Tag Archives: traditional soaking techniques

Book testimonial…!

Hi folks,

I wanted to share this one with you … a testimonial about my new book, with Love from Grandmother’s Kitchen: Traditional Cooking Techniques for Well-Being

“Good Heavens to Murgatroid! as Landon would say!! If I had known how great this book was going to be, I would have ordered more than just two copies — one for me and one for MHF. It’s like having all the notes and charts you’ve scattered all about the house neatly encapsulated in a small kitchen DRAWER. It’s like having Monica Corrado at your shoulder when you need her. What was I THINKING?!? The binding is brilliant, the format and type are brilliant, the content is brilliant, it is BRILIG and doth teach you well. It is compact and concise but nutrient-dense. It might be Monica’s first book, but I don’t think even SHE can do better. THIS is the book you need. And you know who you are! TRUST ME!! Get it now and start the New Year off right. And no, I don’t work for Monica. And I didn’t even gush about Joel Salatin’s latest book. But I’m gushing about this one. TRUST ME!!  P.Hannam,VA

Thanks, P!!

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My first book…buy yours NOW!

I am happy to announce my first book (I say that because I have many more on the agenda!)…

with Love from Grandmother’s Kitchen: Traditional Cooking Techniques for Well-Beingcover with Love from Grandmother's Kitchen

The book covers all the techniques you need to cook nourishing, traditional food!

***For more information about the book, including sample pages and info about content, click HERE***

Due out 11/11/11! (How auspicious!)

Order yours today!

If you would like to purchase more than 5 copies, or if you would like to order in bulk or wholesale, kindly contact me directly at simplybeingwell at gmail.com!

Special thanks to Amy Berger for her research and contribution and to Jessica Haney, editor, without whose tireless work this would not have been published! 

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new classes added for October…

Come on out for a class, folks! I am looking forward to being “back in the saddle” again. (ha ha–get it, I’m in Colorado now! 😉 )

Beans and Whole Grains for Autumn! Saturday, October 22…Cheyenne, WY

Liver! Love it and Eat it! Saturday, October 29…Fort Collins, CO

For details and to register, see the schedule of classes! http://simplybeingwell.com/2011-class-schedule/

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August and September classes!

Hey folks, visit the 2011 Class Schedule page…I just added classes for August and September. These are the last classes I will teach in the DC metro area for a while, as I am moving in late September. If you would like to take a class with me in this area, *now’s the time*!! I did my best to incorporate the class requests that came in. Thanks to everyone who will be hosting these two months, to those who offered to host, and to those who have hosted me over the years!

Classes include:

Enzyme-Rich Sauces! The Secret Ingredient to Satiety

Beans and Grains for Autumn

Greens-GLORIOUS Greens- and Squash!

and 

A Week of Healthy Breakfasts!

You will also find information about the weekend of classes in Charlottesville, VA in September: Nourishing Healthy Children. If you know anyone in Charlottesville, kindly *spread the word*!! Thanks!

As always, I look forward to cooking with you!

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PROMO: today thru April 30!

Purchase a 3 DVD Set:  “Pulling It All Together: Fitting Nourishing, Traditional Food into Your Busy Life!” and receive a copy of Nourishing Our Children E-Book…AND be entered in a drawing to win a Bean and Grain Chart!

This 3 DVD set covers all the techniques you need to cook nourishing, traditional food. All the techniques and all the timing…not sure how to fit REAL food into your busy life? This 3 DVD set shows you how. Recorded LIVE at Wise Traditions 2010.

Check out samples of the  E-Book:

sample 2
sample 3-malnourished section

sample 4-water section

A big THANK YOU! to the Nourishing Our Children Campaign for donating the E-Book for this promo…and for all their tireless work to help educate us about how to best nourish our children!!

…and another big THANK YOU to Sandrine Hahn who offers Visual Communication for a beautiful slideshow and landing page! And to my husband, Franklin Taggart, for the musical score, “Morning Kitchen”. And to my cousin Martin for spending hours on photographs one day in March…and to all of you who allow me to continue to “Teach, teach, teach!”

be well!

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An extraordinary “ordinary” breakfast.

aka, “Yesterday, we got to feed the children”…and in that moment, we knew it was the reason we do what we do.

So…what do we do? I teach people nourishing, traditional real food cooking classes deeply grounded in holistic nutrition, and Ruth Gresser runs three successful restaurants. But the thing that moves our hearts is the desire to feed people. To feed people good food. “Real” food. Food that will not only fill the belly, but deeply nourish.

We got involved with the Chefs Move! to Schools program because we care about the children, we care about the future of our country and our world (sounds lofty, doesn’t it?) and we wanted to make a difference. Chefs were “called upon” by the First Lady to step into the conversation that is our children’s health. And so we did.  The children ARE our future.  And if this is so, then the HEALTH of our children is important. And if the health of our children is important, so then the things that account for one’s health. And in my book, food counts and is directly related to health and well-being.

The moment happened as we stood side by side at the stove, ladling out big bowls of breakfast. I looked at Ruth. She looked at me. And I said, “we’re feeding the children”. She said, “yep, we are.” And we both got kind of choked up. And the kids couldn’t get enough.

What did we feed the children?

Nourishing food.

To them, it looked like an ordinary bowl of oatmeal. But it was far from “ordinary” or “average” or “hum drum” or “breakfast as usual” for any of them. One could tell by the way they scarfed it up. Came back for seconds and sometimes thirds. And by all the “mmm”s , “yum”s , “awesome”s and “love it”s heard all over the room. All three periods. Sixth, seventh, and eighth graders ATE HEALTHY FOOD AND LOVED IT. When we told them we “strongly suggested they eat their oatmeal with either butter** (grass-fed of course) or cream (organic, grass-fed), or both”, they couldn’t believe it. “We can eat butter?” You must eat butter (or another healthy fat) to absorb the nutrients in the grains. Point well taken. We had a run on butter and cream.

Why was this such an event for these children? A bowl of humble oatmeal, dressed appropriately with butter and/or cream, a bit of cinnamon, a pinch of celtic salt, and a splash of maple syrup? We took a poll–25-30% of the one hundred or so middle school children HAD NOT EATEN BREAKFAST THAT DAY. And this was a normal occurrence according to them.  They “never ate breakfast.” The rest of the children ate “a piece of toast”, “a bagel”, “Pop Tarts”. And a variety of cold cereal, of course. In one class, only one child in 33 had eaten an egg. The maximum number of children that ate an egg for breakfast in a class was three.  NO CHILDREN, not one in 100 or so had eaten bacon or sausage (nitrate free and sustainably raised or not). And there was a RESOUNDING lack of butter.

So…what were the extraordinary characteristics of this “ordinary” breakfast of oatmeal? The oats had been soaked for 18-24 hours so that they were easily digested. The soaking made the nutrients available and the addition of butter or cream or both made those nutrients easily absorbed by their bodies.  No sugar crashes here, no blood sugar spikes an hour or two later, which is almost guaranteed when one eats grains that are not pre-digested (and the majority of whole grain products are not pre-digested, and so will result in a crash. They are also not served with healthy fats, since the nation is fat-phobic…read on).  Eating predigested grains with healthy fats guarantees a slow, easy entry of complex sugars into the bloodstream and the neutralizing of any remaining phytic acid that would rob the body of important minerals. The lesson was basic, but they got it: The “whole grain goodness” of the oats and all grains is locked inside the grain, and must be “unlocked” by soaking, sprouting, or fermenting (aka sourdough). Then you need to add a healthy fat–butter from pastured cows, sheep or goats, raw cream or milk, or coconut products (see below) to absorb the nutrients in them.

What is worth noting about the breakfasts our children are currently eating (for those who are so doing) is the SEVERE LACK OF NUTRIENTS necessary to grow healthy brains and bodies. Virtually no eggs. (Eggs from pastured hens are rich in brain nutrient choline  and in Vitamins A and D and DHA–brain food!) No bacon or sausage. (Read “healthy fat” when it comes from sustainably raised animals.) An alarming lack of butter. (Butter from pastured cows provides a “perfect fatty acid profile”. That means it contains the right amounts and ratios of omega-3 and omega-6 fatty acids. It also has immune stimulating and anti-microbial properties. Butter is used directly by the body for energy because of the structure of the fats in it. Why butter from grass-fed cows? Butter made from the cream of pastured cows contains conjugated linoleic acid, or CLA, which has strong anti-cancer properties.) The children have a pervasive belief that butter is not good for you. (Sad to say, the “no-fat/low-fat” dictates from our misinformed medical industrial complex and the USDA has made its desired impact on the parents of these children, and I would bet the majority of Americans, who have warned them against butter.)

I daresay I anticipate I will receive some inquiries from the parents of these children–as in our lesson today, we certainly “went against the grain” of the current trend of “no breakfast”, but also of low-fat, nutrient-deficient, sugar-laden (47% sugar in the cereal box we used for a demonstration) and blood sugar spiking, improperly prepared and indigestible toxic cereals, toast, frozen waffles (yes, we had a few of those too) and bagel breakfasts. Sounds a little strong, doesn’t it? Well, I figure I have to start a revolution here. A REAL FOOD revolution.

Please. Feed your children real food. Their health and our future depends upon it.

For more another article I wrote on this subject, including a recipe for soaked oats, see Boxed Cereal is Not Food.

To learn to soak your whole grains, purchase a chart, Preparing Whole Grains and Legumes for Ease of Digestion and Nutrient Availability

For “real food resources” click HERE.

For the Weston A. Price Foundation‘s reply to the USDA Food Pyramid, click HERE.

For information on healthy foods for children, see the Nourishing Our Children campaign.

**Note: In the case of a dairy allergy, coconut butter, oil, milk or cream is also delicious on oats and whole grains and provides healthy fat.

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A brave new world of well-nourished children…

Let’s do better by the children.

Let’s re-create the food model– what we eat and how we prepare it. Children that have come in with GF/CF issues are calling us not to do more of the same differently, (i.e., tweak the old model with brown rice flour), but to create something new. They are calling us to start over. To create a food model based on “things that work” for them, and that will ultimately transform how we all eat.

The current model for all children, including the GF community is:

  • too much processed food,
  • too many carbs, and not prepared in a way that can be digested,
  • too little healthy fat, and
  • improper food combining (too much protein and carbohydrates eaten together. Example: a turkey sandwich.)

Let’s do it differently.

Don’t all the children in the world deserve to be served the nutrients they need to live happy, healthy lives? I daresay, yes—and think most would agree. So let’s see what a new food model would look like for all children (and heck, all adult’s too!)

1. Cut out processed foods. For the purposes of this article, a frozen GF muffin made of brown rice flour and tapioca flour is just as dead as a “regular”, i.e., non-GF muffin. Only worse. Feeding these grains to a GF child does nothing to help heal the gut and, in the longer term, may lead to candida overgrowth issue. They also do nothing to stem the tide of toxins to the brain made from the inefficient digestion of carbohydrates.

2. Eat more properly prepared whole, gluten-free grains, such as buckwheat, millet, oats, and quinoa made at home. These grains, when prepared correctly through traditional soaking and cooking techniques, and served with healthy fats accomplish the following goals: they do not strain the digestive system because they do not contain the long chain protein known as “gluten” or large carbohydrate molecules found in rice, potatoes, and other starches typically used in processed GF recipes. These grains provide high nutrient density that is easily absorbed by the body. They do not convert into toxins that can then be absorbed by the bloodstream—a problem for those with compromised gut health. (See Natasha Campbell McBride, GAPS, SCD and BED for more on this).

3. Use alternative flours—nut flours or coconut flour. For those who can tolerate them, nuts and coconut flour are nutrient-dense options that pack a wallop. Nuts are very high in protein and healthy fats (so you don’t have to worry about a sugar crash like you do from a high carb muffin), and coconut flour is high in lauric acid which is a natural immune booster (for more on the nutrient benefits of coconut, see Bruce Fife, The Coconut Oil Miracle and Sally Fallon and Mary Enig, Eat Fat, Lose Fat).

All of the above calls us to create a new way of eating. It demands a learning curve along with a dash of creativity and a sense of adventure to learn anew the old techniques and incorporate them into one’s cooking repertoire, to work with whole grains and flours one has never worked with before, and to change our thinking about what is nourishing to children and to the rest of us. (STOP serving turkey sandwiches on any kind of bread and START giving the children the fats they need for healthy brain development…butter from grass-fed cows or casein-free ghee and coconut oil, for example.)

A, a brave new world of well-nourished children who are able to focus, participate, and THRIVE. Come with me to envision it and invent it. For all of us.

copyright 2010 Monica Corrado

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