A-Z Challenge - 'E'

Nope, vitamin E is not the topic of the day. Instead, I am choosing Ezekiel 4:9 Bread as my topic. One of the giant steps on my journey to wellness was when I began to follow The Maker's Diet which recommends limiting the intake of bread. When eating bread, however, the author suggests using an Ezekiel-type bread - meaning a bread made from sprouted grains.
Ezekiel Bread gets its name from the biblical passage: "Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it..." Food For Life, Inc. says: "We discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.
Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat. Try it served warm to release its exceptionally rich nutty flavor."
One of the major problems with the Standard American Diet is the inclusion of bleached white flour. Whole wheat flour isn't much better, either. Sprouted grains are really what we should be using. I recommend reading any or all of the following books:

• Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats 
• Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes
• The Maker's Diet

Bread - If...

OK, so I figured that I would stick with the Bread themed titles.  Given the trial and error aspect of my bread-making, the song title - If - seems fitting.  Yes, it is another sappy 70's love song...

So, trial number 1 is complete!  As it turns out, I didn't even come close to Donna's recipe.  My plans went slightly awry.  My red wheat berries and buckwheat groats sprouted very quickly and I didn't even have time to get to the store to pick up some quinoa.  My first trial recipe turned out as follows (measurements approximate):

• 1/2 cup Red Wheat Berries - sprouted
• 1/2 cup Buckwheat Groats - sprouted
• 1/4 cup milled flax seeds
• 1 tsp. Baking Soda
• 1 tsp. Sea Salt
• 1 Tbs. Raw Honey
• 2 Eggs - free range
• 1 Tbs. butter

I put the sprouted grains, flax seeds, and butter into the food processor.  The grains were still wet, so I didn't need to add any water.  After a few minutes of processing, I added the remaining ingredients and continued to process until blended.
I poured the mix into a standard loaf pan and baked it for 30 minutes at 375 degrees.

The result was pretty good!  I should have increased all of the ingredients as the resulting 'loaf' was a little flat - not suitable for making a sandwich - but it was otherwise decent.  The lack of yeast made it a little dense, but not at all brick-like.  I think for the next trial that I will use yeast, though.

Today was our regularly scheduled library day, so I took the opportunity to walk over to It's Only Natural and buy some quinoa and a few other things to add to the next trial.

Quinoa for breakfast

A cold, dreary, wet weather day - no, not a 'dark and stormy night' - seemed the perfect setting for a nice, hot breakfast.  You know what?  It was!

As planned, I used quinoa to make a hot 'cereal' for breakfast.  I used about 1/2 cup of quinoa that I had set to soak last night and added some raisins, 1 tsp. of raw honey, about 1 Tbsp. of ground cinnamon, and 1 tsp. of organic maple syrup.  The maple syrup was an afterthought.  Next time that I make this I will probably use either a little more honey OR a little more maple syrup but not both.  I also did as I planned and added one serving of VidaCell.  Without adding any flavor (VidaCell is relatively flavorless), the VidaCell served as a thickening agent for the cereal in addition to adding to the nutrition profile.
It was a great way to start the day!

I forgot to mention in my last post that I now have a food processor - I guess that I was too excited about the quinoa!  I am also really happy to have this, though.  One thing that I really want to do is to make my own flour and dough.  Cutting out all bleached flour and any product that uses it as an ingredient really cuts down on a wide variety of foods!  One way to add some foods back into my diet but still avoid bleached flour is to make my own versions.
Timing is indeed everything.  Through one of my various online activities, I had earned enough points to redeem for a $50.00 amazon.com gift card.  It came in the mail today.  I promptly signed on to amazon.com, entered the gift card code, and went shopping.  I ordered some wheat berries, rye berries, and some buckwheat.  Once my order arrives, I plan to soak, sprout, dehydrate, and mill some of my own flour!
I also want use the food processor to make some almond and/or peanut butter and hummus.  I really have some reading to do, though, because I really don't know everything that this thing can do.  I do know that it is going to help me and my family eat a whole lot healthier!