As a fairly well paid-up member of the paleo club (I eat a lot of proteins, fats, veggies and very few carbs when I’m not stuffing spaghetti carbonara in my mouth), I was thrilled to see research recently showing that eschewing grains for ‘the caveman diet’ is a load of old twaddle.
Science bods have found that actually those wily old Neanderthals were feasting on all manner of starches, and their brains benefited significantly from it.
This is exactly the news I want to hear with autumn on the approach and comfort food on the agenda. But, which grain to choose? Is it still all about quinoa? I’m not going to lie, I’m a bit bored of it. Time to try the new kids on the block: freekeh, I’m coming for you.
Quinoa
Yes, it’s still everyone’s favourite supergrain. Quinoa is the darling of the eat clean brigade and rightly so. One of the only complete proteins available, quinoa has a lower carb load than many of its starchy counterparts, is gluten free and is just so darn malleable.
A quick boil gives you salad-ready grains, or a little longer on the stove transforms into risotto, then later porridge. Or chuck it in your nutribullet raw if you’re short of time.
On the hop? Try Mighty Mexican Tossed Pot with red quinoa, spicy beans, avocado and all sorts of other goodies at Tossed.
Farro
This is the one that’s making everyone sit up and listen. Unsurprising as it somehow manages to pack an equal protein punch to quinoa, but with less fat and more calcium. Interesting… The Italians have known this for centuries – it’s a staple on their menus and available at every deli in town, thanks to its gentle nutty flavour and almost-firm texture.
Simply boil it in some stock and dress it with some nice roasted veggies and good olive oil. It’s worth noting, this little one is not coeliac friendly though. Sorry.
Look, Foxlow (Farringdon and Stoke Newington) have a Farro Fattoush on their menu at the mo, hurry! (Picture: Crummbs)
Pearl barley
Pearl barley was used in post-war Britain to pad out soups, stews and the like as it is plentiful, super-absorbent, healthy and tasty. Nothing’s changed and it seems to be coming back into fashion in foodie circles. Low-fat and high-carb, pearl barley is a great source of energy and more useful to the body than a lot of other starchy carbs.
Use it to make a lighter risotto, or stretch out your warming chicken casserole with a handful.
It’s on Pod’s new autumn menu from 7 September in their tasty BBQ Chicken Energy Pod, which is a powerful energy boost should you find yourself falling asleep at your desk.
Freekeh
Pronounced Freak-AH, this Middle Eastern grain is crazy high in fibre, so does all sorts of good for your heart and gut, as well as making you Feel Fuller For Longer, like a £6 M&S ready meal. It’s wheat again, but harvested young and then burnt, so it has a distinctive straw-like, smoky taste, making it perfect for making a lovely little pilaff and seasoning with pomegranate, mint and lemon.
No cooking skilllllz? It’s OK, Ottolenghi uses it all the time. Get yourself down to his Islington or Spitalfields eateries for something wondrous.
Millet
Once the sole fodder of the budgerigar, apparently more and more of us are making millet a thing. Available in flake or ‘seed’ form, it’s easily digestible and actually a really well-rounded nutritional offering. Crucially, it’s rich in serotonin (the happy hormone), making it the ultimate good mood food.
Boil the seeds and use them in place of couscous, if you like. Alternatively, some people use the flakes to make supercharged porridge. I like to sprinkle it over salads and cereals or when baking.
Fancy leaving it to the experts? Try Biona’s Organic Millet Bread, which is also gluten free and all the tastier for it.
Like this? Then you might also be interested in:
Make A Super Healthy Superfood Salmon Meal In Three Minutes Flat
13 Things You Need To Know About Being An Ethical Vegetarian
Follow Jo on Twitter @JoEatsLondon
This article originally appeared on The Debrief.