our messy table

Category: Soaking Grains

what i have learned

SONY DSC

Is that on really bad days, days that seem to be popping up more frequently as of late, is that it is possible for everything I touch to turn to shit.

A good night’s sleep will testify against this. But I don’t want to write about perspective today. I am focusing on that boiling point of “in the moment”.  Because in those moment, those moments when I feel my pursuits are so positive, so innocent, and then a flaming obstacle hurls itself in my face, I sometimes get upset. And discouraged. And the thing about being a mom is, there is no time to feel sorry for poor me. Until… well… here is a minor example:

SONY DSC

My husband recently downloaded a “mixology” app onto his phone and has been obsessed with the idea of making cocktails ever since. We will have sat down for dinner and I will be talking about, oh, I don’t know, the situation with Chilean mining and he will turn to me midsentence and say, “How do you think whipped milk and bitters would taste with melon and cachaça?”. Cue my flat faced expression.

We don’t even have any liquor, except for a very cheap bottle of gin collecting dust bunnies from last summer when I was briefly experimenting with basil gimlets. Without a single ounce of his enthusiasm or support, I might add.

And yet, there he was in our kitchen last night, the cheap gin drawn out from its dusty grave, simple syrup on the stove while he squeezed limes and stewed strawberries and basil. I was mystified. And because I like cocktails very much, I wanted to be excited. But all I had was a dim feeling of annoyance.  Where has this cocktail enthusiast been all my life?

SONY DSC

The boiling point came when I burned the chocolate. Someone wanted brownies. And by golly, what is more innocent than after-baby-goes-to-bed brownies?

Yet, the burning cocoa and sugar flooded the kitchen with the scorched smell of failure. Which reminded me of all the other little failures I had made in previous days which had bottled up and bottled up until the chocolate. The scorching, smelly, last-straw.

SONY DSC

Then, the interrogation. Why now with the cocktails? Why now the interest when last summer I couldn’t get you to so much as look at coconut rum in the liquor isle. Is it because it wasn’t your idea? Is it because you wanted to distract me while I made brownies so I would fail for the 12th time today and have absolutely no self-esteem?

. . .

Remember? I am not discussing perspective. I am talking about the boiling point. The non-existent pressure valve. Because, regardless of perspective, and especially for me, it comes like death and taxes.

And after the chocolate is burned and cooled and scraped from its small pan, there is still quinoa crunch hiding in you cabinet. There is yogurt in your fridge. And there simply isn’t enough for anyone but you.

. . .

SONY DSC

This is another recipe from Megan Gordan’s Whole Grain Mornings. It is a simple play off a quick granola recipe, but made up of the popular grain, quinoa, instead of oats. You will want to be sure to either purchase pre-rinsed quinoa or rinse and dry the quinoa yourself to remove the sharp, bitter taste of the saponin coating on un-rinsed quinoa.

Here is a quick tip for rinsing quinoa yourself: The seeds are very small, and can escape even a fine-mesh sieve. You can easily rinse the quinoa in a bowl. Put the quinoa in a bowl and fill with cold water. Stir it around a little, then let the seeds settle. Pour the water off the top and add more, until the water doesn’t look foamy. Hold your hand or a plate against the bowl to pour off the remaining water. When finished, you will want to spread out the rinsed quinoa over a dry towel to dry. Use immediately after. Storing even dried rinsed grains can cause them to mold.

Once everything is baked, you will have a high-protien, vegan snack that is a nice addition to yogurt, fruit parfaits, or even green salads.

Quinoa Crunch

  • 1 cup quinoa, rinsed and drained well
  • 1/2 cup sliced raw almonds
  • 3 Tablespoons raw sesame seeds
  • 1 Tablespoon maple syrup
  • 1 Tablespoon virgin coconut oil

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Mix all ingredients together and spread them evenly over prepared baking sheet. Bake until toasty and fragrant, about 10-12 minutes.

Transfer to a bowl and let cool completely. Store in an airtight container at room temperature for up to 1 month.

soaking your grains

SONY DSC

I came across some earth-shattering news a while ago that I tried to block out. It altered the way I viewed one of my favorite hobbies… baking… and the nutritional content I was always so sure I was reaping from it. A friend sent me a link which brought me to other links and spiked my interest in the topic of whole grains and digestion. I mean, I never really considered that grain is a seed. And that means something when it comes to digestion.

Now, before I go on I will point out that the internet is an excellent place to sound like a expert on anything. I am not a dietitian or a doctor and am certainly not claiming to be an expert on this topic. The information below can be cited from this source. Sally Fallon’s Nourishing Traditions is also a wealth of knowledge.  This dietitian writes about why soaking grains isn’t important. Read up!

. . .

Like in nature, seeds are meant to pass through the digestive process mostly undigested so that they can be planted elsewhere. To make it possible for seeds to pass through digestion, they contain anti-nutrients that make the seeds (and in my case, flour and oats) difficult to digest.

Seeds also need to be preserved until the time is right for actual sprouting. Phytates are enzymes that bind phytic acid to phosphorus and are found in the bran part of the whole grain. Phytates prevent the seeds from sprouting until it is ready.

When we eat foods containing phytates, the minerals we think we’re getting  aren’t bioavailable.

So how do we counteract the phytic acid in our grains?

Phytatse will go to work for you to break phytic acid apart and free the minerals in whole grains and legumes. They just require a few simple conditions to be activated:

• Moisture
• Slightly acidic environment
• Warmth
• Time

SONY DSC

In other words, all you need to is soak your grains and legumes to begin germination. It just takes some warm water, some vinegar, lemon juice, buttermilk or another acidic additive, and a 12-24 soaking period.

. . .

So, why exactly should you soak your grains?

Soaking the grains renders the enzyme inhibitors unnecessary since they exist to protect the seed and prevent early sprouting.  The inhibitors are neutralized so that the seed can sprout, making everything more accessible to our bodies.  Levels of phytates are also reduced in soaking because the acidic liquid helps to break the bonds they form with minerals. Properly soaked grains are easier to digest and allow your body to absorb more nutrients from the whole grain and other food sources.

This news was earth-shattering for me because I bake almost daily. Whether I am whipping up an impromptu batch of muffins from leftover oatmeal or making cupcakes for an afternoon activity, I bake with flours constantly. I eat oats in raw form almost every day. This information meant that regardless of my effort to swap in whole grain flours for the every trusty all-purpose white, my body wasn’t reaping the full benefits. This meant that baking would require a little more planning than I was used to… like 24 hours ahead more. Which meant if I wanted to make a batch of whole-grain pancakes, I couldn’t just whip them up that morning, I would have to soak the flour the day before.

SONY DSC

I was perturbed. But I decided that before gnashing my teeth and dismissing this information as crazy, I would give the soaking process a 2 week trial. I realized that I wouldn’t necessarily feel the the benefits of soaking my grains and legumes. But I wanted to know how much it would change my routine and perspective once I started soaking everything a day in advance. I started with something very simple. Soaking my oats.

I set out a small saucepan containing 1 cup or raw rolled oats and added 1 cup of warm (110 degrees F) and a Tablespoon of yogurt (for the acid). Oats are low in the enzyme phytase, needed to neutralize the phytates so your body can absorb all the nutritional benefits of a bowl of oatmeal. Therefore, you are supposed to add a Tablespoon or two (10%) of whole wheat flour to your soaking oatmeal.

I let them soak for 24 hours, then at 7 the following morning (breakfast time) I added another cup of water, cooked my oats and ate them with my son the same way we do every morning.

There couldn’t be a simpler way to add nutritional value to my every day. It just required a little planning ahead.

SONY DSC

I also experimented with soaking my flours for 12-24 hours before baking. I just had to plan my baking projects ahead of time.  It was kind of fun anticipating tomorrow’s morning pancakes. It felt more intentional that just whipping something up willy nilly.

I soaked my flours and baking soda/powder in the liquid ratio (usually milk, oil or melted butter) and the acidic additive (buttermilk or a little vinegar) over night on the kitchen counter. After 12-24 hours, I would mix in the remained ingredients and bake away.

SONY DSC

I also soaked my beans and other grains for a 12-24 hours before a meal. I simply drained them before cooking.

I am aware that I will not always be ambitious or organized enough to plan every baking/cooking endeavor 12 hours in advance. There will be plenty of impromptu cupcakes in the future. And I am not quite sure if this process would work with your standard chocolate chip cookie. But when I am feeling ambitious and organized, I will take advantage and carry out the simple process. If you give it a try, let me know how it goes. Here is a recipe to start you out with!

SONY DSC

Corncake Pancakes

Yield: about 9-10 4-inch panckaes

  • 1 1/4 cup whole milk (plus 1 Tablespoon apple cider vinegar)
  • 1 Tablespoon honey
  • 1/2 cup whole wheat flour or spelt flour
  • 1/2 cup corn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt

In a medium bowl, whisk flours with baking powder, baking soda and salt. Add vinegar and honey to milk and pour over flour, then briskly whisk the ingredients together.

Cover bowl with plastic wrap and set in a warm room for a 12-24 hour period.

  • 2 Tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten

Beat egg into melted butter then fold evenly into soaked batter.

Heat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.