Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). Its subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.
Look for omega-3-rich flax meal alongside the flaxseeds in your natural-foods store -- or grind your own. Once opened, store flax in the refrigerator. Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead.
Per serving; 320 calories; 8 g protein; 5 g fat; 63 g carb; 10 g fiber.
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This delicious allergen-free recipe for maple sugar cookies is adapted from Cybele Pascal's "The Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family," Vital Health Publishing, 2005.
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs. You can substitute frozen pearl onions for fresh, if you like, and skip step one.
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver. It has the same nutty flavor as pearl barley, but it cooks in approximately half the time.