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Greetings!
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Website/Store:www.BreadBeckers.com
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------------------------------------------------------------It is hard to believe it is already two months into the New Year. How are you doing on your New Year's Resolutions? Have you forgotten them already? Want to get recharged? Come to one of our cooking classes. We are here to encourage you and to get you excited about a healthier lifestyle. Remember, healthy living is simple! VIDEOS Did you miss a class you really wanted to attend? Watch them on line in our Class Video Classes section. We will be streaming most classes live, and then archiving them for anyonen to watch later. Need help with a particular appliance? We're putting short instructional videos in our Product Demonstrations section. Bosch Universal Mixer is already there, with many more to follow! Events The Bread Beckers will have a booth at the Georgia Home Educators Association Conference May 5-7, 2011. Sue's speaking times at the conference are:
- Friday May 6 at 3:30 "Do Not Eat the Bread of Idleness" - Italian Room 1&2
- Saturday May 7 at 11:30 "Healthy Eating Simplified" - Italian Room 1&2
--------------------------------------------------------- Getting Started
Saturday, May 14, 2011
10:00 AM - 2:30 PM
Registration $6
Taught by Sue Becker and Ashley McCord
Click here to register
We will introduce you to the world of milling your own grains and making all your own breads. We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!
We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.
And best of all - you get to taste everything we make!! We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Kitchen Assistant, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.
Lots of information presenting the endless possibilities of baking with whole grains.
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How To Make Pasta Tuesday, May 17, 2011
10:00 AM - 12:00 PM
Registration $6
Taught by Ashley McCord
Click here to register
If you are ready to start making your own pasta and want a small class on how to use this wonderful machine, then this is the class for you.
Learn to use the PastaMaster 2200 to make all types of pasta. We will show you how to mix up the pasta dough in the maker and all of the different kinds of pasta that this machine can make.
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Deliciously Organic
Thursday May 19, 2011
10 am - 12 noon
Cost $10
Taught by Carrie Vitt
Click here to register
Carrie's recipes are brimming with the familiar flavors families love, all recreated using wholesome, unrefined and organic ingredients. Her uncomplicated recipes will demystify healthy cooking and make it truly accessible to even the busiest home cook. The menu for the class will include Chicken and Black Bean Quesadillas with homemade tortillas, Fresh Salsa, and Strawberries and Cream Tart.
During the class, Carrie will share her list of must-haves for an organic pantry (adding coconut oil and whole wheat pastry flour while leaving canola oil and white flour behind) and the simple steps every family can take to make the transition to deliciously organic.
Deliciously Organic is available now at The Bread Beckers
Book signing by Carrie immediately following class.
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Mommy & Me Gluten Free Saturday May 21, 2011 10:30AM - 12:30PM Registration $10 Taught by Sharon Feskanin and son Alexander Click here to register Author and teacher Sharon Feskanin will be sharing her nutritional knowledge and cooking tips for allergy free baking. Sharon is a lively and engaging teacher who is passionate about helping parents and kids learn to eat healthy, even on a food restrictive diet. This class is specifically geared for kids and will have some class participation. Class is limited to 20 adults with one child, age 7 or older. Sharon will be available after the class to sign your copy of "Mommy and Me Gluten Free" now available in our store. --------------------------------------------------------- Gluten Free Cooking 201
Tuesday, May 24, 2011
10:00 AM - 1:00 PM
Registration $6
Taught by Denise Rogers
Click here to register
Let us show you how to prepare satisfying and delicious breakfast breads and cereals, quick meals as well as a few irresistible desserts - all gluten free. Class demonstrations will include pancakes, biscuits, muffins, hot cereals, 3-minute soups and gravies, rice pasta with the best-ever meat sauce, and much more. Come hungry - you'll be sampling everything we make!
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ARTICLE
Whole Grains, Food Storage and the Wonders of Wheat Grass by Sue Becker
With troubling times surrounding us, many are growing more concerned about what the future will bring. Since The Bread Becker's beginning in 1992 we have had a vision of storing grain for a future needed time. We are meeting more and more people lately with similar convictions.
Grains, being seeds, are a perfect storable food. God created seeds to store the nutrients within, as long as the seed is left whole and intact. If properly packaged, to prevent insect infestation or moisture exposure, most whole grains can be stored indefinitely. Whole grains are a nutrient dense food that can both sustain life and promote good health. Not only can grains be ground into flour to make many different kinds breads, but they can also be boiled whole and eaten. I want to call your attention, however, to another advantage of wheat (and even other whole grains) that makes it extremely advantageous for long term storage.
Most of us are familiar with the story surrounding the discovery of Vitamin C to prevent scurvy. Scurvy was an issue among sailors on sea voyages, until it was discovered that a component found in citrus fruit could prevent the disease. Limes were used by British sailors to prevent the disease leading to their nickname "limey".
On long voyages, however, citrus fruits would spoil, as well as the Vitamin C content of the fruit would diminish with storage. This made limes an ineffective solution in the prevention of scurvy. It was discovered, however, that the young sprouts of wheat, could prevent the troublesome disease. Since grains were already a part of the normal food supply and would store on long voyages without spoilage or nutrient loss, this was a perfect solution to the problem.
Today, we may not be troubled by long sea voyages or the perils of scurvy, but as we think of the need for food storage, sources of fresh fruits and vegetables may very well be a point of concern. Once again, we see the wisdom in storing whole grains. Of the 44 nutrients needed by our bodies for health and life, there are only 4 missing in a significant amount in wheat - Vitamin A, Vitamin C, Vitamin D, and B12.
However, once sprouted, the young sprouts are an abundant supply of vitamins A and C and even trace amounts of B12 and a rich source of a multitude of other nutrients, including enzymes, vitamins, minerals and even protein. The tiny, wholesome seed is transformed from a grain into a different food group altogether - fresh green vegetables.
The young grass can be effortlessly grown, using no soil and reaches it peak nutritional value in just 10 days. I am excited to have discovered the Sproutman Wheatgrass Grower by Tribest. It makes growing wheat grass absolutely easy enough for anyone to do. It is non electric and takes up very little space (10"x14" footprint). The Wheatgrass Grower comes complete with three very sturdy, adjustable multi-tiered growing trays with germination lids and greenhouse covers, a convenient spray bottle for easy watering, and instructions on how to grow, harvest and juice wheatgrass. The basic three level unit can be expanded to include up to 10 trays with each tray yielding up to 15 servings of wheatgrass juice.
It can not get much easier than this: Just soak about 1 cup of wheat for each tray in a glass jar overnight. Spread the soaked wheat evenly into the tray and cover with the germination lid. Spray with water (spray bottle provided), several times a day, for the first three days. At this point you will have a nice stand of beautiful young shoots. The shoots will continue to grow and will reach their nutritional peak in about 10 days. The wheatgrass can then be eaten, juiced or dehydrated and powdered for later supplemental use.
The Huron Juicer is my new favorite juicer. It is so easy to use and clean and extracts the most beneficial nutrients from fresh fruit and vegetables. A two-stage low-speed system first crushes the food, then presses it to produce the highest juice yield. By extracting the juice instead of grinding the juice (like other juicers) it does not aerate the juice and provides 35% more juice and maintains up to 60% more vitamins when juicing certain fruits and vegetables. It works great with fruits, vegetables, wheatgrass, greens, nuts and soybeans to make everything from juice and soups to soy and nut milk.
Do not let the term slow speed fool you. That is the terminology for the juicing mechanism only and not the speed at which you get your juice. It is fast at extruding and you hardly need the plunger. The pulp comes out very dry and the clean up is a breeze.
The benefits of wheat grass juice could certainly warrant an extensive discussion on its own but I will endeavor to highlight just a few here.
Wheat grass is a living food, full of vitamins and enzymes. It is one of the richest natural sources of vitamin A and vitamin C and is an excellent source of calcium, iron, magnesium, phosphorus, potassium, sodium, sulfur, cobalt, zinc, and protein.
Wheatgrass juice is a complete food with no toxic side affects. It contains all of the vitamins and most of the minerals needed for human maintenance and well-being. It is also a complete protein with about 30 enzymes and is approximately 70% crude chlorophyll. Dr. G.H. Earp Thomas, scientific researcher, considers wheatgrass chlorophyll "the richest nutritional liquid known to man." The vitamins and minerals present in wheatgrass juice are recognized by the body as food. Wheatgrass juice is cleansing and detoxifying, as well as energizing. It is said that regular consumption of wheatgrass juice can improve the skin, hair, digestion, build the blood, increase stamina and endurance and increase resistance to infection.
Most advocates of wheatgrass juicing suggest at least a 1 ounce serving 1-3 times per day. Other fruits and vegetables such as carrots, apple and ginger may be juiced with the wheat grass. With the Hurom Juicer you do not need to break down the machine after each juicing. You can simply run water through it after individual juicings, then do a thorough cleaning after several juicings.
The FreshLife Sprouter by Tribest is another hassle free method of growing sprouts with a thermostatically controlled automatic watering system. It is electric and works great for smaller quantities of sprouts. You would probably want to add an extra barrel if growing wheat grass. Each barrel will yield enough wheatgrass to make about 1 cup of juice.
Both the FreshLife Sprouter and the Wheatgrass Grower may be used for sprouting other grains and beans as well. The sprouts can also be dried in a food dehydrator then powdered using a good blender. The powder can then be stored for quite a while. Using either the Sedona or the Excalibur food dehydrator will allow you to dry the sprouts at a low temperature to protect the integrity of the enzymes.
I hope you are as excited as I am about the great potential of using wheat grass and the Sproutman Wheatgrass Grower. It is truly hassle free "gardening" that anyone can do. So even though you may want to include the Wheatgrass Grower in your food storage preparation - why wait until an emergency to enjoy the wonderful benefits of fresh wheatgrass juice. Remember the best time to prepare is now!
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