Cooking the Books: The Whole Grain Promise

November 3, 2015

Wild Rice, Pear, and Sweet Potato Salad with Walnuts /
I prefer oatmeal raisin cookies to chocolate chip. I like brown rice better than white. And whole wheat bread over baguettes.

So I start off partial to “The Whole Grain Promise: More than 100 Delicious Recipes to Jumpstart a Healthier Diet.”

I also start off partial to its author, Robin Asbell. I’ve known Robin for years—I think we first met at a food writers’ conference—and she’s impressed me as smart, savvy, and expert at making healthy foods that are also delicious ones.

But you don’t have to be partial to either to love “The Whole Grain Promise.” All you need is an interest in delicious, nourishing food.

And that’s everybody, isn’t it?

I mean, be honest. We all know that we should eat more whole grains and less refined food. But we don’t because, well, they’re just not in our repertoire. Or we think eating healthy means sacrificing flavor.

The Whole Grain Promise /
But what if neither was the case?

Robin offers a book of tips and recipes for simply and easily making more, and better, use of whole grains. It’s almost as if she’s saying you don’t have to do anything drastic. Just explore these recipes and you’ll discover food that’s health-conscious as well as picky-eater friendly.

She even touches on something called “stealth nutrition” and studies that show that while whole grains and other healthy foods might be met with resistance, if they’re introduced gradually, those at your dinner table will likely never notice or mind.

Just saying.

Robin’s recipes run the gamut. From “wow—this is whole grain cooking?” like Soft Buttermilk Buns, Mexican Tortilla Soup with Shrimp, Peanut Butter Popcorn, and Fudgy Chocolate Cupcakes.

To “wow—what a great way to enjoy the whole grains I know and love” like Daily Walnut-Raisin Olive Oil Granola, Baked Sole Filled with Lemony Dill Pilaf, Cinnamon-Apple Butter Bars, and Wild Rice, Pear, and Roasted Sweet Potato Salad with Walnuts (pictured).

Also included are a glossary of whole grains and flours, cooking times and methods for various grains, and tips for folding whole grains into your diet.

If you’ve ever had a thought about eating better—and who hasn’t?—“The Whole Grain Promise” is for you. Jump in whole hog or take it one recipe at a time.

With Puffy Baked Apple Pancakes and Cornbread-Topped Chili Casserole, Robin proves that good and good-for-you can be one in the same.

Disclosure: This post contains affiliate links.

Wild Rice, Pear, and Sweet Potato Salad with Walnuts /

10 thoughts on “Cooking the Books: The Whole Grain Promise

  1. Jennifer Stewart

    I love reading books that have great recipe but also have great information. I think we as a society don’t educate ourselves enough about the foods that we eat! I can’t wait to read this one!

  2. Sabrina @ Dinner, then Dessert

    I need more whole grains in my life too! They’re so healthy and they really help support the younger ones in the family!

  3. Dee Dee (My Midlife Kitchen)

    I have been working really hard to try and get more whole grains into our diet. I, like you, find that I like the taste and texture of them better, but have to get my mind in the right place to make sure that we are using them more frequently. Thanks for a great recipe to do that with!

  4. Jill Post author

    That’s one of the nice things about this book, Dee Dee–there are a lot of kind of earthy, whole grain-y dishes that you might imagine, but there are also recipes using cornmeal and not-so-wheaty whole wheat flours that open up a whole world of whole grains on more of an everyday basis. Does that make sense?

  5. Jill Post author

    I think they’re more filling and satisfying, too, Sabrina, don’t you? Like I’m satiated with a slice of whole wheat bread, but I often crave a second or third if I’m eating white.

  6. Jill Post author

    Thanks for stopping by to say so, Jennifer! Robin definitely includes good info in the book about health benefits of whole grains, along with lots of tips and techniques for using them. Good stuff!

  7. Jill Post author

    I should be clear, Sarah, that I’d never swear off baguettes–there’s nothing better with an ooey gooey brie! :)

  8. Jill Post author

    Thanks for stopping by to say so, Michelle! I think it’s largely a matter of habit for me, Michelle. That’s one of the things I liked about Robin’s book–it has so many great ideas for easily getting into that habit!

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