SUPERGRAINS

Eat your way to great health

by MOLLY BROWN

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New softcover book, 224 pages. Published 2013.

Over 100 delicious recipes for quinoa, amaranth, buckwheat, brown rise, chia, millet, oats, kamut, spelt, barley, farro & freekeh, including 40 gluten-free recipes.

A down-to-earth approach to the history, nutrition and preparation of 12 Supergrains by Australian author and wholistic healthfood expert Chrissy Freer.

With more than 100 easy recipes made with simple ingredients, Supergrains will teach you just how delicious grains can be.

Including recipes for breakfast, lunch, dinner and desserts, many of which are gluten-free, Supergrains features twelve different grains that are high in health benefits and low in calories. From a poached chicken, barley, mint, zucchini & pine nut salad to orange and almond syrup cake, Chrissy Freer will help you discover the benefits of the supergrains and how enjoyable they can be. It has never been easier to cook your way to great health!

Contents include :

• Introduction
• What are supergrains?
• Health benefits
• Cooking guide
• How to use supergrains
• Quinoa
• Amaranth
• Buckwheat
• Brown rice
• Chia
• Millet
• Oats
• Spelt & kamut
• Barley
• Farro & freekeh
• Index

Supergrains is an Australian publication. Measurements are in metric, imperial and cup & spoon

About the author

Chrissy Freer is a food writer, qualified nutritionist, stylist and editor whose signature style is creating delicious recipes with a wholistic health focus. Her interest in ancient grains reflects her passion for creating nutritious, flavoursome and easy to prepare food that makes the most of natural ingredients. She has worked for numerous magazines, including delicious., australian good taste, Belle, Fresh, Recipes+, Healthy Food Guide, Super Food Ideas and Weight Watchers, and on cookbooks including Everyday and Holiday by Bill Granger, the Indulgence series, The Biggest Loser Family Cookbook and many Weight Watchers titles.

Supergrains by Chrissy Freer