An Online Cooking Class

Learn to Prepare Healthy Whole Grains

Lifetime enrollment: Only $199!

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Prefer to pay monthly?
Click here to make 3 monthly payments of $65

Everyone knows whole grains are better for you. But did you know that whole grains that are not soaked or sprouted actually do more damage than good?

Why Whole Grains?

Whole grains contain all the naturally-occurring nutrients of the whole grain. If the grain has been processed (cracked, rolled and/or cooked), it should deliver the same balance of nutrients that are found in the original whole grain.

Whole grains are an excellent source of enzymes, minerals such as iron, magnesium and zinc, dietary fiber, vitamin E and the B-complex vitamins. The majority of a grain’s nutrients are found in the germ and bran.

 
 

Why Soak and Sprout Whole Grains?

In addition to vitamins and minerals, whole grains contain phytic acid (and other anti-nutrients). Unless phytic acid is broken down, it actually blocks absorption of important minerals like calcium, iron, magnesium and zinc.

When we eat whole grains, we’re eating the bran, or the outer part of the grain. That’s where the anti-nutrients like phytic acid are contained. Unless we soak or sprout our whole wheat, and soak our oatmeal, we are blocking mineral uptake. This totally defeats the purpose of trying to eat healthy.

Phytic acid occurs primarily in the seed coats and germ of plant seeds. It forms insoluble or nearly insoluble compounds with minerals including calcium, iron, magnesium and zinc, such that they cannot be effectively absorbed into the blood. Diets high in phytic acid and poor in these minerals produce mineral deficiency symptoms in experimental animals (Gontzea and Sutzescu, 1958, as cited in Chavan and Kadam, 1989). (Source)

Benefits of Soaking and Sprouting

Soaking and sprouting:

  • Neutralize phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
  • Break down starches in grains into simple sugars so your body can digest them like a vegetable.
  • Neutralize enzyme inhibitors.
  • Produce enzymes.
  • Produce vitamin C.
  • Increase carotene and vitamin B content.

Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed. However, heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced. (Source)

 
 

Soaking and Sprouting: A Traditional Practice

Sprouting grains is not a fad, but a tried and true traditional preparation. Humans have been soaking grains for thousands of years. Around the world, every culture that subsisted on grains practiced soaking and/or sprouting.

Until modern farm equipment was invented to gather grains out of the field quickly for shipment to cities and large storage facilities, wet grains were cut and allowed to dry in the fields.

Today, at-home methods of sprouting your grains before baking them entails a few easy steps and very little time. Sprouting grains or making no-knead sourdough bread takes just 5 minutes a day. Soaking and using sourdough fermentation are other traditional methods that make whole grains more digestible and more nutritious.

 
 

 
 

Save Money with Whole Grains

A loaf of sprouted sourdough bread costs me around $4.50 at the health food store. I can buy organic wheat berries in bulk for around $1 per pound (sometimes even less than that). To make a loaf of bread, it takes 1 pound of flour (a little more if you sift).

Cost of Store-bought Organic Sourdough Bread: $4.50 per loaf ($36/month for two loaves per week)
Cost of Homemade Sourdough Bread: $1 per loaf ($8/month)
Savings Per Month: $28

That’s over $300 per year! And that’s just by making your own bread. Think of how much you will save when you learn to make pasta and pizza, and make your own granola and crackers and tortilla chips.

If you sign up for this class for $199, it will pay for itself in less than 8 months. And you’ll have knowledge that will last you for a lifetime — and you can pass on to your children, who can pass it on to their children.

Can you think of a better investment in your family’s health?

 

Sign Up Now!

Lifetime enrollment: Only $199

Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

Why I’m Teaching This Class

Every time I go to Europe, I am blown away at how much better the bread is over there. Let’s face it, the bread we get at supermarkets in America is not very good. Nothing beats a loaf of freshly baked bread, warm from the oven (with lots of butter!).

I want to help people learn how to make whole grains that are healthy and nutritious — and that taste great. White flour is an empty food. Whole grains that are improperly prepared are no better.

Now you can learn how to make healthy whole grains that will nourish and delight your family — for generations to come!

You Will Learn How To:

  • Make sprouted flour in just 5 minutes per day
  • Make delicious bread in just 5 minutes per day
  • Make a gorgeous loaf of nutritious whole grain sourdough bread — with absolutely no kneading!
  • Save time and effort by eliminating kneading and fussy, elaborate sourdough routines
  • Make a perfect pie crust with a lattice crust — you’ll wow your dinner guests!
  • Save hundreds of dollars per year cooking from scratch with whole grains
  • Make nutritious waffles, cereal, cookies, pasta, pizza and tortilla chips that your children will devour
  • Store bulk grains and freshly ground flours to maximize shelf life

Click here for the full class schedule.

You Get Lifetime Access to:

  • 12 Weeks of Online Classes
  • 50 Video Tutorials
  • Over 100 Printable Recipes!

Click here for the full class schedule.

Sign Up Now!

Lifetime enrollment: Only $199

Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

 

Don’t Have Time to Take a Class?

Online classes are the best way to learn! Each week, you’ll receive an email with a link to new streaming video cooking classes, and printable PDF recipes and charts.

You can watch the classes at your leisure. You have lifetime access to all the materials — if life gets too busy, you can come back when things slow down.

No need to hire a babysitter and schlep to a community college — take the class while the kids are napping. Then practice in your own kitchen — and you’ll learn everything I spent years struggling to master the hard way.

100% Money Back Guarantee

I am confident that you are going to get a lot of value out of this class. But if any reason you are not satisfied, or don’t wish to continue, I’ll happily refund your money. You have a full 30 days to get a refund, starting from the first day of class. Just send me an email and I’ll send you a refund, no questions asked.

Click here to read the refund policy.

 

Sign Up Now!

Lifetime enrollment: Only $199

Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65


Got Questions?

Please click here to visit the Questions? page

If your question isn’t answered there, just email me and I’ll be happy to help you out.

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