Wednesday, 15 January 2014

Why such slow recipes?

As you might have noticed many of our recipes take quite long to make. All our recipes can be made with quick oats, crushed or pearl barley or rice flakes instead of rice, depending on how much time you have to spare and what you want to get out of the porridge. The reason we tend to use the wholegrain versions is simple: 

whole grains taste better, get creamier when cooked and are more nutritious. 

The more you process the grain, the more you loose of the most nutritious parts of the grain.
The processed grains have a higher starch content as compared to other nutrients, which is part of why they've become such a no-no for a lot of carb-conscious people. Real whole grains have a rich amount of vitamins, minerals and dietary fibre, as well as protein and fats. Also, the complex structure of the carbs in unprocessed grains make them slow for the body to take up. This means that instead of the quick peak in blood sugar you get from sweets and highly processed foods, you get a more modest blood sugar rise that is easier for the body to handle. If you cook your porridge using milk the end product has a surprisingly high protein content, and if you're still not sure, go ahead and throw in some nuts and seeds or, as my body-building friend does, mix in some cottage cheese after the cooking is done.

Heres a comparison of a bunch of different whole grains and their nutritional contents from the Whole Grains Council. Looking forward to blogging about lots of these grains in the future! Linn-Sofie is just finising up a delicious barley oven porridge recipe, should be up here shortly.

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