Claire Saffitz Quotes

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.

The term "whole grain" is not largely meaningless.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.

Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.

This is my breakfast: Two poached eggs, turkey bacon, and a half avocado. The yolks in a poached egg are alkalizing. Avocados are a great source of fat and vitamin E; great for your skin. It's super light and not too heavy. Sometimes I like a little sweet as well, so I have a cup of plain yogurt with blueberries.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.

Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.

Whole foods like grains and beans release their sugar very, very slowly because of the fiber in them, and they don't give you a sugar rush. They feed your cells as needed, and as a result, you have loads of stable energy that powers you through the day.

Even superfine flower can be called "whole grain".

I cannot get enough farro.

I like a good protein and fat breakfast, so avocado, bacon, eggs, and some veggies.

Dark bread like rye or pumpernickel is much healthier than the refined white bread favored by many Americans.

I am a huge fan of quinoa, not only for its health benefits but because it tastes the best out of all the grains.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

My lunch is the staple Indian meal - rotis, vegetables and dal. But instead of wheat rotis, I have rotis made of bran or barley.

I think broccoli is one of the must-have foods, as it contains multi nutrients and is high in vitamin C. Sweet potatoes are rich in complex carbohydrates, and fish, too, is healthy. There is nothing that I have on a daily basis, as it becomes monotonous.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

One meal option is a piece of poached chicken the size of your fist with a green salad sprinkled with lemon juice, carrots, cherry tomatoes, cucumber, and celery. Another is a cup and a half of quinoa with minced veggies, all cooked at once so the quinoa absorbs the nutrients.

I pore over every word on the cereal box at breakfast, often more than once. You can ask me anything about shredded wheat.

Most brown bread is merely white bread with a fake tan.

"This is Lakshmi Singh." It's like a tadpole dying in muck. Take a drink. Wet your mouth.