Learn about the benefits of consuming ancient grains, which has high nutritional value, ease of digestibility, and low allergenic potential.
You may have heard the term "ancient grains," which include grains like quinoa, amaranth, sorghum, and chia. But what exactly are they, and why should you consume them?
They are a group of grains and pseudocereals (seeds that are consumed like grains) that have remained mostly unchanged for thousands of years. Ancient grains are dietary staples in many parts of the world, such as China, India, Africa, and the Middle East. Today, ancient grains are becoming more popular in Western countries.
Unlike more widespread grains like corn, rice, and modern wheat, ancient grains tend to be less processed and pack more vitamins, minerals, and fiber. Additionally, studies have linked ancient grain consumption to health benefits, such as lower heart disease risk, better blood sugar control, and improved digestion.
I had a chance to visit Heritage Grand Bakery, Restaurant, and Pizza Bar, which places a high value on quality, health, and tradition by focusing on natural, artisanal foods that nourish our minds and bodies, energize our spirit, and connect us all to each other and our planet. The bakery and restaurant specializes in healthier grains, practicing time-honored methods of milling flour without chemical additives. This tradition and technique of using unadulterated ingredients retains more nutrients, and does not deposit unsafe chemicals into the environment.
Made with ancient grain wheat flatbread dough, the Moroccan Spiced Lamb Flatbread features savory spiced ground lamb topped with pickled shallots, cilantro, and a drizzle of citrus labneh.
Another highlight from the menu is the Ancient Grains Salad with arugula, cherry tomato, apple, shallots, toasted seeds, and feta that have all been tossed in lemon vinaigrette. You can add proteins like grilled chicken, seared shrimp, grilled salmon, or hanger steak to the salad.
The restaurant features both neapolitan and thin crust pizzas. I tried the Stracciatella with creamy mozzarella rags, tomato sauce, garlic basil, and grana padano. While the crust was slightly burnt on one side, the pizza lived up to its high expectations and I savored every bite of it.
Finally, the Linguine alle Vongole includes al dente linguine with a generous portion of manila clams with garlic, chili flakes, and parsley tossed in white wine.
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