Cooking With Ancient Grains

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9781484089682: Cooking With Ancient Grains

This 460-page cookbook is filled with information that will help you prepare healthy, nutritious meals for yourself and your family and avoid many of the nutrition-related illnesses that plague our modern society. These simple recipes will also help you save time in the kitchen and, by buying in bulk and avoiding processed foods, you will also save money at your local grocery store or co-op. In the first part of the information section, you will find over 200 pages of information on low-gluten, no-gluten, life-giving ancient grains such as buckwheat, corn, einkorn, emmer, oats, quinoa and rice. The second part includes information on how and why you should sprout grains, choosing grains for sprouting, drying sprouted grains and grinding dried sprouts to make flour. The third part includes information on the importance of using organic, ancient grains. Here, you will learn why it is important to avoid using grains that have been grown using modern, agricultural and manufacturing practices that include using toxic chemicals, sewage sludge, irradiation, hybridization and removing fiber and nutrients through processing. You will also learn why it is important to avoid grains that have been genetically modified (GMO’s). The fourth section includes information about other, natural, healthy ingredients that you use when cooking with ancient grains such as homemade yogurt, saturated oils, natural sweeteners, grass-fed meats, cage-free eggs, pure water and Himalayan salt. In the second section, you will find over 150, easy-to-follow, time-saving recipes right at your finger tips!! In the first part of the recipe section, you will find recipes on how to sprout grains to make flour and milks and how to make homemade yogurt. In the second part, you will learn how to use ancient grains to make baking-soda breads, such as Buckwheat Noir Pancakes, Belgian Waffles and Scones and sprouted, ancient grains to make recipes such as Ossaean Tortilla Chips, Sprouted Spelt Bread and Ezekiel Bread Rolls. You will also learn how to make no-knead, yeast breads; sourdough breads and naturally fermented breads such as Honey Spelt Bread, Bagels and English Muffins. In the third part, you will learn how to make healthy deserts and snacks from sprouted, ancient grains; sucanat and real butter including Oatmeal Raisin Cookies, Chocolate Brownies, Bread Pudding, Banana Nut Bread, German Chocolate Cake, Wild Berry Tart and Apple Crisp. In the fourth section, you will learn how to make egg dishes using breads made from ancient grains such as Eggs Benedict, Egg Muffins and Egg Bagels. You will also learn how to make pasta entrees using homemade pasta from ancient grains such as Chicken Fettuccini, Salmon Fettuccini and Beef Stroganoff. And, you will learn how to make gluten-free rice entrees using ancient rices such as Sweet and Sour Chicken, Chicken Marsala, Thai Curry Chicken and Lamb Kabobs. Lastly you will learn how to make bread entrees using ancient grains such as Chicken Fajitas, Eggplant Parmesan and Turkey Pot Pie. I even threw in a few extra recipes like how to steam “boiled” eggs and how to make quick, dill pickles. This book also includes over 90 pages of tips on everything from why you should use natural cleaning products to antioxidants, recycling and safe baby product! Lastly, since my photos and diagrams are in black and white, you can go to my web page, cookingwithancientgrains.wordpress.com where I am beginning to post step-by-step, colored pictures. You can also go to my facebook page, Cooking With Ancient Grains.

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About the Author:

I grew up in a middle class home in a family of six in the small, historic, town of Benicia, California. My father was health conscience before it became popular to be health conscience! He always insisted that we eat plenty of whole, natural foods and very few processed foods. My mom contributed to his philosophy by making homemade breads, cookies and desserts using healthy ingredients. When I had a family of my own, with four boys, I continued those traditions and added a few of my own. We built a log home in the Sierra foothills on a small piece of property where I was able to plant a few fruit trees and grow an organic, heirloom garden. I also canned, dehydrated or froze any excess produce to keep us supplied with wholesome food year round. Eventually, I added a dozen chickens - who were free to roam the backyard, eat grass and peck for bugs - that supplied us with fresh eggs. And, not long after that I began raising alpine dairy goats that kept us supplied with more than enough fresh, sweet milk for drinking and cooking. I often used the milk to make cheese, ice cream and cheese cake for family and friends as well. Along with that, I ordered all of our organic, whole grains in bulk from a natural-food co-op, Azure Standard, who delivered the food to our doorstep each month. By ordering through Azure Standard, I was able to save money and grind my own grains daily to make homemade breads, muffins, pies, cookies, etc. After my sons had grown and started families of their own, I continued my pursuit of eating healthy and began experimenting by using traditional methods of preparing grains such as sprouting, soaking and fermenting. I also switched from hybridized grains like wheat to ancient grains like spelt and einkorn. At one point, I even opened a cafe where I made all of my pancakes, cookies and desserts from scratch using freshly ground, organic grains, sucanat and real butter. Eventually, I decided that I wanted to pass all of my information, recipes and methods onto my sons and grand-children, so I began compiling this cookbook. After many more years, I decided to publish my cookbook and share it with others. Now, I hope that you will benefit from my journey in preparing nutritious foods as much as I have!

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Book Description Createspace Independent Publishing Platform, 2013. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. This 460-page cookbook is filled with information that will help you prepare healthy, nutritious meals for yourself and your family and avoid many of the nutrition-related illnesses that plague our modern society. These simple recipes will also help you save time in the kitchen and, by buying in bulk and avoiding processed foods, you will also save money at your local grocery store or co-op. In the first part of the information section, you will find over 200 pages of information on low-gluten, no-gluten, life-giving ancient grains such as buckwheat, corn, einkorn, emmer, oats, quinoa and rice. The second part includes information on how and why you should sprout grains, choosing grains for sprouting, drying sprouted grains and grinding dried sprouts to make flour. The third part includes information on the importance of using organic, ancient grains. Here, you will learn why it is important to avoid using grains that have been grown using modern, agricultural and manufacturing practices that include using toxic chemicals, sewage sludge, irradiation, hybridization and removing fiber and nutrients through processing. You will also learn why it is important to avoid grains that have been genetically modified (GMO s). The fourth section includes information about other, natural, healthy ingredients that you use when cooking with ancient grains such as homemade yogurt, saturated oils, natural sweeteners, grass-fed meats, cage-free eggs, pure water and Himalayan salt. In the second section, you will find over 150, easy-to-follow, time-saving recipes right at your finger tips!! In the first part of the recipe section, you will find recipes on how to sprout grains to make flour and milks and how to make homemade yogurt. In the second part, you will learn how to use ancient grains to make baking-soda breads, such as Buckwheat Noir Pancakes, Belgian Waffles and Scones and sprouted, ancient grains to make recipes such as Ossaean Tortilla Chips, Sprouted Spelt Bread and Ezekiel Bread Rolls. You will also learn how to make no-knead, yeast breads; sourdough breads and naturally fermented breads such as Honey Spelt Bread, Bagels and English Muffins. In the third part, you will learn how to make healthy deserts and snacks from sprouted, ancient grains; sucanat and real butter including Oatmeal Raisin Cookies, Chocolate Brownies, Bread Pudding, Banana Nut Bread, German Chocolate Cake, Wild Berry Tart and Apple Crisp. In the fourth section, you will learn how to make egg dishes using breads made from ancient grains such as Eggs Benedict, Egg Muffins and Egg Bagels. You will also learn how to make pasta entrees using homemade pasta from ancient grains such as Chicken Fettuccini, Salmon Fettuccini and Beef Stroganoff. And, you will learn how to make gluten-free rice entrees using ancient rices such as Sweet and Sour Chicken, Chicken Marsala, Thai Curry Chicken and Lamb Kabobs. Lastly you will learn how to make bread entrees using ancient grains such as Chicken Fajitas, Eggplant Parmesan and Turkey Pot Pie. I even threw in a few extra recipes like how to steam boiled eggs and how to make quick, dill pickles. This book also includes over 90 pages of tips on everything from why you should use natural cleaning products to antioxidants, recycling and safe baby product! Lastly, since my photos and diagrams are in black and white, you can go to my web page, where I am beginning to post step-by-step, colored pictures. You can also go to my facebook page, Cooking With Ancient Grains. Bookseller Inventory # APC9781484089682

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Book Description Createspace Independent Publishing Platform, 2013. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.This 460-page cookbook is filled with information that will help you prepare healthy, nutritious meals for yourself and your family and avoid many of the nutrition-related illnesses that plague our modern society. These simple recipes will also help you save time in the kitchen and, by buying in bulk and avoiding processed foods, you will also save money at your local grocery store or co-op. In the first part of the information section, you will find over 200 pages of information on low-gluten, no-gluten, life-giving ancient grains such as buckwheat, corn, einkorn, emmer, oats, quinoa and rice. The second part includes information on how and why you should sprout grains, choosing grains for sprouting, drying sprouted grains and grinding dried sprouts to make flour. The third part includes information on the importance of using organic, ancient grains. Here, you will learn why it is important to avoid using grains that have been grown using modern, agricultural and manufacturing practices that include using toxic chemicals, sewage sludge, irradiation, hybridization and removing fiber and nutrients through processing. You will also learn why it is important to avoid grains that have been genetically modified (GMO s). The fourth section includes information about other, natural, healthy ingredients that you use when cooking with ancient grains such as homemade yogurt, saturated oils, natural sweeteners, grass-fed meats, cage-free eggs, pure water and Himalayan salt. In the second section, you will find over 150, easy-to-follow, time-saving recipes right at your finger tips!! In the first part of the recipe section, you will find recipes on how to sprout grains to make flour and milks and how to make homemade yogurt. In the second part, you will learn how to use ancient grains to make baking-soda breads, such as Buckwheat Noir Pancakes, Belgian Waffles and Scones and sprouted, ancient grains to make recipes such as Ossaean Tortilla Chips, Sprouted Spelt Bread and Ezekiel Bread Rolls. You will also learn how to make no-knead, yeast breads; sourdough breads and naturally fermented breads such as Honey Spelt Bread, Bagels and English Muffins. In the third part, you will learn how to make healthy deserts and snacks from sprouted, ancient grains; sucanat and real butter including Oatmeal Raisin Cookies, Chocolate Brownies, Bread Pudding, Banana Nut Bread, German Chocolate Cake, Wild Berry Tart and Apple Crisp. In the fourth section, you will learn how to make egg dishes using breads made from ancient grains such as Eggs Benedict, Egg Muffins and Egg Bagels. You will also learn how to make pasta entrees using homemade pasta from ancient grains such as Chicken Fettuccini, Salmon Fettuccini and Beef Stroganoff. And, you will learn how to make gluten-free rice entrees using ancient rices such as Sweet and Sour Chicken, Chicken Marsala, Thai Curry Chicken and Lamb Kabobs. Lastly you will learn how to make bread entrees using ancient grains such as Chicken Fajitas, Eggplant Parmesan and Turkey Pot Pie. I even threw in a few extra recipes like how to steam boiled eggs and how to make quick, dill pickles. This book also includes over 90 pages of tips on everything from why you should use natural cleaning products to antioxidants, recycling and safe baby product! Lastly, since my photos and diagrams are in black and white, you can go to my web page, where I am beginning to post step-by-step, colored pictures. You can also go to my facebook page, Cooking With Ancient Grains. Bookseller Inventory # APC9781484089682

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Book Description CreateSpace Independent Publishing Platform. Paperback. Book Condition: New. This item is printed on demand. 436 pages. Dimensions: 11.0in. x 8.4in. x 1.0in.With 139, easy-to-follow, bread, snack, dessert and main course recipes, you will find recipes to make low-cost, nutritious meals for yourself and your family right at your finger tips! Cooking with Ancient Grains is the product of a lifetime of research and experimentation with organically grown, freshly ground, low-gluten and gluten-free ancient grains. Discover how to increase the nutritional quality and digestibility of your grains while buying in bulk and saving money. Now, you can experiment with simple, time-saving, traditional methods of preparing grains such as soaking, sprouting, fermenting and grinding to make no-knead and sourdough breads. You will also learn why you should use other natural ingredients such as healthy grass-fed meats, cage-free eggs, healthy oils, natural sweeteners and low-sodium salt when preparing food. But, best of all, you can experience the satisfaction of watching your family grow healthy and happy. . . naturally!! This item ships from La Vergne,TN. Paperback. Bookseller Inventory # 9781484089682

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