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Home arrow Macrobiotic Articles arrow CyberMacro arrow Whole Grains by Susan Marque
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Whole Grains by Susan Marque Print E-mail
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Saturday, 13 August 2005


Whole Grains by Susan Marque

This article by Susan talks about the value of whole grains and includes a wonderful recipe utilizing hato mugi, Light and Luscious Barley Salad.

Getting started on a healing journey is magnificent. Whatever it is that you enjoy doing, I'm sure there are certain tools that make it easier when you have really good ones. Cutting wood with an old dull saw would make the job a lot more difficult than using a really sharp blade that is easy to hold and just the right weight. Making music on an old beat up piano will not sound the same as one that is tuned to perfection. Having food and mental tools are essential to having a body that functions exquisitely. Not many people are taught the effects of the foods they eat or the thoughts they think. Some of us, on a path to living a life more free, find these tools. I am lucky enough to get to share them with wonderful people like you. Since food fuels our bodies, finding foods that nourish us and allow the body to heal at the very root of an illness, will create health and vitality that lasts and lasts. Isn't that better than popping pill after pill only to need more and more of those little pills? (Not to mention all the side effects and pills for those.)

One great food group for humans to be eating are whole grains. Whole means, all of, or entire. That would not mean grain products or broken down grains. General Mills would like you to think cereal is whole grain goodness. That won't be true until they start packaging untouched whole grain and since you need to cook it, well, there goes the right out of the box cereal. Cereal originally meant whole grains. Whole grains give us energy and nutrition. Brown rice has more than just fiber; it has b-vitamins, phosphorus, potassium, protein, unsaturated fat, vitamin E and iron. And brown rice is only one of many wonderful whole grains to be enjoyed. Millet, the only alkalizing grain, can be cooked up fluffy like rice or creamy like polenta. Teff is one of my favorite breakfast cereals. Jobs tears barley (Japanese Hato Mugi barley) is a grass that is said to make the skin glow. I love it in salads or cooked up with other grains. These are just a few examples. Go to www.susanmarque.com and read the article 25 things to do with whole grain. Getting good with grain is just one great tool on your way to a larger life. Enjoy!

Light and Luscious Barley Salad

Try this with any grain and veggie combo you like. Hato Mugi barley is Japanese pearled Barley. All Barley is fat dissolving and this one has the special ability to make the skin glow.

  • 1 C Cooked Hato Mugi Barley, available here
  • 1 – 2 carrots chopped and blanched
  • 2-3 Scallions or a small bunch of chives chopped and blanched
  • Dressing: equal amounts of ume vinegar and flax oil.

Mix all the ingredients and serve on a bed of blanched kale.

Add blanched corn kernels as well or use red onion in place of scallion.

Susan Marque is a food coach based in Santa Monica, California. She has been teaching her whole foods approach to health since 1997 while helping people to achieve their goals through the choices they make in diet and mind. Her distinctions have helped people with easy weight loss that stays off, creating more vitality and energy, clearing ailments and feeling better on every level.

Susan has written three Fast and Easy Cookbooks, and co-created the Beyond Weight Loss™ seminars. Susan is certified in NLP, Hemispheric Therapy™ and Belief Relief. Please visit www.susanmarque.com for many more resources including articles, recipes, helpful links, and her free monthly newsletter. Susan may also be contacted directly at 310.453.7525


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