Specialty Grain - Amaranth

In the Himalayas, Amaranth grain is a crop of moderate importance . It was one of the staple foodstuffs of the Inca civilization, and it is known today in the Andes as kiwicha.
It was also used by the ancient Aztecs, who called it huautli. Other Amerindian peoples in Mexico used Amaranth to prepare ritual drinks and foods.

Amaranth was used in several Aztec observances, where images of their gods (notably Huitzilopochtli) were made out of amaranth grain mixed with honey. The images were cut with the pieces to be eaten by the people. To the Roman Catholic priests who witnessed the ritual, this looked like the Christian Eucharist, thus the cultivation of Amaranth grain was forbidden for centuries.

Amaranth grain (especially A. cruentis and A. hypochondriaca) was revived in the 1970s largely due to its importance as a symbol of an indigenous culture, and because it is very palatable, easy to cook, and its protein is particularly well suited to human nutrition needs. Amaranth and Quinoa are the only two grain that contain complete protein. Besides Protein, Amaranth grain provides a good source of Dietary fiber and Dietary mineral such as Iron, Magnesium, Phosphorus, Copper, and especially Manganese.
After cultivation having been forbidden, it was recovered in Mexico from wild varieties and is now commercially cultivated.

Amaranth’s use has spread to Europe and other parts of North America. It is a popular snack sold in Mexico City and other parts of Mexico, sometimes mixed with Chocolate or Puffed grain. To this day, amaranth grains are toasted much like Popcorn and mixed with Honey or Molasses to make a treat called alegría (literally "joy" in Spanish).

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Wheat, the most popular of grains

Wheat is one of the earliest and most popular of all the grains. It is the basis for baked goods across the globe.

In its whole grain version, wheat contains plenty of B vitamins, vitamin E, and amino acids. Whole wheat flour can be substituted for white flour in all baked goods. Make sure to look for products such as pastas or bread with whole wheat as the first ingredient.

The whole wheat kernels, can be cooked and served in salads or soups. Also farro, a popular Italian grain that is very similar to spelt, can be used in place of wheat or spelt. Bulgur is cracked and toasted wheat. Bulgur is best known as the basis for a tabouleh salad.

Ideally, milling the whole kernel just before baking lends the grain to it’s fullest nutritional value without spoilage or oxidation. Wheat and spelt kernels can be kept in an airtight container in a cool and dry area for several months. Whole wheat flour, spelt flour, and bulgur should be stored in an airtight container in the refrigerator to slow oxidation process.

A whole grain is simply the most minimally-processed version of any grain. Grain kernels are made up of bran, germ, and the endosperm. As the bran and the germ are stripped away in the refining process, and much of the fiber, vitamins, minerals, and antioxidants are removed in processing as well.

The advantages of whole grains seem to increase with every new scientific study--from helping prevent diseases from cancer to cardiovascular disease to aiding in weight loss by lowering the glycemic index and providing a longer-lasting feeling of fullness.


Technorati Tags: wheat, grain, whole, processed, kernels

Buckwheat - is it wheat or what?

Don’t let the word ‘wheat’ in it’s name confuse you. Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a grain but isn't a grain at all. Buckwheat is thought of as a cereal, but is actually an herb of the buckwheat family, Polygonaceae, a relative of the rhubarb. Buckwheat is also gluten free, which makes it an ideal food for those allergic or sensitive to the gluten in found wheat and other true grains. After being removed from the husk, the triangular seeds are used to make flour.

Buckwheat has been eaten for hundreds of years in the Far East. Buckwheat can also be used for a variety of baked products, including pancakes, breads, muffins, crackers, bagels, cookies, and tortillas , pasta, bread and Japanese soba noodles. The de-hulled seeds (groats) can be ground into grits and roasted to make kasha, served as a starchy side dish by people of a variety of ethnic backgrounds, especially Russians and eastern Europeans.

One pound of raw buckwheat has 1,520 calories. Nutritionally, buckwheat provides vitamins B1 and B2, the minerals potassium, magnesium, phosphate and iron (buckwheat contains more iron than cereal grains), and it has nearly twice the amount of the amino acid lysine found in rice. Buckwheat bran (farinetta) contains rutin, a flavonoid known to reduce cholesterol, lower blood pressure and maintain the strength and flexibility of capillaries. A recently discovered compound in buckwheat called fagopyritol may have potential to help manage type II diabetes.

Technorati Tags: Buckwheat, wheat, gluten

Fiber, Fiber, Fiber!

Fiber is so very important for good health, I cannot emphasis more on the importance of it.

Dietary iber is what many of us are missing in our diets today. It's what keeps us "regular". As gross as it is to talk about our insides like intestines and such, it is important because what goes on inside affects what goes on outside.

It has been said that eating a diet high in fiber can help prevent certain cancers and health problems. Fiber can also help keep you from gaining weight, help maintain normal cholesterol levels, and blood sugar levels. Those are only a few, the list can go on longer than that. It's been said to have helped prevent colon cancer, constipation, cardiovascular disease, hemorroids, breast cancer, irritable bowel syndrome, diabetes, and more.

The bran which is the outer layer of the grain, is what contains most of this fiber. So eating whole grains gives you lots of fiber. When manufacturers remove this bran it is actually almost causing us to have those diseases and health problems. So when we eat white refined products like bread and pastas we're doing our body harm! Eating whole grains actually helps reduce the effects that eating the refined grains causes.

Eat more fiber rich foods such as whole grains to help your overall health!

I hope you found this information helpful. Thanks for reading!

Technorati Tags: whole grains, dietary fiber, diet

Bake Your Own Bread At Home

Bake your own bread at home using whole wheat instead of buying whole wheat bread at the store, it's much much healthier. AND you know exactly what's going in your bread.

It's not that hard to bake bread, it just takes practice. Practice makes perfect right? Just find a good bread recipe, I'm sure you may have neighbors or a grandmother who has a phenominal bread recipe you could borrow. Or even find one on the internet to try. Just try a few different ones.

And after you've gotten good at making just plain ole whole wheat bread at home. You can try other great bread recipes and try making italian or even sweet breads. Rolls, or biscuits, or even cinnamon buns! Once you get good at one thing, you can start adding in a few other recipes and testing out all sorts of ways to make your breads better. The possibilities are endless!

I started off making bread from my milled whole grains and now I've gotten to where I can make pretzels, bagels, biscuits, pizza crusts, herb bread, etc. I can make all sorts of things if I just put my mind to it and don't give up. It's a whole lot of fun. Start out small and with one or two things to make, because you don't want to get discouraged if you can't do 4 different types of breads.

And have fun! That's the key. If you're making this for you family or even if you're just doing it for yourself. Don't slave away in the kitchen, have fun with it and don't stress if a recipe doesn't work out the first time.

Technorati Tags: bread, homemade, baking, whole grains

Here's a tip if you're milling grains - what to do with leftovers!

When grinding grains, there is often a bit left over in the mill that won't be used in the recipe I am currently making. Since one of the whole reasons behind milling fresh grains is to immediately use them during their peak nutritional state - left overs are not something that are usually planned!

Keeping in mind that we want to be frugal and good stewards of our foods, we have to plan what to DO with those left over grains after we have milled them. Here are a few ideas:

1. Save them in a zipper baggie to add to soups, or to bread items for frying.

2. If you've ground excess corn meal, keep in freezer for dusting the bottom of pizza pans or English muffin trays to absorb moisture.

3. Save extra in a zipper bag in the freezer to add just a bit more fiber and whole grain to other recipes that may usually be made with 'dead' flours.

For even more tips please subscribe! I hope you found this information helpful. :)

Have a great day!

Technorati Tags: whole grains, left overs, milling

The Recipe

Well, I decided not to let you wait too long for this recipe. You may want to fix it for tomorrow's breakfast (or even dinner! They are sooo good as an evening meal too!)so I thought I'd better not keep you waiting. I hope you enjoy them!

Dry ingredients:
1 t backing soda*
2 1/2 t baking powder
4 C freshly milled "soft white wheat"
1 t salt
2 T sugar

Wet ingredients:
2 eggs
1/4 C oil
3 1/2 C buttermilk

Mix together all the dry ingredients. Add the wet ingredients. Stir until just mixed. Fry on hot oiled griddle. To make a lighter pancake separate the yolks from the eggs, whip the egg whites then fold gently into the batter. Serve with butter, syrup or whatever way you like and enjoy.
*To use sweet milk instead of buttermilk omit soda and increase baking powder to 4 teaspoons.

And that's all there is to it. Your family gets the wonderful health benefits of fresh whole wheats and you all get to enjoy eating them because they are just delicious!

Happy eating and thanks for reading! :)
Come back and see us soon!

Technorati Tags: recipe, pancakes, whole wheat, health

Pancakes - Whole Wheat

Pancakes, one of the best breakfasts of all time! I mean, who doesn't like pancakes? The warmth of a fresh one straight off the griddle, with butter melting, and maple syrup on top. Yum!

I've got an incredible recipe that I've changed up and tested over the years with my freshly milled whole wheat flour. I've now got it to where they taste just as good as buying any pancake mix from the store. Only mine are healthier for you because you get the benefits of having whole wheat! My kids love them!

A variety of flours and flour blends can be used for this recipe, but what I almost always use in my recipe is soft white wheat. They are mervelous!

I'll post the recipe up within the next few days, so check back a little later so you don't miss it!

Technorati Tags: pancakes, recipe, whole wheat

"Why bother?" Part Two

Tip #1 - Part Two - "Why bother?"

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more details for why you are thinking of or currently milling at home. After all, wondering minds want to know.

Another tip to answering the questions of why you bother to mill at home is the advantages of cost and storage. Sure, we can buy 'whole wheat bread' at the supermarket. Sure, 'dead bagged flour' lasts for a pretty good spell. Are these reasons to dismiss home milling all together? No way! In fact, look closer and you can see why milling at home is better.

The cost of a loaf of bread is about $2.29. A loaf I've made at home with my freshly milled whole grains, costs me about $.75 and that is even with the organic grains and sugar, which those are usually a bit pricier. Another benefit, is that I know for certain what is in that loaf of bread!

Storage, however, is a completely different thing. Of course, in our house the bread doesn't last long because we can't refrain from cutting into a warm loaf when we smell it so we don't have to worry about self life. However, the grains last for years! The husk was created as a perfect protection for the grain. Grains have been found in pyramids that were over 4000 years old and when planted, they grew just as they were meant to. I don't think you'll be needing those grains in 4000 years, but hold the grains in a solid container and from getting wet and you can store them for years.

There you have it. Part two. I hope you found it helpful. :)
I've got lots of tips on this subject so keep checking back periodically, you never know what you could miss. ;)

Technorati Tags: whole wheat, tips, storage

"Why bother?" Tip 1

By the time you finish reading this short tip, you will know a bit more about why it's crucial to grind and prepare with fresh whole grains.

Tip #1 - "You do WHAT? Why bother?"

Okay, I will be the first to admit it, I was not raised to be a settled person. When I first heard of milling grain at home it seemed like an impossible thing to do, would be a huge mess, and time consuming. It didn't take me long to see how wrong I was.

One tip to answering those questions of 'You do what?' and 'Why bother?' is to understand the two greatest advantages of milling at home. First are the health advantages and second are the storage/cost effect advantages. Let's focus on the health advantages for this tip.

To lengthen the shelf life of milled grain into bagged flour, most of the grains essential nutrients and vital parts are extracted. The Wheat Bran, Wheat Germ, Wheat Oil and Middlings are removed simply for the convenience of a longer time for storage. We are all acquainted with at least three of these discarded parts of the wheat grain as now popular health food items (Bran, Germ and Oil). To mention a few benefits now missing, the Bran and Middlings contribute much needed fiber, the Germ and Oil contribute vitamin E. There are many more nutrients these now missing items contribute, but we see a lack of both of these in the twentieth century diet.

Worse than what is missing, may also be what is added to the bagged flour. To make the regular white appearance of flour, the first process used by manufacturers was literally chlorine bleach! Although new chemicals and processes have now been approved, chemicals of any kind were not ever intended to be IN the grain itself. The list of what was stripped from the now fluffy flour is so long that manufacturers now feel the need to 'enrich' it with synthetic vitamins. Synthetic vitamins are just that - synthesized, not natural. Why add a 'fake' vitamin for a natural one that was taken away in processing? Enough said.

That's only part one of this tip. I'll post the second part tomorrow, so don't forget to check back! :)

Technorati Tags: tips, whole wheat, grain, milling, bleach

You should bother milling whole grains yourself!

This is another tip on why you should bother milling whole grains at home.

It takes no more time than grabbing a bag of dead flour. Throw the grains in the Nutrimill, turn it on and by the time I've gathered the other ingredients for the recipe, the mill is done.

Even the Nutrimill has saved us money! We eat pizza every Friday night. We used to order 3 Large pizzas from Papa Johns, Dominos or Little Caesars. At the tune of between $30-$40 any given Friday. Now I make pizza crusts ahead of time and use fresh ingredients (and I might add less fats/grease) and make 3 16 inch pizzas for $10.00 total! In less than three months, we had paid for the mill on pizza nights alone!

Some things you need to know about your bread

Here are a few things you should know if you eat white bread, or any kind of store bought bread for that matter.

In the mid 1950's the inclusion of artificial emulsifiers, preservatives, hydrogenated oils, additives and other chemicals in bread became standard practice. Whole wheat flour was replaced by bleached, enriched white flour around this same time. Which is then artificially "enriched" by adding in materials that were ruined in the chemical process of bleaching, like vitamins and minerals.

Milling the endosperm part of a grain produces white flour. Also, all the natural nutrients are removed during this process by taking out the bran and germ. "Enriching" the flour can never completely replace what was lost. Thus, enriched bread is nowhere near nutritionally equal to whole wheat bread.

The manufacturers make white flour because, compared to whole wheat flour, it has a longer shelf life (because of the chemical preservatives), which saves them money because they don't have to worry about spoilage. However, that flour could be killing you because of the lack of nutrients in it. It turns into glue in your colon! Not to mention all those chemicals and additives you're putting in your body.

There's more where that came from, we've only scratched the surface on what you should know. I'll write more on this particular subject tomorrow or another day, so make sure you check back!

Technorati Tags: wheat, wheats, whole wheats, endosperm, preservatives, milling

Refined versus Whole

Let's look into the difference between whole grains and refined grains.

Whole grains when considered whole, have all of their parts. The bran, wheat germ, and endosperm. The bran and germ contain most of the vitamins and fiber your body needs, while the endosperm is starchy and has very few vitamins and fiber.

Refined grains, like white rice and white flours, are made from only the endosperm. The bran and germ are removed by manufacturers, which is removing all those essential vitamins, fiber, and protein that your body needs!

So the difference between the two is mostly nutritional value. Removing the bran and germ from whole grains is not a good thing because it is withholding you of the nutrients your body needs, and replacing it with starch and empty calories.

That's plenty enough info for me. I'd much rather live healthier than to eat a bunch of refined grains.

Technorati Tags: Whole Grains, Refined Grains, Bran, Wheat Germ

Whole Wheat

For years, we've "enriched" white flour and our white bread, and now the news is whole wheat is good for us not white. Here's why.

Whole wheat is highly nutritious, containing protein, B vitamins, iron, magnesium, and manganese. It is composed of the entire kernel - the bran, germ and endosperm. Whole wheat is better for you than refined wheat because it has the vitamins, minerals and fiber from the germ and the bran of the wheat. The bran within the whole wheat is a good source of dietary fiber, which may help reduce the risk of heart disease, certain cancers, and many digestive system problems. Whole wheat is not only good for you, but it tastes great too.

However, if you have a hard time with the taste of whole wheat, try baking with "white" wheat. The difference between white whole wheat and regular whole wheat is in the type of wheat used. White whole wheat is a whole grain (still has the bran and germ), so it is still good for you. It's just has a more golden color, lighter texture and has a less "nutty" flavor than whole wheat. Thus, white whole wheat is an excellent way to add whole grains to your family's diet. After all, since whole wheat is such a good source of dietary fiber which can help reduce all those health problems, wouldn't you want to feed them to your family?

Technorati Tags: Whole Wheat, White Wheat, Grain

Is this really whole wheat bread?

Grocery shopping for whole wheat bread can be a hassle. Why? Well because half the "whole wheat" breads out there aren't even completely whole wheat. They may have a percentage of whole wheat in the actual bread, but the entire loaf is rarely completely a whole wheat loaf. So look at the labels.

If it says enriched flour in any form in the ingredients, then it isn't 100% whole wheat. Even if the bag says it contains 100% whole wheat...look closer. Because the "contains" is the catch there. It can "contain" 100% whole wheat kernels, but how many kernels are in the actual bread? It's a sad thing that you have to look so closely on such things, but it's true. Next time you go out, have a look at a few different "whole wheat" brands, and see if they're trying to trick you or if their being truthful.

This can also be true for almost any other grocery store product. So don't just stop at looking at bread labels. I want to be feeding my family healthy foods that have ingredients I know are healthy, so even if it takes up more time, it's better for us in the long run.

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Wheat Video

Milling your own grain at home is easy. Just look at that video, took really no extra effort at all. And it's better for you!

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Protect your whole grains

If you have whole grains in their complete unaltered form in your house. Remember, they require special protection. As with any other food, they need to be stored properly to prevent spoiling.

Be sure to keep your grains in an air tight container in a cool room. Also be sure that the room is not humid and the container does not promote any condensation. If you don't protect the grains they will either spoil or sprout!

Once the grain is processed into a baked good, protect that goodness with a little more attention to storage. Whole grains tend to both dry out and mold faster than bleached or processed grains. You may want to store them in the refrigerator and you certainly will want to make sure they are stored in an airtight container or package.

Usually, in our home, once the grain is milled and then used, the items are not around long enough for them to spoil - we eat them too fast! To have the goodness of whole grains for a prolonged span of time, simply requires a little planning and protection.

Thanks for reading, I hope it was helpful. :)

Technorati Tags: Grains, Milling, Whole Grains

Whole grains are important!

Whole grains are important for your health, but what exactly is a grain? And how do we know if it's good for you?

The following is just a basic overview of what a single grain looks like, what the parts of it are, and what that means to you and your body.

When grains are whole, they include the germ, the bran, and the endosperm.

The germ is the part from which the plant sprouts, it is a concentrated source of thiamin, phosphorus, riboflavin, niacin, vitamin E, magnesium, iron and zinc. The germ also contains some fat and protein.

The bran is what forms the outer layer of the seed, it is a rich source of thiamin, niacin, riboflavin, phosphorus, magnesium, iron and zinc. Most of the seed's fiber is contained within the bran.

The endosperm, also called the kernel, makes up the majority of the seed. It has small amounts of vitamins and minerals and contains most of the grain's protein.

We'll get into the details of why this all is important a bit later...for now you at least have a good overview of a what a whole grain looks like.

Whole Wheats

Learn about whole wheats here! :D