As I mentioned in a previous post about grains, many people are going grain-free these days.
However, the truth of the matter is that grains are part of the diet our loving Creator gave us in the beginning. Rest assured that He didn't make a mistake in giving them to us. His design is perfect!
The first time I made sprouted fenugreek mylk, I thought I wasn't going to get any!
I had made a small amount, just to sample the flavor. It wasn't even sweetened, but my little one kept asking for more!
This has got to be the easiest jam recipe ever!
Last week, I made some sprouted rye bread in my dehydrator. While the bread tastes great all by itself, it's nice to have toppings too.
A friend called the other day wanting to know what she should do with some fenugreek seeds she had sitting around. Well, as it turns out, my family and I happen to use fenugreek seeds pretty often.
Fenugreek is one of those really valuable herbs with multiple uses and benefits. It's too much to try to remember all at once, so I'm writing it all down. It's definitely worth the effort so that everyone can have a handy reference.
But before I get started on the things I have learned, here is what fenugreek seeds look like. You'd never guess from their appearance, but they are part of the legume family!
I've been keeping things pretty simple when it comes to my meals. For months I've been enjoying my sprouted grains whole as cereals mixed with fresh and dried fruit. Bananas and raisins, or pears and dates or dried apricots as shown below. The possibilities are endless!
Follow my journey as I return to the original plan for living and eating...