May 20: Table Talk

Whole grains and the Mediterranean diet

By Kim O'Donnel

May 17, 2010

This week, Kim focuses on whole grains. It’s Mediterranean Month at Oldways; read more about the foods and drinks of the Mediterranean and why that diet — which incorporates plenty of whole grains — is such a winner.

Join Kim here at 1 p.m. ET, 10 a.m. PT, Thursday, May 20.

Plus, Kim will feature a special guest, cookbook writer and chef Robin Asbell, author of The New Whole Grains Cookbook.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - May 20, 2010

(05/20/2010)

  

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9:43	Robin Asbell:  Hi Thursday May 20, 2010 9:43 Robin Asbell

9:48

Kim ODonnel:  Everything you wanted to know about whole grains but were afraid to ask. That's on the menu today, with my guest Robin Asbell, author of "The New Whole Grains Cookbook. " May is Mediterranean month at Oldways, so we'll be lathering ourselves in olive oil for the next hour. Join us, at the top of the hour! Thursday May 20, 2010 9:48 Kim ODonnel

9:59

Kim ODonnel:  Hello out there! I'm really excited to have Robin Asbell sharing the stage with me today. She's a Minneapolis-based chef & cookbook author, with deep knowledge of heathy eating and whole grains. Her work can be found at: www.robinasbell.com Today, it's all about the Mediterranean Diet & whole grains. The inspiration for today's chat comes from Oldways Preservation Trust, which is celebrating the Mediterranean Diet all month long. Let's get started, and please welcome Robin! Thursday May 20, 2010 9:59 Kim ODonnel

10:00

Robin Asbell:  Hello Everyone! Let's get grainy Thursday May 20, 2010 10:00 Robin Asbell

10:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hi! I'm here! Thursday May 20, 2010 10:00 Jeanne in Seattle

10:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hi Robin! It's a pleasure! Thursday May 20, 2010 10:00 Jeanne in Seattle

10:01

Kim ODonnel:  Hey Jeanne, I know you cook with a lot of grains. You got a fave? Or one you're too afraid to play with? Thursday May 20, 2010 10:01 Kim ODonnel

10:01

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: I have a funky question. I work with a lot of whole grains, but they are ground into flour. Are they still considered whole grains? I think the answer is yes, but I get questions about it on my site. Thursday May 20, 2010 10:01 Jeanne in Seattle

10:02

Robin Asbell:  As long as the bran and germ were intact when ground, of course Thursday May 20, 2010 10:02 Robin Asbell

10:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Brown rice is a staple in our house. Also, sorghum, millet, buckwheat, teff. I love them! I'm a gluten-free baker and use all of these in dishes and ground into flours. Thursday May 20, 2010 10:02 Jeanne in Seattle

10:03

Robin Asbell:  I do alot of gluten free, too. I'm in love with teff and quinoa. Thursday May 20, 2010 10:03 Robin Asbell

10:03

Kim ODonnel:  Robin, what turns you on about cooking with grains? Thursday May 20, 2010 10:03 Kim ODonnel

10:03

[Comment From Britt Britt : ]  Hey all! I adore whole grains--quinoa, rice, millet, and amaranth are always in our pantry. Thursday May 20, 2010 10:03 Britt

10:03

Robin Asbell:  I love the texture and flavor- once you give up flavorless white stuff, you don't find it as satisfying. Thursday May 20, 2010 10:03 Robin Asbell

10:04

Kim ODonnel:  Flavorless white stuff, as in plain ole white rice? And while we're at, do you have a favorite G?? Thursday May 20, 2010 10:04 Kim ODonnel

10:04

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Quinoa is one of my favorite side dishes is red quinoa. We cook it in our rice cooker. Thursday May 20, 2010 10:04 Jeanne in Seattle

10:05

Robin Asbell:  White breads seem so flimsy to me now. I am fickle in my loves, right now I could go for a bowl of black rice. Thursday May 20, 2010 10:05 Robin Asbell

10:05

Kim ODonnel:  By the way, Oldways' Whole Grains Council has one of the best whole grain primers online. Check it out. Thursday May 20, 2010 10:05 Kim ODonnel

10:05

Robin Asbell:  Then a bowl of quinoa. Thursday May 20, 2010 10:05 Robin Asbell

10:05

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  One of the best things about being diagnosed as gluten intolerant was that it made me delve into the world of whole grains in a way I don't think I would have otherwise. Thursday May 20, 2010 10:05 Jeanne in Seattle

10:05

Robin Asbell:  And I can hardly hold myself back from putting hefty rolled oats in everything. Thursday May 20, 2010 10:05 Robin Asbell

10:05

[Comment From jen maiser jen maiser : ]  hi, y'all. i adore whole grains, but sometimes i just have to have white rice and flour tortillas. do i have to go cold turkey in order to wean myself off? how did you do it? Thursday May 20, 2010 10:05 jen maiser

10:06

Robin Asbell:  I get it that white flour has its appeal. I just eat all whole grain at home and as much as I can in public, and occasionally eat a really good artisanal slice. Thursday May 20, 2010 10:06 Robin Asbell

10:07

Kim ODonnel:  Hey Jen! I've fallen in love with whole wheat tortillas, they actuall feel 'meatier' but still love me white basmati or jasmine rice, I gotta say. Thursday May 20, 2010 10:07 Kim ODonnel

10:07

[Comment From Britt Britt : ]  Totally agree, Jeanne! My world has expanded since having to go GF--I love it! Thursday May 20, 2010 10:07 Britt

10:07

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Jen: it seems like moderation is key. We use white rice for many dishes. Not just all the time. Thursday May 20, 2010 10:07 Jeanne in Seattle

10:07

Robin Asbell:  You don't have to go cold turkey-we all live on the same planet. Just as much as you can do and enjoy it. Thursday May 20, 2010 10:07 Robin Asbell

10:08

[Comment From jen maiser jen maiser : ]  phew, thanks you guys. i have to admit to feeling some guilt when i want white rice with my curries. :-) Thursday May 20, 2010 10:08 jen maiser

10:08

Robin Asbell:  Going GF, or getting into any alternative diet really opens you up to new foods. It can be a real gift in the end. Thursday May 20, 2010 10:08 Robin Asbell

10:09

Robin Asbell:  The last thing anyone should do is feel guilty! Eat Mediterranean and it is all good! Thursday May 20, 2010 10:09 Robin Asbell

10:09

Kim ODonnel:  Jen, Guilt is a useless emotion! And I agree, moderation is the key. I have learned as I get older that I need to be diligent about fiber for my health, really be consistent with it, so whole grains (and legumes) figure into my routine a lot more than they used to. Thursday May 20, 2010 10:09 Kim ODonnel

10:09

[Comment From Britt Britt : ]  Moderation and variety....I don't think you have to replace everything, just try to incorporate as many different (& delicious) whole grains as you can. It makes things more fun anyway! Thursday May 20, 2010 10:09 Britt

10:10

Robin Asbell:  Yes, who wants to eat the same thing all the time? And occasional not so whole is so ok. Thursday May 20, 2010 10:10 Robin Asbell

10:10

Kim ODonnel:  Yeah, the Med Diet is pretty brilliant when it comes to moderation and variety. Plant emphasis, but dairy and meat still part of the picture. Thursday May 20, 2010 10:10 Kim ODonnel

10:10

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Can we talk olive oil? My family and I love it! We should buy a house in Italy just to have our own olive groves. Thursday May 20, 2010 10:10 Jeanne in Seattle

10:11

Robin Asbell:  It's the elixir of the gods, isn't it? My brain needs it, for sure. Thursday May 20, 2010 10:11 Robin Asbell

10:11

Kim ODonnel:  I once attended an olive oil conference in Italy -- about 10 years ago. Wild & amazing. Learned how to taste it , like wine. Thursday May 20, 2010 10:11 Kim ODonnel

10:11

Robin Asbell:  I am so glad fat free is OVER. Thursday May 20, 2010 10:11 Robin Asbell

10:11

[Comment From Britt Britt : ]  Hear, hear on the olive oil! I'll open a vineyard next door and we can share. :) Thursday May 20, 2010 10:11 Britt

10:12

Robin Asbell:  My life changed when I went to Tuscany and I saw olive oil as a condiment and sauce. Just poured on and brilliant. Thursday May 20, 2010 10:12 Robin Asbell

10:12

Kim ODonnel:  When I make a grilled cheese sandwich, I use olive oil rather than butter to brown the bread... Thursday May 20, 2010 10:12 Kim ODonnel

10:12

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Britt: hey, maybe we can go in on one?? :) Thursday May 20, 2010 10:12 Jeanne in Seattle

10:13

Robin Asbell:  I keep the lemon infused xvoo for drizzling on veggies, fish, meats Thursday May 20, 2010 10:13 Robin Asbell

10:13

Kim ODonnel:  Olive oil as a condiment and sauce. Why don't we do more of that in this country? Thursday May 20, 2010 10:13 Kim ODonnel

10:13

Robin Asbell:  The Tuscan oil is so fruity and fresh-and the ingredients it goes over are so fine, it needs little Thursday May 20, 2010 10:13 Robin Asbell

10:14

Kim ODonnel:  I love the history of olive oil, too, sold in pharmacies for all kinds of ailments. Thursday May 20, 2010 10:14 Kim ODonnel

10:14

[Comment From Britt Britt : ]  I know, the image of pouring it on everything is making me swoon...I think I need to go bake a loaf of bread and start dipping! Thursday May 20, 2010 10:14 Britt

10:14

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  About the minimal use of olive oil in the country: whenever I hear talk about olive oil, people are always talking about how expensive it is. I don't find it that expensive, so I find this a strange argument. Thursday May 20, 2010 10:14 Jeanne in Seattle

10:14

Robin Asbell:  I used to work with an old Sicilian man who recommended it for everything-sunburns, dry skin. Thursday May 20, 2010 10:14 Robin Asbell

10:15

Kim ODonnel:  Over the past few years, oils of all kinds have gone up in price, but think you're right, Jeanne; when you use just a small amount, it goes a long way & in long run, is not very expensive at all. Thursday May 20, 2010 10:15 Kim ODonnel

10:15

Robin Asbell:  We got in the habit of using minimal oil and it is so ingrained. It is too necessary to worry about the price all that much. Thursday May 20, 2010 10:15 Robin Asbell

10:15

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, I avoid all the other oils in the store--apparently, most of them are rancid before you even buy them (the lighting in groceries degrades the oil before you buy them). Thursday May 20, 2010 10:15 Jeanne in Seattle

10:16

Robin Asbell:  Anything not cold pressed is extracted with solvents, not a natural thing at all. Thursday May 20, 2010 10:16 Robin Asbell

10:16

Robin Asbell:  Grains, beans and olive oil were made for each other. Thursday May 20, 2010 10:16 Robin Asbell

10:16

Kim ODonnel:  One thing I will share about olive oil that I learned from time in Italy: check for brands that list a date of expiration. Darker the bottle, less chance for oxidation. Store in dark, cool place. Taste every time before using it to make sure it's not oxidizd. Thursday May 20, 2010 10:16 Kim ODonnel

10:17

[Comment From Britt Britt : ]  Jeanne--we're also living in a country where people see veggies as too expensive & McD's as being a better deal. People don't see the value in making the investment, no instant gratification. Unfortunate. Thursday May 20, 2010 10:17 Britt

10:17

Robin Asbell:  You get what you pay for- skip the processed food and have good oil. Thursday May 20, 2010 10:17 Robin Asbell

10:17

Robin Asbell:  And don't forget the wine! Thursday May 20, 2010 10:17 Robin Asbell

10:17

Kim ODonnel:  I also cook my eggs in olive oil. Makes the best omelets. Thursday May 20, 2010 10:17 Kim ODonnel

10:18

Robin Asbell:  It's great in cakes- I love olive oil cake. Thursday May 20, 2010 10:18 Robin Asbell

10:18

Kim ODonnel:  When I was a line cook a zillion years ago, I learned how to make whipped/mashed potatoes with just olive oil and salt. Yowza. Thursday May 20, 2010 10:18 Kim ODonnel

10:18

Kim ODonnel:  Oh, me too, Robin! Thursday May 20, 2010 10:18 Kim ODonnel

10:19

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim, that sounds delish! Thursday May 20, 2010 10:19 Jeanne in Seattle

10:19

Robin Asbell:  yummy. freshly cooked white beans with xvoo and fresh lemon, garlic, sublime! Thursday May 20, 2010 10:19 Robin Asbell

10:19

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Olive oil cake, I've been meaning to make one. Sounds so great! Thursday May 20, 2010 10:19 Jeanne in Seattle

10:20

Robin Asbell:  I make one with part buckwheat flour. It adds nuttiness. Thursday May 20, 2010 10:20 Robin Asbell

10:20

Kim ODonnel:  Jeanne, I've used it in an orange, one layer cake & also in a chocolate zucchini cake. Terrifically moist, feels wholesome. Thursday May 20, 2010 10:20 Kim ODonnel

10:21

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Wow, Kim--sounds terrific. I need to get that recipe from you! Thursday May 20, 2010 10:21 Jeanne in Seattle

10:21

Robin Asbell:  And you can steep herbs and seasonings into the oil for simple flavor boosts, if you even want to gild the lily. Thursday May 20, 2010 10:21 Robin Asbell

10:21

Kim ODonnel:  I think you can twist my arm... Thursday May 20, 2010 10:21 Kim ODonnel

10:21

[Comment From Britt Britt : ]  I've been working on a GF adaptation of this one: http://www.foodandwine.com/recipes/olive-oil-thyme-cake-with-figs-and-black-pepper So tasty. Thursday May 20, 2010 10:21 Britt

10:21

Kim ODonnel:  Interesting, Britt. Keep us posted. Thursday May 20, 2010 10:21 Kim ODonnel

10:21

Robin Asbell:  See, a cake with vegetables and olive oil- the Med diet in one cake. Thursday May 20, 2010 10:21 Robin Asbell

10:22

Robin Asbell:  Wheat originated in the Mediterranean- we have them to thank for durum. Thursday May 20, 2010 10:22 Robin Asbell

10:22

Kim ODonnel:  I know - and then cake for breakfast can actually happpen... Thursday May 20, 2010 10:22 Kim ODonnel

10:23

Robin Asbell:  I have a breakfast tabouli in the whole grains book, its sweet, and has fruit in it. Thursday May 20, 2010 10:23 Robin Asbell

10:23

Kim ODonnel:  Robin, what are you thoughts on whole wheat pasta versus regular? Is pasta a good source of fiber/grains? Thursday May 20, 2010 10:23 Kim ODonnel

10:24

Kim ODonnel:  OOH. A breakfast tabouli? That sounds AMAZING. What fruit do you add? Thursday May 20, 2010 10:24 Kim ODonnel

10:24

Robin Asbell:  Whole wheat pasta has really improved. I recommend the angel hair, it is so thin you don't notice it at all. Every bit helps, its an easy thing for people who don't bake. Thursday May 20, 2010 10:24 Robin Asbell

10:24

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have a daughter who hates mayonnaise, so potato salads with olive oil, etc. go over much better in my house. Sometimes I can get her to eat aoili...but that is rare... Thursday May 20, 2010 10:24 Jeanne in Seattle

10:24

Kim ODonnel:  Jeanne, you know how I feel about mayo, so I'm all about enhancing potato salad with olive oil. Thursday May 20, 2010 10:24 Kim ODonnel

10:24

Robin Asbell:  The tabouli has lemon-honey xvoo dressing and dried apricots (Ithink) instead of tomatoes. Great chilled summer b-fast. Thursday May 20, 2010 10:24 Robin Asbell

10:25

Robin Asbell:  Potatoes in vinaigrette are so wonderful. Thursday May 20, 2010 10:25 Robin Asbell

10:25

Kim ODonnel:  Wow. I may have to make that tabouli immediately. Does it keep well for a few days? Thursday May 20, 2010 10:25 Kim ODonnel

10:26

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: the tabouleh idea is awesome. What gf grain do you think would go well instead of the wheat? Thursday May 20, 2010 10:26 Jeanne in Seattle

10:26

[Comment From Britt Britt : ]  Jeanne--have you tried making your own mayo? It's a whole different animal. And if you made it w/ olive oil, it would probably be even better! Thursday May 20, 2010 10:26 Britt

10:26

Robin Asbell:  Yes, great make ahead for busy mornings. Quinoa comes to mind, or steel cut oats that are certified GF by Bob's. Thursday May 20, 2010 10:26 Robin Asbell

10:26

[Comment From Britt Britt : ]  It sounds like quinoa would be a good sub in that tabouli! Yum! Thursday May 20, 2010 10:26 Britt

10:27

[Comment From jen maiser jen maiser : ]  I find that the olive oil for homemade mayo has to be quite light, not the strong fruity olive oils for my taste. Thursday May 20, 2010 10:27 jen maiser

10:27

Robin Asbell:  One caution on mayo making- xvoo has acids that can break the emulsifer in the yolks, v disappointing. Thursday May 20, 2010 10:27 Robin Asbell

10:27

Kim ODonnel:  Great point, Jen. After all, mayonnaise is considered one of the classic sauces in French technique, so that makes perfect sense. Thursday May 20, 2010 10:27 Kim ODonnel

10:27

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Britt: yeah, we have chickens and so homemade mayo is the order of the day for us--but still no dice. She hates the stuff. Thursday May 20, 2010 10:27 Jeanne in Seattle

10:27

[Comment From Britt Britt : ]  Good tip, Robin--thanks! Thursday May 20, 2010 10:27 Britt

10:28

Robin Asbell:  not a bad thing to hate-as kid things to hate go! Thursday May 20, 2010 10:28 Robin Asbell

10:29

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: yeah, it's not too bothersome. She also doesn't like sandwiches, so there's no need for mayo for her anyway, really. Thursday May 20, 2010 10:29 Jeanne in Seattle

10:29

Robin Asbell:  Did you know that oil makes all the nutrients in vegetables more absorbable? Win win in my book. Thursday May 20, 2010 10:29 Robin Asbell

10:29

Robin Asbell:  That and the after lunch nap must be the secrets to Med longevity. Thursday May 20, 2010 10:29 Robin Asbell

10:30

Kim ODonnel:  Oh, great reminder Robin. I think that's something we in this fat-obsessed country forget/realize. Thursday May 20, 2010 10:30 Kim ODonnel

10:30

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: that makes sense! I take all my vitamins with fish oil to help me absorb them. So other oils doing the same makes sense Thursday May 20, 2010 10:30 Jeanne in Seattle

10:30

[Comment From Erin Erin : ]  Robin and Kim, with summer and seasonal produce on their way, what kinds of cold whole grain salads and sides do you have up your sleeves? Thursday May 20, 2010 10:30 Erin

10:31

Robin Asbell:  A recent study showed consumption of olive oil was linked to lowered rates of depression. Not eating olive oil makes you depressed! Thursday May 20, 2010 10:31 Robin Asbell

10:31

Kim ODonnel:  WOW. That is a huge one, Robin. What's the source of that study? Thursday May 20, 2010 10:31 Kim ODonnel

10:31

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Erin: Rice salads are one of my favorite salads to make, any time of year. Delish. Thursday May 20, 2010 10:31 Jeanne in Seattle

10:31

Robin Asbell:  I am big on eating grains at room temp-the starches get crunchy when chilled. They are all good. Thursday May 20, 2010 10:31 Robin Asbell

10:32

Robin Asbell:  I could find it on my blog way back in January- all the studies on olive oil are good. Thursday May 20, 2010 10:32 Robin Asbell

10:33

Kim ODonnel:  Hey Erin! I'm a big fan of couscous salads, with chickpeas and whatever veg & herbs are on hand, as well as quinoa salads, both of which can be made in a jiff. Bulgur wheat is handy b/c it soaks so easily, soaks up vinaigrettes like a champ. And wheat berries! Thursday May 20, 2010 10:33 Kim ODonnel

10:33

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yes, a standardized daily nap for everyone would be heaven in my book! Thursday May 20, 2010 10:33 Jeanne in Seattle

10:33

Robin Asbell:  I am really into kamut because the grains are so large. They burst in your mouth with sweetness and buttery-ness. all they need is a little oil and vinegar. Thursday May 20, 2010 10:33 Robin Asbell

10:33

[Comment From redweather redweather : ]  mmm... cous cous.... but is that a whole grain? i thought it was processed semolina like any white pasta? Thursday May 20, 2010 10:33 redweather

10:34

Kim ODonnel:  Yes, you're absolutely right, redweather. thanks for catching that. What's your favorite whole grain, by the way? Thursday May 20, 2010 10:34 Kim ODonnel

10:34

Robin Asbell:  There is whole wheat cous cous, just like ww pasta. Hard to tell when you eat it too! Thursday May 20, 2010 10:34 Robin Asbell

10:34

Kim ODonnel:  Now that's something I'd like to explore -- whole wheat couscous. I've fallen in love with kamut bulgur as well. Hard to find, but it is so nice & toothy. Thursday May 20, 2010 10:34 Kim ODonnel

10:34

[Comment From Fran Fran : ]  Hi Robin! Hi Kim! Do you like whole spelt too. I love the chewiness. And yes, just a little oil and acid! Your food is simply delicious! Thursday May 20, 2010 10:34 Fran

10:35

Robin Asbell:  WW couscous is the fastest, done in 5. I wish we could get the kamut bugur more easily here, it rocks. Thursday May 20, 2010 10:35 Robin Asbell

10:35

Kim ODonnel:  Hey Fran! I need to play more with spelt to better understand it. Here in Washington state, we've got access to Emmer, an ancient form of wheat, and that is diviine and versatile. Thursday May 20, 2010 10:35 Kim ODonnel

10:36

[Comment From Fran Costigan Fran Costigan : ]  Do you prefer red or 'white' quinoa? Thursday May 20, 2010 10:36 Fran Costigan

10:36

Robin Asbell:  I always say that the extra flavor in the grains means you just amp up the rest of the flavors-go garlic and chiles! Thursday May 20, 2010 10:36 Robin Asbell

10:36

Kim ODonnel:  Hooray, vegan pastry chef Fran Costigan is in the house! Fran, do you bake with lots of whole grains? And don't you do something magical with olive oil ganache? Thursday May 20, 2010 10:36 Kim ODonnel

10:36

[Comment From redweather redweather : ]  i'm a recent convert to quinoa, and love brown rice, and oatmeal... i recently subbed half whole-wheat flour for my chocolate chip cookie recipe, and was very happy with the results. wondering if i could go fully whole wheat, but worried about taste and texture. Thursday May 20, 2010 10:36 redweather

10:37

Robin Asbell:  For looks, sometimes red, although it looks kind of odd in a pesto-I think they taste about the same. Fran the vegan queen is here, honored! Thursday May 20, 2010 10:37 Robin Asbell

10:37

Kim ODonnel:  Redweather, that's the only way to find out -- experimenting as you've done, playing with partial whole grains to see how they feel on the tongue. Nice work. Thursday May 20, 2010 10:37 Kim ODonnel

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I make a killer sesame noodles dish with 100% buckwheat pasta. Is whole grain and delish. Thursday May 20, 2010 10:37 Jeanne in Seattle

10:37

Robin Asbell:  The whole versus half thing is personal taste- try whole wheat pastry for a finer more tender texture. Thursday May 20, 2010 10:37 Robin Asbell

10:38

[Comment From Britt Britt : ]  And there is brown rice cous cous too! Thursday May 20, 2010 10:38 Britt

10:38

Kim ODonnel:  Really? Tell us more, Britt. Thursday May 20, 2010 10:38 Kim ODonnel

10:38

Robin Asbell:  SOBA is the best. I use it in Italian food- they make buckwheat pasta there, so what the heck. Thursday May 20, 2010 10:38 Robin Asbell

10:38

[Comment From redweather redweather : ]  my fella and i have made some spelt-crust pizzas because of his yeast allergy, but i thought it was a terrible sub for traditional crust - very mealy. Thursday May 20, 2010 10:38 redweather

10:38

Kim ODonnel:  Redweather, what if you did a chickpea flour pizza instead? Thursday May 20, 2010 10:38 Kim ODonnel

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Fran: if you ask me, the red quinoa is my favorite. Thursday May 20, 2010 10:39 Jeanne in Seattle

10:39

[Comment From Fran Costigan Fran Costigan : ]  I do bake with whole grains and finding that arbequina evoo makes great desserts. In Ganache to scream for. You are too nice. You are my heros!o Thursday May 20, 2010 10:39 Fran Costigan

10:39

Robin Asbell:  Every manufacturer grinds flour differently. If your was too branny or coarse, try another brand or grind it in a coffee mill (PITA I know) Thursday May 20, 2010 10:39 Robin Asbell

10:39

Kim ODonnel:  It's so innovative. Ganache with olive oil. Hello, how bad could that be? And why is the idea not as widespread as it should? Thursday May 20, 2010 10:39 Kim ODonnel

10:39

[Comment From redweather redweather : ]  i've never heard of chickpea flour.... sounds interesting. Thursday May 20, 2010 10:39 redweather

10:40

Robin Asbell:  Fruity chocolate and fruity olive oil mmmm Thursday May 20, 2010 10:40 Robin Asbell

10:40

Robin Asbell:  Chickpea flour is a GF flour I love- try it! Thursday May 20, 2010 10:40 Robin Asbell

10:40

Robin Asbell:  If your issue is yeast, not wheat, you can just use baking powder or soda, right? Thursday May 20, 2010 10:40 Robin Asbell

10:40

Kim ODonnel:  Chickpea flour is a lot of fun to work with, redweather. Farinata is the name of the chickpea flour-based foccacia, and socca is the med-French name for the crispier pancakey-version. I'll dig up a recipe for you, share via email if you'd like. Thursday May 20, 2010 10:40 Kim ODonnel

10:41

[Comment From Erin Erin : ]  Robin and Kim, what are your sources for your "non-commercial" grains? I'm able to find a few things at the stores, but mostly ground stuff (Bob's Red Mill). Where would I find wheat berries and bulgur? Is this stuff that's sold in bulk at health stores? Thursday May 20, 2010 10:41 Erin

10:41

Robin Asbell:  My Vegetarian book has Roman Gnocchi made with chickpea flour, like polenta and cut out and baked. Thursday May 20, 2010 10:41 Robin Asbell

10:42

Robin Asbell:  Yes, health food bulk is good. Depends where you are, here the coops even sell locally grown. Thursday May 20, 2010 10:42 Robin Asbell

10:42

Kim ODonnel:  Erin, you should be able to find wheat berries and bulgur at your health food store, yes. Also, Bob's web site has everything that they make -- including the non-ground stuff. Thursday May 20, 2010 10:42 Kim ODonnel

10:42

[Comment From Fran Costigan Fran Costigan : ]  Only whole wheat pastry flour and usually mixed with org white or you'll be sorry. Heavy Thursday May 20, 2010 10:42 Fran Costigan

10:42

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Britt: brown rice couscous? Awesome! Thursday May 20, 2010 10:42 Jeanne in Seattle

10:42

[Comment From Britt Britt : ]  Lundberg makes it: http://www.lundberg.com/products/couscous.aspx Thursday May 20, 2010 10:42 Britt

10:43

Robin Asbell:  I am finding that the Whole Foods has fewer and fewer whole grains and dried beans. Sad. Speak up and ask for them to carry them! Thursday May 20, 2010 10:43 Robin Asbell

10:43

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  The only thing: if you use chickpea flour as a wheat flour substitute in your regular cookie or cake recipe, you will be disappointed. Tastes weird. Thursday May 20, 2010 10:43 Jeanne in Seattle

10:43

Kim ODonnel:  Great point, Jeanne. Chickpea flour has certain applications, not a free-for-all flour. Thursday May 20, 2010 10:43 Kim ODonnel

10:43

[Comment From Britt Britt : ]  Red - You could also use chickpea flour to make socca...a flatbread that is basically just chickpea flour, water, and olive oil. It's great with dips/veggies and I've seen it made into pizzas before. Thursday May 20, 2010 10:43 Britt

10:43

[Comment From redweather redweather : ]  yes, the pizza crust we settled on after much experimentation is a yeast free one with baking soda. we're still open to experiments. :) Thursday May 20, 2010 10:43 redweather

10:44

Robin Asbell:  It takes some tweaking to do replacements-always start slow. Thursday May 20, 2010 10:44 Robin Asbell

10:44

[Comment From Fran Costigan Fran Costigan : ]  That is truly brilliant! Chix pea flour so high in calcium. Thursday May 20, 2010 10:44 Fran Costigan

10:44

[Comment From Fran Costigan Fran Costigan : ]  I've got to go. Will print up the transcript latter. Good information here! Thursday May 20, 2010 10:44 Fran Costigan

10:44

Kim ODonnel:  Thanks for dropping by, Fran! Thursday May 20, 2010 10:44 Kim ODonnel

10:44

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  When using buckwheat soba, it's important to check if it's part buckwheat and part wheat or 100% buckwheat (this is for the gf folks) Thursday May 20, 2010 10:44 Jeanne in Seattle

10:45

Robin Asbell:  the 100% soba is more $$ but worth it! Thursday May 20, 2010 10:45 Robin Asbell

10:45

Kim ODonnel:  Such a good point! Thursday May 20, 2010 10:45 Kim ODonnel

10:45

Robin Asbell:  Buckwheat is a great grain on its own- my cookie with raw whole buckwheat groats in the batter is a big hit! Thursday May 20, 2010 10:45 Robin Asbell

10:45

Kim ODonnel:  Erin, didn't you say you were joining a CSA -- some of them are now doing grains as part of their weekly boxes. Thursday May 20, 2010 10:45 Kim ODonnel

10:46

Kim ODonnel:  Buckwheat sis something I need to get more intimate with. Thursday May 20, 2010 10:46 Kim ODonnel

10:46

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Some people don't understand that paying more money is worth it in the long run. Thursday May 20, 2010 10:46 Jill, The Veggie Queen

10:46

Kim ODonnel:  Jill, The Veggie Queen in the house! Thursday May 20, 2010 10:46 Kim ODonnel

10:46

Robin Asbell:  Every region has a grain that can grow there, farmers just have to get a motivation to do it. Welcome Queen Jill! Thursday May 20, 2010 10:46 Robin Asbell

10:46

Kim ODonnel:  Jill, what's your favorite grain? Thursday May 20, 2010 10:46 Kim ODonnel

10:47

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hi Jill! Thursday May 20, 2010 10:47 Jeanne in Seattle

10:47

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Buckwheat took some getting used to for me. I only eat it occasionally. Thursday May 20, 2010 10:47 Jill, The Veggie Queen

10:47

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  My favorite grains are quinoa and exotic rice. Thanks for the welcome all. I love Lotus Foods rice. Thursday May 20, 2010 10:47 Jill, The Veggie Queen

10:47

Robin Asbell:  Everyone loves it in pancakes. Thursday May 20, 2010 10:47 Robin Asbell

10:48

Robin Asbell:  The Forbidden has won over WG haters in my experience! Thursday May 20, 2010 10:48 Robin Asbell

10:48

Kim ODonnel:  Buckwheat pancakes, you got it. Also buckwheat crepes are lovely. How does buckwheat translate as a salad? Thursday May 20, 2010 10:48 Kim ODonnel

10:48

Kim ODonnel:  Oh yes, Forbidden rice! Have y'all had the forbidden pleasure? Thursday May 20, 2010 10:48 Kim ODonnel

10:48

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Oh, blueberry buckwheat pancakes. Heavenly. Thursday May 20, 2010 10:48 Jill, The Veggie Queen

10:49

Robin Asbell:  Soba, or you can pan toast it and cook it just like quinoa. Very deep flavor stands up to any spicy sauce. Thursday May 20, 2010 10:49 Robin Asbell

10:49

Kim ODonnel:  Speaking of pancakes, I've been making blue corn blueberry panckaes past few years & they are out of sight. Very wholesome, not too sweet, very satisfying. Thursday May 20, 2010 10:49 Kim ODonnel

10:49

[Comment From redweather redweather : ]  i grew up obsessed with the little house on the prairie books, and laura's dad makes buckwheat pancakes in those stories - i imagined them to be huge and dense, and rich! Thursday May 20, 2010 10:49 redweather

10:49

Robin Asbell:  Lotus sells the Kalijira rice- baby brown basmati, 25 minutes to done! Thursday May 20, 2010 10:49 Robin Asbell

10:50

Kim ODonnel:  love it, redweather. Did you know that buckwheat and rhubarb are relatives? Thursday May 20, 2010 10:50 Kim ODonnel

10:50

Robin Asbell:  Cornmeal is the whole grain most people don't think of as a whole grain. Thursday May 20, 2010 10:50 Robin Asbell

10:51

Kim ODonnel:  I love when I can play with blue corn. It's not an everyday thing for me, but it truly feels enriching when I tuck in with my fork. Thursday May 20, 2010 10:51 Kim ODonnel

10:51

[Comment From Britt Britt : ]  I love teff for pancakes...hearty like buckwheat, lightly sweet and nutty. Thursday May 20, 2010 10:51 Britt

10:51

Robin Asbell:  Cornbread and Graham crackers are the most innocuous things, kids love them and don't ident them as healthy. Thursday May 20, 2010 10:51 Robin Asbell

10:51

Kim ODonnel:  tell us more, britt! I have a hard time with teff. Thursday May 20, 2010 10:51 Kim ODonnel

10:51

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  If you haven't tried their new rices -- Mekong Flower, Indonesian Volcano and Pink Himalayan, you are in for a big treat. They are amazing. Also love the red and forbidden. Thursday May 20, 2010 10:51 Jill, The Veggie Queen

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have a yeasted buckwheat pancake recipe I love. You make it, let it site overnight. Next day--terrific pancakes! Thursday May 20, 2010 10:51 Jeanne in Seattle

10:51

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes Robin on the cornmeal. I have an addiction to Food for Life sprouted corn tortillas. Thursday May 20, 2010 10:51 Jill, The Veggie Queen

10:52

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Just got some teff at Bobs Red Mill but haven't done anything with it yet. Thursday May 20, 2010 10:52 Jill, The Veggie Queen

10:52

Robin Asbell:  ooh the world of exotic rice. and Pancakes. Thursday May 20, 2010 10:52 Robin Asbell

10:52

[Comment From Britt Britt : ]  I need to get on top of posting recipes--I've been loving teff lately! I just made some muffins w/ teff flour and whole grain amaranth. It absorbs moisture like crazy and makes for really fully, wonderful baked goods. Thursday May 20, 2010 10:52 Britt

10:53

Kim ODonnel:  Britt, you've got me intrigued. Next time, please share! Thursday May 20, 2010 10:53 Kim ODonnel

10:53

Robin Asbell:  I have been playing with it for my next book. It's great porridge. And the flour is wonderful as part of cookies. Thursday May 20, 2010 10:53 Robin Asbell

10:53

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Teff is awesome in injera, the traditional Ethiopian sour bread. I love the stuff! Thursday May 20, 2010 10:53 Jeanne in Seattle

10:53

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Britt, can you do them gluten-free? Thursday May 20, 2010 10:53 Jill, The Veggie Queen

10:53

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  This is all making me so hungry. I may have to get off and start cooking. Thursday May 20, 2010 10:53 Jill, The Veggie Queen

10:53

Robin Asbell:  injera is great- altho here the local maker uses mostly white flour. Cheaper. Thursday May 20, 2010 10:53 Robin Asbell

10:54

Kim ODonnel:  You and me both, Jill. I've now got a yen for some forbidden rice for today's lunch... Thursday May 20, 2010 10:54 Kim ODonnel

10:54

Robin Asbell:  Time for lunch! Thursday May 20, 2010 10:54 Robin Asbell

10:54

[Comment From Britt Britt : ]  Jill--everything I do is GF--has to be. :) Thursday May 20, 2010 10:54 Britt

10:54

Kim ODonnel:  Robin has to leave on the dot, so here's a chance to get any remaining questions on your minds.... Thursday May 20, 2010 10:54 Kim ODonnel

10:55

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin:I can only eat the 100% teff injera (the traditional kind) because I'm gluten-free. Thursday May 20, 2010 10:55 Jeanne in Seattle

10:55

Robin Asbell:  Yes, the MED diet is good for your love life, BTW! Thursday May 20, 2010 10:55 Robin Asbell

10:55

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Britt, I hope that you post those recipes soon. Cant wait to try them. Thursday May 20, 2010 10:55 Jill, The Veggie Queen

10:55

Robin Asbell:  bye, great to see you! Thursday May 20, 2010 10:55 Robin Asbell

10:55

Kim ODonnel:  Med diet: Too sexy for your shirt. Thursday May 20, 2010 10:55 Kim ODonnel

10:55

Kim ODonnel:  Robin, thank you so much! You're the best. Thursday May 20, 2010 10:55 Kim ODonnel

10:55

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Jeanne, have you made injera at home? I love it but haven't made it. Have you Robin? Thursday May 20, 2010 10:55 Jill, The Veggie Queen

10:56

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Thank you Robin! Thursday May 20, 2010 10:56 Jeanne in Seattle

10:56

Robin Asbell:  nope Thursday May 20, 2010 10:56 Robin Asbell

10:56

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I'm afraid that if I make it, I won't be able to stop eating it. If it's good. Thursday May 20, 2010 10:56 Jill, The Veggie Queen

10:57

Kim ODonnel:  Thanks to all of you for stopping by. Robin Asbell deserves a big round of virtual applause. Yay! Next week: a grilling/outdoor cooking hour just in time for the Memorial Day weekend. Be good; eat well. Thursday May 20, 2010 10:57 Kim ODonnel