The inclusion of whole grains in your daily menu will enrich your diet and stimulate your curiosity as there are still so many things you have never tasted. You will boost the creative cooking process and, as a result, have breakfast regularly.

Yes, breakfast is indeed important, even if you have already heard this so many times that it goes in one ear and out the other.

Also include cereals in your lunch, snack or an early dinner and use them to replace all appetisers and side dishes consisting of white bread or fried potatoes. You can serve grilled Norway lobster with millet with a little bit of lemon and saffron, and this will give you a memorable appetiser. Use fibre-rich spelt, brown or basmati rice for risotto , or use these cereals as an addition to salads.

To have them always at hand, without getting discouraged from using them by the belief that it takes forever to cook them, cook some brown rice, barley, spelt and buckwheat and store them in the refrigerator. So you can add them to soups and omelettes, mix them with meat, vegetables and mushrooms and have them for breakfast in almond milk with a pinch of vanilla or dried fruit throughout the week.

When after reading this article for the first time you go to the health food store and buy the kinds of cereals that are not yet in your kitchen cupboards, you will also find this advice from your Grandma useful. To protect cereals against moths and other unwanted intruders put a bay leaf or chilli in the containers in which you store them. Cereals will not absorb their smell or taste as they are usually soaked in water and washed, after which they are also cooked for a long time.