In traditional cultures, grains are always soaked overnight if not fermented for a number of days to prepare them for consumption. Never have grains been harvested and ground without some time spent wet. Before industrialisation, grain sheafs were left in the field to gather dew before they were stored or used. The reason for this is simple yet vital.
Nature is very intelligent, as we all know. She has created in the seeds of all plants a defence against fungus, bacteria and even some insect life. “All grains contain phytic acid… in the outer layer of the bran. Un treated, phytic acid combines with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.”1
Soaking begins the process of germination. A seed will not grow until there is adequate water for the plant to thrive. So too will you if you soak your grains for at least 12 hours. All Grains, even rice.
Bircher muesli is a traditional Swiss recipe which is far superior to any breakfast cereal (no matter what the packaging says) found on the market.
- 1 cup rolled oats
- 1/2 cup fresh apple juice or orange juice
- 1/2 cup yoghurt (sugar free is best)
- handful currants or sultanas
- handful chopped dried apricots (sulphur free is best)
- a sprinkling of ground nutmeg
- a sprinkling of ground cinnamon
- 1/2 Granny Smith apple, grated (skin on) to serve
- tablespoon melted butter, seasonal berries and chopped crispy almonds to serve.
Combine the rolled oats, juice, yoghurt, currants or sultanas, chopped aprictos, nutmeg and cinnamon in a large bowl and stir together. Chill overnight.
To serve, stir in the grated apple, put into a bowl and garnish with melted butter, berries and crispy almonds.
- Fallon S. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, New Trends Publishing.1999. pg 452.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular orderâ€¦well maybe ice cream first).