Grinder? Mill? Berry? Kernel?

Options abound when talking about what a whole grain is actually called. Some people call them berries, other folks call them kernels and still some of the whole grain foods are actually seeds. Not unlike the tiny jewel being called different names, what people call the apparatus that turns it in to whole grain flour also differs greatly yet means the same thing.

Terms used to describe a mill are often confusing. An electric grain mill is also called an electric grain grinder. An electric grain mill or electric grain grinder uses a steel burr rather than stone grind. A manual mill or a hand grinder is the same thing. It is one that requires no electricity but manual power to grind grain.

If you are interested in the freshest whole wheat flour (and other whole grain flours) you can get then you are likely looking in to home milling. No matter which one you call it, mill or grinder, investing in a home mill is the surest and more economical means to adding whole grain foods to your family’s diet.

For more information in comparison and grain mill reviews and finding grain mills for sale go to: http://www.comparegrainmills.com

You can also give us a call at Millers Grain House at 828.536.4988 and someone will be happy to answer your questions.

It is likely that you will want to store quinoa in an airtight container and keep it refrigerated, because of its higher fat content. You will want to rinse Quinoa out very well in a fine meshed sieve or cheese cloth or rinse it at least three times in a bowl because it comes with a coating of a natural substance called saponin that can taste quite bitter if not removed by rinsing.

Quinoa cooks more quickly than most other whole grains and is ready to eat in roughly fifteen to twenty minutes. Quinoa prepared on its own makes a great side dish or it can be cooked with a little olive oil or butter and onion to make a pilaf. It’s also great in salads or as dressed up as a warm breakfast cereal. We like to add them to veggie wraps to boost the protein intake from a low fat source of whole grains.

Photo from Health Food Nation

Photo from The Quinoa Corparation

1. The spouted grain is easier to digest.

2. The sprouted grain has a lower impact on the glycemic index scale, thus not quite the insulin spike.

3. The sprouted grain is sweet to the taste and gives a very good flavor twist on typical flours – even freshly milled flours.

Let’s take a closer look. Below is a photo of some organic soft white wheat, first dry and then sprouted:

When you take a look at the compared photos, you’ll notice tiny, white ‘tails’ on the wheat that is sprouted. That’s all it takes! Once they start to sprout, you’re done…they don’t have to grow in to what looks like typical bean sprouts.

Once sprouted, the grain has released much of it’s white, starchy inner ‘food source’ of the endo-sperm to feed the ‘embryo’ of the grain shoot and thus you have now virtually got an-almost vegetable.

By the way, this only takes about 2 days!

Well – now what do we do with it?

There are a few options at this point. Let me give you two:

Mill it now while it’s moist and use right away or dehydrate it at a low temperature to mill later into a fine flour.

With both options, you will not want to mill in an electric mill. The moisture from the sprouted grain will clog the motor of an electric mill (if you are milling it moist right away) and simply due to manufacturer warranty and the risk factor, I would avoid milling it after it has been home deydrated as well – just in case.

The best mill for this job is the Wondermill Jr. Deluxe:

The versatility of this mill makes it a must for milling moist and oily grains and seeds and nuts as well as the real stone heads for milling dried, or dehydrated grains into a fine flour.

If you choose to dehydrate your sprouted grain for using as a flour, there are a multitude of dehydrator options to fit almost every budget.  Here are just a few:

Whichever option you choose, the choice to sprout grains and add them into your healthy diet is a good choice.

Look for more information coming up about the steps and uses of sprouted grains visit our YouTube Chanel – The Wheat Guy.

Click this icon to go see and subscribe:

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Getting Grain Specific: Sewing some (wild) oats on tonight’s Radio Show!

Home-made Granola, High Protein Granola Bars, Healthy ‘flavored’ Instant Oats, and more ideas for oats to go  where  no oat has gone before! Tune in and get your links,  recipes and inspiration to turn this ‘gruel’ into a useful  menu  stretching tool!  http://www.millersgrainhouse.com/store

Challah, also known to many as a Braided Bread, has a rich tradition for each Friday night in the Hebrew nation of Israel.  I enjoy the braiding and decorating of the loaf, because it sets it apart from the regular loaves of bread I make thrthroughout the week. As usual the recipe makes enough to have two loaves of sweet and fluffy bread. One we eat with our pizza and the other makes us get through the weekend without having to bake again! So Mama gets a little break.

This tradition us not only found in the Bible, but the smell and texture of this special loaf of bread helps us to memtally prepare for a restful weekend to enjoy our family!

You don’t have to be Jewish or Hebrew to enjoy this tradition…give it a try.

is having a

Day Class at Miller’s Creek Baptist Church !!

in Miller’s Creek, NC

10:00AM -7:00PM – Saturday - October 9, 2010

We’d LOVE to have YOU join us !!

• Learn how to stretch your food dollars using healthy, whole foods.
• Learn how to make healthy foods convenient.
• Learn to use both manual and electric grain mills and see the difference.
  
• Learn techniques for using freshly milled grain.
• Learn to use both machine and hand methods of bread baking.
• Learn ways to store your grains.
• Learn new skills.
• Eat great food.
• Make new friends!

Tentative Itinerary….

10:00AM: ~ WELCOME !!

10:30-11:00AM: ~ We jump right into Fresh Milled Loaf Bread Baking Basics! Learn to make hamburger buns, hoagie/sub rolls, hot dog buns and more fun with this Basic Fool Proof recipe!

10:00-11:30AM: ~ Let’s mix up some Whole Grain Breakfasts to make healthy convenience foods for those busy mornings! Make-a-head muffin options, pancake and waffles in a jiff and more! We’ll make a batch for snack too!

1:00PM-ish: ~ Let’s have Lunch on YOUR BREAD that just came out of the oven!  PBJs, Veggie Sandwiches or Turkey…and trimmings.

After lunch clean up – let’s take a little break and have a Q & A session!

• Why is home milling is both more economical and healthier?
• Trouble-shooting?
• Grain Storage?
• Your questions…just ask!
  

4:30PM: ~ Time to start making Whole Wheat PIZZA together! Then we can enjoy a Healthy Pizza Party!

6:30PM: ~ Sadly, it’s time to clean up then go home! But don’t forget to share emails and contact info with your new friends to help you keep baking and sharing tips together!

How to Register:

The earlier you register…the more you save!

Once you have registered by paying, we will send you more detailed information of what to expect from our day together!

$28.00 covers all your supplies, lunch, snack, dinner and instruction!

If you don’t have or like to use PayPal, that is FINE. You can pay via debit/credit card.

After you’ve clicked that yellow button above… just then click the next yellow button that says “Proceed to Checkout” and look for the option that looks like this below….

Don’t have a PayPal account?

Use your credit card or bank account (where available) Continue<input type="submit" name="new_user_button.x" value="Continue" class="transparentButton" alt="">

…on the next page, you can then use your debit/credit card and ‘tah-dah’ YOU’RE IN!

Be sure you are on the email Newsletter to be updated in case the class is filling up!!

I am so looking forward to meeting new friends and sharing great tips together!
Best Blessings!
Donna Miller

If you would like a class or retreat for a group of your own, please contact Donna and we will work with you to see how/when/where… the details to book your own group!

It is GREAT FUN!

It would be my pleasure to come visit and share with new friends!

What does that mean for the US?

What does this mean for the USA? There is the potential on the horizon that wheat will again rise substantially in price per pound.

Asia is now consuming more wheat than ever before in areas traditionally dominated by rice, the historical grain of choice. With Russia, a major exporter of wheat ceasing it’s regular activity, and the global demand still high, prices across the world will begin to reflect the rule of supply and demand.

Even in our line of business, we see the prices fluctuate from month to month, order to order and season to season. The likelihood of this ban effecting local prices within the next two months is high.

The time to order in bulk is NOW!

If you do not have a local way of getting whole foods, dry pantry goods, wheat and grains, please feel free to contact us and we will do the best we can to serve you:

Go to the About Us page above for more info!

If you want to know what others are saying about these, please follow this link:

http://www.grainbucket.com

Don’t just take our word for it…look at the testimonials….these are fantastic for bulk, air and moisture lock out storage.

The Millers own and operate Millers Grain House which offers Chemical Free and Organic Grains, Grain Mills, Bread Machines,Grain buckets, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

This mill has options that you won’t find in an electric mill but is not at all hard to use. It is extremely sturdy and user friendly. With two milling head options, you can mill both a super fine pastry flour or almonds into nut butter. You can adjust the coarseness with the easy dial of a knob!

Take a look at this little short demo I made when I first got the mill and found out how very much I enjoyed it! Manual grain milling was never so easy…..

Meet my Wondermill Jr. Deluxe

Go watch the video!

The Millers own and operate Millers Grain House which offers Chemical Free and Organic Grains, Grain Mills, Bread Machines,Grain buckets, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

It’s no secret that fruits and vegetables (in their most pure, unprocessed form) fall into the plant-based diet category (a blueberry pop tart is not a fruit). The issue gets a little cloudy with grains.

Grains are a plant and part of a plant-based diet if eaten WHOLE. Grains in the form of white, dead, processed flour are not the whole part of the plant that is meant to be consumed but only the endosperm (or starch) portion of the grain. White flour products do not qualify as part of a plant-based diet; whole grains do.

Much of the time the whole grain must be milled into flour for use, but the fact that the whole grain is being used means the entire plant is being consumed thus adding much needed nutrients to your plant-based diet. Grains used in this manner rather than white flour are the basis for the whole food pyramid.

For more information about why using the whole grain is best for your health as part of a plant-based diet, watch the following video: http://www.youtube.com/thewheatguy#p/u/42/y_GR4nLsLJs