Do you know where white flour comes from? It comes from wheat-so why is it so bad?
This is why: There are three parts to the wheat kernel. The bran (which contains lignans, antioxidants, and minerals-and most of the fiber), the germ (packed with vitamins), and the endosperm (5% of the antioxidants that the bran contains). To make white flour, the bran and the germ are removed, and the endosperm remains, but is usually bleached and heated. Therefore, making white flour basically not nutritious at all. It is said to have the same effect on your blood as white sugar.
So.. you can replace white flour with whole grain flour. It is best to grind it right before you use it. If it has been sitting on a shelf, chances are it is rancid because of the oils that are in the grain.
If you or your family have been on white flour only, don't switch to whole grain all at once. Try 1/4 whole wheat, 3/4 white flour, then go 1/2 and 1/2. Then 3/4, to 1/4, and eventually you will be able to eat all whole grains.
Here is a list of whole grains to try:
wheat and bulgur (cracked wheat)
spelt
kamut
oats
corn and popcorn
brown rice and wild rice
rye
barley
buckwheat
millet
quinoa (keen-wah)
sorghum
amaranth
Tuesday, March 24, 2009
Monday, March 23, 2009
Breakthrough
I am glad to say that after 9 months of trying to find alternatives to syrup for pancakes, waffles, etc. We did it! Today we had whole wheat pancakes and just to keep trying, I drizzled it with honey and chopped strawberries. I told Maverick if he would take one bite, I wouldn't make him eat the whole thing if he didn't like it. Well... HE liked it-yea! I'm ecstatic. No more refined sugar, high fructose corn syrup-that's a big step.
I have two websites I need to tell you about. There is my fave-Simply Living Smart. I signed up for a program they have called Simply Live. It has changed my life-It is amazing. There are online classes and videos about how to store your food storage, eat your food storage, and so much more! Great, healthy recipes.. Right now I am taking an online gardening class. I can't begin to tell you how much I've learned about soil and many other things just from 1 1/2 hours of classes so far. There are 8 classes. The lady's name is Jane, and she is going to guide us through the gardening process of her garden so we at home, can practice her ideas. So I'm loving that. But there is also a whole organizational class that Anitra Kerr teaches, and it's a huge help too.
The other website is Green Smoothie Girl. It is a lady that lives in Orem that has done massive amounts of research to try and cure her four children of asthma and allergies. Her results are astonishing. It's right up my alley. The thing I love most though is on her home page there is a link that says "12 Myths". It was insightful to read. Her whole thing is to try to get people to eat whole foods from plant sources, but I love the fact that she does it slowly. She says, "You can't eat the whole elephant at one sitting"-and that is important for me. I get all extreme sometimes and then fail, so she has you practice one thing every month, and the goal is in 12 months to be on whole foods. Great sight-thrilled with it! I've tried the green powder that she sells on her site-not bad!
I think it's important to listen to what our bodies are telling us. I've definitely become more aware of mine. Now I know certain signs to look for when I feel a certain way, and it always has to do with what I am fueling my body with.
Let's not forget that we can't be perfect all the time (at least I don't want to!)-I highly recommend the peanut butter chocolate cup dream tart from Divinely Sweets in Logan by ShopKo. It's everything I've ever wanted in a treat-and I didn't feel one bit guilty eating it! My body got the shakes from sugar overload-but I knew what it was from :) See.. listening to my body..
I have two websites I need to tell you about. There is my fave-Simply Living Smart. I signed up for a program they have called Simply Live. It has changed my life-It is amazing. There are online classes and videos about how to store your food storage, eat your food storage, and so much more! Great, healthy recipes.. Right now I am taking an online gardening class. I can't begin to tell you how much I've learned about soil and many other things just from 1 1/2 hours of classes so far. There are 8 classes. The lady's name is Jane, and she is going to guide us through the gardening process of her garden so we at home, can practice her ideas. So I'm loving that. But there is also a whole organizational class that Anitra Kerr teaches, and it's a huge help too.
The other website is Green Smoothie Girl. It is a lady that lives in Orem that has done massive amounts of research to try and cure her four children of asthma and allergies. Her results are astonishing. It's right up my alley. The thing I love most though is on her home page there is a link that says "12 Myths". It was insightful to read. Her whole thing is to try to get people to eat whole foods from plant sources, but I love the fact that she does it slowly. She says, "You can't eat the whole elephant at one sitting"-and that is important for me. I get all extreme sometimes and then fail, so she has you practice one thing every month, and the goal is in 12 months to be on whole foods. Great sight-thrilled with it! I've tried the green powder that she sells on her site-not bad!
I think it's important to listen to what our bodies are telling us. I've definitely become more aware of mine. Now I know certain signs to look for when I feel a certain way, and it always has to do with what I am fueling my body with.
Let's not forget that we can't be perfect all the time (at least I don't want to!)-I highly recommend the peanut butter chocolate cup dream tart from Divinely Sweets in Logan by ShopKo. It's everything I've ever wanted in a treat-and I didn't feel one bit guilty eating it! My body got the shakes from sugar overload-but I knew what it was from :) See.. listening to my body..
Monday, March 16, 2009
The Honey Issue
I knew I could get honey cheaper than this (I paid $35 for 12 lbs.), but I also was interested in pure, raw, natural honey. Is there really a difference? Yes there is. I bought my honey from a place called Country Meadow's Wildflower Honey in Hooper, Utah. I have read that pure, raw, natural honey is not filtered. Which means that it contains small amounts of pollen-but don't be scared, that's supposed to be good. Pollen contains a lot of nutrients, such as: twenty-two amino acids, twenty-five minerals, and twelve vitamins. Also, this honey is organic so there's no pesticides. So.. I feel good about my purchase. Speaking of pesticides-I just haven't dove over to the EVERYTHING organic phase. I think I actually am getting there slowly, and I would love to do that, but inch by inch, right? A man that grows grins told me that he would never buy organic grains because since they don't have pesticides, there is animal poop and gross stuff in it, but I think I would rather have that (and not know about it :) instead of toxic pesticides. I don't know. I haven't died yet, so I just have to be content with what I have right now, and then maybe switch over in the future.
So here is a reference for you when substituting honey in sugar for baking:
Honey has a greater sweeting power than sugar. Twelve ounces (Weight) of Honey equals one standard measuring cup. In baked goods, reduce the amount of liquid by 1/4 cup for each cup of honey used; add 1/2 teaspoon of baking soda for each cup of honey used; reduce the oven temperature by 25 degrees to prevent overbrowning. For easy removal spray the measuring cup with non-stick cooking spray or oil before adding honey.
Next post:
Why white sugar and white flour are so NOT good for us-
So here is a reference for you when substituting honey in sugar for baking:
Honey has a greater sweeting power than sugar. Twelve ounces (Weight) of Honey equals one standard measuring cup. In baked goods, reduce the amount of liquid by 1/4 cup for each cup of honey used; add 1/2 teaspoon of baking soda for each cup of honey used; reduce the oven temperature by 25 degrees to prevent overbrowning. For easy removal spray the measuring cup with non-stick cooking spray or oil before adding honey.
Next post:
Why white sugar and white flour are so NOT good for us-
Sprouted Wheat Bread
I'm going to try this:
Sprouted Wheat Bread Recipe
Supposedly if you sprout your wheat, then dry it, then grind it, your body is supposed to digest it as a vegetable. I'm still pondering that, but I thought I'd try it!
Have you ever sprouted your grain before making bread?
Sprouted Wheat Bread Recipe
Supposedly if you sprout your wheat, then dry it, then grind it, your body is supposed to digest it as a vegetable. I'm still pondering that, but I thought I'd try it!
Have you ever sprouted your grain before making bread?
Camel's Eye
A few months ago I was really excited to make these for Jed. I was trying to surprise him by making him breakfast before work :) So I made it waiting for an enthusiastic "You're the best wife ever!" I got: nothing. So I had to do what I hate to do: pry it out of him of him how much he loves it. To which he said: I ate these every morning when I was on my mission. Oh well!
From wikipedia:
This dish is made by covering the bottom of a heavy sauté pan with a few tablespoons of some sort of fat (cooking oil, margarine, butter, bacon fat, etc.). While the oil is heating, a drinking glass is used to ream a circle out of a slice of plain bread with a good crust. When the oil is hot, the bread is added and the heat lowered. The bread is browned and flipped and an egg is broken into the center and sprinkled with salt, fresh black pepper and dried herbs. The pan is then covered and the egg is cooked until the white is just set.
What I got from this:
make hole in bread
butter both sides of bread
butter bottom of pan on "low"
crack egg into hole in bread
salt, pepper, season egg
let cook
flip over
eat
ENJOY
Here is a recipe with pics from my favorite: Pioneer Woman
3 tips:
1. whole wheat bread (you were wondering what this had to do with wheat, right? It's not an egg blog-
2. cook on low. I always burn these :)
3. The best part is when you butter both sides of the bread hole and fry that on your pan too!
Thought this was funny to read (also from wikipedia)
In the American South and other parts of the English-speaking world, this concoction is often known as "egg in a basket", "egg in a window", "egg in a frame", "egg in a fram" or "toad in the hole", not to be confused with the sausage and Yorkshire pudding dish of the same name. In Australia it is sometimes known as a "square egg". It is often a breakfast favorite among children. In New Jersey and South Philadelphia, this may be known simply as "Alabama eggs" or "Alabama-Style Eggs" (despite not actually being commonly eaten in Alabama). In parts of Texas it is sometimes known as a "Popeye" or a "one-eyed Egyptian sandwich". In parts of Pennsylvania it is called "spit in the eye." In parts of Utah it is sometimes known as a "camel's eye". In parts of Alaska it is sometimes known as "midnight sun." In parts of Massachusetts it is sometimes known as "gas house eggs" or "egg in toast." In parts of Russia it is sometimes known as "Australian toast". This style is also referred to as a "nest egg", "nested egg", "framed egg", "egg in the hole" or "egg in the hat". Another variation is to stack two slices of bread and then cut a square out of the center of both and drop two eggs in, cooking thoroughly.
From wikipedia:
This dish is made by covering the bottom of a heavy sauté pan with a few tablespoons of some sort of fat (cooking oil, margarine, butter, bacon fat, etc.). While the oil is heating, a drinking glass is used to ream a circle out of a slice of plain bread with a good crust. When the oil is hot, the bread is added and the heat lowered. The bread is browned and flipped and an egg is broken into the center and sprinkled with salt, fresh black pepper and dried herbs. The pan is then covered and the egg is cooked until the white is just set.
What I got from this:
make hole in bread
butter both sides of bread
butter bottom of pan on "low"
crack egg into hole in bread
salt, pepper, season egg
let cook
flip over
eat
ENJOY
Here is a recipe with pics from my favorite: Pioneer Woman
3 tips:
1. whole wheat bread (you were wondering what this had to do with wheat, right? It's not an egg blog-
2. cook on low. I always burn these :)
3. The best part is when you butter both sides of the bread hole and fry that on your pan too!
Thought this was funny to read (also from wikipedia)
In the American South and other parts of the English-speaking world, this concoction is often known as "egg in a basket", "egg in a window", "egg in a frame", "egg in a fram" or "toad in the hole", not to be confused with the sausage and Yorkshire pudding dish of the same name. In Australia it is sometimes known as a "square egg". It is often a breakfast favorite among children. In New Jersey and South Philadelphia, this may be known simply as "Alabama eggs" or "Alabama-Style Eggs" (despite not actually being commonly eaten in Alabama). In parts of Texas it is sometimes known as a "Popeye" or a "one-eyed Egyptian sandwich". In parts of Pennsylvania it is called "spit in the eye." In parts of Utah it is sometimes known as a "camel's eye". In parts of Alaska it is sometimes known as "midnight sun." In parts of Massachusetts it is sometimes known as "gas house eggs" or "egg in toast." In parts of Russia it is sometimes known as "Australian toast". This style is also referred to as a "nest egg", "nested egg", "framed egg", "egg in the hole" or "egg in the hat". Another variation is to stack two slices of bread and then cut a square out of the center of both and drop two eggs in, cooking thoroughly.
Wednesday, March 4, 2009
HEALTHY but TASTY Banana Nut Bread
Wow! I am eating a piece of this as we speak, and all I can say is.. ROCK ON!
I have recently been diagnosed with candida, which has put me on a no white flour, no white rice, no sugar diet. Plus I am lactose intolerant, and I'm pretty sure I'm allergic to eggs. Anyone else have these issues? So I have been finding recipes that will suit this, and this has been my favorite so far!
I modified a recipe from allrecipes.com, and this is what I came up with:
1/3 cup applesauce (100% natural, unsweetened of course :)
1/2 cup honey
1 teaspoon vanilla extract
2 eggs (I substituted 1 tsp. of ground flax seed + 1/4 cup water blended in blender for each egg)
1 cup mashed bananas
1 3/4 cup WHOLE WHEAT flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts
1. Preheat oven to 325.
2. In a large bowl, beat applesauce and honey together. Add eggs/flax mix and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Put in loaf pan. I always have issues making banana bread cook in the middle and not burn on the outside, so I put it in two small loaf pans and it worked great.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing (if you can!)
Monday, March 2, 2009
Walton Feed
There is a place in Montpelier, Idaho that sells a lot of food in bulk. They have a lot of options for grains, beans, freeze dried food, etc. You can have them deliver your items UPS, OR this is the great part: A truck comes down once a month or so to Old Grist Mill in Logan and you can pay .04/lb. for the driver to bring it there. All you have to do is meet the truck-sweet!
Sunday, March 1, 2009
Powdered Milk
How to use your powdered milk you say? Well.. my kids'll drink it - but they don't love it. But we're supposed to rotate it, right? Well.. cook with it! Just keep it in your fridge and keep it for recipes. I put it in brownies today and it was great-couldn't even tell one bit!
I have tried Morning Moo-Western Family-and I just bought some from the cannery. I have heard really good things about Country Cream brand because it is 100% dairy, not whey. More on that to come later...
What have you tried?
Monday, February 23, 2009
Husband's Review - Honey Wheat Cornbread
I have to say I love cornbread. If you make a 9" round pan of it and I have some butter and honey I can eat the whole thing without remorse. In fact, I find it a pain that I have to share with my family. Usually, they each get a piece and I get what's left. It's not as good as eating the whole pan, but it does leave room for more butter and honey on what I do get to eat.
When my wife introduced this new recipe I was skeptical. She once put too much salt in the cornbread and it ruined my day, so she was nervous as well. (You cannot saturate a piece of cornbread with enough honey to hide the taste of salt.) But, being too lazy to make my own cornbread, I have no other choice then to eat what she puts before me. I took the first piece and, like everything else wheatey that she has been feeding me, I wonder if my esophagus can handle the abrasive texture. After covering with honey I took a bite. It didn't have that welcome eat-me-as-fast-as-possible taste that good yellow cornbread has, but it was good. And it felt healthy. The true test was if I would go for another bite, which I did. Soon, I had eaten two pieces and it was growing on me. I didn't finish the pan, but I did finish it the next morning for breakfast. I would definitely eat it again.
Taste - 7
Appearance - 6
Bowel Ripping Side Effects - 8
When my wife introduced this new recipe I was skeptical. She once put too much salt in the cornbread and it ruined my day, so she was nervous as well. (You cannot saturate a piece of cornbread with enough honey to hide the taste of salt.) But, being too lazy to make my own cornbread, I have no other choice then to eat what she puts before me. I took the first piece and, like everything else wheatey that she has been feeding me, I wonder if my esophagus can handle the abrasive texture. After covering with honey I took a bite. It didn't have that welcome eat-me-as-fast-as-possible taste that good yellow cornbread has, but it was good. And it felt healthy. The true test was if I would go for another bite, which I did. Soon, I had eaten two pieces and it was growing on me. I didn't finish the pan, but I did finish it the next morning for breakfast. I would definitely eat it again.
Taste - 7
Appearance - 6
Bowel Ripping Side Effects - 8
Honey Wheat Cornbread
We love cornbread-I started making it and then thought, "Crap I don't have any eggs!" (don't you think it's ironic that thought always occurs to you after you've mixed ingredients?) Then I looked and hey-this recipe doesn't need eggs! So then I remembered that you can substitute flax seed for eggs-lovely! Just so you know.. 1 TBSP. ground flax seed to 3 TBSP water for egg substitutes. Anyway.. here's some good cornbread. I got it out of the recipe book from the Victorio grinder I got.
5 TBSP. honey
1/4 cup oil
4 TBSP ground flax seed
3/4 cup water
1/2 cup milk
1 cup cornmeal
1 1/4 cups freshly ground soft wheat
1 1/4 teaspoon baking powder
1/2 teaspoon salt
Combine ground flax and water. Set aside until water is absorbed; about 10 minutes. Combine remaining ingredients; add flax. Spread into 9x13 baking dish. Bake at 400 degrees for 15-20 minutes or until golden brown and tests done.
Friday, February 20, 2009
Baked vs. Fried
Why cut something out of your diet that you love when you can still have it? Just a different way..
A great way to substitute something high in fat is to replace it with the same thing-but lower in fat. I love having control over what is in my food. That's why I love this:
Homemade Baked tortilla chips
4 corn tortillas cut into 8 pieces (pizza cutter works great for this)
1 1/2 TBSP olive oil
lime juice to taste
garlic salt to taste
Mix up the oil, lime juice, and garlic salt. Layer your tortillas evenly on a baking sheet. With a kitchen rubber brush (what the heck is that called?) lightly glaze the tops of the tortillas. Bake at 350 for 5 minutes, then turn over and bake for 4-5 more minutes. Each oven is different, so just watch them close so they don't burn. But cook them long enough that they are crispy.
Yum!
A great way to substitute something high in fat is to replace it with the same thing-but lower in fat. I love having control over what is in my food. That's why I love this:
Homemade Baked tortilla chips
4 corn tortillas cut into 8 pieces (pizza cutter works great for this)
1 1/2 TBSP olive oil
lime juice to taste
garlic salt to taste
Mix up the oil, lime juice, and garlic salt. Layer your tortillas evenly on a baking sheet. With a kitchen rubber brush (what the heck is that called?) lightly glaze the tops of the tortillas. Bake at 350 for 5 minutes, then turn over and bake for 4-5 more minutes. Each oven is different, so just watch them close so they don't burn. But cook them long enough that they are crispy.
Yum!
Wednesday, February 18, 2009
Why is wheat so great?
Wheat is packed with vitamins and minerals. Unfortunately, processing used to produce and refine white flour removes most of the valuable nutrients. Wheat kernels have three main divisions; the bran, the endosperm, and the inner embryo or wheat germ. The bran layer constitutes 14% of the wheat kernel and is removed when producing white flour. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. For this reason, it makes sense to put whole wheat back into your diet.
Pound for pound, wheat is one of the least expensive foods available. And, since grain products will expand in your stomach--satisfying you even if you eat less--using wheat products can help you stretch your budget by eliminating the need for store-bought, overpriced, and over-processed goods.
If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein. Just a half cup of uncooked wheat contains 8 to 10 grams of protein. So, not only will wheat give you the protein needed for muscle growth and repair, but you will have a low-fat complex carbohydrate to give your body the energy it needs to make it through the day.
-From beprepared.com
Pound for pound, wheat is one of the least expensive foods available. And, since grain products will expand in your stomach--satisfying you even if you eat less--using wheat products can help you stretch your budget by eliminating the need for store-bought, overpriced, and over-processed goods.
If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein. Just a half cup of uncooked wheat contains 8 to 10 grams of protein. So, not only will wheat give you the protein needed for muscle growth and repair, but you will have a low-fat complex carbohydrate to give your body the energy it needs to make it through the day.
-From beprepared.com
Popped wheat
Take 1/2 cup COOKED wheat berries and place in medium saucepan with 1 TBSP oil. Cover with lid and turn heat to medium. The kernels will simmer and begin to pop, and soon be golden brown and a little translucent. They won’t pop like popcorn. Once browned, drain off of paper towel, rub off excess oil, and sprinkle with your favorite seasonings. ie) barbecue seasoning, steak seasoning, seasoned salt, cinnamon and sugar (try a banana dipped in those!)
If anyone is successful at making this, let me know how you did it..
If anyone is successful at making this, let me know how you did it..
Tuesday, February 17, 2009
Blender Pancakes
These.. pancakes.. soo... good! My kids prefer these now over white pancakes.
1 1/4 cups buttermilk (or regular milk)
Combine wheat and 1 cup buttermilk/milk in blender for four minutes on high. Then add the following:
1/4 cup more milk
2 eggs
1/2 tsp. salt
1/4 cup oil
2 tsp. baking powder
1 tsp. baking soda
3 TBSP. brown sugar (or honey, or molasses, or both)
Blend on high 2 minutes more, then pour out onto hot, buttered griddle and enjoy!! Serve with butter and syrup, jam, fruit, plain, or my personal fav-PB and bananas
If you have tried these, do they work in a regular blender, or does it need to be high-powered?
Recipe courtesy of Simply Living Smart
My Mini
I think I should change the name of this blog to: what can i fit in my minivan? I'm really starting to like the old girl. Who needs a truck when I can fit what I can fit in there? I guess 4-wheel drive is nice. Anyway.. yesterday I came home with 4 55-gallon barrels, 26 buckets (with lids), 4 barstools, a grain grinder (granted it took up about two inches by twelve inches, but still..), and a partridge in a pear tree!
Just so you know, I have been looking on KSL for a bunch of stuff. I saved $60 yesterday-that's 250 lbs. of wheat, 30 boxes of cereal, almost 50 pounds of powdered milk, or.. it would almost pay for me to get my hair done, which really needs to be done-can you say roots?:)
Victorio Grinder
So I took advantage of the manual grinder from R&R (local store) and bought a grain grinder. I love it already because it is so small to store and totally easy to use. Like.. kindergarten easy. I ground up some barley and I am thrilled with how easy it is. I think I've made a good investment!
Marga Mill Sale
I came home last Friday from the cannery and tried to order the Marga Mill. See my previous post about the Marga Mill. It said on the website it was $75! Sweet.. But I tried to put it through and it kept coming up as 99. Come to find out, it will only be $75 if you call them. So.. here is the number: 1-800-253-6383. Mine will be here tomorrow. I know you are all as excited as me to see how it works.
Sunday, February 15, 2009
Wheat Grinder on sale
R & R Hardware is having a President's Day Sale tomorrow, February 16-21. They have a victorio hand grinder for $45! It's regularly $69.95-From what I've read, it grinds Wheat, Corn, Rice, Barley, Oats & Other Dry Grains & Spices. I have a magic mill grinder, but I'm going to purchase one of these for my food storage.. you know, in case we have no power. I'm not planning on grinding wheat with two stones anytime soon! Here is a picture of it: grinder
Types of Wheat
There are six different classes of wheat: Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White and Durum. The harder the wheat, the higher the protein content in the flour. Soft, low protein wheats are used in cakes, pastries, cookies, crackers, etc. Hard, high protein wheats are used in breads. Durum is used for noodles. Hard wheat is the best wheat for LONG term storage. Winter and spring just tells you when the wheat was planted. Red wheat is darker and more dense than white. White wheat supposedly has more of a light and fluffy texture.
Here's your read for the day:
For a great explanation on wheat flour, terms for wheat, substitutions, and a history, go to this link from the Wheat Foods Council: wheat
Friday, February 13, 2009
Wheat Prices
So knowing my tax return was coming soon, I've been pricing wheat. Here are my results:
Macey's:
red or white: $29.99 for 50 lbs.
Walton Feed:
red: $15.50 for 50 lbs.
white: $17.05 for 50 lbs.
Farmer in Malad: $20 for 50 lb.
LDS Cannery:
hard white: $7.40 for 25 lbs/$14.80 for 50 lbs.
hard red: $6.05 25 lbs/$12.10 for 50 lbs.
I chose the cannery, naturally.. plus I got to try out a Marcato Marga Roller Mill. I've totally been wanting one. It doesn't grind flour, but it cracks or flakes it. I would really like one to make baby food. For example, OAT GROATS are the least-processed form of oats, straight off the plant. I have gotten them at Walton Feed in Montpelier, Idaho. So you can take oat groats (they look a lot like wheat), put them in the Marga Mill, crank 'em through, and have your own fresh oatmeal every morning completely unprocessed!
To see what it is, here is the link: Marga Mill
I feel my day has been successful. I came home with 350 lbs. of white, and 350 lbs. of red. It's the best $200 I've ever spent - There's nothing my minivan cannot bring home!
Thursday, February 12, 2009
Purpose of the Blog
Food Facts
OK. I want to start off this post by saying that 6 months ago, I felt like our family ate pretty healthy. I've never been into prepared foods, etc. I never really wanted to feed my kids macaroni and cheese, ramen noodles, spaghettios (you know.. kid foods). Well then I realized I needed to chill out a little bit or else my kids would be all psycho about food. Then our money was super tight and I didn't feel like there was any other options except to buy food like this unless we wanted potato soup every single night. Not that it was a daily thing, but it was becoming more frequent. I felt frustrated because I knew I wasn't giving them the nutrients they needed. I love nutrition. I feel like what we put into our bodies makes us who we are physically and mentally. I'm a completely different person when I am eating real live food instead of food that's been on shelves for months and months. So are my kids. That being said, I've decided that no it doesn't have to be this way. I went back to "What did pioneers eat?" Which brings me to my point of the post. In the past 3 or 4 months, I've taken upon myself a personal quest to feed my family healthy foods, significantly lower our budget on food, and get and use our food storage. The only thing I knew what to do with wheat was make wheat berries and bread. I didn't even know how to make bread really, I just knew I could if I needed to. I have always depended on my mom for a lot of things: sewing, making bread (she's awesome at making bread), etc. But I have had so much fun learning these things for myself. I feel a lot more prepared to be a homemaker.
So: that being said, I am sure I know so little compared to what many people know, but I feel like I am to a place where I wouldn't have to go to the grocery store for weeks because of the things I've learned to do with my food storage. So I wanted to post ideas and tips. I love reading blogs where I learn things. So maybe you can learn something from what I've learned. Maybe not!
WHEAT
Doesn't the Doctrine and Covenants say that grains are the staff of life? I've learned so much about wheat that is so awesome. Cook it as wheat berries and it is good for breakfast. Sprout it and it is good for salads or a snack, grow it into wheat grass and it's actually a vegetable. It's so versatile, cheap, and easy to make.
So here is how to make wheat berries:
Put 2 cups of wheat (just plain old wheat) in a saucepan. Cover with water and add two more inches. Bring to a boil, then turn down to simmer for 1 hour. Drain the water off, and there you go. You can eat these just like oatmeal. We add honey and milk, brown sugar and milk, or yogurt and granola. It's a very healthy way to eat carbs :) There you go... easy, right?
OK. I want to start off this post by saying that 6 months ago, I felt like our family ate pretty healthy. I've never been into prepared foods, etc. I never really wanted to feed my kids macaroni and cheese, ramen noodles, spaghettios (you know.. kid foods). Well then I realized I needed to chill out a little bit or else my kids would be all psycho about food. Then our money was super tight and I didn't feel like there was any other options except to buy food like this unless we wanted potato soup every single night. Not that it was a daily thing, but it was becoming more frequent. I felt frustrated because I knew I wasn't giving them the nutrients they needed. I love nutrition. I feel like what we put into our bodies makes us who we are physically and mentally. I'm a completely different person when I am eating real live food instead of food that's been on shelves for months and months. So are my kids. That being said, I've decided that no it doesn't have to be this way. I went back to "What did pioneers eat?" Which brings me to my point of the post. In the past 3 or 4 months, I've taken upon myself a personal quest to feed my family healthy foods, significantly lower our budget on food, and get and use our food storage. The only thing I knew what to do with wheat was make wheat berries and bread. I didn't even know how to make bread really, I just knew I could if I needed to. I have always depended on my mom for a lot of things: sewing, making bread (she's awesome at making bread), etc. But I have had so much fun learning these things for myself. I feel a lot more prepared to be a homemaker.
So: that being said, I am sure I know so little compared to what many people know, but I feel like I am to a place where I wouldn't have to go to the grocery store for weeks because of the things I've learned to do with my food storage. So I wanted to post ideas and tips. I love reading blogs where I learn things. So maybe you can learn something from what I've learned. Maybe not!
WHEAT
Doesn't the Doctrine and Covenants say that grains are the staff of life? I've learned so much about wheat that is so awesome. Cook it as wheat berries and it is good for breakfast. Sprout it and it is good for salads or a snack, grow it into wheat grass and it's actually a vegetable. It's so versatile, cheap, and easy to make.
So here is how to make wheat berries:
Put 2 cups of wheat (just plain old wheat) in a saucepan. Cover with water and add two more inches. Bring to a boil, then turn down to simmer for 1 hour. Drain the water off, and there you go. You can eat these just like oatmeal. We add honey and milk, brown sugar and milk, or yogurt and granola. It's a very healthy way to eat carbs :) There you go... easy, right?
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