Soaking Grains

Soaking grains allows enzymes, good bacteria, and other organisms to break down and neutralize phytic acid. This neutralization allows the body to absorb all the grain's naturally occurring nutrients. Soaking also neutralizes enzyme inhibitors and encourages production of beneficial enzymes, which further increase the grain's natural vitamin content. In addition, soaking breaks down gluten and other proteins into simpler forms that are more easily absorbed by the body. For best results, soak grains for at least 7 hours in warm water with a small amount of acidic substance (lemon juice, vinegar, or whey).
To soak grains:

1. Place desired amount of grain in a pot. Add an equal amount of water. (If you start with 1 cup grain, add 1 cup water.) Add a splash ofwhey, raw apple cider vinegar, or lemon juice. (Use approximately 1 tablespoon acidic substance for every 2 cups of grain.)
2. Cover the pot and let sit for 7-24 hours.
3. Add a pinch of salt and an equal amount of water. (If you started with 1 cup of grain and 1 cup of water, add another cup of water.)
4. Bring to a boil and cook as appropriate for the grain type.

The yield is typically twice the starting amount. (If you started with 1 cup of grain, you will end up with about 2 cups of cooked grain.)

Rolled or cracked cereals cook up much quicker when soaked than when not soaked - literally a couple of minutes in high altitudes. My usual weekday breakfast:

• 1 cup cooked cereal grain: cracked, rolled, or ground oats, rye, barley, spelt, kamut, cornmeal, rice, or millet (or a combination of two or more grains)
• 1-2 T extra virgin coconut oil
• 1 T natural sweetener: raw honey, pure maple syrup, pomegranite molasses
• 1-2 T freshly ground flaxseeds
• 1 T bee pollen
• 1 handful raw nuts: walnuts, pecans, or chopped almonds
• 1 handful fresh, frozen, or dried fruit

Grinding flaxseeds...

...for this morning's breakfast.