‘The Freekeh Cookbook’ Will Get You Out of Your Quinoa Rut
If you’re tired of the usual lineup of whole grain options, Bonnie Matthews’ cookbook is here to help
Today on The Daily Meal
If you ask cookbook author Bonnie Matthews about freekeh, she’ll tell you that she loves it and that it was an important part of her own inspiring journey to get healthy. With three times the fiber of brown rice, a low glycemic index, and a ton of antioxidants, this protein-rich ancient grain is a healthy-eating must-have.
With an incredible goal of helping “people not be afraid of unfamiliar, healthy food,” Bonnie has worked hard to bring this whole grain to store shelves in the United States (she co-founded Freekeh Foods in 2011 and currently serves as one of Dr. Oz’s Wellness Warriors) and to develop dozens of recipes that incorporate freekeh into foods you already know and love. With simple swaps like replacing rice with freekeh and using freekeh to bind meatloaf and meatballs, it’s easy to incorporate this nutty grain into your meals.
The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals with America’s Hottest Grain, covers everything from breakfast foods to date night meals and includes chapters on kid-friendly freekeh dishes and baking with freekeh flour — blueberry crumble, anyone? Some of our favorite recipes include Bonnie’s Freekeh Tacos, 30-Minute Paella, and her freekeh-based Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil.
Best of all, Bonnie’s recipes are written with cooks of all skill levels in mind. Even if you’re a beginner cook, you can make these wholesome and delicious recipes.
To buy a copy of The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals with America’s Hottest Grain, click here.
Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.
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