Use red quinoa and Anasazi beans to up the nutritional value of ribs, rice, salsa, and an apple quinoa salad.
Black Beans and Black Quinoa
Fuse black quinoa and black beans to make a black bean bread, black quinoa salmon cakes, a triple-grain salad, and...
Edamame & White Quinoa
Fuse quinoa and edamame beans with a quinoa chicken soup, buttermilk cookies, an edamame bean salad, and old-fashioned...
White Wheat & Cranberry Beans
Incorporate wheat and cranberry beans with pulled pork, whole-wheat buns, salsa, and baked beans.
Farro & Cannellini Beans
Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.
Millett & Black-Eyed Peas
Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed...
Spelt & Great Northern Beans
Combine spelt and great northern beans to make applecake, stuffed pancakes, and a sweet bean breakfast salad.
Rice & Colorado River Beans
Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice...
Kamut & Lentil
Kamut & Lentil: These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar...
Barley & Fava Beans
Barley & Fava Beans: Chef Brad fuses barley and fava beans to make barley sourdough spinach bread and a barley fava...
Teff & Small Red Beans
Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.
Amaranth & Butter Beans
Chef Brad fuses amaranth & butter beans to make macaroni and cheese, pork tenderloin, and a Waldorf salad.
Oat Groats & Kidney Beans
Chef Brad fuses oat groats & kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.
Use black quinoa to make East Coast crab cakes, salad, and banana nut bread.
Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.
Learn to use freekah to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot...
Chef Brad's favorite "supergrain," quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn...
Flax and Chia Seed
Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and other grain-infused recipes.
Fuse amaranth with oat granola, cookies, and protein bars.
Chef Brad uses black barley to make thai pudding, stir fry, and cabbage salad.
These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.
Make delicious meatballs with brown rice and roasted tomato sauce and brown rice olive bread.
Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs!
Infuse your favorite breakfast foods with kaniwa and learn how to make coconut waffles, fruit salad, and the perfect...
Hard Red Wheat
Learn how to fuse hard red wheat with bread, pinto beans, and potatoes.
Sorghum Gluten Free Recipes
Make a sorghum green bean salad, sorghum chili with beans, and double-baked sorghum biscotti cookies dipped in...
Chef Brad shows how to fuse quinoa with a fruit salad, bread, and meatloaf.
Learn to fuse kamut with blueberry pancakes, wholegrain muffins, and fruit salad.
Fuse teff with a two different kinds of pizza and a salad.
Learn to make homemade wheat bread with Chef Brad.
Fuse amaranth with cookies, crispy treats, and spinach salad.
Use barley to make delicious bread, salad, soup, and a side dish.
Learn to fuse millet with sliders, rigatoni, and a salad.
Chef Brad shows how to fuse popcorn with cornbread, chili relleno, and salad.
Fuse farro with bread, risotto, grilled vegetable salad, and torte.
Learn to fuse buckwheat with salad, rustic bread, and fried buckwheat pancakes.