Whole, complex carbohydrates are an important part of my diet. They form the basis for many meals, are inexpensive, and contain many nutrients as well as fiber. Grains and legumes have become controversial and there are people who think they are detrimental to our health—but I disagree. Certainly there are some who cannot tolerate grains and/or legumes, and they should abstain from eating them. But most people can consume both without any difficulty. It helps if you soak them (more on this in a few pages).
My family and I eat a wide variety of grains and legumes, and that is the key: variety.
There’s such a rich array, plus the flavor is more interesting and satisfying in whole grains than refined. I love making big batches of different grains and legumes on the weekend to have on hand for any meal, as the basis for bowls, porridges, and stir-fries, and to be added to salads, soups, and more. They are blank canvases, ready to be enhanced in infinite ways. To expand your canvas with a totally grain-free “grain,” you can switch off to Cauliflower Rice (here).
Whatever grains and legumes you don’t consume within three days can be successfully frozen for up to three months.