Cooking with Ancient Grains

Have you ever wanted to learn how to replace unhealthy ingredients with healthier ones in the recipes that you use when cooking for your family each day to get the maximum nutritional value, but just didn’t have the time? Well, this cookbook has done just that for you!! I have spent the past few decades searching out the healthiest ingredients and testing them in my own kitchen to develop this cookbook. Now, you can gain from my experience while learning how to make no-knead breads, healthy snacks and desserts and nourishing entrées using the same organically-grown, low-gluten/no-gluten, high-fiber, nutrient-rich, ancient grains that our ancestors used including einkorn, emmer, spelt, buckwheat, oats, quinoa and wild rice.

You will also learn how to prepare foods using traditional methods such as grinding, soaking, sprouting and fermenting. These methods will actually increase the availability of digestive enzymes and life-giving nutrients in the foods you eat and serve to your family.

Once you begin learning and using these methods, you will find that they only add minutes to your busy schedule and may even save you time over running to town to go to fast-food restaurants and waiting in lines. And, rather than spending more on your monthly food budget, you may actually find that you are spending less!! At the same time, you and your family may be eating healthier and possibly avoiding some today’s costly illnesses caused by nutritional deficiencies and toxins!

As you are learning to use healthier, ancient grains and traditional methods of preparing them, you will also learn why you should add other natural, wholesome ingredients to your daily diet including cage-free eggs, grass-fed meats and saturated and partially saturated oils. You will also learn why you should avoid battery-raised eggs, feed-lot beef, seed oils, hydrogenated oils, refined sugars and high-sodium salt.