Join Cornell Wellness as they Celebrate A World of Flavors in recognition of this year's theme from the Academy of Nutrition & Dietetics' National Nutrition Month. In Week 1, Cornell Wellness staff Jeremy Stewart and Kerry Howell, concentrate their focus on Being Creative With Carbohydrates. In this video Kerry and Jeremy discuss three types of ancient grains, where you can find them, how you cook them, and Jeremy will give you his brief observation on how they taste. 

Read the articles below to discover more about 12 ancient grains from around the world that you can try and the differences between a grain and a seed.  

Ancient Grain #1-(Hulled) Barley

• Recipe: Mediterranean Roasted Vegetable Barley

Ancient Grain #2- Farro

• Recipe: Baked Farro & Butternut Squash       

Ancient Grain #3- (Red) Quinoa

• Recipe: Red Quinoa Pilaf

Other Resources:

https://www.healthline.com/nutrition/ancient-grains

http://www.differencebetween.net/science/difference-between-seeds-and-grains/