Archive for the ‘Grains’ Category

EuroBike 2017 & Whole Grain Cereal with Fresh Fruit & Kefir Picture Recipe

Like I mentioned in the last post, I learned a lot about European cycling culture at Eurobike 2017 in Friedrichshafen, Germany last week and also had some terrifically flavorful foods. Regarding cycling culture, the Europeans are way ahead of where we are and continue to improve. Always actively improving: I love it!

Here’s a German example of how downtown driving, cycling, and pedestrian access is put into practice. The car travel lane (not visible in the picture below) is far left. Cars park up to the sidewalk. The left side of the sidewalk is Read more »

How to Cook Rice Picture Book Directions

Rice is terrific cycling, running, or any sports fuel that goes with just about anything. I always make enough to have plenty of leftovers that then allow me to make very much immediate meals. The only down side is that, depending on the type of rice and how much it’s been processed, rice requires about 25 minutes to an hour to absorb water as it cooks on the stove.

Now, how ’bout the difference between brown rice and white rice? Easy. Although the cooking method is identical, brown rice is not milled, which means its bran, or fiber-rich outer coating, and germ, or nutrient-rich embryo of the rice grain, haven’t been removed. White rice is milled, meaning its bran and germ have been removed. Brown rice is therefore more chewy, has a more nutty flavor and has more nutrient and fiber content. The reason bran and germ are removed is to increase rice shelf life. That’s it.

Here’s what you need to cook rice on the stove. As always, click any picture on this page for a complete, easy to follow step-by-step picture book recipe. More tomorrow.

Savory Steel Cut Oats with Beans, Avocado & Bell Pepper Picture Book Recipe

Savory Steel Cut Oats with Beans, Avocado & Bell Pepper

Last post showed how to cook steel cut oats as quickly and easily on the stove. As mentioned in that post, steel cut oats take longer to cook, about 25 minutes, than rolled oats because steel cut oats are not precooked or preprocessed before being cut to smaller pieces by steel blades. That minimal processing means that steel cut oats have a more chewy texture and nutty flavor, stick with you longer because they take longer to digest, and are much more versatile than rolled oats, meaning they can be used in a wide variety of both sweet and savory recipes.

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How to Cook Steel Cut Oats Picture Book Recipe

Steel Cut Oats Ingredients

Steel cut oats: nutty flavor, complete protein source, complex carbohydrate, fiber rich, anti-inflammatory, and highly versatile in both sweet and savory recipes. Great stuff! Here’s how they look compared to rolled oats.

Rolled Oats and Steel Cut Oats ComparisonWant to know more about what steel cut oats are, why they’re a bit more nutritional than rolled oats, and how to cook them as easily as possible (they take about 25 minutes to cook – almost completely hands-free)? Just click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe. Read more »

Quinoa Power Bars: Full-On Flavorful Cycling/Workout Rocket Fuel – All in Pictures

Quinoa Power Bars & Bruce on Bike

I’m a lifelong cyclist and love rippin’ it on the road just about every day of the year to push my body, maintain my mind, and sustain a fully spirited, positive attitude. But like a rocket on a launchpad – and like any other cyclist/athlete – I can’t fly without fuel.

I recently came upon a recipe for rice cakes (nothing like the puck-shaped, crunchy variety you find on grocery shelves) put together by pro-cycling Team Sky nutritionist Nigel Mitchell to sustain top world-class athletes on long rides. Here’s a shot of Nigel’s rice cake recipe, which you can get along with a full article by clicking this link, and…

Nigel Mitchell's Team Sky Rice Cakes Recipe

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Kamut: Nutritious Great Tasting Ancient Wheat – Picture Book Cooking Directions

KamutEver since learning about flavorful, nutritious, and versatile quinoa (pronounced “keen-wah”) a few years ago, I’ve been looking for and experimenting with grains I’d never tried before. Recently, I found Kamut, which is a brandname derived from the ancient Egyptian word for “wheat”. Kamut, also known as khorasan wheat, is native to Afghanistan and Iran but is now grown in the US and Canada.  Read more »

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