Best Super Digestible Soaked Oatmeal Nourishing Traditions Recipes
SUPER DIGESTIBLE SOAKED OATMEAL - NOURISHING TRADITIONS
This recipe calls for soaking the oats overnight in order to reduce anti nutrients and deactivate enzyme inhibitors, making it a true super food. Make sure to eat it with plenty of butter or cream to guarantee you absorb all of the vitamins and minerals. From Nourishing Traditions by Sally Fallon
Provided by NRG Tribe
Categories Oatmeal
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix oats with warm water and acid (whey, yogurt etc).
- Leave in a warm place for at least 7 hours, up to 24.
- When ready to cook, bring additional 1 cup of water to a boil with sea salt.
- Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
- While oats are cooking, grind flax seeds in a coffee grinder.
- Remove from heat and stir in flax seeds.
- Sweeten with raw honey, maple syrup, molasses etc.
- Add 2 to 4 tablespoons butter or cream.
- Add chopped nuts or shredded coconut if desired.
Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 346.1, Carbohydrate 13.7, Fiber 2, Sugar 0.2, Protein 2.7
SAUERKRAUT - NOURISHING TRADITIONS
Make and share this Sauerkraut - Nourishing Traditions recipe from Food.com.
Provided by NRG Tribe
Categories Vegetable
Time P3DT15m
Yield 1 Quart
Number Of Ingredients 5
Steps:
- In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
- Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
- Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
- The top of the cabbage should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
- The sauerkraut may be eaten immediately, but it improves with age.
Nutrition Facts : Calories 249.3, Fat 1.9, SaturatedFat 0.3, Sodium 7141, Carbohydrate 56, Fiber 25.2, Sugar 29.1, Protein 12.9
NOURISHING TRADITIONS WAFFLES (GRAIN SOAKING METHOD)
Soaking grains in a soured or cultured milk, buttermilk, or cream breaks down the phytic acid in the bran of the grains that is so harsh on our intestinal systems. Our bodies are better able to absorb the many nutrients of the whole grain wheat. This is the first recipe I tried using that method. As Sally Fallon states, it does produce a softer waffle. I was very pleased with the results and my family liked them very much. I will be making them often. I use whole wheat flour (fresh ground from my grain mill) but you can use spelt or kamut. I also use buttermilk but you can use kefir or yoghurt.
Provided by Kitchen Witch Steph
Categories Breakfast
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak flour in buttermilk in a warm place for 12-24 hours.
- Stir in egg yolks, syrup, butter, and salt.
- In a clean bowl, beat egg whites with a pinch of salt until stiff.
- Fold into batter.
- Cook in a hot, well-coted waffle iron.
- Serve with melted butter and maple syrup.
Nutrition Facts : Calories 281.4, Fat 6.9, SaturatedFat 3.5, Cholesterol 76.4, Sodium 639.6, Carbohydrate 45, Fiber 6.1, Sugar 8.3, Protein 12.8
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