The Whole Grains Council is lucky enough to have a fabulous and talented group of culinary advisors at our fingertips. Our advisors all come from diverse professional backgrounds and are constantly working on new and interesting projects, that move whole grain momentum forward. We’ve just received an update from Robin Asbell, that illustrates just how wonderful our culinary advisors are!

Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. During her 20 years in the food industry, Robin has worked as a chef in both restaurants and private clients’ homes, developed recipes for restaurants and Web sites, and written numerous articles for such magazines as Vegetarian Times, Better Homes and Gardens, and Fine Cooking. She has been writing a monthly column called “Eating Healthy” for more than 10 years.

A true whole grain lover, Asbell explores using whole grains in delicious baked goods in her latest book, Sweet and Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners. Highliting flours such as whole wheat, white whole wheat and buckwheat, the book is ideal for whole grain veterans and newbie bakers alike. Asbell is also currently working on a book on gluten free pasta, due out in 2014: celiacs rejoice!