From bottom: salmon colored lentils, brown lentils, wild rice, yellow lentils, red rice and barley. © Copyright 2015 Sangeeta Pradhan, RD, LDN, CDE
Putting the “whole” back into grains. Saying no to “refined”!
Debunking myths and uncovering the truth on food and nutrition by a Registered Dietitian
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Recent posts
- Tirangi (tricolor) modak (sweet, steamed rice dumpling with coconut and jaggery), Vegan, gluten free.
- Summer salad w/awesome, avocado dressing, vegetarian, gluten free!
- The whole grain-gut connection: Warm, roasted eggplant salad with whole wheat couscous and cranberries.
- Nutrition Experts Podcast with Mathea Ford, RD, MBA: You can alter your brain’s chemistry at any age!
- For the love of chocolate: Waist-watcher’s molten chocolate cake. Valentine’s special.
- Carrot-lentil soup with fresh, ginger-root. Gluten-free, vegan.
- Simply savory, roasted vegetables with thyme! Gluten-free, vegan.
- Spicy, black bean burger with cilantro and a light, yogurt sauce
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