Super Grains Intro

 

YES --  LOVE OUR "HEART"

BE GOOD TO THE ONE BODY

that we have --

Take care of it

and it will take care of us!

 

Eating junk food and fast food diets regularly, which don't give us the best nutrition, is probably not the best way we can LOVE OUR HEART & BODY!

"There are NO SHORTCUTS to good health!"
(Chef Brad)

 

Incorporating these POWERHOUSES of health
by using these "Super Grains" is NOT HARD....

I think we're just unfamiliar with them, so hopefully after reading this topic, we can not be "scared" of these grains and we'll be encouraged to start trying them in our diets, and hopefully start storing them as well!

 

 

SHELF LIFE ~

 

"Whole" grains have a shelf life of 30 years +, because they are left "intact and untouched" retaining all their oils, etc. within that grain.

 

However, when disturbed, as in "cracked grain", it exposes and opens the grain to air, moisture, etc. Therefore, the shelf life goes down to 7-10 years generally, but that still is a great shelf life!
Even being sealed in a #10 can, the grain is still "opened and exposed", thus, reducing the shelf life.

 

When a whole grain is "milled" or "ground", then it needs to be stored in the refrigerator and used within a week for optimum nutrition (the natural "fantastic, healthy" oils have been really exposed).
 

White flour of course has a long shelf life BECAUSE everything healthy has already been stripped out of it so there is nothing remaining that will spoil or go bad! BIG Red flag! Read subtopic "White Flour"!

 

 

See topic "Getting Started", then under "1 Adult for 3 Months",

 

see subtopic "PERSONAL GRAIN RECOMMENDATIONS" to give us a quick "guide and suggestion list" to help with knowing how much and what kinds of grains to store....this is personal of course, but we will see some guidelines there.

 

 

GENERALLY....

Just throw them (raw and dry) into simmering soups, stews, chili, spaghetti (as long as we're simmering for about 1 ½ - 2 hours as some of these whole grains will need that much time to cook and become tender).

 

Cook grains in chicken stock for added flavor and variety!

When we steam vegetables or make a salad, toss them in (already having been cooked and stored in the refrigerator, if we like) ~

Remember we learned from the Sprouting information, that soaking the grains brings them “alive” and increases their nutrition multi-fold!! ……so soak overnight and get to tossing! 

 

We'd want to cook Brown Rice though and Barley before eating; they’re not meant to eat right after soaking like these others mentioned here are.

 

We can soak Kamut overnight and it’ll be chewy in our particular dish, but hey – that’s cool, lends itself to “eating” without being cooked – it’s a beautiful grain and so good for us – of course.

 

 

Also, remember from the Sprouting topic we learned that the Pseudo-grains…..

Amaranth, Buckwheat and Quinoa are “softer grains” and therefore only require 30 minutes of soaking time before they’ve absorbed all the water they’re capable of taking in.

These are 3 of my favorites and give my body much strength.

 

So while we're steaming vegetables or making a salad, let these soak separately (the Easy Sprout cups are so easy for this because we can rinse, soak and drain in them!) and then add when done. 

 

We certainly could have cooked these and any other grain beforehand, stored in the refrigerator and then bring out and toss in dishes; either way works of course and offers amazing health benefits!

 

 So soak these grains, sprout them, or cook them and add to ANY DISH ---

 whole grains at their best and we’ll be at our best

 for eating them!!

 

 

 

Oatmeal~

Sometimes when I’m making oatmeal and want to throw in these grains that just need a few minutes soaking time; here’s how I remember which ones they are: A B C…..well almost ---

 

A for Amaranth, B for Buckwheat and Q (for Quinoa) is like half a C,

so that’s how I remember them. 

 

Yes, I could have cooked them separately, stored in the frig and just added to last minute of oatmeal time to warm them back up, but raw and uncooked is also very healthy and surely simple enough to do.

 

Since oatmeal doesn't cook for 30 minutes (these 3 grain's "soaking" time); I start them soaking first (in the Easy Sprout cup), then make oatmeal after I've rinsed them.

We can also throw the rinsed "A-B-C" sprouts (remember they don't need a "visible sprout tail" to be considered "sprouted") into the cooked oatmeal, with the burner off and lid on, to absorb and warm up. Top with honey, cinnamon, etc.

 

 

 Listed again, these SUPER GRAINS are …..

 

   **Amaranth, Millet, Buckwheat, Quinoa, Brown Rice, Chia, Teff,

Barley and Kamut

 

All of these Super Grains are GLUTEN-FREE, except for Barley and Kamut.

Some of these whole grains can be found at www.rainydayfoods.com (AND they’re ORGANIC!!, but listed as "Natural").

 

Note: Pearl Barley is not “whole grain”. 

 

We'd have to buy whole grain barley called “hull-less” or Hulled Barley at a health food store, etc.

Pearl barley has had the bran and the germ removed. The "germ" is the life force of the grain!

 

 

 

 

 

 

 

 

 

Copyright 2012 www.honeybeepantry.com for personal use only