Soaked grains.

I have been quite absent lately. I am terribly sorry! I have been oh-so-busy. One of the things I have been busy doing is learning. Specifically, learning about soaking grains. (I am also trying to learn about sourdough. I've been unsuccessful in my sourdough making so far, but I'll keep you posted!) Anyway, here is a little article about soaking grains that explains why you would want to do such a thing. And you do want to do such a thing. The short version is this: By soaking the grains or flour in an acid medium (such as kefir, buttermilk, apple cider vinegar/water, lemon/water, etc.), you allow all the goodness that is in the grains to become available to your body. Grains are seeds, right? The Lord made seeds to have a built-in preservation so that they could store. (Did you know that they found wheat in the Egyptian tombs that was still good?) That built-in preservation (called phytic acid), unfortunately, continues to protect those nutrients and minerals even when in your body unless you do something to break it down so that those nutrients can be absorbed. That something is soaking or sprouting the grains. (But don't do both.) Many gluten intolerant people can actually handle the soaked or sprouted grains, because the process also pre-digests the gluten! Exciting stuff, right? Well, I think so anyway.

I have been taking some online courses from GNOWFGLINS (which stands for God's Natural, Organic, Whole Foods, Grown Locally, In Season. Sounds just like my kind of thing, huh?). Awesome stuff. I highly recommend you at least check out their site. They have great information and lots of videos for those of us who are extremely visual learners. :)

So, I just wanted to give you a little heads-up that I will be posting some new kinds of recipes as well! I hope you enjoy!