You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.
About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.
But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.
Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.
Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book: