Saturday, January 2, 2016

Lesson One.....

Wheat is king of the whole grains and sure gets a bad rap these days.  Yes, there are people who are truly allergic and sensitive to the grain, but many think they are because they ate it and got a sick tummy and/or diarrhea from eating too much at once.  **ALL fiber foods must be taken in small amounts in order to help the body adjust to the increased fiber.....I'm talking a few spoonfuls per day at first or one slice of whole wheat/whole grain bread, or a small serving of fruits or veggies if not used to eating them.  But because our society is inundated with refined foods, we are not aware of these helpful hints and our bodies are not tuned to the foods/fiber they were meant to have. 

**Start using wheat slowly....WHY?  Wheat contains insoluble fibers that sweep the intestines like a broom.  These fibers help speed up the stool through the bowel.  They also help exert less pressure on the bowel walls. Fiber helps make it less likely for any cancer-causing toxins to have prolonged contact with the bowel, thus being absorbed.

The amazing bonus for my family was our improved health as we slowly integrated wheat and other fiber foods from our food storage and garden, into our daily diet.  

Do not underestimate Wheat. Most people simply don’t know yet how to use it, cook it, and have not adjusted their tastes to the fiber it contains. It is a VERY healthy food storage item. 
*I know of other people outside our family experiences that overcame health conditions and disease by eating wheat in many forms. Many times after teaching a class, someone would take me aside and share their wheat experience.

*NOTE: I am not suggesting that anyone with allergies/sensitivities to wheat should eat/use it.

A couple of recipes to try out if you're new to using wheat or have used it infrequently up until now. You do not have to wait until you have some wheat, or a grinder. Just buy a small amount of whole wheat flour to begin with, such as a 5 lb. bag.  We aren't going to worry about brands or types of available whole wheat flour right now, just get some. Keep it in the fridge; for example, put the bag of flour in a freezer gallon zip-loc bag.  Why in the fridge? To help preserve the essential oils so it won't go rancid. 
[If you do already have wheat, but no grinder, ask someone you know to grind a few cups for you, keep in the fridge in a sealed container or freezer zip-loc].   

Amazing Waffles
Good recipe for introducing whole wheat flour to you/yours. No oil except what is used on waffle iron, amazing!!

1 c. whole wheat flour
1 and 1/4 c. unbleached flour (or white flour)
1/4 c. dry milk powder
3/4 tsp. sea salt or salt
4 tsp. baking powder
2 large eggs 
(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)
2 tsp. cider vinegar
2 c. water 
(more as needed, but start with 1 and 1/2 cups, then add more until consistency of waffle batter)

Heat waffle iron.  Mix whole wheat flour, unbleached flour, dry milk, salt, baking powder, (and dry whole egg powder if using).  Add liquids, stir; add more water if mixture seems too thick.  Before baking each waffle, use spray oil.  Makes about 10 waffles in our waffle iron......this can vary depending upon size of waffle iron.

Pancakes: just use your current pancake recipe and replace up to 1 cup whole wheat flour for up to 1 cup of the white flour called for in recipe. Add 1 or 2 tsp. cider vinegar to liquids.

Or if you have pancake mix: for every 1 cup of mix, add 1/2 cup whole wheat flour, 1/8 tsp. salt, 1/4 tsp. baking powder; add 1 tsp cider vinegar to liquids.

~Some people find pancake syrup is too sweet; try applesauce on waffles and pancakes. 

~Pancake mix is a short term storage item only, do not attempt to store it long term.

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