Super-Simple Supper Pseudos 

In our last column, we talked about how gluten free doesn’t always equal healthy. A healthier diet is not about what you limit as much as it is about what you try to incorporate more of. 

Incorporating more produce into your meals is the obvious first step toward a more wholesome menu. Fresh fruit also delivers extra vitamins, nutrients, antioxidants, and fiber. And plant-based fats, like those in avocados, nuts, and seeds, provide excellent health benefits. 

But we often get stuck when it comes to starchy supper sides. A pot of pasta or white rice are so easy and quick! But so are squashes, sweet potatoes, and other root vegetables, which take minimal prep and offer much more nutritional value. Beans can also help round out a meal as a great source of carbs and a boost of protein. Wholegrain wheat, spelt, oat, barley, or rice products might work for you too. 

And now let’s talk about pseudo-grains.  

Pseudo-Grains 

Pseudo-grains are plant-based grain-like seeds that are cooked in whole-seed form so that you derive all their nutritional benefits. They contain protein and fiber along with moderate levels of carbohydrates, making them more easily metabolized with a lower impact on blood sugar. They’re filling, versatile, and so easy to prepare. 

My favorite pseudo-grains are quinoa, millet, and kasha, also known as buckwheat. Amaranth is another pseudo-grain that I haven’t had much success with (read: my family didn’t go for it), but feel free to try it out and see if you like it.  

› Quinoa was discovered by the frum market about ten years ago. Recipes are all over the place. It’s high in protein, fi ber, vitamin B, and magnesium, among others. For years, though, I just couldn’t get used to the taste of quinoa, no matter how I made it. Then I tried multi-color quinoa, a combination of white, red, and brown quinoa.