Category Archives: Traditional Preparation of Grains

How to Cook Oatmeal (the RIGHT way) + Video How-to

by Sarah TheHealthyHomeEconomist January 23, 2012

instant oatmeal packets

Do you cook oatmeal in the microwave, quickly poured out of convenient, ready to use packets?  Do you think this is a healthy start to the day?

Reality Check: Ripping open a package of instant oatmeal, pouring it in a mug with some water and nuking it in the microwave for a couple minutes is NOT a nourishing breakfast!

Don’t get me wrong here – oatmeal can and should be a healthy breakfast!

How you cook oatmeal, however, is the critical step that most people completely miss and which determines how much nourishment and benefit you will actually derive from the experience.

Preparation also determines how long the oatmeal will fill you up.  What good is a bowl of oatmeal if you are hungry again and ready for a donut fix by 10am?

Read more…


Video: Proper Preparation of Grains and Legumes

by Sarah TheHealthyHomeEconomist September 21, 2011

Delving into Traditional Eating for the first time inevitably uncovers the fact that modern methods for preparing grains and legumes can be extremely damaging to health over the long term particularly if numerous servings of these foods are consumed on a daily basis as recommended by conventional dieticians and nutritionists.

Even if you take the time and care to make your own bread at home with freshly ground grain, if you do not follow the centuries old traditions for eliminating anti-nutrients and maximizing the nutrition in the grain prior to baking, you could in fact be doing yourself and your family more harm than good.

Read more…


Video Clip: Strong Body Strong Mind Documentary

by Sarah TheHealthyHomeEconomist May 19, 2011

Chinon 8mm Movie CameraLast month, I wrote about a healthy living documentary for our local PBS station that I was privileged to be a part of.  I attended the screening party recently at the University of South Florida and was frankly a bit disappointed as the documentary seemed to focus almost exclusively on exercise as the optimal way of being healthy with eating well a distant second on the list of priorities.

The few times healthy eating was actually discussed, it was referred to in a vague and general way.  Specific recommendations for what to actually eat and how to prepare the food for optimal nutrition were not included.

Read more…


Homemade Coconut Flour (Recipe plus Video How-to)

by Sarah TheHealthyHomeEconomist March 3, 2011

homemade coconut flour
An increasing number of folks are using store bought or homemade coconut flour these days as a low carb alternative to grain based flours.  Coconut flour is disaccharride free and, as such, an acceptable flour for baking when one is following the GAPS or SCD diets.

Coconut flour is also Paleo/Primal friendly for those who eschew grains in general as something that was not originally part of the human diet during pre-agricultural times.

The problem with coconut flour is that it is rather expensive to buy, so many folks are learning to make it themselves, which is incredibly budget friendly. Read more…


Video: Healthy Cold Cereal 2

by Sarah TheHealthyHomeEconomist August 19, 2010

The second part of the e-class on how to make healthy cold breakfast cereal is below.    If you missed the first part, click here.

On The Healthy Home Economist Facebook page yesterday, I challenged everyone to go to their pantry and throw out every single box of breakfast cereal lurking in there.   

Can you accept the challenge to banish this toxic food from your life once and for all?

If you choose to accept this challenge, please add a comment below on what nasty cereal brands you banished to the circular file.    It would be encouraging to others reading this blog and considering the same thing.

Healthy Cold Cereal

6 cups freshly ground flour (sources)
3 cups plain yogurt, kefir, buttermilk, or clabbered milk (use 3 cups water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies)

Mix fresh flour and soaking medium of choice in a large, glass bowl.    Cover with a clean cloth and rubber band and leave on the counter for 24 hours.

After soaking is complete mix the following into the batter:

3/4 cup coconut or palm oil (sources)
1 cup Grade B maple syrup or honey (1/2 cup sweetener plus 5 drops stevia may be substituted) (sources)
1 Tsp sea salt (sources)
2 Tsp baking soda
1 Tsp vanilla extract (sources)
1 Tsp maple flavoring (sources)
1 TBL ground cinnamon (sources)

Mix these ingredients well into the soaked batter.   Pour into 2 – 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean.   Do not overbake.

Let cool and crumble the coffee cake into small pieces (see video for ideal size) and dehydrate on cookie sheets at 200F for about 12-18 hours.    Turn cereal pieces every few hours to dry evenly. 

Store in airtight containers in the refrigerator.

Sarah, The Healthy Home Economist


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