Whole Grains

Okay, there are whole grains, and there are 'Whole Grains'. Today I'd like to share with you how to prepare true 'Whole' grains, meaning start with the 'whole' grain, and end with the 'whole' grain, no more, no less. This simply means it has not been processed in any way, shape, or form. It maintains its nutrient value, and is nutrient dense, fills you up, burns efficiently, and nourishes you. Here's how it is done:

                                                   WHOLE GRAINS

- Rinse grains (wheat, millet, barley, quinoa, amaranth, rye, spelt, etc.) If you’re eating ‘gluten free’ then simply add grains that are gluten free) - Place grains in crockpot. - Cover with water, two to three inches above the grain.

- Let grains soak from 8:00 a.m. to 8:00 p.m. (or whatever fits your schedule, for a total soak time of 12 hours.)

- Turn crockpot on low heat at 8:00 p.m., let ‘cook’ until 8:00 a.m. or whenever you are ready for breakfast in the morning.

                                           SERVING SUGGESTIONS

Can add any of the following:

- honey

- coconut

- nuts

- trail mix

- dried fruit (this can actually be added when turning the heat on the night before so it’s reconstituted, much easier to digest.)

- vanilla extract, almond extract, etc.

- cinnamon

- whatever else you can come up with, be creative: rotate grains and add-ins.

                                                 IMPORTANT!!!

To properly ‘cook’ the grains, so as not to destroy their nutrients, the temperature of the crockpot must be checked. This can easily be done by filling the pot halfway, turning the pot on low for a couple hours, and then checking the temperature with a thermometer. The temperature should not exceed 120 degrees. If it does, you could try cracking the lid etc., until you reach the desired temperature.