Archive for the ‘Traditional Food’ Category

How to get off bread and sugar….and by the way, it`s not your fault.

If you are like most people, you`ve probably sworn off bread or sugar at least once in your lifetime. The trouble is though, that at the best of times willpower often cowers in the face of a true physiological or bacterial craving.

The truth is, if you can`t stop yourself from bingeing on bread or overdoing sugar, it is not your fault.Here is why`s:
1) From a physiological perspective- if you have blatant or subtle nutrient deficiencies, your body is driving you to consume sugar and refined carbs to feel good (although only momentarily). Unfortunately, sugar itself keeps you both on a roller coaster and a hamster wheel! The dips and spikes of sugar ensure that you crave just one thing- more sugar!! And as far as the hamster wheel is concerned, sugar isn`t an empty calorie, it actually puts us in a nutrient defecit, thus perpetuating mineral deficiency and subsequent cravings!2) From a bacterial perspective- if you have sugar cravings, there is a very high chance that you also have a bacterial imbalance in your gut…sugar feeds pathogenic bacteria. These bacteria beasties actually send chemical messages to your brain that will cause you to crave sugar and refined carbohydrates!

So as you can see, people crave sugar, because they have to -in the age of nutrient deficient food!

While there are many ways to nourish ourselves to make cravings a thing of the past, I bet you would love to know about the single most potent food to permantly eliminate sugar cravings altogether, am I right?
How about discovering one food that can address both the body`s physiological craving for food AND the bacterial one?The food most ideally suited to stop your sugar and refined carb cravings is cultured foods!!
Culturing a food, means that you are infusing it with beneficial probiotic bacteria (you know, that good stuff inherently found in yogurt!).So just how DO cultured foods address the root causes of sugar and refined carb cravings?
1) Culturing your food increases the nutritional value of that food. For example, sauerkraut has 100 times the Vitamin C as its unfermented counterpart, cabbage. Eating some probiotic condiments with each meal also promotes better digestion and the assimilation of nutrients. That in itself is a 3 in 1 benefit of cultured foods in terms of meeting nutrient deficiences!2) Cultured food also feeds beneficial bacteria in your gut, therefore helping to crowd out the more harmful or pathogenic flora. In addition, cultured foods do not JUST add good probiotic bacteria to your gut, butthey also provide lactic acid which is not only food for the GOOD bacteria, but it makes your digestive tract inhospitable to pathogenic bacteria! That is a 4 in 1 benefit!and if that is not remarkable enough…..

1) Ancient chinese medicine has taken note that the unique flavour of cultured foods actually has a balancing effect that neutralizes or cancels out our cravings for sugar!
2) Finally, one Ka-RAZY Kool effect of eating fermented foods with your meals is that if you give into a sugar craving and immediately eat a cultured food, the beneficial bacteria will immediately begin eating up the sugar you just consumed, therefore minimizing the amount that you end up digesting and assimilating!Now if my math is correct, that is at least 9 reasons why cultured foods alone, can curb your sugar cravings!

So if cravings, are driving you crazy, and you want to immediately take action- you can purchase the following fermented foods and bubbly beverages at your local health food store:1) Bubbies Pickles
2) Sauerkraut
3) Kombucha

Just make sure they say unpasteurized, because otherwise they will be devoid of probiotics from the heat.

However, if you have a sneaking suspicion that you will eventually get bored of eating only 3 kinds of cultured foods, day in and day out, then you are going to want to get the skills you need, to make them at home (which is way yummier, simple and more affordable anyway)!!

In case you didn’t catch the newsletter that I sent out last Saturday AND for those of you who need a little friendly reminder- the early, EARLY BIRD investment for my online video e-course (co developed with Adrienne Percy): Cultured Kitchen “Learn how to turn simple, every day foods into probiotic condiments and bubbly beverages”ENDS tomorrow at midnight (September 23rd)!But don’t feel rushed to make a decision, it is beyond worth the value at the regular investment too!The minute you enroll, you will recieve the BONUS e-course How to Ferment Anything which will give you all the tools you need to pull pretty much any random fruit or veggie out of the fridge and ferment more economically and faster, than you could get to the store to purchase a commercially prepared version. Pretty cool, huh?

For more info or to register online visit: http://www.whatisfermentation.com/CulturedKitchen.html
Give fermented foods a try and then tell me your story about how cultured foods single handedly eliminated your sugar and refined carb cravings! I would love to hear about it!!

Do you feel sad about how much of your food gets wasted?

Do you ever wonder what to do with those  “end of the fridge”  fruits and vegetables before it is too late?

You know, the ones that get away on you and end up going to waste. At the end of the day, not consuming the food we grow or buy becomes so much time, energy, money and precious resources down the drain!

Do you ever wonder if there is a quick solution to this problem (besides managing your kitchen, your meal planning and food purchasing better)?

Or maybe you can’t keep up with all the bounty if you belong to a local CSA (community supported agriculture)! You might be feeling terrible having to compost so much of the delicious food that your local farmer worked so hard to grow for you!!

If you are a gardener, you might be scrambling last minute to finish harvesting your garden and you wish there was an easier, simpler way than slaving over the stove canning?!

At one time or another, like most people, I bet you can see yourself in one or more of these scenarios!

If there was a simple, accessible and affordable solution that actually saves you $ and prevents food waste and spoilage, and at the same time boosts your health, would you want to know about it?

Want to discover how you can turn simple, every day foods into probiotic condiments and bubbly beverages?

If you said YES! Then I would love to share with you how you can learn to do this from the comfort of your own home in my NEW online course Cultured Kitchen (co developed with Adrienne Percy, food journalist, foodie and Domestic Diva extraordinaire)!

It is the perfect solution for when you don’t have a lot of time to harvest your garden, or when you notice those fruits and veggies on their last leg in your fridge or root cellar!

Click here to learn more about how you can use the ancient art of lactic acid fermentation to eliminate waste and to harvest your garden in a hurry!

Or maybe you’ve known for a while that you want to learn the lost art of lactic acid fermentation and you are SUPER excited to discover how you can learn to turn simple, every day foods into probiotic condiments and bubbly beverages online from the comfort of your own kitchen!

Click here then to learn all about this exciting new course that includes not only Video Demonstrations,  but online Nutrition Classes, Monthly Q & A calls (where you can get your fermentation and digestive health questions answered) and so much more!!

In addition you’ll be excited to discover that we have created an online forum where you can connect with other health conscious and like-minded men and women who are making probiotic foods a part of their everyday meals! It will become a special place to house the probiotics revolution, where you can share the joy of fermentation with others and we can all
Fermentation Forward!

Looking forward to sharing my love of probiotics and digestive wellness with you!

Warmly,

Sherry

p.s. FYI I am offering an incredibly reduced Pre Launch Investment for my
“Whole Foods Family” readers and private clients, but it ends  Sept.23rd at midnight!

18 Nut FREE, Mostly Grain FREE, Mostly Dairy FREE Lunch Ideas!

My son is attending a new school this year that is nut/wheat/dairy free…yikzers!

This actually scares me because for the average north amercian family these are some of the only REAL staple  foods!! When these foods go out the door, processed non-foods tend to come in and fill their space. I wonder what the kids will be eating?

While my son insists that he’s coming home for lunch, I have a hunch that once he makes some new friends, he’ll want to stay for the social time.

To get prepared to for the inevitable, I have come up with 18 Nut FREE, Mostly Grain FREE and Mostly Dairy FREE Lunch Ideas that I am happy to share with you here! Even if your child’s school doesn’t have food restrictions, I think you’ll find a few ideas that you might want to add to your roster of wholesome take a way lunch ideas!

Subscribe to my newsletter at www.WholeFoodsFamily.com if you want to be informed when I publish the e-cookbook! Until then, here are some ideas to get started!

1) Coconut Bacon Muffins

2) Chicken Nuggets

3) Refried Beans

4) Salad Roll with sunflower dipping sauce

5) Chicken Salad “UnSandwich” Wraps

6) Tuna Nori Rolls

7) Sunbutter and Jam in Coconut/Flax Wraps

8) Meditteranean Skewers

9) Sushi

10) Devilled Eggs

11) Bread Free BLT’s

12) Bean Salad

13) Lentil Patties

14) Soup

15) Collard Wraps

16) Dolmas

17) Potato Pancakes

18) Not Hot Dogs

Happy Brown Baggin’ It!

Fertility Freezer Fudge….or a little lovebite for those lookin’ for some more libido!

If you are low on progesterone or looking to boost your libido, you’ve got to try maca. Maca is a root vegetable that is not only nutritious, but has a reputation both for nourishing the womb and for liberating the libido! One I might add that it often Dramatically lives up to!

Maca

Fine Tune Your Fertility or Liven Up Your Libido!

Maca has a very distinct taste and is best mixed in a smoothie. However, I recently came up with the idea of making myself a freezer fudge version to take along with my fermented cod liver oil (cod liver oil should be consumed with butter for optimal assimilation). I’ve been making a carob peanut butter one for the kids, but thought I would try making a maca one for myself so that I can both optimize my daily dose of Vit.A and Vit.D, AND get a quick daily infusion of maca.

The Recipe:

3/4 -1 cup pastured (or best quality butter you have access to) butter
1/4 cup maca powder
1/4 cup  honey or unrefined cane sugar
1-3 tsp vanilla

Blend with a fork and taste as you go, to see how much butter and vanilla tastes best to you in combination with the maca.

Variations:
1/4 cup organic carob or chocolate
1 Tbsp espresso
1 Tbsp Teecino shot (or other coffee like alternative)
substitute coconut oil for butter

Put your fudge in a container in the freezer. I cut mine into pie shapes because I wanted a pretty picture, but little squares will be just fine too!

Enjoy and tell me your favourite variation on this theme!

Chicken Chips! I ain’t kidding….

A very common belief is that chicken skin is bad for us because it is a concentrated source of saturated fat and cholesterol.

I don’t buy into this perception.

Saturated fat is a naturally occuring fat found in conjunction with other fats in both plant and animal sources. Our physiology requires saturated fat from birth. The fat portion of breast milk is 48% saturated fat, 33% monounsaturated and 16% polyunsatured.

While contrary to popular belief “Saturated fats are heart protective: they lower the Lp(a) in the blood (Lp(a) is a very harmful substance which initiates athersclerosis in the blood vessels), reduce calcium deposition in the arteries and are the preferred source of energy for the heart muscle. Saturated fats enhance our immune system, protect us from infections and are essential for the body to be able to utilise the unsaturated omega-3 and omega-6 fatty acids.”  Dr. Natasha Campbell Mc Bride, author of Put Your Heart in Your Mouth
http://www.putyourheartinyourmouth.com/dr-natasha-campbell-mcbride.asp

What about cholesterol then? The body can make cholesterol even faster than it can extract it from food and there is good reason for this, we can’t live without it! Since this post is just about a recipe, I won’t get into it, but here is a link to learn why http://www.cholesterol-and-health.com/

So now if you are the least bit brave or curious and still reading this and if you’ve known me for the last nearly 15 years as a vegetarian, then you’ll probably wonder how the heck I got to the place where I serve my children a near weekly dose of chicken chips!

It is pretty bizarre to me too, being that one of the things that turned me off from eating meat personally since I was a child, is the texture of grizzly, mushy fat!

While moving more towards a traditional diet including some animal foods, I feel that it is responsible, sustainable and respectful that we use the entire animal as best we know how….at this point with the cooking skills I have, I can use the meat, the bones and feet for broth and now the skins and soft parts for chicken chips! Next I will be experimenting with organ meats, but that is for another post.

Ok, so here are the chicken chips just out of the oven!

Still sizzling hot! My children love this local, healthy whole food snack! I am excited to have found a palatable way to serve such a nutritious food that is typically discarded in most north american homes.

And before I share the recipe, I must mention that Chicken Chips (AND dehydrated vegetable chips, such as Kale Chips!) are a way better choice than potatoe chips.

Reason being? Potatoe chips contain carcinogenic acrylamide and not to mention that since they are deep fried or baked with vegetable oils (which cannot tolerate high heat cooking) they are a source of toxic rancid oils. For more info on acrylamide and potatoe chips and french fries, click through the following link http://www.cbc.ca/news/health/story/2009/02/24/f-acrylamide.html

How’s that for some perspective? I’m pretty sure that it is not 1 small batch of chicken chips, shared once a week by a family that we should be concerned about!

And now for the Chicken Chips recipe!

Ingredients:
Boiled Chicken skin and other soft parts from a compassionately raised pastured chicken
unrefined sea salt

Instructions:
1) Put oven on low broil
2) Put chicken skin and otherwise unpalatable soft parts on a pie plate or other pyrex baking dish
3) Sprinkle on unrefined sea salt
4) Broil for 10 minutes on each side (or until crispy, it just depends on how thick the skin and other soft parts are)!

Let cool and serve!

Making the Transition to A Sustainable Diet

Stage 1: Become a Real Foodie

The switch to REAL food, begins with a simple, yet profound shift in perception. The individual becomes conscious that there is a difference between foods that are found in nature, vs. food that is processed in combination with man-made chemicals. This distinction is no longer considered trivial.

We may begin to notice that what we previously considered food, is actually a “food product” consisting of many non-food ingredients- namely difficult to pronounce chemicals. The source of these chemicals is unknown to the average consumer and the cumulative effects are unknown to us all. We might have a gut feeling that consuming chemically altered food is not so good for us, so we start to pay more attention to what we eat. The first step for many in transitioning to a REAL Food diet is to begin to read the labels, and start to gravitate more and more toward food that is found in its natural form and away from boxed “food products”.

At this stage of the transition to REAL food, we spend our time shopping in the periphery of the grocery store. We notice that the centre isles are full of processed food, namely items that are canned, boxed or otherwise packaged and preserved, while the periphery contains food that we recognize as REAL food. Typically the centre isle “foods” have a very long shelf life because they are either full of preservatives or they are essentially stripped of their nutrition (with synthesized vitamins and minerals added back) thus becoming literally non-perishable.

In our quest to “eat REAL”, we find that our diet expands as we discover foods that we have never tried before. In the bulk bins, we find a vast array of grains, legumes, beans, nuts, seeds. In the coolers we find raw fruits and vegetables, meat and milk products. These foods are the mainstay of the REAL foods diet.

When the bulk of our diet consists of these foods we are beginning to “eat clean”. The nutritional value of our diet also increases because we are now eating REAL food and not just the empty calories of processed food products. At this stage of the transition, we are also making a shift in our lifestyle and learning to cook. No longer is it possible to merely add hot water, put it in the microwave or open the package to sit down to a meal! At this stage, we must cultivate some skill in the kitchen. Moving from the SAD diet to a REAL food diet is for many, a logical choice in the maintenance of good health.

Getting Started with a REAL food diet:

√ Read labels and avoid foods with additives

√ Avoid pre-packaged, pre prepared and junk foods

√ Eat foods in their “whole” form.

√ Shop at the periphery of the grocery store and purchase primarily fruits, vegetables, meat and milk.

√ Buy grains, seeds, nuts, dried fruit and legumes in bulk.

√ Purchase or borrow cookbooks from the library and learn to cook!

√ Begin to make the shift to a organic foods diet by following the Environmental Working Group’s Shopper’s Guide to Pesticides @

http://www.foodnews.org/walletguide.php


Stage 2: Making the Shift to Becoming a Whole Foodie

At this stage of the journey, we begin to look at our dietary choices from a more holistic perspective.  Not only are we interested in eating foods in their whole and natural form, but we are concerned about the impact of our food choices- beyond the goal of our personal well-being.

We become more familiar with the words organic, fair trade, food conglomerates, factory farms, Monsanto, irradiation and GMO’s. We try hard to wrap our head around food politics, although at this stage, it typically remains somewhat confusing for most people. The more we learn, the more we become concerned about the implications that pesticides, fertilizers and commercial farming practices have on the food we eat and subsequently on our health. We are concerned about how it impacts the health of our planet.

At this point, we often begin to be willing to pay more for our food- if it means that somewhere a farmer will be paid more fairly, or if it means that a worker will be spared dangerous or unhealthy working conditions. We get that our food choices impact other people and other life forms, and so we really take the time to look at where we can make some personal sacrifices (time, money or energy invested) for the good of the whole. At this point, we rarely if ever purchase commercially processed foods, but we will likely purchasign some organic processed food items, for the sake of time and convenience. We know that while we are still sacrificing some of the nutritional value, we feel that we are at least doing a bit of damage control.

We will most likely purchase at least those certain fruits and vegetables that we know are more heavily sprayed than others from a certified organic source, and we begin to opt for organic animal products when possible, because we know that chemicals accumulate and concentrate in the animal’s fat cells.

We begin to eat less meat and more vegetables. Or we choose to forgo animal products altogether. We do this because we care about the well-being of animals and we know that much more vegetable food can be produced on the same amount of land used to factory farm animals for meat and milk.  We agree that a vegetarian diet is not only more sustainable for the planet, but also for our health (but we eventually come to even question this, as we begin to gain an even wider perspective of the system).

At this point we start to discover a whole new array of flavours and vegetarian dishes, making it quite easy to give up our steak and potatoes! At this stage there is a tendency to eat low fat dairy and meats (but we come to discover later that this is not ideal) while slowly adding in the essential or “good” fats to our diet.

Getting Started with a Whole Foods diet:

√Purchase primarily certified organic food (therefore limiting exposure to GMO’s and irradiation).

√Purchase organic meat and dairy (therefore limiting exposure to hormones and antibiotics- and to avoid financing the factory farming industry).

√Buy Fair Trade

Make some simple lateral shifts:

√ refined sugar to unrefined cane sugar

√ bleached, refined and deoderized oils to cold-pressed or expeller pressed oils such as Olive Oil, Sesame Oil and Coconut Oil

√ table salt to unrefined sea salt

√ Eat more leafy greens, nuts and seeds to add more minerals and good fats to your diet.


Step 3: Becoming a Traditional Foodie

As time goes on, we often begin to make yet an even deeper inquiry into our food, a search for meaning that extends beyond the whole, into a vision and concern for the future. We start to ask not only “what is sustainable” in the now, but “what is natural and essential?” We want to know how we can best foster the health of our children for the next seven generations.

We know that our ancestors did not suffer to the extent that our generation does with degenerative diseases, and so we ask ourselves, “have we made what is simple, complex?” We want to know how to eat and live in such a way as to preserve and optimize the health of our children and our children’s children. We no longer underestimate the impact that our food choices have on our children’s capability to realize their optimal strength, resiliency, character and well-being.

We become less susceptible to the constantly changing nutritional “truths” as purported by the media, so called health associations and the industry funded research that is often unfortunately promoted by our educational and medical institutions. We are well aware by now that research is not always scientific, that it is sometimes intentionally misconstrued and can be applied in a way that is confusing and not relevant toward the betterment and health of humanity or the planet.

We begin to have a “systems view” of food and health, as we come to recognize that the systems and the institutions themselves, serve to create and perpetuate the problems and challenges that we wrestle with daily.

At this point in our journey with food, we discover that the instinctual food habits and practices of our ancestors served a very distinct purpose, being to optimize the amount of nutrition that can be assimilated from our food.

We begin to take an interest in “slow food” and to acquire a healthy dose of respect for instinct and intuition when it comes to food choices and preparation.

By now, we have discovered that saturated fat and cholesterol are not “bad”, but that they serve real nutritional and biochemical needs in the optimal flow of our physiology.

Not only do we “raise our eyebrows” at many common mainstream assumptions about health, but we also begin to even doubt the sustainability of the organic food industry (gasp!). Yes, we want organic food, but do we want it “trucked” and packaged to us or do we want it to come from our own land, or from a farmer in our own community?

We start to look at an even bigger picture and may come to the conclusion that the organic food industry may just be the lesser of two evils.

We are left dissatisfied with the way things are. Although we can see that organic mono cropping may be better for the environment (and better for animals) than factory farming, we start to wonder if veganism is a band-aid solution to a problem that exists because of the system itself. We are no longer content to be dependent on a global system of food distribution. We start to think more and more about buying our own land or optimizing the fertility of the land we have.

We might begin to take more of an interest in the topic of hunting, small scale animal husbandry or in foraging and food preservation. We might at this point decide to turn our front lawn into a garden and thus make a contribution to urban agriculture or we might become a member of a local CSA (community supported agriculture) assuming both the benefits and the risks of farming, along with the farmers who works so hard to bring us the food.

If we do eat meat and dairy, we choose to purchase from a local farmer who compassionately raises animals on their natural diet (pasture) and thereby optimizing the nutritional density of both the meat, and the milk, while improving the quality of life for the animal. We may even want to have our own chickens or a goat, or even belong to a cow share so that we can drink our milk raw and unprocessed, just like our ancestors once did. We might learn to hunt our own wild meat and to gather our own edible herbs, flowers, mushrooms etc.

We continue to wonder how we can diminish our reliance on industry, so that we can be self-sustainable and interdependent within our own communities. We no longer want to be dependent on big box stores and food conglomerates (even if they are organic) and we don’t take food accessibility for granted anymore. We recognize that our food freedom and the capability to sustain our own selves and our family, is an essential life skill that we must regain for our own survival, for the survival of the planet and for the seven generations that will come after us.

Getting Started with a Traditional Foods diet:

√ Get to know the farmers in your area and purchase pasture fed animal products

√ Start or join a food buying co-op or local CSA

√ Buy the whole chicken and make bone broth

√ Soak and/or sprout your grains and legumes

√ Dry roast or soak and dehydrate nuts and seeds.

√ Eat organ meats

√ Grow a large garden to feed your whole family

√ Explore the idea of raising your own chickens and/or a goat

√ Learn the art of traditional food preservation techniques

√ Make food elixirs, herbal infusions and probiotic condiments

√ Discover milk and water kefir

√ Make yogurt

√ Grind your grains into fresh four and make naturally leavened sourdough at home from scratch

√ Hunt and gather

√ Cook the traditional recipes of your ancestors

√ Create community around your meals and share food with others

Gain your access to my FREE 4 Part Video e-course titled “First Steps to Becoming a Whole Foods Family!” @ www.wholefoodsfamily.com  where you can expect to learn how to upgrade the QUALITY of the foods that you already eat, so that you can IMPROVE your diet WITHOUT changing it!

5 Reasons to Experiment With Home Made Cereals

This particular post is probably going to be “in flux” over the next 4 days, as I write about my process with  4  homemade cereal recipes.

So just what is going on, on my table with all these towel covered bowls?

Well, all of these recipes require soaking, and so while the Buckwheat Crispies are already in the oven, my three other recipes are soaking and fermenting in bowls (to break down the anti-nutrients and to make the nutrition more bioavailable). We can think of these “ferment bowls”,  like stomachs outside of our stomachs- working hard to ease the work for our digestive organs!

So why make your own cereal anyway?

#1 homemade cereal is more nutrient dense than store-bought varieties
#2 boxed cereal is toxic because of the processing it undergoes to become “puffed”. This is referred to as “extrusion”. Unfortunately, organic whole grain varieties are potentially the most toxic because there is more protein within whole grains to be harmed. So if you are buying organic cereals because you think they are healthier than their conventional counterparts, you have to read this:
http://www.nourishingourchildren.org/Cereal.html!
 #3 commercial cereals are totally unsatisfying  (in fact I don’t really like cereal) so testing out these recipes will be very interesting being that I prefer a heavier breakfast….for me, eating cereal is akin to having a glass of juice….too many empty calories!
 #4 brings me to “the why” of why I am personally experimenting with these recipes in the first place… because my kids covet societal food norms and I love to find ways to make simple, healthier versions of commercial foods, in order to make eating healthy more accessible for those mamas less passionate about cooking!
#5 As a whole “foodie”- every meal from scratch- kinda mama, I have to tell you that I often wish that I had more healthy prepared food on hand-giving me the freedom to just grab and go sometimes (or sleep in a little later)!

“But isn’t this going to amount to a copious amount of work” you might wonder?

And can homemade cereals really taste good?

Well, firstly I can tell you that the Maple Cinnamon Buckwheat Crispies in the following picture took me all of 20 minutes to put together so far, and as for taste, we’ll see because buckwheat isn’t on my top list of favourite grains. This recipe comes from the “Raw Food Real World” cookbook.


As I write, this recipe is dehydrating over night in the oven and will be ready for breakfast. All that is now left to do is turn it over once  (dehydrate a little longer) and then crumble it  into pieces by hand. I will be serving it in the morning with Manitoba Made Hemp Milk.

Tomorrow morning, I will also be doing the second stage of my Seed Cereal (adapted from Cranberry Maple Granola from “Raw Food Real World”).  Currently the ingredients are soaking (see pic below). The preparation time so far for this recipe has been 16 minutes. Tomorrow I have to blend with the rest of the ingredients, pulse them in the food processor and dehydrate it much like the buckwheat crispies.


In order to save time and electricity, I will also be dehydrating  my Soaked Granola at the same time. Took me 7 minutes to do the “night before  prep” and in the morning there will be some more ingredients to stir in. Then I will dehydrate it along with the Seed Cereal. Here is a pic of the ingredients soaking for the Soaked Granola. The recipe is from the blog “Cheeseslave”: http://www.cheeseslave.com/2009/07/27/homemade-granola-with-soaked-oats-sprouted-flour/

Finally, (hopefully around dinnertime) I will begin dehydrating my “Cold Breakfast Cereal”. The prep time for this recipe has so far been 16 minutes. This is a dough recipe that bakes into crunchy cereal. The recipe that I am trying comes from The Healthy Home Economist Blog and you can get it here with a video demonstration, http://www.thehealthyhomeeconomist.com/2010/08/video-healthy-cold-cereal-2.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheHealthyHomeEconomist+%28The+Healthy+Home+Economist%29


To be continued!

Ok, it is Day 2

Well, I have to say that the Buckwheat Crispies recipe from the cookbook “Raw Food Real World” tasted too salty and too sweet (or maybe it was just the weirdness of stevia- I should have known, stevia needs something sour to cut the aftertaste (see my post on stevia)!  Also, I dehydrated it too thick (thus, it took way too long to dry out- not in time for breakfast!), so next time I will make the recipe and dehydrate it on two cookie sheets instead of one. I can tell that this idea for a breakfast cereal has a lot of promise, so I intend to perfect the recipe after we eat the first batch (still edible, but not amazing!). I forgot to time the rest of the prep for the seed cereal, but I am gonna say that it took me at least a half hour to process and stir in the remaining ingredients before spreading the mixture on the cookie sheets and placing in the oven.

So right now the Seed Cereal is dehydrating on TWO COOKIE sheets (learned my lesson) which means I am gonna have to dehydrate each recipe seperately. I have high hopes for this recipe, which I adjusted to be mostly seeds and some almonds to make it more affordable….the wet batter tastes great!

I hope to have the Cold Cereal Recipe in the oven before I go to bed and then bake the granola tomorrow morning. So that is where we are at!!

To be continued……

Nov. 20, 2010

Well I have officially completed this experiment and can tell you that making homemade cereals is well worth the effort! My favourite turned out to be my rendition of the Seed Granola. See picture below. Tastes great with Manitoba Hemp Milk!

The following image is of the cereal recipe I used from The Healthy Home Economist called “Cold Breakfast Cereal”. This was my 4 year old daughter’s favourite. It tastes good with hemp milk and with yogurt, but mostly she enjoyed snacking on it dry!


Next is the Soaked Granola recipe from Cheeseslave. This one is my son’s favourite and he enjoyed it with plain yogurt.


And finally, the one recipe that didn’t turn out the first time (yucky with stevia and too salty), became the family favourite after I changed up the proportions. Buckwheat Crispies! Taste great with Hemp Milk and great snacking food for the kids too!

Of all these cereals the Buckwheat Crispies is the easiest and we’ve made it three weeks in a row! The fact that we are enjoying this one so much is quite amazing, considering that I am not normally a big fan of the taste of Buckwheat! Go figure!

Stay tuned….I will be making new and seperate posts to share my recipes for the Seed Cereal and Buckwheat Crispies for ya’ll to enjoy!