Sprouting | Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Entries Tagged as 'sprouting'

Download “Is Your Flour Wet?” (a soaked grains eBook) for FREE!

May 9th, 2011 · 43 Comments · Recipes, Science of Nutrition

It’s finally here! The free Ebook Is Your Flour Wet? Soaked, Sprouted, or Soured: Grains Recipes from Our Kitchens to Yours is ready for downloading! It’s 84 pages long, contains 45 recipes from a whole bunch of favorite real food bloggers, and includes a bunch of Kitchen Stewardship information and how-to tutorials on the basics [...]

Soaked Grain Recipes: A Gallery from Everywhere!

February 25th, 2011 · 41 Comments · Recipes

Welcome to an awesome resource in the making. I’ve done a lot of poking into the subject of soaking grains, and through it all I’ve continued soaking, sprouting, and souring my baked goods. The most common question when people first hear about the idea of “soaking grains” isn’t usually “why?” but “how?” People get this [...]

Soaking Grains vs. Sprouting: Which is Best?

February 24th, 2011 · 25 Comments · Science of Nutrition

It’s a one word post, right? Which is best? I should just go right to "answer" and sign off for the night. I wish. As with most nutritional questions, there are approximately 5,390 sides to this question, many of which are individual to each person, which multiplies that number by 7 billion. Let’s amble through [...]

Why Buy Sprouted Flour? {GIVEAWAY} over $65 value

December 15th, 2010 · 2 Comments · What to Buy

Even though I’m not 100% sold that soaking grains is the best way to consume grains, there’s something about it that feels right. Nearly all the whole grains we eat around here are either soaked or sourdoughed (because I am convinced that sourdough is very, very healthy), but there are some things we just don’t [...]

Take the Test your Grains Challenge

September 23rd, 2010 · 22 Comments · Big Changes

It’s time to put your name on the dotted line, your money where your mouth is, let the rubber meet the road…it’s time to embark on the Test Your Grains Challenge to pool our resources and collect anecdotal evidence to add to the soaking grain issue. Will you be a lab rat? I’m challenging all [...]

How to Sprout Whole Grains and Make Sprouted Flour in Bulk

June 14th, 2010 · 77 Comments · Do It Yourself

Mom of nine saves time and money sprouting own flour and baking bread! Kimarie of Cardamom’s Pod joins us today with an amazing sprouted flour tutorial. My grandmother was a mother of nine who baked all her own bread (white flour, certainly, but made with love). I truly honor women like Kimarie and my Busia [...]

Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom?

March 31st, 2010 · 36 Comments · Food for Thought, Science of Nutrition

In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase, [...]