Nourished (Preparing Whole Grains)

veggie 2I have really never felt so nourished.  The prolific garden is heady with earthen smells of recent rain and the corn is already knee high before fourth of July.  The cabbages burrow into themselves, creating crisp, rotund rounds.  Wild food grows prolific.  Birds of many types and squirrels prance through the garden spaces to eat.  There is plenty.  All the vegetables and fruits filled with their antioxidant rich nutrients offer themselves as medicine and sustenance.

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Grains have been around and have been eaten since the beginning of time.  These glorious orbs of nutrients are filled with anti-cancer and digestive healing properties.  Whole grains have been dismissed, I rather fear, thanks to the gluten uproar.  As a medical intuitive and an herbalist I can honestly tell you that in a few years it will be past.  And we will be on to something else to blame for our stress and nutrient deficiencies.  In the meantime, bulk aisles of nutty barley, tangy rye, crisp buckwheat, blood purifying wheat berries, millet, quinoa, and farro await.  There is a big difference between whole cooked rye and a donut.

grain

To simplify our week we make a large batch of grains.  We generally combine two varieties.  For instance, yesterday I decided on farro and quinoa.  I cooked 1 1/2 cups of farro in doubled its water and kept adding water as needed.  Just a pinch of salt for 50 minutes.  Quinoa only takes about 8 minutes so 8 minutes before the farro was done I added 1 cup of quinoa.  Take your grains off the heat, cover and let cool on the counter.

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Now, you will have a large bag of grains in the fridge this week.  We scoop out some for hot cereal, adding nuts and dried fruits and a bit of maple.  It can be added to vegetable salads and soups.  Add broth and veggies and make a short cut risotto.  Use in place of rice (if you don’t have time to make rice).  I like to scoop some out and place in a bowl.  Add lots of spices and a binder like your own backyard egg or egg replacer like psyllium or flax.  I’ll mix dill, mustard, celery seed, garlic, onion, and cracker crumbs for “crab” cakes.  Garlic, onion, green peppers, thyme to make “meatloaf” and top with ketchup.  Sauté the grains in olive oil with taco seasoning to make taco meat.

veggie

Listen, there is no more arguing that a plant based diet has the very most nutrition.  There are no cancer causing components in vegetables.  There are no kidney clogging constituents in fruit.  There are not heart attack risks with grains.  Don’t forget nuts, beans, legumes, and seeds!  Eat, enjoy, be nourished.

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7 Comments Add yours

  1. That all of sounds delicious, I need to learn what to put with what, we have Tom at home at the moment and whilst he still has the occasional egg and a little cheese, he doesn’t eat any other part of any animal. Everything he cooks is a taste sensation, I’m learning!

    Like

    1. Wildflower says:

      It is hard initially to think of what to cook and eat but once you get going it is a lot of fun!

      Like

  2. Helen says:

    I’d not heard the term ‘farro’ before…. looked it up on Google and now I understand the connection between einkorn, emmer and spelt.

    Bulk cooking is a good idea. I’ve got my ‘stash’ of buckwheat in the fridge 😃.

    Like

    1. Wildflower says:

      I think farro is an Italian grain. I like it because it doesn’t take as long to cook as barley but has that same nutty, delicious flavor. I love buckwheat!

      Like

      1. Helen says:

        I enjoyed my lunch with buckwheat today 😊.

        Like

  3. Great to read. Thanks 🙂

    Like

    1. Wildflower says:

      Thank you for reading!

      Liked by 1 person

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