Along with more than 350 creative and wholesome breakfast, salad, soup, snack and side, main dish and sweet recipes, based on the company’s commitment to good health and deliciously better living, the book includes helpful information about how to cook with unusual grains such as teff, amaranth and Kamut®. Gluten-free, vegetarian and vegan recipes are featured throughout the book in addition to recipes that incorporate familiar ingredients such as brown rice. "We sifted through many hundreds of recipes, testing and fine-tuning each dish to ensure great results and developing a number of new creations to round out the mix. Not all home cooks are well acquainted with quinoa, much less blue cornmeal, millet, and triticale, so it was important for this cookbook to make the full range of whole grains accessible, appealing, and easy to use,” said Miriam Backes. “And everything had to be tasty. When you're cooking with whole grains there is no reason ever to sit down to a meal that's anything short of delicious."
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