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Are you getting the best nutrition from the grains you eat?
All grains, nuts, seeds and legumes contain natural substances that block mineral absorption. If you are not soaking, sprouting, sour leavening or fermenting grains and seeds you are not getting the most out of your grains, and may actually be causing harm.
Traditional people took great care in the preparation of grains, nuts, seeds and legumes. Come learn preparation techniques that enhance digestion and increase nutrients!
Cooking Class: “Getting the Most from Whole Grains”
Date: Saturday May 3rd, 2014
Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405
Time: 12:00 to 4:00 PM
Cost: $45 (Early Bird Discount)
$65 at the door
Sign up today for an Early Bird Discount!
In “Getting the Most from Whole Grains”you will learn:
- How to Get the Most from Whole Grains
- Soaking, Sprouting and Sour Leavening
- Waffles
- Cream Puffs
- Quinoa Salad
- Buckwheat Egg Noodles
- Oat Anise Cookies
- Cinnamon Scones
- Date Spice Muffins
- Fig Newtons
- Whole Wheat Sourdough Bread
- Emmer Farro English Muffins
- and more!
The class will cover both gluten-free and gluten-containing recipes.
Class registration includes: Four hours of Demos, Recipe Booklet and LOTS of Yummy Samples!
“Excellent”
“Awesome!”
“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”
“I thought it was wonderful. I did NOT expect to eat so well.”
“Excellent – exceeded my expectations. Absolutely awesome.”
“Loved it! Nice pacing. Loved all the samples. Nice printed materials. It was great to taste a sample of each food being prepared.”
“Please keep up good work!”
Register Now!
I just heard about another local food author!
Beans, Grains, Nuts & Seeds: Further Adventures in Eating Close to Home
by Elin England
It hasn’t been reviewed by the Weston A. Price Foundation yet, but I have been in corrispondence with the author. She says:
 “In my first book, Eating Close to Home: A Guide to Local Seasonal Sustenance in the Pacific Northwest, my focus was on providing readers with tips and recipes for cooking with locally grown, seasonal produce. In Further Adventures, the emphasis is on utilizing the wonderful variety of beans, grains, nuts and seeds that are now found in local farmers markets and grocery outlets in the Pacific Northwest. I have included in the book general information on cooking with these foods as well as numerous recipes from appetizers to desserts. Further Adventures is available locally at Tsunami Books and through Eugene Local Foods, and on-line through Amazon, Barnes & Noble and Lulu.com. I will be getting it into more local stores soon.
I think that much of the book is aligned with WAPF principles. I talk about soaking beans and grains and nuts and why it is beneficial to do so, and I have information in the book about sprouting. And certainly the book is aligned in that the whole premise is that we would do well to be eating more whole grains, beans, nuts and seeds. That said, I wanted the book to appeal to a wide range of people and didn’t want to alienate those who may not be as adventurous in cooking or as willing to allocate as much time as some other folks do. So I suggest that while soaking is definitely beneficial, if you are in a pinch it is also possible to cook your beans and grains without soaking them. I also did not discuss how to soak flour before baking, although I have included my favorite sourdough rye bread recipe.
The bottom line is that I think people who are enthusiastic about WAPF will find recipes of interest in the book, and I think that WAPF does such a good job of educating people about how to prepare their grains and such that most everyone should be able to adapt the recipes that don’t specifically include instructions to soak.
I am attaching a copy of the press release for your information, and would be happy to answer any questions you might have about the book. I can be reached by email (eengland@uoregon.edu) or by phone at 541-747-6677.
Regards,
Elin
Download press release: FurtherAdventures PressRelease
It is always wonderful to hear about local authors. If you have written a book or article, let me know!
For more see: blogs, books and articles by Local Eugene Chapter Members
And remember, if you purchase any of the recommended books on Amazon, please go through the Weston A. Price Foundation Thumbs-Up Reviews, so that they receive a referral fee!
Wednesday, December 18, 2013
6:00 to 8:00 PM
Location:
At the home of Jan
1389 Washington St, Eugene
yellow house, east side of Washington
(access 13th, 15th, 18th)
Topic & Demo: Preparation of Grains, Nuts, Seeds and Legumes
One of the key principles of the Weston A. Price Foundation principles is the proper preparation of grains, nuts, seeds and legumes. Traditional people took great care with the preparation of grains and seeds. The seeds of plants naturally contain “anti-nutrients”. By neutralizing these before consuming them we can improve their digestion and absorption.
Gluten containing grains (such as wheat and rye), gluten-free grains (such as rice, and corn), as well as nuts, and seeds that are used in place of grains (such as quinoa, amaranth, and teff) all need careful preparation in order to maximize nutrition.
For more info:
http://eugenewestonaprice.org/grains-legumes-nuts/
Phone: Jan’s number is 541-343-4404
Bring a Dish:
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party.
New to all of this?
For those of you who are new to The Weston A. Price Foundation principals or looking for food ideas, please see our Potlucks page.
 My son and I attended the open house at Camas Country Mill. We made it there for the last tour of the evening on the final day. It was very interesting. One of the owners of Camas Country Mill gave us some background on the business, how they got into it, and what they went through to start up the mill. Then he turned on the machine and they quickly bagged a couple hundred pounds of whole wheat flour while we watched.
 They had prepared samples made from many of their grains and beans. I don’t think they know about the importance of proper preparation of grains and beans yet, but local and freshly ground is a great start!
We sampled “Faro Big Boost Salad”, “Three Lentil & Squash Curry Soup with Sausage”, “Sue’s Soup with Turkey Sausage”, and others. My son’s favorite was of course the , “Teff Brownies”, Gluten-free “Chocolate Chip Cookies”, and the apple cider. My favorite was actually a simple Teff Cereal topped with cheese and sun-dried tomatoes.
 I’ll have to try making some of these recipes by soaking the grains first using the techniques outlined in Nourishing Traditions.
I don’t know all of the places you can buy these locally grown products, but I know they are selling at the Creswell Farmer’s Market. I think they are also available at the Eugene Farmer’s Market, probably Hummingbird Wholesale, and maybe some of the local natural food stores. If you know where these products are available please let us know in the comments below.
 One of the owners I spoke to said that their stock of flour and grains rotates in about a month. That is pretty good for flour available in stores. For comparison another well-known brand we bought for the Healthy Grains class in October had an expiration date of TWO YEARS in the future!
 The delicate oils in grains quickly become rancid after grinding. That is why we at the Weston A. Price Foundation recommend grinding your own flour, or buying the freshest flour possible, and then following careful preparation techniques.
For more information on the Weston A. Price website about soaking grains and beans see:
This comes to us from local Eugene Chapter member and Nutritional Therapist, Cherie Anello. Cherie is setting up to become a distributor of these grain mills. This special price is on her first order only.
The members of our local chapter have an opportunity to purchase a home grain grinder for a great price. The Wonder Mill Grain Grinders are top of the line, home mills perfect for having nutrient rich grains available for your family. They come in two models. The electric model is a self-cleaning, quiet dynamo which will grind 8 1/2 cups of dry grain or beans per hopper. It never heats the grains above 118 degrees so you can be sure the nutrients are not compromised. The hand grind model will do wet or dry grains at 8 1/2 cups per minute, which is perfect for those that want to sprout grains before use. it also will do nut butters with ease. It has a double mount bracket that keeps it solid to any standard kitchen surface for secure and easy use.
- Electric Model $200.00 (Regularly $259.00) Shipping $35.00
- Hand Mill Model $175.00 (Regularly $219.95) Shipping $35.00
This discounted offer is limited to the first three people that call in an order. More details available at www.cherieanello.com or call 541-870-0646.
Cherie Anello, NTP
Nutritional Therapy Practitioner
(Please do not call the Eugene Chapter for details. Thanks!)
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