Grains remain the strong heart of a meal, as the renowned macrobiotic practitioner Rene Levy loved to say. They are with us in the morning in delicious, fragrant porridges and fresh rolls; at lunch, often tucked away in stews and pasta; in afternoon biscuits and the finest cakes; and in our evening toast or pancakes. They can even be found where we least expect them: we can use them to make soup, tea, coffee, and even milk.
Ivanovac, HR
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