Tips & Recipes

Here’s your chance to learn what others are trying – and to offer up your own favorite tips and recipes!

I’ve got the grains! Now what?

Our friends at the Whole Grains Council have you covered!  See their Whole Grain Cooking Guide (PDF)

Featured Recipes:

r.ginger crinkler.chocolate oatmealr.peanut butterr.oatmeal raisin






Archived Recipes:

* Some recipes include abbreviations, GPF means Grain Place Foods and OG means organic.

Have a recipe you want to share?  Email Marcy,!  All recipes submitted must be originals, and/or provided with permission to post to this site. Please read our privacy policy and copyright notice for more information.

Customer Tips:

  1. Cooked whole grains – wheat, spelt, kamut, etc.: Simply add these cold to salads. Top your green salad with ¼ cup or more grains in place of croutons. Also, add to soups and casseroles. The trick is to have the cooked grains on hand! Just cook up a big batch when you have a chance – try a different kind each week – and store in the fridge or in small measures in the freezer.
  2. Use the already-cooked grains just as you would use rice – in stir-fries, pilafs or casseroles.
  3. A wonderful discovery: chia gel! Stir a tablespoon or 2 into juice, or, my favorite – into yogurt or smoothies. To make the gel, mix 1/3-cup chia seeds with 2 cups water, then stir or shake up thoroughly, let stand a minute and stir/shake again. Store in the fridge; it takes several hours to completely gel. This nutritional superfood – rich in Omega-3 fatty acids – keeps in the fridge about 2 weeks – but you’ll use it up faster than that!
  4. A great site for all things whole grain, including a grain cooking chart and recipes: Whole Grains Council