Cooking With Ancient Grains

This 460-page cookbook is filled with information that will help you prepare y, tious meals for yourself and your family and avoid many of the tion-related illnesses that plague our modern society. These simple recipes will also help you save time in the kitchen and, by buying in bulk and avoiding processed foods, you will also save money at your local grocery store or co-op. In the first part of the information section, you will find over 200 pages of information on low-gluten, no-gluten, life-giving ancient grains such as buckwheat, corn, einkorn, emmer, oats, quinoa and rice. The second part includes information on how and why you should sprout grains, choosing grains for sprouting, drying sprouted grains and grinding dried sprouts to make flour. The third part includes information on the importance of using , ancient grains. Here, you will learn why it is important to avoid using grains that have been grown using modern, agricultural and manufacturing practices that include using toxic s, sewage sludge, irradiation, hybridization and removing fiber and ents through processing. You will also learn why it is important to avoid grains that have been genetically modified (GMO’s). The fourth section includes information about other, natural, y ingredients that you use when cooking with ancient grains such as homemade yogurt, saturated oils, natural sweeteners, grass-fed meats, cage-free eggs, pure water and Himalayan salt. In the second section, you will find over 150, easy-to-follow, time-saving recipes right at your finger tips!! In the first part of the recipe section, you will find recipes on how to sprout grains to make flour and milks and how to make homemade yogurt. In the second part, you will learn how to use ancient grains to make baking-soda breads, such as Buckwheat Noir Pancakes, Belgian Waffles and Scones and sprouted, ancient grains to make recipes such as Ossaean Tortilla Chips, Sprouted Spelt Bread and Ezekiel Bread Rolls. You will also learn how to make no-knead, yeast breads; sourdough breads and naturally fermented breads such as Honey Spelt Bread, Bagels and English Muffins. In the third part, you will learn how to make y deserts and snacks from sprouted, ancient grains; sucanat and real butter including Oatmeal Raisin Cookies, Chocolate Brownies, Bread Pudding, Banana Nut Bread, German Chocolate Cake, Wild Berry Tart and Apple Crisp. In the fourth section, you will learn how to make egg dishes using breads made from ancient grains such as Eggs Benedict, Egg Muffins and Egg Bagels. You will also learn how to make pasta entrees using homemade pasta from ancient grains such as Chicken Fettuccini, Salmon Fettuccini and Beef Stroganoff. And, you will learn how to make gluten-free rice entrees using ancient rices such as Sweet and Sour Chicken, Chicken Marsala, Thai Curry Chicken and Lamb Kabobs. Lastly you will learn how to make bread entrees using ancient grains such as Chicken Fajitas, Egg Parmesan and Turkey Pot Pie. I even threw in a few extra recipes like how to steam “boiled” eggs and how to make quick, dill pickles. This book also includes over 90 pages of tips on everything from why you should use natural cleaning products to antioxidants, recycling and safe baby product! Lastly, since my photos and diagrams are in black and white, you can go to my web page, cookingwithancientgrains.wordpress.com where I am beginning to post step-by-step, colored pictures. You can also go to my facebook page, Cooking With Ancient Grains.

• Used Book in Good Condition.