Category Archives: Traditional Preparation of Grains

Video: Making Limewater for Soaking Corn

by Sarah TheHealthyHomeEconomist May 2, 2012

Corn has a bad rap these days primarily due to the pervasive presence of high fructose corn syrup (HFCS) in the food supply.    This frankenfood, generally made with GM corn and laced with mercury residue from processing (Environmental Health, January 2009), is in the majority of processed foods and drinks and is being blamed for all sorts of health woes including the obesity epidemic.

The fact is that corn is a traditional food and when high quality, nonGMO corn is procured and prepared properly, can be both delicious and healthy!

And, if you are a Southern gal like me, you like your corn – am I right?

Grits and cornbread anyone?

Read more…

96 Comments

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?

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194 Comments

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.

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76 Comments

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…

27 Comments

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…

30 Comments

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