Grains in our food chain are causing havoc! Gluten intolerance has been topical but controversial for awhile now but what has been more recently coming through strongly in research is that perhaps gluten is not exactly the culprit alone in many cases and that it is other molecules which are found in grain that are causing gastro-intestinal problems, IBS and even inflammation processes in other parts of our body.
There are many reasons which have lead me to understand we can live healthier happier lives grain free.
Grains are the seeds of plants from the grass family. The grains we commonly eat are wheat, barley, rye, oats, corn and rice (most people seem to be able to tolerate rice). Grains can be difficult for our bodies to digest so anyone who has anything but an absolutely perfect digestive system may very well need to give up grains entirely temporarily or permanently before they can truly heal and be well.
A good variety of vegetables, fruits and berries, nuts and seeds consumed daily gives us more fibre, carbohydrates and nutrients than grains could ever give us and we are so fortunate here in New Zealand to have a bountiful supply of these wonderful foods available all year long.
I hope as time goes on I will manage to help you realise that cooking and eating grain free is a perfectly easy and delicious way to live!
You can mix and match according to what is in your pantry/what your dietary requirements are/what you like!. This is densely nutrient rich and a serving size is 1/3 cup. I personally like it with about 1/2 cup yoghurt and an ½ a banana or orange chopped up - I find that this sustains me perfectly well through the morning. Yummy with berries or any other allowed fruit Pre-heat oven to 150 degrees C
Gently warm to melt:
3 tablespoons coconut oil
1 tablespoon honey or pure maple syrup (simply omit this if you want to be sugar free)
Very roughly chop and put into a large mixing bowl:
1 cup Almonds
1 cup cashews
1 cup brazil nuts
1 cup pumpkin seeds
½ cup sunflower seeds
1 cup coconut threads
1 cup buckwheat groats
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of salt
Mix thoroughly together before drizzling over the melted coconut oil (and honey) as you stir gently, until evenly dispersed through the dry ingredients.
Spread out into a large roasting pan/oven tray with low sides; place in preheated oven; stir after 10 minutes and bake for 10 more minutes before switching off the oven.
Then stir in:
1 cup ground flax seed
Leave the muesli in the oven until completely cool (this gets it really crunchy!). I like to make this after dinner is done and then leave it in the oven overnight. Store in an airtight container at room temperature.
Meryn Wakelin is a Naturopath, Medical Herbalist, Nutrition Consultant (and passionate cook of all good food) now operating consultations via phone, skype, zoom