Fiber is Trending: Sorghum Makes it Simple

(Feature Impact) Protein has long dominated nutrition headlines. Now, dietitians encourage people to pay close attention to another important nutrient: fiber.

One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. It’s a naturally gluten-free whole grain that provides both fiber and protein, contains naturally occurring antioxidants and supplies essential nutrients including magnesium, iron and B vitamins.

One reason sorghum is attracting attention is its fiber content. Whole-grain sorghum contains a type of fiber called resistant starch, which research has shown can contribute to healthy body weight and improved insulin resistance.

Unlike many refined gluten-free products that are lower in fiber, sorghum delivers the benefits of a whole grain while remaining naturally gluten-free. Whether you have celiac disease, gluten sensitivity or simply want to enjoy a wider variety of whole grains, sorghum is an easy addition to your menu.

Another reason nutrition experts are taking a closer look at sorghum is its antioxidant content, specifically its health-promoting polyphenols.

Perhaps the biggest surprise is how easy sorghum is to cook with. Whole-grain sorghum offers a mild, slightly nutty flavor and pleasantly chewy texture, making it a delicious alternative for brown rice, quinoa or farro in grain bowls, soups and salads.

Pearled sorghum cooks faster, making it ideal for busy weeknights. Sorghum flour can replace wheat flour in pancakes, muffins and quick breads, while popped sorghum creates bite-sized crunchy kernels for a fun snack or topping for yogurt, soups and salads. For example, this Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.

Healthy eating doesn’t have to mean following the latest trend. Sometimes it simply means rediscovering nutritious foods that have stood the test of time. With its combination of fiber, protein, antioxidants and naturally gluten-free, whole-grain goodness, sorghum is an ancient grain worth adding to your pantry.

You can find dozens of recipes, cooking tips and meal ideas at SorghumCheckoff.com/recipes.

Easy Sorghum Swaps for Everyday Dishes

If you’re looking for ways to add more sorghum to your meals, these easy swaps make it simple to enjoy this versatile grain in recipes you already love.

• Replace rice. Use cooked whole-grain or pearled sorghum instead of white or brown rice in grain bowls, stir fries, burrito bowls and side dishes.
• Swap for pasta. Stir cooked sorghum into pasta salads or use it in place of small pasta shapes in soups for a hearty twist.
• Mix into salads. Add cooked sorghum to green salads, grain salads or vegetable salads for extra texture and whole-grain nutrition.
• Boost your breakfast. Stir cooked sorghum into oatmeal, yogurt parfaits or breakfast bowls then top with fruit, nuts or cinnamon.
• Bake with sorghum flour. Replace wheat flour in pancakes, muffins, cookies, waffles or quick breads with sorghum flour for a mild, slightly sweet flavor.

Sorghum Fall Harvest Salad

Recipe courtesy of Sorghum Checkoff

• 1          cup roasted butternut squash, cubed
  
• 1/4       cup olive oil, plus additional for drizzling, divided
  
•             salt, to taste
  
•             pepper, to taste
  
• 2          tablespoons apple cider vinegar
  
• 1          tablespoon sorghum syrup
  
• 1          teaspoon Dijon mustard
  
• 4          cups kale, chopped
  
• 1          cup cooked whole-grain sorghum
  
• 1          small apple, diced
  
• 1/2       cup pecan halves, toasted
  
• 1/4       cup dried cranberries
  
• 1/4       cup red onions, diced
  
• 1/3       cup feta cheese, crumbled

1. Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.
2. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
3. In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.
4. Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.
5. Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.
6. Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.

SOURCE:

United Sorghum Checkoff

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Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap

(Feature Impact) When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.

Watch video to see how to make this recipe!

For instance, if you’re jonesing for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This Buffalo Chicken Stuffed Sweetpotatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They’re a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweetpotato.

Sweetpotatoes – deliberately spelled as one word to better differentiate this unique root vegetable from traditional potatoes – are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a “diabetes superfood,” as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They’re also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.

Find more ways to level up your favorite flavors at ncsweetpotatoes.com.

Buffalo Chicken Stuffed Sweetpotatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4

• 4 sweetpotatoes
• 1 rotisserie chicken, shredded
• 1 1/2 cups buffalo sauce
• 1 avocado, diced
• 2 tablespoons diced chives

1. Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
2. Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.
3. In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
4. Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.

SOURCE:

North Carolina Sweetpotato Commission

5 Habits to Boost Immunity During Cold and Flu Season

(Feature Impact) Your immune system is your strongest ally during cold and flu season, working hard to keep you healthy as you start hearing those telltale coughs and sneezes all around. Help your body do its job well by adopting a few simple habits that naturally support its ability to fight off germs or recover faster.

Talk to your healthcare provider for personalized advice then work on making these habits normal in your household.

Get Regular Exercise

Exercise is like a wonder drug that can improve nearly every aspect of health and wellness. Physical activity increases blood flow, reduces long-term inflammation, helps immune cells circulate through the body to guard against invaders and may even flush bacteria out of your lungs and airways. Plan to fit at least 150 minutes of moderate exercise into each week, like a bike ride, brisk walk, yoga class or on-demand video workout.

Eat Foods That Support Immune Health

To keep your immune system fueled, experts recommend eating a varied diet featuring plenty of fruits, vegetables, nuts, seeds, whole grains and healthy fats like olive oil. Consider adding fresh grapes to your diet to enjoy benefits from their naturally occurring plant compounds.

Protecting the body starts all the way down at the cellular level, and grapes contain powerful polyphenols that support the health and function of cells. Studies indicate certain compounds in grapes, like resveratrol and flavonoids, support immune system function as well as brain, skin, GI and heart health.

These little fruits are easy to add to your diet, whether you enjoy sweet, juicy Grapes from California by the handful or toss them in a blender to make this California Grape Wellness Juice recipe. Support multiple aspects of wellness with the drink’s powerful combination of fruits and vegetables, delivering a variety of immune-boosting vitamins, minerals and antioxidants.

Stay Hydrated

Drinking enough water helps clean your lymphatic system, which is responsible for producing special white blood cells that fight germs. It also keeps membranes in your nose and mouth moist, decreasing infection risk. If you struggle to drink enough, eating water-rich foods like grapes also helps you improve hydration.

Practice Good Germ Hygiene

To increase your odds of staying healthy during peak illness season, hearken back to the tried-and-true hygiene advice your parents might have tried to drill into your head as a kid. Regularly wash your hands with warm water and soap, avoid touching your face while out and about, keep your distance from symptomatic people and disinfect commonly used surfaces like doorknobs when someone in the house or office is sick.

Sleep More, Stress Less

Before you start feeling stressed that you aren’t getting enough sleep, rest assured there are easy changes you can make to support your well-being in both areas. Try switching up your nightly routine to be oriented less around screens and more around calming activities that actually help you wind down, like yoga, meditation or reading.

Discover more health information and recipes at GrapesFromCalifornia.com.

California Grape Wellness Juice

Servings: 3 (1 cup each)

• 5          cups black or red Grapes from California
  
• 1/2       cup peeled raw beet slices
  
• 3/4       cup orange juice
  
• 1/4       cup lemon juice
  
• 1          small carrot, peeled and sliced          
  
• 1          piece fresh turmeric (1-inch), peeled and sliced or1 teaspoon ground turmeric

1. In high-speed blender, puree grapes, beet slices, orange juice, lemon juice, carrot and turmeric until smooth.
2. Pour through fine mesh sieve, stirring to extract as much juice as possible, about 3 cups. Stop when mixture starts to get thick. Enjoy immediately or cover and refrigerate until ready to serve.

Notes: This juice can also be added to iced tea or fizzy water.

Nutritional information per serving: 230 calories; 3 g protein; 58 g carbohydrates; 0.5 g fat (2% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 35 mg sodium; 0 g fiber.

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SOURCE:

California Table Grape Commission