Tag Archives: whole grains

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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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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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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“you have to soak oatmeal? why?”

I am asked this question over and over, by moms and others wanting to feed their children and their families nourishing whole grains. They are puzzled because it doesn’t say so on the box. Hmmmmmmmm. Another problem with eating processed food in the industrial agricultural model, another problem with a food system that is run by what I call the “Food Industrial Complex”.  Somewhere along the way we got away from eating whole grains the way they are best eaten…soaked for a long time with what I call a “neutralizer”…and then served with good, wholesome butter from pastured cows, or their unadulterated (read fresh from the cow), full fat cream. Mmmmmmm mmmmm delicious! AND nutritious!

I will be teaching all the WHYS, HOWS,  WHATS and FOR HOW LONGS about whole grains AND legumes this Saturday, February 6, in Alexandria, VA. This information is in addition to what may be found in the Nourishing Traditions cookbook. To register, see the 2010 class schedule page.

And if you can’t make it to class, you may pre-order a beautifully hand-illustrated BEAN and GRAIN chart.

delicious SOAKED oatmeal

Delicious SOAKED oatmeal, with butter and milk from pastured cows.

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pre-order your Bean and Grain chart NOW!

Hello all,

What I lovingly refer to as the “Bean and Grain Chart” is now ready for pre-order. It is beautifully hand-illustrated by Eleanore Marcey, and will be 11 x 17 and laminated. The chart lists all the “whats, hows and whys” one needs to know to soak your legumes and grains for optimal digestion and nutrient availability. This is the first of several charts we will be producing this year to help you to “cook well to be well”.

Order your chart HERE. It is $25.25 including the service charge if you purchase it through PayPal.

You may also send a check for $20 plus $4.25 shipping/handling made out to me, Monica Corrado, to PO Box 5451, Takoma Park, MD 20913 along with the address to which you would like your chart sent.

I will have charts available for purchase at my classes starting in February.

Happy SOAKING! :))

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upcoming classes January and February 2010!

Hello all,

Just wanted to let you know about the classes I will be teaching in January and February.

I will kick off the year with a  Lacto-fermentation class in Reston on Thursday, January 7, 7-9:30pm…a Secrets to Making Nutrient-Dense Stock class on Thursday, January 28, same time, in Alexandria. On Saturday, Feb 6, I will be teaching my NEW TECHNIQUES for Soaking Beans and Whole Grains class and on the 27, it will be a REAL Condiments (Lacto-fermented, of course!) class in Alexandria. For details on what the classes will cover and to register, see my SCHEDULE OF CLASSES page.

I look forward to cooking with some of you very soon! All the best to you for a wondrous, wonder-full, delightful, abundant, joyous and deliciously healthy 2010!

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