just sprin­kle them into your muesli. Mild-tast­ing mil­let, another an­cient grain, is nu­tri­tion­ally su­pe­rior to rice and wheat, nice and fluffy, and re­quires no soak­ing. “Th­ese plant foods are all good sources of fi­bre and

Mix it up: grains like quinoa can be eas­ier to digest than our usual car­bo­hy­drates (quinoa recipe, p27)

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