Because I Needed One More Thing To Do…

The past few weeks I’ve been buried under design work.  Which is a good thing; it helps pay the bills, you know?  But now I’ve caught up on most of my projects, and I feel like I’m finally surfacing to take a breath.  Of course, that happened right about the same time I came down with this nightmare of a head cold, so I’m not being as productive as I should be, but I’ve been using the last few days to catch up on Wardeh’s eCourse on cooking traditional foods.

I took the course mainly because I wanted instruction on soaking grains and nuts and seeds, and that’s what the first few weeks are about.  Given my digestive issues along with my fondness for carbs, it seems like it might be wise to learn to prepare them in the most easily digestible way, which seems to be soaking and/or sprouting the grains before cooking.

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Here’s the thing.  Soaking your grains requires forethought, preparation, planning. You see my quandary?  I am so NOT a planner.  I am a fly-by-the-seat-of-my-pantser.  When I decide to make bread, I want to make it right away.  I do not want to soak the flour and wait 7 hours to put it together.  Besides being spontaneous, I’m a procrastinator.  I often wait until we’re down to one slice of bread and the granola container is crumbs to make more.

So I’m going to have to learn to think ahead.  Tonight, for instance, I’m already thinking about breakfast in the morning, which is the last thing on my mind when I’m still digesting my spaghetti and meatballs.  But before I go to bed I plan to set some grains to soaking so we can have homemade soaked pancakes in the morning.

The really nice thing about soaking your grains — other than the fact that it’s kinder to your digestive system — is that it makes things made with whole wheat flour taste a lot lighter and a lot more like things made with white flour, which makes the kids a whole lot friendlier to whole grains.  I highly recommend it for that reason alone.

You may be wondering why soaked grains are easier to digest. (What, didn’t I tell you that mind-reading was one of my many talents?)  This morning, I just so happened to come across this post by Shannon at Nourishing Days called What is Phytic Acid? where she researches the topic.  I’ll just let you read that instead of trying to reinvent the wheel.

Here are some soaked grain recipes for your convenience:

Soaked Waffles/Pancakes

Baked Soaked Oatmeal

Soaked Whole Wheat Sandwich Bread

Soaked Granola

Granola with Soaked Oats