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Kris: Hey everybody! Today we have got some really exciting things to talk about. This
segment is all about grains and Chad is going to teach me - and you - some really
cool things that you can do with grains. [Instrumental music]
Chad: So, first is you want to emphasize whole as much as possible - whole grains are really
important. White rice is not a whole grain. White flour is not a whole grain.
Kris: No. Chad: A whole grain is the entire germ, the
endosperm and the bran - that's typically a wheat berry. There are about 19 grains of
the world. We're going to work with a couple here. So we have some brown rice here, basmati
brown rice. Wild rice is one of my favorites. You can get short grain or long grain - the
traditional sort of Minnesota hand-harvested wild rice is a real long wild rice, it's delicious.
And it's actually a seed. So you want to soak them. Whenever I use wild rice I will soak
it beforehand. It brings out the nuttiness in it too. You don't have to soak all grains.
Kris: If you do soak them, do you soak them overnight?
Chad: I will soak them for a couple of hours. Kris: Okay.
Chad: I'll come home from work or before I go to work I'll soak them. All that does is
really speed up the process of cooking. Kris: And all the grains that we're going
to make today are all gluten-free. So, if you have gluten issues, or if you're checking
out and kind of getting away from gluten, these recipes are great for you.
Chad: Okay, so we're going to start off with ... let's cook some quinoa. Now, quinoa is
an Incan grain. Black quinoa, red quinoa. This is a typical white quinoa here. It's
actually a complete protein, right? Kris: Yes! It's loaded with protein.
Chad: And it's one of the highest ... quinoa and millet are one of the highest alkaline
grains. Kris: Yep.
Chad: I really love incorporating this. And, for those of you who haven't tried quinoa,
it's like really ... how would you describe it?
Kris: Nutty! Chad: Yes, real nutty and very light. It's
very different from rice, which is a little bit heavier, quinoa's real nice and light.
So we're going to make a nice quinoa salad. Kris: Brian always calls quinoa 'Bachelor
Food' because it takes no time to make, it's one of the easiest grains to prepare.
Chad: Oh it definitely is! What I like to do is ... okay, so starting with a warm pan,
I like to toast it a little bit. I toast millet too. I wouldn't toast rice. I might add some
garlic in there. I'm going to thinly slice up some garlic, you can use ginger as well. [Chopping noises]
I'm going to slice that up nice and thin. I'm going to add the garlic right in the quinoa.
I'm going to use vegetable stock. Now, I want to emphasize the flavor, really push the flavor
in everything I do - and that includes grains. So I'm going to cook this in vegetable stock.
So I'm going to do about one and a half times to two times the amount of liquid - that's
about one and a half. Kris: And that's low sodium vegetable stock,
so you don't have to worry about that. Chad: Definitely. As it actually cooks, you
won't really need to add much salt, when it's cooked. So I'm going to let that cook and
in my magic oven over here ... Kris: Yay, magic oven!
Chad: Ta-da! Alright. So look at that, look at how fluffy that is.
Kris: Wow. Chad: It actually turned red too.
[Kris laughs] Chad: No, this is actually a red quinoa that
Icooked and it's nice and fluffy, the garlic's in there. So, let's make a little variation
with this. So you have some quinoa, you can do this when it's warm or cold. Can you pass
me that bowl please? Kris: Yes, sure.
Chad: So let's make a quinoa salad. This is a delicious, really simple salad. I'm just
going to add the quinoa in the bowl. Okay, let's go ahead and add a couple of simple
diced vegetables. We have some cucumber. This is going to be a nice light, refreshing salad.
Kris: Highly alkalizing. Chad: Some perfectly roasted pepper, that
we just roasted earlier. There's some avocado that I diced up.
Kris: Nature's butter, we learned about that. Chad: I love that. Then I also have a little
bit of shallot. Kris: Wow.
Chad: Okay, which is like a nice little sweet onion. We're going to go ahead and ...
[Chopping noises] Kris: He's so fast. It's kind of scary and exciting
at the same time! Chad: We're going to go ahead and slice up
some shallot. It gives it a really nice sweetness as well. I'm going to add that. You can add
red onion as well. Kris: Onions and garlic are anti-microbial,
anti-bacterial, they are fantastic for your immune system.
Chad: And they add SO much flavor to the dish as well.
Kris: And your breath, right?! So you to eat it with someone you love!
Chad: Eat some parsley! Kris: Yes, exactly.
Chad: Then I'll add some toasted pinenuts. When you toast the pinenuts, it brings out
such nuttiness in them. Really nice. And you dry toast them. I'm going to add a touch of
olive oil and a little pinch of salt, not much. And then let's add some fresh herbs.
Kris: Fantastic. Chad: Let's try parsley, that's a nice fresh
one in there. Kris: A little parsley.
Chad: A little parsley, I'll just coarsely chop that up.
Kris: Does it matter what kind of parsley you choose? There are so many.
Chad: You can use flat-leafed or curly, either one.
Kris: Okay. Chad: Okay, then we'll add, let's say, the
lemon. Just a bit of lemon. Before I use lemons I like to roll them out, as I've mentioned.
That brings out all the juiciness. Kris: That's such a great tip.
Chad: We like the juiciness. Kris: Do you ever use organic bottled lemon
if you're in a pinch? Chad: Yeah, if you're in a pinch it's good
to have one around. It will keep in the fridge for a month.
Kris: I use that for Kale Salad if I'm really busy.
Chad: And then, if you'd like to stir that up missus?
Kris: I would love to stir it up. Chad: Okay. This is such a nice salad. Really
beautiful. It's just so colorful. You can throw this in a wrap, as well, which is really
nice. Or put this on a bed of spinach, with a piece of grilled tofu over it, if you wish.
Mix in some greens. Kris: Always put your greens in there, yep.
Chad: It's just a beautiful salad that we will be enjoying a little bit later.
Kris: Ooo look at gorgeousness. Isn't it beautiful? Wow. I'll put it over here.
Chad: Alright, so let's actually make the millet now. What we're going to start with
is we're going to add the millet to the pan. We're going to toast that up.
Kris: Now, is this your sweet dish? Is this what I got to taste earlier?
Chad: Yes, this is the porridge that we're making. We're making a nice peach porridge.
It's a nice little different application to do with something more savory that we typically
use. We're going to cook it like we would oatmeal. So we're going to toast it first
but, once it's toasted, I'm going to add some coconut milk. I like to use a mixture, because
using some coconut milk straight up is going to be a little too thick. So I like to add
some almond milk in there as well. Kris: It is so good and so many people say
to me "What if my green juice isn't enough or my green smoothie isn't enough?" Well, I got
to taste this earlier. This is such an appropriate thing for you to have for breakfast.
Chad: My daughter loves this. She loves millet. She doesn't eat cereals, she doesn't like
crunchy cereal like we grew up on. She likes casha, we call it. We'll do buckwheat the same way, we'll
do amaranth, we'll do quinoa, we'll do the same with kind of sweet applications.
Kris: Great. Chad: We'll cook it in a little bit of milk.
You can do half milk, half water as well. And then I'll add some spices now. You can
use vanilla bean or a little extract. Whole cinnamon stick, okay? And we're going to put
the lid on that, we're going to let that bring it to a boil, lower it down to low, then let
that simmer until it thickens up and you'll know when it's done. So, right when it's about
to be finished, I'm going to go ahead and add some diced peaches or nectarines.
Kris: Ooo. Chad: I don't want to put those in at the
beginning. If yo'ure going to add fruit put it in right towards the very end so it still keeps a little bit of texture.
Kris: And freshness and flavor. Chad: So I have some that's already been done
here, which is gorgeous. Kris: It's outrageous! It is SO good.
Chad: It's just cooked in the coconut milk. It's just a really nice, beautiful texture
there. We're going to go ahead and serve that as if I were serving it to my little one.
Kris: And how old is your little one? Chad: She is five.
Kris: She is five and she loves this? Chad: Five years of craziness.
Kris: Yay. Chad: She's a cutie.
Kris: She's a crazy, silly kid. Chad: She's a crazy, silly kid.
[Kris laughs] Chad: So I'm going to go ahead and slice up
some fresh peach on there, some nectarine. She loves stone fruits. It's just a nice way
to start the morning. A little different than oatmeal. It just mixes it up and adds a nice
alkaline grain to your morning. Kris: Awesome. Thank you, Chad.
Chad: Peach porridge. Kris: Peach porridge.
[Instrumental music]