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Traditional Foods (NT) Mamas-June Thread

post #1 of 128
Thread Starter 
As our last thread was getting really long and hard to follow, I wanted to start a new thread. Could our old thread be archived please?

Quote:
Originally Posted by Gale Force
I would like to try bread and had intended on soaking the flour. I had an appt yesterday with my doc and he said that the only way we should have bread is if you sprout the grains, mill them, and then bake. The idea of milling sprouts is very odd to me. How would you possibily end up with anything that looks like flour? TIA
This method gives you a result like "Manna Bread" from the health food store. It is also called sprout bread or Essene bread. You get a very moist, sweet result. To mill them, I use a food processor or a wheatgrass juicer, and you get a sticky dough that you shape into a small loaf and then bake at a low temp. I'll see if I can find a recipe in my files.
post #2 of 128
Did it!
post #3 of 128
I have done that with sprouts before then I have dehydrated the milled sprouts to make crackers. Yummy with sprouted chickpea hummous.
post #4 of 128
thanks toraji, thanks cathe.

btw, i burned out my old food processor doing that, 'member? (old thread <g>)

suse
post #5 of 128
Thread Starter 

Manna Bread

Here are the instructions for sprout bread from a good friend of mine:

1 cup of preferred grain (I really like kamut and rye so far)
pour into wide mouth jar and cover with a clean mesh.
add double the grain's amount in water-- so for 1 cup of grain, 2 cups of water

soak overnight

drain the next morning

rinse and drain thoroughly twice a day and store in a dry dark place

you will see that the grains swell after the soaking and will start sprouting little white "heads" that get longer and longer as the hours and days go on

When the sprouts are 2 or 3 times the length of the grain (about 2 or 3 days for rye and kamut), rinse them drain them and put them in a food processor. (or Champion or augur wheatgrass juicer)

you will get something that is a bit like the consistancy of hamburger.

form it into a loaf and smoothe it out a bit, flatten the top a bit and stick it in a preheated over at 275

bake for 3 hours. Check it-- spray it with water if you want. You know when it is done because the outside has a crust and is slightly firm, the bottom when pressed on gently springs back and the inside is moist.

Take it out, let it rest until cool because it firms up a bit and then eat. You will want to refridgerate it.

Don't forget to rinse the grains well and drain them well- you don't want to worry about bacteria and stuff. I have actually been dumping mine out into a large mesh strainer and washing them well but gently so I don't break off the sprouts and then carefully putting them back in the jars.
post #6 of 128
Hi, can I join you guys? I'm just starting NT, but a lot of stuff rings true with me... some leaves me scratching my head. I'm sure I'll have questions the farther I get into the book.
post #7 of 128
Thanks toraji!

We will definitely try that.
Sounds interesting.
post #8 of 128
Quote:
Originally Posted by Persephone
I'm sure I'll have questions the farther I get into the book.
Is this and the other thread based on a book? I thought we just were discussing traditional food culture and methodology.

Can someone bring me up to date? :
post #9 of 128
Uh, I thought the (NT) stood for "Nourishing Traditions", a book that talks about traditional foods and the health benefits from them. It's here: http://tinyurl.com/ypdu2 If not, them maybe I should be :
post #10 of 128
I think you are correct Persephone...maybe more people will weigh in.
post #11 of 128
Thread Starter 
NT does indeed stand for Nourishing Traditions, but the ideas in there are based on traditional cultures and their foods. So this thread would be of interest to anyone eating a whole omni or (to some extent) veggie with fermented foods diet using traditional cooking methods and ingredients.

I don't personally agree with everything in NT and also take ideas from Body Ecology Diet, The Maker's Diet, Mercola, paleo diet, and the Rea Center. But NT is the most familiar name for this style of eating which is why the thread has it in its title. Or at least, this is my understanding of it.
post #12 of 128
Yes, you're right. It's also following the principles of www.westonaprice.org.

I'm fermenting my 1st batch of kombucha - I'll let you guys know how it goes.
post #13 of 128
well, that was my thought when i titled the first (or the first thread i participated in, i mean) one 'nourishing traditions' but called the second 'new traditional'; i wanted to be more inclusive than just following one book, you know? it's a way of eating, not following a guru (but wow, i do respect all the research and ideas in the book; what a motivator.)

suse
post #14 of 128
Oh, whew. Glad I belong here. I agree about not following a guru. I get my resources from all over, and try to create a healthy balance. I don't agree with everything in the NT book, but a lot of it resonates as true with me. Another good cookbook for traditional foods is "Extending the Table". I'm reading that one right now, and it talks about various ethnic foods, and eating sustainably.
post #15 of 128
So glad to see more influences! I know the last thread also talked about Wild Fermentation.
post #16 of 128
Yeah, I don't use everything in NT but I use a lot. It has really helped me to figure a way to eat healthy and organic food and keep the budget under control.
I also read many other sources. I read a lot of things on Mercola.com and got his book. I just got the Metabolic Typing book and am anxiously awaiting it in the mail. In NT it does talk about the importance of also taking into consideration your personal metabolic type, any food allergies, etc, etc.

Tomsgirl...bubbly vibes to you and your first batch of kombucha! I love kombucha...I have two gallons brewing in my pantry that will be ready sometime this week. I test it on day 8. What I usually do it put one in the fridge on day 8, and the other on day 10. That way I have slightly different tastes, the 8 day one is slightly sweeter.

I have 2 gallons of beet kvass in my fridge. I drink about 8oz per day. Its so easy to make, so healthy! And me and my crazy healthy taste buds like the earthy, bubbly, sweet and tangy tasty. My hubby hates it.....my 16 month old ds loves it! I notice a huge improvement in my digestion within a day of drinking it. I pretty much drink water, yerbamate, kombucha and beet kvass these days.

I'm going to have to try the sprouted bread. Can you put it in a dehydrator or does it actually need to cook?
post #17 of 128
Can we make a "book list" of references for the newbies (like me)? Here's a start:

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
Nutrition and Physical Degeneration by Weston A. Price
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, Sally Fallon

What do you think of these? List at Amazon

What about a list of sites, as well?
post #18 of 128
There is also another way to make sprouted bread that is more like regular bread (I think this is how Ezekial Bread is made).

You sprout the grain, then dehydrate or dry it (like bulgur). Then you grind it to flour and use like flour.

I tried it once. The flour was very sweet but I couldn't get it fine enough to use alone in bread (I don't have a grain grinder - just used a blender).

I added it to pancake batter and it was really yummy.
post #19 of 128

Pregnancy diet at WAPF website

I think I may have asked about this before, but I can't remember -- I found a few different NT forums at around the same time and can't remember what I read where. But I'm wondering if anyone has experience following the diet for pg or nursing moms at the WAP website, or the Brewer diet . I try to follow my instincts with each pg and nutrition, and this time around I've really been feeling like I need to increase my protein. I've been having the worst sugar cravings I've ever had (and giving in to them lots : ) and then of course dealing with having no energy, moodiness, feelings of depression, etc. way, way more than in my past pregnancies. I just tend to get a little lost, and wonder if I really need to eat as much meat/animal products as is recommended. Or rather, if I would be able to eat as much of that stuff as is recommended. And then I have a hard time applying it. I just get dazed and confused when I sit down and try and make a meal plan for the week following these guidelines. Plus, I have to think of the other members of my family, who don't need to be eating so much meat. Has anyone followed this diet? What kinds of foods did you eat?

I don't know why I'm having so much trouble with this, but I've tried and never really gotten into the "groove" with it, if you know what I mean.
post #20 of 128
Hi everyone.

I was amazed to see you're still keeping this thread alive. I'm back after a few stressful weeks of moving and settling in.
Does anyone know if doing cultures in 90-100 degree wether is possible?

Josefina.
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