cibi salutari: cereali integrali e farine integrali / Healing Foods: whole grains and whole-grain flours

This month, I have the pleasure of hosting Healing Foods, a monthly event started in January 2010 by Siri of Cooking with Siri. Each month has a theme, which is chosen by the host. The theme I chose is whole grains and whole-grain flours.

Every month, Healing Foods aims at focusing on a food item or, as in this case, a group of food items, to highlight their health benefits. The event invites you to come up with healthy recipes.

Why did I choose whole grains and whole-grain flours as this month's theme? Because these food items are good and good for our health. Here's a more articulate answer from the Mayo Clinic site's page on whole grains:

All types of grains are good sources of complex carbohydrates, various vitamins and minerals, and are naturally low in fat. But grains that haven't been refined — called whole grains — are even better for you. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So whenever you can, choose whole grains over refined grains. [emphasis mine]

The whole article is an interesting reading. This page has a definition of whole grains and also a list of whole grains that may provide some inspiration.

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

How about trying a grain or a flour that you have never tasted before? Note that so-called pseudocereals (including amaranth buckwheat, and quinoa) are acceptable for the event. Make sure the grain or flour you are using is whole (for example, pearl barley is not a whole grain).

I will be glad to receive your contribution to the event. Here are the simple rules for participating:

• Prepare a savory or sweet vegetarian dish (eggs and dairy products are allowed) containing some whole grain or whole-grain flour as one of the main ingredients.
• Write a post about the dish on your blog between July 1st and 31st. Link from your post to this announcement and to the event page on Siri's blog. Feel free to download and use the logo above.
• Send an e-mail to simosite AT mac DOT com and include your name, blog name and blog address, a permanent link to your post and a photo (maximum width 400px). Please, include the words "Healing foods" in the email subject, so I can more easily retrieve the message in my inbox.
• You can contribute as many recipes as you wish to the event. Archived recipes are acceptable, but they need to be re-posted and linked to this announcement and to the event page on Siri's blog.
• If you do not have a blog, you can still participate by sending me your recipe with a picture at the email address indicated above.

Sometimes messages get lost in cyberspace, so if you don't receive an acknowledgment of your email or see a comment on your post, please contact me again by leaving a comment on this announcement.

I will publish a roundup of the event at the beginning of August. The entries received will participate in a random drawing for the giveaway kindly organised by Siri. As mentioned on the event page, two lucky winners will get the following award-winning books:

Cooking At Home With Pedatha

Awarded Best Vegetarian Cookbook in the World 2006, this book documents the culinary legacy of an illustrious Indian grandmother for posterity.

Sukham Ayu

Winner of Best Health & Nutrition Book in the World 2009 – Second Place, this beautiful book has been researched at KARE, an idyllic Ayurvedic research & rejeuvenation establishment near Pune.

Both books will be shipped wherever you live. Note: Siri and myself are not eligible for the random draw.

P.S. The photo I used for the logo shows hulless oats au naturel (on the left) and toasted (details in this post).

Comments

[astrofiammante]

Simoooo, ma io il post forse ce l'ho già pronto, proprio l'altro ieri ho usato il grano tenero....e la ricetta è vegetariana, lo devo sistemare un po' e aggiungere il vostro logo, quindi a presto ^_____^ ciauzzzzzzzz

[bellini]

Sounds like a wonderful event!!!

[Simona Carini]

Mitica Marta: aspetto il post. Grazie!

Ciao Val. I hope it will be nice :)

[Catalina]

About a month ago I bought two packs of organic whole grain wheat flour and I have to say I like it a lot (I used it in lemon tart) but I had no idea about the nutrition and its benefits until now :) Simona, thank you for sharing so useful information with us, I always leave your site so much more educated with plenty of new knowledge!

[Caffettiera]

Thank you for the link, I want to learn more about whole grains as well. I am put off by longer cooking time sometimes but it is mainly laziness. I'm looking forward to the roundup, I will surely learn a lot.

[Simona Carini]

You are welcome, Catalina. I am glad you found the information useful.

Ciao Caffettiera. Longer cooking times need indeed to be taken into account. I have a routine with barley so that I always have some ready to be added to soups or paired with other dishes. And my husband likes cracked oats for breakfast.

[sukanya]

Hi just sent you an entry for this wonderful event

happy hosting

pls do check the event at my space; herbs n flowers

[Simona Carini]

Thank you, Sukanya: I have received your email. The event sounds very interesting. I wish I could find some banana flowers where I am right now: I have never cooked with them.

[Krithi]

Hi Simona, sent in my entries..
http://krithiskitchen.blogspot.com/2011/07/ragi-kaara-biscuits-finger-millet.html

[Simona Carini]

Hi Krithi: I got your message. Thanks!