Archive for November, 2006

Are grains really healthy?

 

Are you like me and have a hard time with eating beans and grains, despite the fact theyre supposed to be healthy?
Do you gain fat when you eat even 'non-refined' healthy carbs like brown rice?
I did — until recently.
Heres your mid-week tip:
Soak all grains and legumes for 24 hours prior to cooking them.
Dont worry — they taste the same. Theyre even more fluffy. But, more important than that –
they are now 'lectin-free'…or 90% there.
What are lectins?
Lectins are protein and protein-family substances that love to bind to stuff and mess with your bodys cellular structure.
The have a nasty habit of rendering even the most healthy of foods (almost always plant-based) very unhealthy for you to consume. Read the rest of this entry »

Our local Co-op Deliveries

Miller's Grain House 
Organic Bulk Co-op Reminder
   

       

 

Greetings!
This is the final reminder of the year! 
 

If you live outside our delivery area – contact us via email (donna@millersgrainhouse.com) for a price list and once the order is compiled, we will figure shipping costs

If you live in our delivery area – hurry and get your order in!  If you don't have our price list – contact us at the email above.
  

Yes ! It's that time again!  Time to plan holiday baking and homemade gift-giving!
Included with this order will be four of my favorite recipes – some are perfect for giving as gifts with that loving, home-made touch or they may just add more joy to your holiday table!

Whole grains can help womens problems

 

Human beings are natural grain eaters. We have all heard the phrase; 'Bread is the staff of life.'But over the last few generations we have moved from whole grain to highly processed and very inferior flours in sliced white bread, pies, puddings, biscuits, cakes and cookies – not to mention pasta and pizza bases!
Grains are evolutions counterpart to humans. The dinosaurs ate ferns and primitive vegetation, monkeys and apes eat fruit, and last to appear were grains and humans. Some type of grain grows naturally on every continent. The life- giving benefits were known to our ancestors.
Wholegrain cereals are a significant source of antioxidant phytochemicals. These include lignans, which is a phytoestrogen that can lower the risk of coronary heart disease and may protect against hormonally-linked diseases such as breast and prostate cancer. Read the rest of this entry »

Best Recipes: Rum Raisin Cheesecake

For those who visit my site looking for specific information on organic wheat, grains and oats, I'm deviating slightly from the norm so please forgive me. When I saw this recipe, I had to include it.

I certainly suggest that you use flour that you ground from your grain mill, and of course, organic oats.

If you like rum raisin ice cream, youll enjoy the flavor of rum raisin in this unique cheesecake.

Crust

1 cup old fashioned or quick cooking oats, uncooked ¼ cup chopped nuts 3 tablespoons margarine, melted 3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened 1/3 cup granulated sugar ¼ cup flour 2 eggs ½ cup sour cream 3 tablespoons rum 2 tablespoons margarine 1/3 cup packed brown sugar 1/3 cup raisins ¼ cup chopped nuts 2 tablespoons old fashioned or quick cooking oats, uncooked

Directions

Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.


© Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html

Weight Loss – White Bread vs. Wheat Bread

For any kid who grew up eating doughy, thick Wonder Bread for lunch, the encouragement by dietitians and nutritionists to switch to whole wheat bread can be a tough transition.

Bread, like any other part of our diet, is an acquired taste. Starting out early helps since children are much more adaptable to accepting foods than adults. This does not mean that children LIKE as many foods as adults – children are renowned picky eaters. But if you only expose them to healthy, whole grain foods they wont have the opportunity to develop a taste for white bread or other non-nutritious foods.

Adults, however, must learn to change their diet preferences because of knowledge. Understanding why whole wheat is superior to white bread can help you feel good about the compromise and encourage you to make it the standard for your children. Who knows – you may even like it!

WHAT IS THE DIFFERENCE?

The two biggest differences between white bread and whole wheat are the processing and the nutritional value.

Flour is made from wheat berries. The wheat berry is made up of the bran, the germ and the endosperm. All parts are filled with nutrients and are used in whole wheat flour.

White bread on the other hand, uses only the endosperm – the starchy inner layer. There is a total of 30 nutrients missing in white bread. The nutritional difference is immense and has measurable impact on our health.

WHAT IS THE IMPACT OF SWITCHING?

The fiber content of whole wheat bread has several health benefits.

Fiber helps the digestive system. It also creates a full sensation and thus can help with weight control. Research has been conducted by Harvard and other organizations that shows men and women who eat high-fiber foods have less heart attacks and strokes than those who dont.

There is also an increased risk of diabetes in children who eat refined white flour – a risk that has been proven by the increase in cases of childhood diabetes.

WHAT DO I LOOK FOR?

Watch out for words like wheat flour or enriched wheat flour as they can be mostly made from white flour with just a small amount of whole wheat added in.

Look for whole wheat or other whole grains, like oat. And dont be mislead by the name of the product. Names like wheat, whole bran, stoned wheat, 12 grain and others are still mostly white flour. The only way to know for sure is to read the label.


Jay is the web owner of http://www.weight-loss.biz/weight-loss-online/ Weight Loss Online, a website that provides information and resources on nutrition, weight loss programs, and fitness. You can also visit his website at: http://www.diet-pill.info/diet-program/ for Diet Program

Savings on Grains and Supplies


OTHER VIDEOS...

Whole Wheat Pizza Crust Part-1

Whole Wheat Pizza Crust Part-2

Whole Wheat Pizza Crust Part-4

 

Organic Grain at LOW Co-op Prices

We are now offering Organic Whole Wheat, Spelt, Oats, Rice and Beans to the public at wholesale prices. 

We ship fresh "organically grown" whole grain right to your kitchen. We also offer electric and manual wheat mills and grain grinders for those who are interested in milling your wheat.

Join our e-mail list, and receive instant notification when we are offering specials, or get new items in. 

We will also send you some of our favorite fresh grain recipes and training tips for you to try.

 

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