Consuming wholegrains doesn't need to be limited to heavy loaves of bread and starchy porridges. Traditional, unrefined wholegrains are a great addition to a leafy green salad: they can be sprinkled on top as garnish, used as a base for roast vegetables, or toasted into a crunchy crouton.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/79080962/Gluten-free-wholegrain-salads-for-autumn-Teff-and-millet-recipes
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