I have begun to consider the garden. The Engineer knows that he will be dragging the green house out from storage very soon. Making some rich compost has begun. Sprouting those seeds that quietly quiver with hidden life is on the to-do list.
All this dreaming because there are wheat berries sprouting on my kitchen countertop.
I suppose I am zealous. An overachiever. A teacher’s pet.
I am anxious. Excited.
Anxious to learn more about healthy bread making. But not only healthy bread . . . healthy grains. Like:
- Taboulli
- Buttermilk pancakes
- banana bread
- Indian Dosas
- Crackers
- Zucchini Muffins
- tortillas
- pasta
- dumplings
- pie crusts
- blueberry muffins
- biscotti
- chocolate chip cookies
- cinnamon rolls and scones (heaven!)
- donuts
- tortilla chips
- 5-Minute bread
- brownies
- and cake . . .
It is a misconception that just because you are on a GAPS diet that you ALWAYS have to be on a GAPS diet. I don’t think that the idea of a non-grain diet for the rest of your life is a fair or realistic jail sentence.
Why, oh why, oh why, would grain be so prevalent in the Bible if this were so? Remember Ezekiel bread?
Even my hero Jordan Rubin didn’t have to stay on his strict Maker’s Diet forever. He now eats “properly prepared” food.
Nor was Ann Marie, the instructor for the Healthy Whole Grains course, condemned to a low-carb, grain free diet.
The American Diet is missing the whole concept of proper food preparation. We seem to be so focused on low-fat and antibacterial products.
But is anyone healthier who is entrenched in this current trend?
We buy into the idea that our time is so so so precious that the faster our food preparation the better off we and our families will be.
We replace wholesome for fast. Colorful and nutritious for cheap.
Sure I am in the kitchen more by thawing my grass fed beef, chopping up veggies to sauté in coconut oil, and washing fresh berries instead of opening pre-packaged fruit snacks.
It is worth it because my children are worth it. Attempting to lessen the Engineer’s arthritis pain is worth it. My health is worth it. Avoiding sickness and disease is worth it.
A healthy gut keeps me out of the doctor’s office . . . where you wait . . . you receive answers that are often a series of trial and errors . . . guesses . . . and leave with fried children . . . only to stop at Chick-Fil-A to stop the complaints of hunger.
(Sundried tomato frittata with portabella sandwiches)
But suppose . . . just suppose you committed to learning how to prepare grains properly. Commit to this one thing.
Because EVERYONE loves bread. It is so important that even Jesus refers to himself as the “bread of life.”
Don’t even change how you eat. Just sit in for Ann Marie’s webinar. Then make a decision. Healthy food doesn’t have to taste bad . . . or healthy. You don’t have to give up watching TV (though it might benefit you in the long run – encouraging more family time) to make good food for your family.
I am taking this class. I paid money to take this class (with my mom). I don’t know it all . . . and I want to know more.
- Sign up for the free webinar (you’ll receive a special coupon code if you enroll in the webinar). No pressure . . . you’ll learn why you should use sprouted flour, how to make it kid friendly, and how to save both time and money. The webinar airs tomorrow, Thursday, February 9, 2012 @ 7pm (EST).
- Enroll in the Healthy Grains Course (use coupon code SPROUT21)
Before the class starts, I’m going to grow some grains. You don’t have to. You can actually purchase sprouted flour. I just enjoy being a part of the process.
Now I just need to turn our back yard into a wheat field.
