(originally from 6/17/10)
QUOTE OF THE DAY:
Ezra Taft Benson
"There are blessings in being close to the soil, in raising your own food, even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own" (The Teachings of Ezra Taft Benson, p. 266).
In Google Docs there is a file with the recipes I made for the basic-foods class today; Using Wheat Without A Mill. It covers different ways to use your wheat (all without a mill- a grinder-), including sprouting it, cooking it whole or cracked, how to crack it in the first place, blender-wheat recipes (including a chart to help you convert your own recipes to use whole wheat with the blender), making malt, and soaking wheat before using it. The last page also has links to some great recipes and resources for using your wheat. These links are also listed below.
Please buy wheat! You cannot beat it for price. You can buy it by the bag at the Family Home Storage Center, you don’t have to get it in the cans. White wheat there is $5.80 for a 25 lb bag, which is about 23 cents per POUND, which is enough to make one whole loaf of bread. You pay that much, or more, for each OUNCE of breakfast cereal. If you don't have a grain mill (grinder), or don't know yet how to use wheat if it's not already flour, now is a great time to jump in and get some wheat anyway. If you're worried that you won't be able to rotate/use it before it goes bad, don't let that stop you from following the commandment to build your food storage. It lasts for a long, long time. Decades or more, if stored right. Get it, then learn how to use it. It's healthy stuff to have on hand anyway! It’s also inexpensive insurance. You'll be glad you have it, and I know you’ll be blessed for following the prophet's counsel.
-Rhonda
Notes from what we tasted and learned at the class- these and more are in the handout, link is above:
We sampled Blender Wheat Pancakes, Wheat Puree Bread, Wheat Salad with Chicken and Corn, Strawberry Nut Jello Salad (the 'nuts' are wheat), Gourmet Banana Nut Cookies, cooked wheat, cracked wheat, sprouted wheat, malt powder . Also covered was the difference between COOKED and SPROUTED wheat, and how to make malt.
Why eat it: it's CHEAP, stores a LONG time, high in fiber, high in some proteins, vitamins, minerals.
(summary of the class): How to eat it: Grind in blender (2 cups for 1 ½ minutes) or food processor (the dry grains or soaked/cooked), crack in blender, cook whole or cracked, sprout and eat as kernels (as breakfast cereal, or ground beef extender, or rice/pasta/nut substitute), make malt, or sprout and eat as wheat grass or wheat grass juice.
Ways to cook wheat: in a Thermos, rice cooker, crock pot, regular pan, use in breads (quick/yeast), cakes, salads, (including Jello). You may cook them then freeze for later.
Why soak grains before eating them- phytates (phytic acid, the form the phosphorus is in) are anti-nutrients, they bind with and so block absorption of minerals, especially zinc, that you need for proper growth and immune system strength. You inactivate phytates by making the grain think it’s sprouting- warm, moist. Also, soaking freshly ground grain in warm liquid also destroys the phytic acid by activating the enzyme phytase. A diet rich in Vitamins D, C, A, and calcium help mitigate the effect of phytic acid on the body. Sprouted wheat is a vegetable, does not lose gluten, but the amino acid profile and vitamins change and it becomes more easily digestible.
Wheat Berries
2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt
Place wheat berries in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions. Makes about 4 1/2 cups.
MAKE AHEAD TIP: Cover and refrigerate or freeze.
For Cracked Wheat, put ¼ to ½ cup of uncooked wheat in a blender, run for 30 seconds or til cracked.
NUTRITION INFORMATION: Per 1/2 cup: 151 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 263 mg sodium; 0 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 Starch
Ready-made toppings for your cooked wheat:
Applesauce
Pure fruit spreads
Fruit butters, such as apple, apricot, prune, pear
Marmalades, jams, preserves, conserves
Frozen berries and fruits, with or without syrup
Nut butters- peanut, almond, cashew
Lemon and lime curds
Maple syrup
Pure honey, whipped, unfiltered or in unusual flavors such as sage, lavender, or chestnut
Chocolate-hazelnut and chocolate peanut butter spreads
Sundae toppings
Making malt: http://www.dryit.com/diastaticmalt.html
Put 1 cup of wheat kernels in a quart jar, cover with water, and let soak for about 12 hours. Drain the water (which has vitamins and minerals- save for broth, watering plants, or making bread), rinse, and drain completely. Rinse and drain 1-3 times a day for 2 days, until the sprouted part is about the same length as the grain. Spread on cookie sheets to go in the sunshine or warm oven or in a dehydrator; dry thoroughly but don’t heat over 130 degrees, so you don’t kill the enzymes. Grind in a mill or in your blender. Makes about one cup. Store tightly covered. This will keep indefinitely in the fridge or freezer. Use about 1-1 ½ teaspoon (1/10 of 1% flour) per loaf of bread. More than this will give you sticky dough and is not beneficial.
The enzyme in malt (diastase) converts starch in the dough to sugars (maltose) that the yeast can use; longer fermentation (rising) times are needed to be most effective. Malt replaces sugar/honey and feeds the yeast, browns the crust. It also has lots of enzymes and vitamins, and so makes your bread more digestible and more nutritious. The enzymes also improve the flavor, make a finer texture, and increase shelf life. If you wanted to make malt syrup, you would slowly cook the sprouted grain to get a dark syrup.
Also see: http://makinghomemadewineandbeer.blogspot.com/2008/05/making-malt-extract.html
Links:
http://everydayfoodstorage.net/training-cooking/grains, http://everydayfoodstorage.net/2008/10/12/pumpkin-blender-wheat-waffles-with-caramel-sauce/food-storage-recipes Pumpkin Blender Wheat Waffles with Caramel Sauce, http://everydayfoodstorage.net/category/long-term-food-storage/grains/wheat/blender-wheat Red, White and Blue Blender Pancakes (blender pancakes with red and blue berries, whipped cream), http://everydayfoodstorage.net/2008/04/01/food-storage-gourmet-blender-wheat-cookie/food-storage-recipes Gourmet Blender Banana Wheat Cookie, http://everydayfoodstorage.net/2008/06/24/bring-one-of-these-one-of-a-kind-salads-to-your-next-gathering/food-storage-recipes Feta Wheat Berry Salad, Wheat Berry Salad with Apples and Cashews
http://selfreliantsisters.blogspot.com/search/label/Wheat%20Berries Black Bean, Edamame, and Wheat Berry Salad, Crockpot Wheat Berries, Stovetop Wheat Berries, Pressure Cooker Wheat Berries, Carroll Shelby’s Chili, Wheat Berry Pineapple Chicken Salad, Wheat Berry Salad, Wheat Nuts (like Corn Nuts); http://selfreliantsisters.blogspot.com/2010/02/4-blender-pancake-recipes.html 4 different blender pancake recipes to try
http://www.foodnetwork.com/search/delegate.do?fnSearchString=wheat+berry&fnSearchType=site Wheat Berry Tapenade, Mushroom Wheat Berry Pilaf, Cumin-Scented Wheat Berry-Lentil Soup, Zesty Wheat Berry-Black Bean Chili, Rice, Red Lentil, and Wheat Berry Salad, Wheat Berries and Greens (Farro e Verdure)
http://www.foodnetwork.com/search/delegate.do?fnSearchString=wheat+berry&fnSearchType=site Easter Wheat Pie (Pastiera di Grano); the same type recipe baked in a springform pan to be a cake is as http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-la-pastiera-di-grano
http://www.ldspreparedness.com/Files/cookbook.pdf The “New Ideas For Cooking with Food Storage” cookbook (20 pages). Meat substitutes and extenders, Bulgur Wheat, another Blender Wheat Pancake recipe with variation for Waffles, Chinese Fried Wheat (instead of rice), Italian Fried Wheat, Spanish Fried Wheat, Cracked Wheat Casserole (includes burger too), Popped Wheat (similar to Corn Nuts), how to cook it: stovetop, Thermos, gas range’s pilot light, crockpot, as cracked wheat.
http://www.suegregg.com/ for whole foods, including lots of blender wheat recipes
QUOTE OF THE DAY:
Ezra Taft Benson
"There are blessings in being close to the soil, in raising your own food, even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own" (The Teachings of Ezra Taft Benson, p. 266).
In Google Docs there is a file with the recipes I made for the basic-foods class today; Using Wheat Without A Mill. It covers different ways to use your wheat (all without a mill- a grinder-), including sprouting it, cooking it whole or cracked, how to crack it in the first place, blender-wheat recipes (including a chart to help you convert your own recipes to use whole wheat with the blender), making malt, and soaking wheat before using it. The last page also has links to some great recipes and resources for using your wheat. These links are also listed below.
Please buy wheat! You cannot beat it for price. You can buy it by the bag at the Family Home Storage Center, you don’t have to get it in the cans. White wheat there is $5.80 for a 25 lb bag, which is about 23 cents per POUND, which is enough to make one whole loaf of bread. You pay that much, or more, for each OUNCE of breakfast cereal. If you don't have a grain mill (grinder), or don't know yet how to use wheat if it's not already flour, now is a great time to jump in and get some wheat anyway. If you're worried that you won't be able to rotate/use it before it goes bad, don't let that stop you from following the commandment to build your food storage. It lasts for a long, long time. Decades or more, if stored right. Get it, then learn how to use it. It's healthy stuff to have on hand anyway! It’s also inexpensive insurance. You'll be glad you have it, and I know you’ll be blessed for following the prophet's counsel.
-Rhonda
Notes from what we tasted and learned at the class- these and more are in the handout, link is above:
We sampled Blender Wheat Pancakes, Wheat Puree Bread, Wheat Salad with Chicken and Corn, Strawberry Nut Jello Salad (the 'nuts' are wheat), Gourmet Banana Nut Cookies, cooked wheat, cracked wheat, sprouted wheat, malt powder . Also covered was the difference between COOKED and SPROUTED wheat, and how to make malt.
Why eat it: it's CHEAP, stores a LONG time, high in fiber, high in some proteins, vitamins, minerals.
(summary of the class): How to eat it: Grind in blender (2 cups for 1 ½ minutes) or food processor (the dry grains or soaked/cooked), crack in blender, cook whole or cracked, sprout and eat as kernels (as breakfast cereal, or ground beef extender, or rice/pasta/nut substitute), make malt, or sprout and eat as wheat grass or wheat grass juice.
Ways to cook wheat: in a Thermos, rice cooker, crock pot, regular pan, use in breads (quick/yeast), cakes, salads, (including Jello). You may cook them then freeze for later.
Why soak grains before eating them- phytates (phytic acid, the form the phosphorus is in) are anti-nutrients, they bind with and so block absorption of minerals, especially zinc, that you need for proper growth and immune system strength. You inactivate phytates by making the grain think it’s sprouting- warm, moist. Also, soaking freshly ground grain in warm liquid also destroys the phytic acid by activating the enzyme phytase. A diet rich in Vitamins D, C, A, and calcium help mitigate the effect of phytic acid on the body. Sprouted wheat is a vegetable, does not lose gluten, but the amino acid profile and vitamins change and it becomes more easily digestible.
Wheat Berries
2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt
Place wheat berries in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions. Makes about 4 1/2 cups.
MAKE AHEAD TIP: Cover and refrigerate or freeze.
For Cracked Wheat, put ¼ to ½ cup of uncooked wheat in a blender, run for 30 seconds or til cracked.
NUTRITION INFORMATION: Per 1/2 cup: 151 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 263 mg sodium; 0 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 Starch
Ready-made toppings for your cooked wheat:
Applesauce
Pure fruit spreads
Fruit butters, such as apple, apricot, prune, pear
Marmalades, jams, preserves, conserves
Frozen berries and fruits, with or without syrup
Nut butters- peanut, almond, cashew
Lemon and lime curds
Maple syrup
Pure honey, whipped, unfiltered or in unusual flavors such as sage, lavender, or chestnut
Chocolate-hazelnut and chocolate peanut butter spreads
Sundae toppings
Making malt: http://www.dryit.com/diastaticmalt.html
Put 1 cup of wheat kernels in a quart jar, cover with water, and let soak for about 12 hours. Drain the water (which has vitamins and minerals- save for broth, watering plants, or making bread), rinse, and drain completely. Rinse and drain 1-3 times a day for 2 days, until the sprouted part is about the same length as the grain. Spread on cookie sheets to go in the sunshine or warm oven or in a dehydrator; dry thoroughly but don’t heat over 130 degrees, so you don’t kill the enzymes. Grind in a mill or in your blender. Makes about one cup. Store tightly covered. This will keep indefinitely in the fridge or freezer. Use about 1-1 ½ teaspoon (1/10 of 1% flour) per loaf of bread. More than this will give you sticky dough and is not beneficial.
The enzyme in malt (diastase) converts starch in the dough to sugars (maltose) that the yeast can use; longer fermentation (rising) times are needed to be most effective. Malt replaces sugar/honey and feeds the yeast, browns the crust. It also has lots of enzymes and vitamins, and so makes your bread more digestible and more nutritious. The enzymes also improve the flavor, make a finer texture, and increase shelf life. If you wanted to make malt syrup, you would slowly cook the sprouted grain to get a dark syrup.
Also see: http://makinghomemadewineandbeer.blogspot.com/2008/05/making-malt-extract.html
Links:
http://everydayfoodstorage.net/training-cooking/grains, http://everydayfoodstorage.net/2008/10/12/pumpkin-blender-wheat-waffles-with-caramel-sauce/food-storage-recipes Pumpkin Blender Wheat Waffles with Caramel Sauce, http://everydayfoodstorage.net/category/long-term-food-storage/grains/wheat/blender-wheat Red, White and Blue Blender Pancakes (blender pancakes with red and blue berries, whipped cream), http://everydayfoodstorage.net/2008/04/01/food-storage-gourmet-blender-wheat-cookie/food-storage-recipes Gourmet Blender Banana Wheat Cookie, http://everydayfoodstorage.net/2008/06/24/bring-one-of-these-one-of-a-kind-salads-to-your-next-gathering/food-storage-recipes Feta Wheat Berry Salad, Wheat Berry Salad with Apples and Cashews
http://selfreliantsisters.blogspot.com/search/label/Wheat%20Berries Black Bean, Edamame, and Wheat Berry Salad, Crockpot Wheat Berries, Stovetop Wheat Berries, Pressure Cooker Wheat Berries, Carroll Shelby’s Chili, Wheat Berry Pineapple Chicken Salad, Wheat Berry Salad, Wheat Nuts (like Corn Nuts); http://selfreliantsisters.blogspot.com/2010/02/4-blender-pancake-recipes.html 4 different blender pancake recipes to try
http://www.foodnetwork.com/search/delegate.do?fnSearchString=wheat+berry&fnSearchType=site Wheat Berry Tapenade, Mushroom Wheat Berry Pilaf, Cumin-Scented Wheat Berry-Lentil Soup, Zesty Wheat Berry-Black Bean Chili, Rice, Red Lentil, and Wheat Berry Salad, Wheat Berries and Greens (Farro e Verdure)
http://www.foodnetwork.com/search/delegate.do?fnSearchString=wheat+berry&fnSearchType=site Easter Wheat Pie (Pastiera di Grano); the same type recipe baked in a springform pan to be a cake is as http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-la-pastiera-di-grano
http://www.ldspreparedness.com/Files/cookbook.pdf The “New Ideas For Cooking with Food Storage” cookbook (20 pages). Meat substitutes and extenders, Bulgur Wheat, another Blender Wheat Pancake recipe with variation for Waffles, Chinese Fried Wheat (instead of rice), Italian Fried Wheat, Spanish Fried Wheat, Cracked Wheat Casserole (includes burger too), Popped Wheat (similar to Corn Nuts), how to cook it: stovetop, Thermos, gas range’s pilot light, crockpot, as cracked wheat.
http://www.suegregg.com/ for whole foods, including lots of blender wheat recipes
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