Have you ever given thought to how much wheat and corn we are consuming these days? It’s in everything we buy at the supermarket, from food and cosmetics, to even prescription drugs. Over-consumption of these foods has unexpectedly contributed to allergies, weight, digestive  problems, and chronic illnesses.

Cutting down on these products has proven beneficial to many who suffered from these health issues.

So why not give yourself a break from these common grains. Try out some others (if your body can tolerate them) which we seem to have forgotten or don’t know they even exist.

So far I have tried Quinoa, Buckwheat, Amaranth, Millet, and Sorghum. They are some easy to incorporate ancient grains that are full of nutritional benefits.

Quinoa :

pronounced  as ‘keen-wa‘, is a seed that is grown in the Andes region of South America. It comes in creamy white,red, and black colors. It is high in protein, dietary fiber, and anti-inflammatory properties. I like that it is also gluten free, easy to digest, and has a low glycemic index.

Quinoa is also a good source of magnesium, a mineral that helps improve blood pressure, energy production and the formation of healthy bones and teeth. It also sources Vitamin B12 which improves energy metabolism within the brain and muscle cells.

I have found that it cooks similar to rice (1 cup quinoa to 2 cups water). It can be used in a variety of dishes for breakfast, lunch, or dinner. I use quinoa in homemade granola bars, tabbouleh salad, and as “rice” or “oatmeal”. Quinoa is easily available in supermarkets, health food stores, and online.

Buckwheat :

a fruit seed of a plant that is closely related to rhubarb, is grown in Northern Europe and Asia.  It is gluten free, high in protein, and has a low glycemic index which helps balance sugar levels. Buckwheat is rich in B vitamins which are highly beneficial for cardiovascular health.

The kernels are triangular in shape and are available as roasted (kasha), unroasted, or ground. Similar to Quinoa, it’s easy to cook and is used in multiple ways. I like to use buckwheat in risotto, pancakes,cookies, and bread.

Check out one of my all-time favorite buckwheat cookies recipe. I love that they’re so filling and taste amazing!

Millet :

is a staple crop in Asia and Africa and comes in several varieties. It is rich in fiber, protein, and antioxidants. Also, it is a good source of B vitamins, magnesium, iron, calcium, potassium, and zinc. Millet is alkaline and digests easily.

It can be used flaked, whole, or by grounding into flour. However , it is important to consume millet in moderation for those with thyroid disease, as it lowers thyroid activity and may lead to goiter. I have used millet to make porridge, bread /chapati, baked goods, and burger patties.

Sorghum :

a cereal grain, originated in Africa and made its way to many other countries thereafter. It comes in a variety of colors ranging from white to red to black, with darker varieties consisting of higher antioxidant properties.

Sorghum is a good source of dietary fiber, so it can help reduce digestive disorders and lower cholesterol. It also contains iron and copper which improves blood circulation and boosts overall immune health. I have used sorghum flour to make bread and pancakes.

So far I have tried these four ancient grains/seeds and I am always curious to try more. Have you tried any of these grains/seeds and what’s your favorite way to use them? If you haven’t tried  any yet, which one do you think is next on your list?