I officially began baking fresh breads when I was 13 years old (family holiday rolls was my primary jam lol), but, it wasn't until 2019 when I began milling whole grains to create nutrient-packed, fresh, whole grain flours for baking, as well as, creating artisan breads to nourish my loved ones and, now, for my vegan bakery. I haven't purchased commercially processed breads since 2019, when I educated myself and was then gifted an amazing grain mill.
Freshly milled, organic wheat is different from wheat flour you buy in the store which has been stripped of key nutrients and is the primary reason so many people cannot tolerate wheat.
By milling/grinding whole grains into flour and using it for freshly baking, the whole grain flour retains an extremely high nutrient profile, including B vitamins, Vitamin E, beneficial fiber and more. Of 44 essential nutrients for life, only 4 of them are missing in wheat: Vitamins A, B12, and C, and the mineral iodine.
The process of commercial milling does not retain all the nutrients. About 86% of nutrients are lost through commercial milling when the bran and germ are stripped away, which are the primary sources of dietary fiber, a crucial nutrient aiding in the prevention and treatment of acute or chronic constipation (which is typically a symptom of another underlying health issue).
Commercially milled flours begin to oxidize rapidly, leaving the bags of flour we see on the shelves at grocery stores and markets, oxidized and nutrient-depleted. Most commercial flours are labeled and marketed as "enriched", DECEPTIVELY giving consumers the impression that vital nutrients which were lost during processing were completely added back into the flour.
"Enrichmentβ does add an amount of those depleted nutrients (except riboflavin) back to that of the whole grain - to three times the original level - but, compared to the whole grain, the "enriched" product remains urgently deficient in fiber, protein value, and 18 vitamins and
Meditation:
"continuous and profound contemplation or musing on a subject or series of subjects of a deep or abstruse nature; "the habit of meditation is the basis for all real knowledge"..."
An idea came to me hours ago for tweaking my Vegan Snickerdoodle Cookie recipe. I really enjoy connecting with classical music when I'm baking as meditation.
Snickerdoodle is Ajamu's favorite, so he'll be well-stocked this weekend and we always enjoy delivering my test-batches around our city to those who are displaced. They are always so grateful and appreciative. Great lessons for Ajamu, as well.
Love~Eat~Pray
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A little cuteness to brighten your day - from us, to you!
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Part 2
After our time at Cake Art we headed to the Asian Marketplace in Doraville. While there, I recorded an impromptu video, we loaded up on fresh produce and fish, and enjoyed some great food before heading back to Douglasville.
Thank you, again, for a really wonderful day Peyton Cakes - I love you!
Love, Eat, Pray
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I absolutely love milling ancient Spelt berries and using the nutrient dense, wholesome flour to create delicious baked goods, as well as pancakes and more! The berries can also be prepared as a hot cereal, just as it was in the ancient past.
Did you know?...
In the ancient civilization of Kemet, now referred to as "Egypt", Spelt, amongst other grains, provided the foundational substance for breads and was leavened by wild yeast - known in this modern day as "sourdough", which involves the process of fermentation.
I will be sharing more on food fermentation in upcoming posts, as cultured foods is a very important aspect of the Soul's Journey platform and mission to educate and reconnect to the Ways of superior ancestral nutrition.
~Love, Eat, Pray~
Vegan Pizza! Made with freshly milled whole grain crust, topped with fresh veggies and a lil' bit of vegan sausage for me - my son's palate is not a fan of fleshy textures π«. I'd make a few tweaks next time, but, ultimately I was pleased - it was so yummy!
~Love, Eat, Pray~
π‘ DID YOU KNOW?....
The cultural and geographical roots of the ancient grain, Kamut, is traced back to ancient Kemet, which, in these modern times, is most commonly known as "Egypt". Fermenting this highly regarded grain for enhancing its nutrients and digestibility, was a Way of our ancient ancestors.
The history is rich and health benefits are immense! I will be sharing more on the many uses of grains the way Mother Nature intended, so please do check back often!
~Love, Eat, Pray~
During my soul's journey as an adult, I have always consciously sought to create good, delicious food for loved ones and friends and have thoroughly enjoyed doing so. Once I learned about the dire health ramifications of commercially processed grains and flours and that I could actually acquire grains for making fresh flour and foodstuffs immensely higher in nutritional value, as did our ancient ancestors, there has been no stopping me! I am very grateful.
Check out my next posts to see a couple (out of many!) examples of what I create using freshly milled flour.
~Love, Eat, Pray~
Corn has gotten a really bum rap. I hold, all corn is not "bad", but, all corn is also not created equal. Perhaps unknowingly, many wholistic food and health practitioners stop short in their acquired knowledge regarding corn. Dig a little deeper and be amazed!
Just as the Way of our ancient Ancestors, I love milling dried *heirloom* corn kernels, then lacto-fermenting to modify its glycemic effect and cultivate superior probiotics ("good bacteria"), which are generally crucial for densely enhancing nutrients, as well as gut/intestinal health and digestion. A healthy gut is also linked to brain health and the unique deliciousness from fermentation is a merciful bonus!
I love using milled flint to make homemade tortillas for some yummy, unbelievably vegan "street tacos". Fun fact: I am a huge lover of authentic street tacos and could literally eat them everyday!
~Love, Eat, Pray~
We always enjoy visiting our precious alpaca friends at our community neighbor's alpaca farm. They are such exquisite, high vibe beings. The pics of my son feeding them seem to have disappeared into a mysterious abyss in my phone, but, thankfully these were still available!
~Love~
Yes, legumes milled to create fresh, nutrient-rich flours!
Garbanzo beans, also widely known as chickpeas, is one of the first cultivated crops by humans classed in the food category of legumes, along with beans, lentils, and green peas. Chickpeas are still one of the most popular legumes worldwide today and have been used to create grain-free, multi-use flour for over 7,500 years!
Throughout time, chickpeas and, generally, all types of beans and legumes, have frequently been linked with heart health, improved weight management, as well as, reduced risk of Type 2 diabetes and some types of cancer. Chickpea flour has a higher proportion of fiber than wheat flour and is gluten-free, with a higher percentage of protein, as well.
What did I do with the milled chickpea flour from the video? Check out my next post to see one of the many ways heartful foods can be created using chickpea flour!
~Love, Eat, Pray~
I absolutely love my Calling.
~Eat~