Einkorn, Spelt, Wheat, Ancient Grains

Good Questions: Einkorn, Spelt, Emmer, Farro and Heirloom Wheat

In recent weeks, a glut of questions about ancient and heirloom grains and wheat have arrived in my inbox.  I hope this means that readers are beginning to re-embrace the idea of enjoying grains once again, though they still tend to be viewed as the “bad boy” of the ancestral health movement, with books like… 

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A Recipe: Whole Grain Buttermilk Biscuits

Whole grain buttermilk biscuits are a rare treat in our home.  We begin most mornings with a breakfast of pastured eggs and wilted greens or homemade yogurt and soaked oatmeal porridge.  Occasionally, just occasionally, I find the time to prepare whole grain buttermilk biscuits as a special treat.  I dust the flour off Meta Given’s… 

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Real Food Challenge: Week #2

You’ve got one week under your belts: you’ve cleaned out your pantry, learned about the proper preparation of grains, prepared a soaked flour recipe, started your sourdough, sprouted some grain and – perhaps – even attempted milling your very own flour. So it’s time to check in and let everyone know how you’re doing. Did… 

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Sprouted Grain: Benefits, Preparation and Recipes

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,… 

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Soaked Oatmeal Recipe

Nearly every morning, my husband prepares a soaked oatmeal porridge.   It’s evolved over the years, from an overly sweetened oatmeal to a version that’s sweetened only by dried fruit like raisins.   It’s important to soak oatmeal prior to preparation.   Doing so increases the digestibility of oats as it does and it enables… 

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