Staff writer Isabelle Burden describes her dish as "oatmeal with soul." Instead of the usual rolled or steel-cut oats, she uses teff, a whole grain from Ethiopia that has a naturally sweet and nutty flavor.
Photo editor Jane Bruce's smoothie has a delicious twist in the form of chia seeds, an ancient seed that was central to the diet of Mayans and Aztecs.
If you're a fan of couscous, you'll probably like this delicious side dish, which has a subtle sweetness thanks to a dressing made with a touch of honey, Valencia oranges, lemon juice, and extra-virgin olive oil.
"No way!" you're probably thinking. That looks just like sushi! But it's not. It's amaranth inside of the seaweed wrapper, not some exotic beet-red fish roe — although that's what Erin Wysocarski, author of Olives for Dinner and member of the Culinary Content Network, probably intended. Vegan sushi is no joke if it's done right — no weird vegan fish substitutes here.
Kasha is also known as "toasted buckwheat groats." Not exactly the sexiest name. We like "kasha" much better. If you're looking for an easy, hearty side dish to go with a main dish, try this recipe from Rachel Rappaport, member of the Culinary Content Network and author of the blog Coconut & Lime.
Sometimes, the right combination of a short list of ingredients (just eight, to be exact, in this case) can add up to a whole lot of flavor. Such is the case with this healthy whole-grain recipe from Tyler Sullivan.