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About Healthy Eating: The Grain That's Not Just for Soup

Written By Unknown on Tuesday, October 8, 2013 | 7:14 AM

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From Fiona Haynes, your About Healthy Eating Editor
According to the Whole Grains Council, barley contains more fiber than any other whole grain, although much of the barley eaten in the United States is pearl barley, which is stripped of some of that fiber. Nonetheless, barley makes a wholesome addition to almost any diet (unless you need to eat gluten free). We begin this week's newsletter, then, with a selection of barley recipes.

Bring on the Barley
Barley is a healthy high-fiber, high-protein whole grain boasting numerous health benefits. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain such as couscous or rice.
Search Related Topics:  barley recipes  whole grains  vegetarian soups

How to Make Pumpkin Puree
Now that it's well and truly fall, I imagine most of us will be consuming pumpkin in some form or another. It's handy to have canned pumpkin in the pantry, but it's also satisfying to make your own fresh pumpkin puree. Here's how.

Gluten-Free Pumpkin Doughnut Holes
They may not be perfectly round, but these doughnut holes make a delicious gluten-free treat. Oh, and did I meantion that they're not fried, which means you don't need to feel guilty about nibbling on one or two of them.

Pear Sorbet
Turn the simple combination of fresh pears and sugar into a refreshing, cool sorbet. The amazing thing is how much the slightly grainy texture of fresh pears comes through in the final sorbet. Garnish the sorbet with a slice or two of fresh pear, if you like or, for a pop of color, a few pomegranate seeds.
Search Related Topics:  pear sorbet  pear desserts  sorbet recipes


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