Are you convinced yet about the dangers of soy? Many aren’t. “Is soy bad for you? …Really?” I hear the question so often I want to scream. After decades of hearing marketing spin about how soy is a wonder food, a protein-rich legume able to rescue us from our dependence on meat, I suppose it’s understandable why so many people have yet to understand fully the dangers of soy. Really, you’re not going to get the full story unless you research it on your own. And why would you, when soy is “universally” touted as a health food? Well, it isn’t.
How To Eat Grains
You’d think it’d be simple. Eating grains is as old as… well, agriculture. But within the last century the industrialized grains we eat have become quite perverted. Refined flours have weaseled their way into just about every baked good: breads, cereals, crackers, desserts, you name it. But even whole grains — the so-called “healthy” alternative — are dangerously devoid of nutrients thanks to our modern methods of grain preparation.
In tight economic times, you want to squeeze every bit of nutrition out of your food as you possibly can. So, if you eat grains, consider this your guide to preparing them in the most nutritious way.
Enroll In A Free Webinar About How To Prepare Grains
Are you familiar with webinars? They’re live online classes where the teacher and students can interact together. As a student, you’ll log on to the webinar’s website and see a live feed of your teacher and her desktop. She’ll probably have a presentation up and walk you through the slides, videos, and other visuals to teach you the class materials. You’ll also be signed into a chat room where you can ask the teacher questions as she presents. It’s basically like attending a seminar, but on the web (hence webinar).
This Thursday, February 9th at 7PM EST, Ann Marie of Cheeseslave is hosting a FREE webinar on how to prepare healthy, whole grains! Unfortunately, space is limited and is filling up quickly, so if you want to participate you should go reserve your slot now.
Baked Oatmeal Squares Recipe
In this adaption of a classic Baked Oatmeal Squares Recipe from AndreAnna at Life As A Plate, oats are soaked overnight to reduce phytic acid and increase the nutrient availability. Thanks, AndreAnna!
Soaked Zucchini Bread Recipe
Ah, the wonders of summer. (Sorry, but when it’s 90+ degrees out for days on end, it’s summer already!) With summer comes zucchini. And with zucchini comes lots of …
You guessed it! Zucchini bread.
This recipe uses soaked, freshly milled whole wheat flour, yogurt, eggs from pastured hens, and locally-raised raw honey. It’s not a dessert bread by any means. It’s both mildly sour and sweet, with enough cinnamon to make your house smell like heaven.
Mouthwatering Sweet Potato Latkes
Everyone in my home loves Sweet Potato Latkes, even my littlest ones. Savory, aromatic, and melt-in-your mouth delicious, they are oh so satisfying — particularly when fried in a flavorful fat like coconut oil or bacon grease.
Sally Fallon’s Nourishing Traditional Diets
I found this video of Sally Fallon’s lecture at the Weston A. Price’s Wise Traditions 2008 Conference. A basic introduction to the thought of Dr. Price, it’s packed full of information about his research into nourishing traditional diets. For my two cents, the third part is the most interesting. But, as just putting the third…