A good place to buy whole grains in small amounts is in the bulk sections of Whole Foods or Vitamin Cottage. Always soak whole grains for at least 12 hours, rinse and then cook. This will remove the phytic acid, which not only can make them hard for people to digest but can also prevent the absorption of minerals.
This recipe comes from the the Natural Foods Chef School at the Nutrition Therapy Institute in Denver, where Nicole Monson received her certification.
Ingredients
3 cups water
¼ cup buckwheat
¼ cup quinoa
¼ cup amaranth
¼ cup millet
Directions
Bring water to a boil. Soak grains overnight and rinse before cooking.
Add grains slowly, stirring as you add them, and stir briskly to prevent lumping. Cover and cook 20 to 40 minutes.
Add more liquid if cereal gets too thick and continue to cook. The longer the grains cook, the sweeter they will taste.
Serve with any combination of the following: pumpkin seeds, nuts, berries, a touch of unsulfured molasses or raw Colorado honey.
