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Sneaky Chef
- Thread starter Foody
- Start date
A note on grains:
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
A note on grains:
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
A note on grains:
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
A note on grains:
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
A note on grains:
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.
I was curious about her use of wheat germ in this book. According to Nourishing Traditions by Sally Fallon, wheat germ and wheat bran are difficult to digest and should be avoided. They recommend always keeping grain whole and even soaking flours in buttermilk/kefir/yogurt with water overnight as well. This helps begin the breakdown of the grain and release phytic acid helping the body digest and utilize all the nutrients in the grain. Takes a little planning though...
I personally am going to leave it out and perhaps add freshly ground flax seed and hemp seeds in their place for her "Better Breading." I think this is better in terms of fat and digestibility anyway. So my "Better Breading" would be:
1 cup bread crumbs (preferably whole wheat)
1 cup slivered almonds
1/2 cup freshly ground flax seeds
I would make this as I needed it or keep in refridge only for a short time.
As for flours, if you haven't tried freshly grinding your flour, it is really great. We don't do it all the time but we keep whole spelt (spelt is more easily digested by many people) and whole wheat berries in the freezer and grind it as needed. I guess grains go rancid easily so it is helpful. Tastes fresher in my opinion too. Second best thing to do is keep all flour in the freezer to keep it fresher longer.
That's the only thing I'd change so far in this book. It only took about 1 1/2 hours to make all the purees (purple, green, orange, white and bean) for the week. Not bad. Doubled orange and white and froze 1/4 cup portion in baggies to save time next week.