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How do folks wash quinoa and other fine grains or pseudo-grains? Quinoa just slips through the mesh in my strainers.

Culinary Medicine: A Focus on Grains

Deb Kennedy, PhD - Culinary Medicine: A Focus on Grains

Recorded

This event was on October 3, 2024

Join Dr. Deb for this engaging session where she takes whole grains from the clinic to your plate. She delves into culinary medicine with a focus on the vital role whole grains play in our diets, including their role in creating a healthy microbiome. Participants will learn how to harness the nutritional benefits of whole grains and we are not just talking wheat. Learn about ancient grains, how to prepare them, and how to skillfully incorporate them into daily meals. The event features a cooking demonstration, where Dr. Kennedy will showcase innovative ways to incorporate a variety of delicious grains into everyday eating, emphasizing flavor and nutrition, plus there will be plenty of time to ask questions. This event promises to be a cornerstone for anyone looking to deepen their connection with food as a form of medicine.

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Question

John Beynon

How do folks wash quinoa and other fine grains or pseudo-grains? Quinoa just slips through the mesh in my strainers.

Answer

Well John, it turns out you have a strainer that's like this very tiny, you have to get a tiny strainer, um, where the mesh is very tiny. So quinoa won't go through here. Some people will put it in a bowl with some water and kind of mix it around, but you still need to be able to strain it. And it's really important to wash your quinoa because of what we talked about this happenins.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.