Issue: 79
May 2016
whole grain breads
IN THIS ISSUE
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FEATURED GRAIN

May GOM   ................................................. 
 
AROUND OLDWAYS 
 
The Oldways Whole Grains Council is just one of the many traditional food programs at Oldways.


 
To celebrate International Mediterranean Diet Month this year, Oldways (creators of the Mediterranean Diet Pyramid) created the How Mediterranean is Your Diet? quiz.

See how the foods you normally eat stack up against the gold-standard Med Diet, and what delicious staples of the Med you're missing. Take the quiz here.


 
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Dear Friends of Whole Grains,

The Mediterranean diet is internationally recognized as the gold standard of healthy eating, so it's no surprise that whole grains are an important part of this delicious and nutritious cuisine. Whole grains make up the foundation of the Mediterranean diet, along with other plant foods like pulses, vegetables, fruits, nuts, seeds, and olive oil.

If you'd like to incorporate more Mediterranean-style meals into your diet, but are unsure where to begin, hearty whole grains are the perfect place to start. From Greek barley rusks, to Italian farro and spelt, to Turkish bulgur salads, there is no shortage of mouthwatering, Mediterranean-inspired grain dishes.

Here are five ways you can celebrate International Mediterranean Diet Month this May:
  • Top plain Greek yogurt with muesli or granola, dried apricots, and a gentle drizzle of honey
  • Add leftover freekeh or farro to a frittata, with leafy greens and Parmigiano-Reggiano
  • Serve toasted whole wheat pita with hummus, baba ganouge, or muhammara
  • Make a tabbouleh salad with bulgur, parsley, mint, basil, tomatoes, and lemon dressing
  • Toss whole wheat penne or orzo pasta with roasted vegetables, olive oil, and feta cheese
SWITCHING TO WHOLE GRAINS CAN BOOST PROTEIN BY 25%    

Whole grains have about 25% more protein than their refined counterparts, and just cup (cooked) of many whole grains (like oats, quinoa, wild rice, and whole wheat pasta) has the same amount of protein as 1 egg or 1 ounce of almonds.

 Learn more about the protein power of whole grains here.  

WHOLE GRAINS STAR ON RESTAURANT MENUS  

Compared with four years ago, whole grains are mentioned on 40% more restaurant menus, and 21% of diners are ordering more of them.

Find out which restaurants have some of the best whole grain offerings here.

FIBER IS KEY FOR A HEALTHY GUT MICROBIOME    
According to a new research article from Canadian scientists, dietary fiber is "the only factor that has been empirically shown to be important" to a healthy, diverse microbiome, but unfortunately, most people do not eat enough. Learn more about the study here, then fill your plate with fiber-rich whole grains like barley, rye, whole wheat, and bulgur.
WHOLE GRAINS ARE COMING TO A DAYCARE  NEAR YOU 

The USDA announced the new rules for the National Child and Adult Care Food Program (the program that determines what is fed to preschool age children and others in daycare settings), which will soon require at least one servings of whole grains per day, among other nutrition updates. Learn more about the new rules here.

MEDITERRANEAN WHOLE GRAIN RECIPES

Penne with Pesto and Cherry Tomatoes
Salting the tomatoes ahead of time releases flavor compounds buried deep inside - giving you rich flavor with less salt than if you add it at the table.

An Oldways recipe, courtesy of Georgia Orcutt




Mediterranean Mussels with Farro and White Wine
To speed this recipe on its way to your table, the farro and the stew can be prepared up to three days ahead.

Recipe courtesy of Maria Speck, from Ancient Grains for Modern Meals



Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino
The Mediterranean flavor twist is inspiring with the sweet sundried tomatoes and salty olives.  Serve with a side salad, or on a whole grain bun.

Recipe courtesy of Bruce Weinstein and Mark Scarbrough, from Grain Mains
 
NEWS FROM OUR FRIENDS       

SATURDAY, MAY 21 IS CASCADIA BARLEY DAY!
Our friends at Oregon State University in Corvallis, Oregon are gathering farmers, millers, bakers, maltsters, brewers, and barley lovers to celebrate this lovely, local grain. The day's lineup includes a pancake breakfast with author Amy Halloran, a trip to the malting lab for a lesson on malting quality, lunch and a farm tour at Hyslop Farm, and custom brewed beer. Learn more here.
 

Best regards from all of us at the  Oldways Whole Grains Council,  

Kelly Toups, MLA, RD, LDN                                   
Program Director                                                      
Oldways  /  Whole Grains Council       

Cynthia Harriman
 
Director of Food and Nutrition Strategies
Oldways  /  Whole Grains Council  
  
Harley Songin                                   
Stamp Program Manager                                                        
Oldways  /  Whole Grains Council          

 


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