What Are Pseudograins?


I grew up eating a lot of wheat pasta and bread, but I found my energy and digestion improved drastically when I switched over to whole psuedograins. Pseudograins are quite different from cereal grains. Cereal grains are the seeds of grasses, whereas pseudo-grains are the seeds of broadleaf plants. Cereal grains also contain gluten, whereas pseudo grains do not.

Cereal grains include:
• Wheat
• Rye
• Oats
• Rice
• Corn
• Barley

Pseudograins include:
• Amaranth
• Buckwheat
• Quinoa
• Millet

Here are my top 5 tips for incorporating more psuedograins into your diet:

1. Soak your pseudograins.

2. Experiment with both cooked and raw pseudograins.

3. Get creative!

4. Cook once and eat multiple times.

5. Get creative
I love cooking pseudograins, or making raw dishes with sprouted psudeograins! At the beginning of each week, I like cooking or sprouting a big pot of one or two of my favourite gluten-free pseudograins. Having them all ready to go makes preparing meals so much faster. And pseudograins are so versatile! You can use them as a base for a savoury grain bowl, turn them into a sweet morning breakfast porridge, or even use them as a smoothie bowl or salad topper. In my upcoming book, you’ll find recipes that use pseudograins such as my Asian Green Bowl on Quinoa, Coconut Curry with Buckwheat, and Apple Cinnamon Quinoa Porridge!

Do you cook with pseudograins? Please share your favourite recipes in the comments below. Let’s inspire as many people as possible to fuel on nutrient dense food that is good for them and food for the planet.


Lots of love,