“It better be able to make the whole meal at the touch of a button,” my husband said when he saw the Excalibur come out of its box. It’s as big as a microwave, and just as heavy. This is truly the extent of my counter space available for working. And yes, it’s always this messy. […]
Want to learn how to sprout wheat and then make sprouted flour for bread? Sprouting grains for flour is doable with these tips on how to sprout grains! Kimarie of Cardamom’s Pod, mom of nine saves time and money sprouting own flour and baking bread, joins us today with an amazing sprouted flour tutorial. My
How to Sprout Whole Grains and Make Sprouted Flour in Bulk Read More »
To soak or not to soak? Nope, this isn’t the definitive post (sorry to tease you!). I’m just inviting you into my document folders to introduce you to the tangled web of research and opinions I have collected so far. Five experts from various fields have weighed in on the topic of soaking grains and
The Soaking Grains Debate: Meet the Experts & Hear Some Anecdotes Read More »
Sometimes I make hasty decisions. When I decided to go gluten free for Holy Week, I just did it. It wasn’t until I was writing a post about it that I began to realize it was going to take a lot more effort than I had given it credit for. Gluten is in wheat, rye
If you want to make granola bars or oatmeal cookies using the soaking process to reduce phytates, you have to soak and dehydrate oats. It feels almost silly to go to such trouble and still end up with oats, an ingredient. You can’t even eat it yet! However – if you believe that soaking makes
Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University
Phytic Acid in Rice Reduced 96% with Accelerated Fermentation Read More »
In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase,
Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? Read More »
What is a whole grain, anyway? What are phytates and phytic acid? Why should you soak whole grains? Read on to learn. The Food Pyramid says eat more whole grains, and big food companies comply with “Made With Whole Grain!” cereals and bread, and coordinating advertisements. Michael Pollan says don’t eat foods that have advertisements.
If you started your sourdough starter last week, it can be used as a sourdough cracker starter. Try your hand at something with it like this sourdough cracker recipe. This is a guest post from Sarah Wood, a KS reader. (But I use the same sourdough cracker recipe with whole wheat!) Sourdough Cracker Starter I
This is my brain. This is my brain on grains. :-} I have been reading so many words I can’t pronounce these past few months and wishing I had kept little index cards like a college student as I try to unravel the story of grains. It’s tough to wrap my brain around! It’s soaking
Food for Thought: Is Soaking Grains “Traditional”? Read More »
Whey is used for soaking grains, homemade ferments, and as a protein source (although it’s not a good one). I prefer homemade whey as the acidic medium for soaking my oats because I have found it least likely to impart a sour flavor to the finished oatmeal. PLUS you get gorgeous yogurt cheese, which is an
How to Make Yogurt Cheese (and Where Do I Find Whey?) Read More »
Simple things. What can I do that is simple and will increase my nutrition? I’m often asked that question, and the folks who ask it don’t know that it’s the question I ask myself all the time. When I read about soaking grains for the first time, I was pleased to find out that it’s
I ran into a leek today at the supermarket. I’ve never bought a leek, or even looked one in the face before. The closest I’ve ever come is reading about them. They bring to mind a sensation of English literature, like if I was the little girl in The Secret Garden, I would eat leeks
Pancakes are a staple breakfast when we go camping. This soaked whole grain version makes the fluffiest pancakes ever. Not to mention you can make a huge batch. Let your kids help prepare the batter at home and cook them while camping. The whole family can contribute. Then top them with real maple syrup or
