Power GrainsThere is little substitute for the comforting nutty smell of whole grains simmering on the stove. Traditional whole grains are filled a healthy mix of naturally occurring vitamins, minerals and plant hormones along with high-quality protein in an easily digestible form that won’t block your body’s channels (the way meat or cheese do). A far cry from processed instant white rice! Incorporating them in your diet makes for a nourishing start to the day or a centerpiece to any meal.
The title “Power Grains” comes from Nancy Londsorf, MD an Ayurvedic physician in her book on treating menopause naturally.1 She recommends the 9 grains in the following table and says: “The refining process strips whole grains of their inherent cholesterol-lowering, cancer-reducing, blood sugar-balancing, and probiotic effects. Whole power grains, complete with their outer husk and nutrient-rich inner germ, provide slow-release energy along with naturally packaged vitamins, minerals, and protein. They deliver steady, dependable energy throughout the day.
The first 4 are very high in minerals and protein
Use the chart above for suggestions on cooking times and water ratios. These are not exact so it is best to check on the grains frequently as they cook until you get a feel for it with the grains or combinations you choose using your pans and stove. It’s not hard, just takes some attention at the beginning.
To steam, use a pot with a tight-fitting or heavy cover and don’t be tempted to stir them; it disrupts the little steam vents necessary for proper cooking. Cook until grains are tender and most of water is absorbed.
Without a heavy cover use more water and leave the cover off so it doesn’t boil over, stir occasionally.
remember, No Fail Recipe
This comes from Dr. Londsorf’s book.
grain or combination in a bowl. Use ½
raw grain cup per serving.
Adding the teaspoon of oil is important to prevent the inherent drying effect of grains on the body and intestines.
Try half water half milk of the total liquid for a rich tasting hearty breakfast.
You may add a spice mixture to grains as they cook them or sauté in oil and drizzle over the grains at serving. “ One recommended general spice mixture from Ayurveda is 1 part turmeric powder, 2 parts cumin seeds, 4 parts each fennel and coriander seeds, ground and dry roasted for 1-2 minutes. Make fresh every couple of weeks. Cardamom, ginger, cinnamon are nice for breakfast.
1. A Woman’s Best Medicine for Menopause – Your Personal Guide to Radiant Good Health Using Maharishi Ayurveda
For more information on specific grains, as well as complete recipes, please go to our website www.spiritualfoodcsa.org