Reviving Traditional Foods
Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis. While sprouting grain requires extra attention and, like many aspects of traditional foods, [...]
My answer to classic cornbread, these muffins make use of masa. Masa is traditionally used to make corn tortillas and tamales; however, it can be used in place of cornmeal for an added nutritional punch. Masa is produced through a process called nixtamalization. In this traditional process, corn is treated with [...]
For a long time, I struggled to find a decent, whole-grain crepe recipe. Usually, whole grain flour would cause the crepe to fall apart or to have a mealy texture unbecoming of a good crepe. Using sprouted spelt flour as in this recipe – or even sprouted soft white wheat – eliminates those [...]
This shortbread is slightly sweet–and simple to make featuring only a handful of ingredients. Incorporating sprouted, whole grain flour helps to increase the nutritive value and the digestibility of the sweet. As with all sweets, it’s best eaten in moderation and for special occasions only. You’ll need: 2 Cups Organic, Sprouted Whole Grain [...]
(Picture forthcoming.) After looking for a decent, whole-grain substitute for pastry I developed this recipe. While it’s a far cry from the trans-fat, white-flour stuff you’ll find in the freezer section of your local grocery store, it’s a nourishing substitute. You can substitute any whole-grain flour for the sprouted spelt flour but [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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