Cereal Foods, Collective of Authors, Publication of the Society for Nutrition Research

How to prepare cereal dishes so that they are tasty and also healthy?

This book describes 10 different cereal cultures and seeds, and even a beginner in the kitchen will find the most suitable and tasty recipe from whole grains, semolina or quick-cooking grains - depending on their preferences, possibilities and health status.
Attention is paid to the preparation of cereals in such a way that the food strengthens human digestion and is as nutritious as possible for the body. That's why the book gives advice on soaking the grains before cooking, loosening them, cooking time and after-ripening. Just as important are the spices, which each person can add to the food according to his own taste. However, a separate chapter of the book contains recommendations for a good compatibility of cereals with an herb or spice.

You will find recipes for traditional dishes of various nations: porridge, pizza, sandwiches, salads, ice cream and drinks.

Agronome and translator of this book, Ilze Žola, has added four recipes that she has been making at home since childhood.

The Nutrition Research Society is a non-profit organization founded in 1970 by doctor Udo Renzenbrink with the aim of researching and popularizing research-based information on healthy, natural and ecologically clean products and holistic eating. The group office is located in Bad Wilbel (Germany) and the group operates in the Rhine and Main region. Scientists are independent and are not influenced by the economy or any company, their work is compensated by members' contributions and donations. The work and conclusions of scientists are based on the knowledge of anthroposophy.