Einkorn: Recipes For Nature's Original Wheat

New Book Review

Einkorn: Recipes for Nature's Original Wheat
By Carla Bartolucci

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity. The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls.

This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.

With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. More

The History of White Flour

By Gini Johnson

Before 1870 there was only stone ground wheat. By 1880 all stones had been replaced with iron, steel, or porcelain rollers throughout Europe and America. It marked the beginning of the industrial revolution of our food. Refined flour was the first fast food so to speak.

Before the industrialized roller-milling revolution, the ground white flour could only get just so white. You see grinding removed the bran from the wheat berry and therefore most of the fiber, but it didn't remove the germ, which contains oils that are rich in nutrients. The stone mills simply crushed the germ and released the oil. This tinted the flour a rather unappealing yellow grey (the yellow is carotene) which shortened the shelf life once it was exposed to the air. The flour soon oxidized and turned rancid. It didn't look or smell very nice after that and people didn't like it. However what they didn't realize was that the oil was where all the nutrients were, such as protein, folic acid, B vitamins, carotenes and other antioxidants, such as omega-3 fatty acids. It was probably the omega-3 that caused it to go rancid.

With roller milling came the ability to remove the wheat germ as well as the fiber, leaving behind a big packet of nothing but starch and a little protein. This starch hitting our bodies all at once causes our bodies to have a sugar rush. Now the pancreas has to kick into double time to keep up with this over load. Soon the pancreas gets worn out and you have diabetes. You also have an overweight population. But the good news for the population back then was that now everyone could afford white flour that would last on the shelves for many months. Before this only the rich could afford white flour.

Now not every little town had to have a water wheel in order to provide almost daily flour for everyone. Now since white flour could last months it could be ground far away and shipped. Now towns did not have to be by a stream or river. Now they could build a town anywhere. So America began to spread out.

The problem with this new white flour was that it was nutritionally worthless, or just about. As well as the wheat, the corn and rice flours suffered from the same fate. Wherever these refined flours appeared so did epidemics of pellagra and beriberi. Both of the diseases are caused by deficiencies in B vitamins, which were in the germ.

In the 1930s vitamins were discovered and scientists soon figured out why everyone was sick. So the government made it a law that B vitamins had to be added to the white flour. In 1995 the public health authorities ordered folic acid be added to the white flour as well. We are plagued with deficiency diseases such as diabetes, heart disease, and certain cancers. We also know that eating whole grains reduces the risk of these diseases. The choice is yours, but I feel that this nation needs to get back to eating real food.

We need to eat whole grains that are ground fresh just before they are used. The way to do that is with a wheat grinder. When you grind grain fresh it has a wonderful smell. You can smell the nutrients in it. Go smell your white flour. Go ahead go smell it! What did you smell? Nothing, right? That's because the nutrients are gone and the flour is dead. When you grind your own wheat it is still warm when you make your baked goods. If you put it in bread the warmth of the flour activates the yeast and your bread will rise better and faster. Don't eat dead white flour your body deserves better than that. Only in America do we take real nutrients out of something and then replace it with artificial nutrients. Remember added chemicals can never replace what God put in, in the first place.

Gini Johnson has 42 years experience grinding her own whole wheat flour to make fresh home made breads and baked goods. She did so for her five kids and now her twelve grand kids. She is concerned about the way people are consuming white flour in every baked goods they eat; so started her own website namely Ladybug Horizons at grainmillandwheatgrinder.com At this website you will find the best and yet most affordable grain mills on the market. If you want to eat healthy we can help. Come see our videos and see why you need a grain mill in your life. If you have a question about baking this is they grandma to ask.

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Small-Scale Grain Raising, Second Edition: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains, for Home Gardeners and Local Farmers, by Gene Logsdon. Starting from the simple but revolutionary concept of the garden “pancake patch,” Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural “big boys” can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates—in fact, all people who value fresh, high-quality foods—will find a field full of information and ideas in this once and future classic....More

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Whole Grains Every Day, Every Way, by Lorna Sass. In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them....More

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Grain Seeds

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The Most Amazing Fried Rice Ever

By Mark Bittman, The Minimalist

Whole Grains Offer a World of New Taste to Familiar Foods

(ARA) - Sometimes a small change in your diet can lead to big results. Americans are continuing to recognize that maintaining a healthy lifestyle includes making smart food choices. A good place to start is making whole grains a staple of your diet, as they provide many nutrients that are fundamental to the health and preservation of our bodies.

While most people recognize the benefits of adding whole grains into their diets, the taste and texture of some whole grain foods have been a deterrent for some. Now, eating healthy can be an enjoyable and delicious experience, in addition to helping maintain a healthy body.

According to Ellie Krieger, celebrity chef, New York Times bestselling author and registered dietitian, "To get people to eat well, don't say a word about health; rather just cook fantastic food for them." Krieger is known for helping people find simple ways to eat in a healthy, realistic and easy way without sacrificing taste.

Many health experts recommend eating three to five servings of whole grains a day, and Krieger says much of that can come down to substituting whole grain alternatives for foods you are already consuming, like bread, cereal and pasta -- which is one of her favorites. "Barilla Whole Grain is the ideal pasta for anyone seeking to increase their intake of fiber and whole grains without sacrificing great taste."

Additionally, she recommends taking these additional steps when striving for a healthier lifestyle:

* The foundation of the healthy diet is merely a lot of fruits and vegetables, whole grains, low-fat dairy and healthy oils. It's not rocket science.

* Simplify healthy home cooking by stocking ingredients that can be used on a moment's notice. For instance, make sure you have staples like canned tomatoes, canned beans, frozen shrimp and vegetables, plus whole grains like quinoa and pasta, readily available.

* Think about getting color in every meal or snack. For example, if you're going to scramble an egg, add chopped tomatoes. It increases the meal's flavor, excitement and nutritional value.

Try mixing whole grain pasta with fresh seasonal vegetables, tasty herbs and your favorite cheeses for a well-rounded and delicious dish. The great thing about pasta and other grains like rice, couscous or quinoa is they provide a versatile base that can be mixed almost all of your favorite foods.

If you're ready to explore the new world of taste offered by a whole grain diet, Krieger recommends taking the Barilla "That's Whole Grain? Taste Challenge" to try whole grain spaghetti, penne, linguini or whatever pasta suits your fancy. Through Oct. 31, customers can purchase a box of pasta and if they aren't satisfied, they can return it for a free box of their favorite regular Barilla pasta by submitting a completed redemption form, original store receipt and UPC symbol.

To share the secrets of creating delicious, healthy meals without sacrificing taste and flavor, Krieger created exclusive recipes for Whole Grain pasta, including the one listed below. More easy and delicious whole grain recipes are available at http://www.trybarillawholegrain.com/.

Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Ingredients:

1 box Barilla Whole Grain Spaghetti
To taste olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about six medium)
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese, freshly grated
1/4 teaspoon salt, plus more to taste

Directions:

Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred.

Bring a large pot of water to a boil. Toast the almonds in a medium-size dry skillet, over medium-high heat. Stir frequently, until almonds are golden and fragrant, about three to four minutes. Transfer the almonds to a food processor.

Add the garlic and process until they are finely ground. Add the roasted tomatoes, basil, vinegar and pepper flakes to the processor. While the processor is running, drizzle in the olive oil in a steady stream. Add the Parmesan cheese and 1/4 teaspoon salt; pulse to combine.

Cook spaghetti according to the package directions. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss.

All You Ever Wanted to Know about Corn in Mexican Cooking

By KC Kudra

Corn is something which everyone is already quite familiar with; after all, this grain (which is often eaten as a vegetable) is a staple of American cooking but in Mexico, corn is a food, which has a great importance to the country's culinary tradition. From salads to soups, salsas and of course, as the basis for tortillas, corn shows up in a great number of easy Mexican recipes in one form or another.

This grain has been a staple food in Mexico since long before the arrival of Europeans on the continent. Used to make flour for tortillas, tamales and a variety of other dishes, corn was already central to Mexican cooking centuries, if not millennia before the Spanish came over in search of gold. The corn-based flatbreads acquired the name "tortillas" upon the Spanish conquest of what is now Mexico, after the Spanish word for "little cakes" (a name also given to omelets in Spain).

Tamales and tortillas are the most well known corn-based Mexican foods in the US; while flour tortillas are more common here, corn tortillas are now widely available in grocery stores nationwide and are becoming more popular. If you have never tried making tacos with corn tortillas, you are in for a real treat - the flavor a warm, soft corn tortilla adds to the dish just cannot be equaled by any wheat flour tortilla.

Another Mexican recipe, which features corn as the most important ingredient, is the tamale. This classic Mexican comfort food has been around for many centuries and may be served as part of dinner, lunch, or even breakfast! Tamales are made from corn flour dough filled with meats, cheeses, or vegetables and steamed inside of a cornhusk. Somewhat similar to Italian polenta, tamales are even made in sweetened or fruit filled versions, which are great for dessert or breakfast.

It takes some doing to make your own tamales at home, but nothing can beat a fresh homemade tamale's flavor. It is certain to impress your guests if you are up for a few hours in the kitchen, making (and eating) your own tamales can be a very rewarding experience.

Corn is sometimes used in salsas, where its flavor blends perfectly with tomatoes, herbs, and peppers. One common combination is black beans and corn, which makes a very satisfying salsa; you might have even seen some of these salsas at your local grocery store. Corn salsas are great with tortilla chips and wonderful with a taco (made with a warm corn tortilla, of course) or tamale.

There are also some Mexican soup recipes, which feature corn. One of the most popular Mexican soups, which showcases corn, is pozole. This is a spicy, delicious soup traditionally made with hominy, pork, and hot peppers. The combination of the corn's earthy sweetness with the meat and the kick of the chilies is a wonderful one and you can easily make a meal from a bowl of this substantial soup.

There are even restaurants, which specialize in pozole; if you live in a larger city with a sizeable Mexican-American population, you may have one near you. This is a Mexican recipe, which is relatively easy to make at home - the next time you want to try making soup, try this delicious recipe, which features corn in a starring role as a change of pace.

Mexican cuisine is vast and varied and if you want to know more, you can visit MexicanFoodRecipes.org where you can see just how many easy Mexican recipes you can make at home. You will also find plenty of interesting information on Mexican cuisine, which is known for being nutritious as well as very tasty.

How To Cook Quinoa

By Wendy Polisi

I've got to be truthful. The moment I first heard of quinoa, I was more than a little hesitant. How could a meal which had so many health benefits actually taste great too? A friend of mine was endeavoring to encourage me that it would give me the vitality and also protein that I need to power my rather busy life, however I was not so convinced. Man, am I thankful that I made a decision to take the plunge! Since the very first time I figured out how to prepare quinoa grain, I've been absolutely hooked! Even better, my family loves quinoa as well!

For those who have never prepared quinoa grain, I am going to discuss several secrets and techniques with you. Typically the first thing you will always want to bear in mind is the fact that quinoa must be rinsed. Many men and women try to omit this task to save lots of time, however in the end these people wind up unhappy. Quinoa which has not been washed tastes like soap and even for many people, in addition, it causes digestive distress. In the event you would like to hasten the time that washing quinoa grain takes, it is easy to soak it for a couple of hours just before washing. This is very beneficial when you have bought your quinoa grain in bulk because it allows you to release the waxy saponins on the seeds exterior. You want to wash in water until eventually the water runs clear.

It is easy to cook quinoa over the stove as well as in the steam cooker. It may also be baked if you are searching for a crispy topping for a yogurt snack or even to replace croutons on your salad. If you decide to cook quinoa grain on the range top or steam cooker, you will need to use two times as much fluid as you are preparing quinoa. Bring it to boil over high heat and then turn the heat to moderate low. Cover the cookware and simmer for between fourteen and 16 minutes or until the liquid is all absorbed. Remove the quinoa grain from the heat and allow to stay covered for another six minutes or so.

If you would prefer to use your rice cooker, simply follow the same instructions that you would use for white rice. Because every steamer is a bit different, you need to fine-tune the cooking time accordingly. To bake quinoa you'll want to pre-heat your oven to 375 and cook the quinoa grain for about 18 minutes. Before cooking you may toss the quinoa with a little olive oil as well as whatever seasonings you want.

By Wendy Polisi. For more information on how to cook quinoa perfectly or why quinoa is so good for you, please visit me on the web.

Quinoa Cookbooks