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Freekeh Media Watch

January 25, 2014

2014 promises to be a huge year for Freekeh. Food writers and websites have been posting their yearly food trend lists and Freekeh is getting plenty of attention on across the media…

Eating Tea And Other Food Predictions For 2014 – NPR

“New — but still ancient — grains will join the now-common spelt and quinoa. Teff and freekeh may be as familiar to us by the end of next year”

2014 food trend predictions: Freekah, ‘year of gin’, tea leaves – Digital Journal

“Use freekah in place of rice or barley in dishes like risotto and salads. Use cracked freekah in your tabbouleh or whole cooked freekah in a parfait with fruit and yogurt. Toss the freekah with maple syrup or honey first. Then layer it with fruit and yogurt.”

Changing tastes: fabulous new flavours are on the menu for 2014 – Herald Sun

“Freekeh has a low GI and is higher in protein, vitamins and minerals. It is emerging on restaurant menus in LA and New York and is praised by Jamie Oliver. Some nutritionists say its better than quinoa, which is the oh-so-last-year superfood of 2013.”

Ancient grains: why you should eat these six superfoods eaten by the Aztec – News.com.au

“Because the grain is picked while it’s still green, freekeh retains higher amounts of protein, vitamins and minerals. It’s also packed with fibre – it has four times as much fibre as other grains such as brown rice.”

A Look at 2014′s Whole Grain Trends – Whole Grains Council

“As we’ve seen in the past year, quinoa has taken off like a rocket and freekeh is hot on its tail”

Food and drinks trends to watch out for in 2014 – Yahoo CA

“Foodies and chefs have worked their magic and the public is ready for change”

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