Update: We have come to believe that it is necessary to soak whole grains (or ferment or sprout them). These three methods accomplish three things to help with digestibility and sensitivity: neutralizes the phytic acid (in the outer layer of the grain) which would block mineral absorption deactivates the enzyme inhibitors present in all seeds [...]
Importance of Varying Grains
February 21, 2007 By 5 Comments
I love receiving questions because they remind me of important points I should have made. Tracy asked me the following question: I don’t understand the reason for the various grains. Is it just for varied flavors in the end product? I figured there must be a health benefit. This is a really good question and [...]
Muesli
May 22, 2006 By 4 Comments
Muesli is our warm weather breakfast. It soaks overnight and is ready to spoon into bowls in the morning — an almost effortless and delicious breakfast ready to go. Muesli serves 6 4 cups rolled oats (certified gluten-free if desired) 2 cups apple juice 2 1/2 cups filtered water 2 teaspoons ground cinnamon 1 teaspoon [...]
Whole Wheat Farina
April 18, 2006 By 12 Comments
ABCs of Grain Mills. Free PDF tip booklet. 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Recent Comments