Baked grains are a wonderful addition as soon as the weather starts getting cooler. I learned this method from acupuncturist and chinese herbalist Sharon Gray. You can find her over at belly & soul. The same method can be used for a variety of different grains, vegetables and seasonings. This week we had quinoa and lentils. One of my favorite combinations. Add to that some of the winter squash that’s in abundance right now and it’s super satisfying.