Grains
Cornmeal Porridge
This is my favourite porridge. Some call it grits, others polenta or mush or I call it cornmeal porridge. Here is the basic version which can be dressed up however you please.
Ingredients:
1/4 cup cornmeal
A pinch of salt
2 cups water
Directions: Read the rest of this entry »
Perfect Oatmeal Porridge
Oatmeal porridge has been a traditional breakfast food for hundreds of years. On a winter day there it is so warming to have a steaming bowl of porridge with raisins. In the summer I do not cook them just soak; see my recipe below.
I like the old fashioned oats as they have a fuller flavour and are healthier. You can eat this as a raw meal or make it into regular porridge. As they take longer to cook I often soak them over night but you do not have to.
Oatmeal & Sultanas
Ingredients:
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tablespoons sultanas
Pinch of salt Read the rest of this entry »
Millet…the Alkalizing Grain!
Millet has always been a favorite grain of mine since I discovered it 35 years ago!
It’s gluten free, high protein and is one of the few grains that is alkalizing to the body. It’s good for your body in so many ways that I had added a millet recipe below.
What would life be like without millet? Fortunately I do not even have to think about that as it is readily available as it grows right here in Alberta. For those of you who thought that millet was just bird food; it is one of the power foods for us.
Millet provides many nutrients (15% protein), has a sweet nutty flavor and is considered to be one of the most digestible and non-allergenic grains available. One of the best things about millet is that it is an alkalizing grain. Millet was first cultivated in Northern China in 4500 BC; it was the basic grain cultivated in this region along with a few experiments in growing wheat and hemp.
Millet was considered one of the five sacred crops in ancient China. In one of the earliest recorded writings, Fan Shen Chih Shu in approximately 2800 BC explains how to grow and store the sacred grain. During the Han period, they drank millet wine, which was more popular at that time than China’s native cup of tea.
Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity, also enjoy millet as a staple in their diet.
Nutritional Information for 1 Cup Cooked Millet (Data from wholehealthmd.com)
Calories 286 
Carbohydrate (g) 57
Total fat (g) 2.4
Cholesterol (mg) 0
Saturated fat (g) 0.4
Sodium (mg) 5
Monounsaturated fat (g) 0.4
Thiamin (mg) 0.3
Polyunsaturated fat (g) 1.2
Niacin (mg) 3.2
Dietary fiber (g) 3.1
Magnesium (mg) 106
Protein (g) 8
Zinc (mg) 2.2
Cooking Quinoa
The Simple Approach To
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