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.
Last 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.
Making coconut flour is extremely easy to do and so worth the minimal effort as buying it at the store is rather expensive. A small one pound bag at my healthfood store costs about $6 and you can go through one of these rather quickly if you use it a lot as we do in our home.
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.