Thursday, June 24, 2010
I am not doing you justice with this post because there should be a large amount of information to go along with the recipe I am going to provide you. My hope is to share the information with you later this week in depth. However here is a super quick glimps into what is to come.
1. I want you to start thinking about grains.
Kamut. Millet. Barley. Whole Wheat. Amaranth. Brown Rice. Oats. Spelt.
2. White flour is nothing. It is empty. It is stripped of all goodness.
3. Whole Wheat is great, but can be very over used. There are a wide variety of other grains to get into your kitchen! Whole wheat flour, the type you buy in the store, may already be rancid by the time you bring it home. If you buy your whole wheat from the store please remember to keep it in your fridge in order to preserve any nutrients that might still be there.
4. Grains were terrificlly made by God to last in their whole form. This means that they are pretty tough little guys! The phytic acid in grains makes them difficult for your body to digest. In order to nueatralize the phytic acid, thus making the phenominal nutrients of the grain available for your body, you have to either soak or sprout your grains.
5. You can soak your grains for 7-24 hours (a mininum of seven!) in the liquid required for the recipie and an acid medium. I will be writing a lot more about available acid mediums and giving you very specific information regarding soaking soon. But, for the purpose of this recipe let me introduce you to one of my favorite acid mediums.
Kefir meet readers. Readers meet Kefir.
Kefir is a probiotic, not to mention a substance with a very interesting bit of history. Its been around a long time, which is often a good sign of something you want in your kitchen! Kefir can be made from coconut milk, water, cow's milk, and goat's milk. I use both goat's milk and cow's milk kefir. You can purchase it at your local natural food store, online, and through a good natural food's co-op. You can also make your own with kefir grains....see there is so much to tell you!
I use kefir to soak my grains. You can use kefir,cultured buttermilk, cultured yogurt, whey, lemon juice, or apple cider vinegar. These are your acids!
Ok, so enough background information for today. Let's make some pancakes and waffles!
What you can use: Remember there are a variety of grains you could choose! This is just option!
2 Cups of Kamut
2 Cups of Wheat Berries
1 Cup of Buckwheat
1 Cup of Oats
Begin by grinding your wheat berries into flour. For this task, which gives you fresh and nutritious whole wheat flour, I use my blendtec.
I also ground up by buckwheat and oats into flour, but you can wait until tomorrow.
In a LARGE bowl add the grains/flours. In order to soak them you are going to add about three cups of water. I say "about" because you will only want to add as much as you need to make the grains look like a porridge. For every cup of water you add put in a Tbsp of your acid medium. In my case, 3 cups of water and 3 Tbsp of kefir.
Place a towel or plate over the bowl. Set aside on your counter. Let this soak for 7-24 hours.
Coming soon~ the soaking if finished. Let's make some pancakes and waffles!
Labels: Recipes and Meal Ideas