In this class we will learn how to cook with cous cous, quinoa, farro`, barlotti beans, chickpeas, cannellini beans, and much more. We will cook meals and make salads, pasta and work with the season accordingly to what vegetables that are available, and we will add protein to the grains, and beans. You will be able to create more meals and implement the grains and beans in your daily regime. We will create Sicilian fusion with the grains and beans.
Beans are an inexpensive source of protein, fiber, carbohydrates, and micronutrients, including folate, which often is lacking in our Australian diet.
Cooking most grains is very similar to cooking rice.
Historically, unrefined grains (whole wheat pasta, whole grain bread, barley, whole wheat couscous) are the base of most Mediterranean diets. Leaving the grains whole lowers their glycemic index, so they are digested more slowly and produce gentler rises in glucose and insulin than refined versions; they also retain all their fiber, magnesium, vitamin E and other antioxidant phytochemicals. Diets rich in whole grains may protect against heart disease, diabetes and other chronic diseases. Top toasted whole-grain bread with diced tomatoes, garlic and basil and toss whole-wheat pasta with olive oil, garlic and Parmesan cheese.
Prepare yourself to have so much fun and learn new ways.
See you in my kitchen.