Recipe Of The Week – Whole‑food Cereals

Recipe Of The Week - Whole‑food Cereals

These types of cereals will usually only appeal to people who are accustomed to using whole foods. Please do not serve such meals to your family until their palates have been educated.

Most breakfast cereals, besides the fact that they have been highly processed, also have a very high sugar content. Such breakfasts are not able to see a working man or woman through a hard morning’s work, and this is why they nibble all morning and whip their tired and undernourished systems with stimulating drinks such as tea and coffee. Whole‑grain cereals will perfectly satisfy the appetite until lunch time.

Preparation: Soaking whole grains in water overnight or for eight hours reduces the phytic acid in the grain, thus making the minerals in the grain more available to the body. This water should be discarded before cooking.

Cereals are prepared from whole, unground grains. Please note that only dehusked grains will be found suitable. They are best when cooked in a wonder box, otherwise proceed as follows: (1) The evening before the grains are required, place 2 cups grain in 6 cups water. Bring water to boil. As soon as it boils, switch off heat and leave to soak overnight ‑ do not soak in aluminium cookware. If you enclose the pot in a heavy blanket or duvet, heat will be retained and the grain should be cooked in the morning. (2) Next morning, if necessary, simmer on low heat till cooked: (3) Add salt to taste just before serving.

Combinations for Cereals (Six Servings)

(a) 1 1/2 cups whole wheat + 1/2 cup brown rice
(b) 2 cups whole wheat
(c) 1 1/2 cups whole barley + 1/2 cup brown rice
(d) 1 cup barley, 1 cup wheat
(d) 2 cups whole oats

Serving suggestion: Serve with honey and a little milk or date milk. Barley Malt syrup may be used in place of honey. Add any combination of sliced banana, sultanas, raisins, coconut, chopped dates, chopped prunes, sunflower seeds, etc., according to taste.

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