SEED “CEREAL”—AN ALTERNATIVE TO GRAINS
by Janice Curtin
I developed the seed “cereal” recipe below for my daughter when she was unable to digest grains. It’s based on a recipe by Sherry Rogers. M.D. My daughter now can eat sprouted or soaked grains, but we continue to enjoy this alternative too.
Seed Cereal Recipe
Soak all day in a bowl on the counter:
1 ½ c. raw sunflower seeds
1 ½ c. raw pepitas (pumpkin seeds)
1 c. buckwheat groats
1 c. raw sesame seeds
2 c. raw pecan halves, chopped coarsely
water to cover by several inches
1T sea salt
Drain and put on a cookie sheet or pizza pan; bake
in a 150-175 degree oven overnight or until completely
dry and ”toasty”. In the morning add:
1 cup flax seeds, ground if you wish and if desired,
coconut, raisins, dried cherries or dried cranberries.
Serve with milk, cream or yoghurt and enjoy for
breakfast. This also makes a wonderful snack.
This healthy, delicious seed-cereal breakfast contains
Plenty of quality fiber and healthy fat. It does not
encourage weight gain because there is no significant
starch or sugar, except if using dried fruit. If you are
trying to lose weight, cut back on or omit the dried fruit;
instead sweeten with a little palm sugar, and serve with
pure cream, which does not contain milk sugar.
It’s very filling and travels well.
SOME INFORMATION ON BREAKFAST CEREALS
What’s wrong with factory made breakfast cereal? “Boxed breakfast cereals should have no place on our cupboard shelves,” says nutrition researcher Sally Fallon, in her Nourishing Traditions cookbook. They are made by the extrusion process, in which little flakes and shapes are formed at high temperatures and pressures. Extrusion processing destroys many valuable nutrients in grains, causes fragile oils to become rancid and renders certain proteins toxic. Soaked porridge, like our ancestors ate is a very healthful food, she says. Her book has many soaked grain recipes.
Paul Stitt, who worked for cereal processors, tells in his book Fighting the Food Giants that an experiment showed that rats that ate the box lived longer than rats that ate Puffed Wheat. Something about the puffing process turns nutritious grains into a poisonous substance.
Janice Curtin is a long-time member of the Weston A. Price Foundation and the Price-Pottenger Foundation. Janice’s philosophy is that to have good health and reduced health costs we must eat nutrient dense farm food, digest and metabolize it well, and avoid toxins. Our nutrition determines how our genes express. She grew up on an Iowa farm on a diet of real farm food and raw milk. She has a degree in Education from the University of Northern Iowa and a masters degree in Liberal Studies from Georgetown University. She has worked in Legislative Affairs on Capitol Hill and at the U.S. Department of Agriculture. She is a WAPF chapter leader, coordinates nutrition talks, and is the coordinator for a farm buying club. She also works with a TBM practitioner (Total Body Modification) who uses a whole body approach to healing.
This post is part of the Real Food Wednesday blog carnival, visit Kelly the Kitchen Kop blog for more tasty morsels.