BIODYNAMIC OATSDelicious and
Nutritious
Whole
Groats Oatmeal
(Rolled/flaked) Oat
Flour
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These
hull-less oats are grown and packaged without chemicals or heat, and then stored
in cool temperatures, to insure their integrity.
For information on Biodynamic growing methods, go to Background. Whole Oat Groats are the best nutritional value. Cook as any whole grain for a hearty breakfast, lunch or dinner. [See preparation tips for whole groats], or buy whole and roll them yourself daily in your own flaker machine. See Purchasing an oat flaker for your home. Oatmeal or Rolled Oats are the same whole groats passed through a grain mill with a flaker attachment. Our volunteers flake the oats weekly, when you order. We suggest you store them in a refrigerator or freezer to keep them fresh - the next best thing to doing it yourself. Great for traditional oatmeal such as breakfast porridge or easy oatmeal, muesli, baking as in cookies, breading, soup thickeners or granola. Oat Flour is the same whole groats stone ground in our grain mill, as you order, so again, the freshness is only second to doing it yourself. Research
on traditional methods of grain preparation by the Weston
A. Price Foundation strongly recommends soaking and fermenting oats before
cooking to enhance nutrition and digestibility.
An article on Whole Grains from Nourishing Traditions, by Sally
Fallon explains why. (This
book can also be ordered through us.) See information below on Ø Traditional Whole Grains (by Sally Fallon) Info on pre-soaking/fermenting your oats Ø Preparation Tips for Whole Oat Groats Ø Make Your Own Steel Cut Oats and Irish Oatmeal Ø Muesli - raw or cooked, and crispy almonds Ø Purchasing an Oat Flaker for your Home Massena Farm Massena Farms, owned by the Bob Steffen family, is located on the western fringe of the mid-continental tall grass prairies of eastern Nebraska and western Iowa. The Steffens bought their Nebraska Farm in the mid 1950’s. It has been farmed without chemicals since that time and has been Demeter Certified Biodynamic since 1983. This farms produce grains, vegetables and herbs. Bob Steffen first learned about Biodynamics from Dr. E.E. Pfeiffer in the early 1940’s and since that time, the Steffen family has been committed to this sustainable and healthful system of food production. They only sell grains which meet their highest qualifications. The oats are offered without preservatives so they are best stored in refrigeration or even frozen. Oatmeal is rich in soluble fiber, which means that its energy is metered into your body s-l-o-w-l-y- the ideal way! So, if you want to avoid that notorious spike then dip in blood sugar, oatmeal is the preferred way to start the day. Nutritional Information Excerpts
from an article entitled Feeling Your Oats in “The Healthy Cell
News,” Winter/Spring
1997. For centuries “feeling your oats” and “sowing your wild oats” has suggested being loaded with energy and ready for action. In actuality these phrases hold merit, as oats are the richest food in valuable, high energy substances. Archeological evidence shows that long before oats were cultivated in other parts of the world they grew naturally in the alpine region known today as Switzerland. Muesli, a highly nutritious oats-based meal, is very popular among the Swiss. The English and Celtics, too, have been consuming an oats-based meal for centuries called porridge. Breakfast of Champions: The nutritious factor of oats have been extensively analyzed over the past few years. Major active constituents of oats include vitamins B-complex, D and E; minerals silicon, potassium and zinc (in fact, oats are the richest plant source of zinc); polysaccharides like beta glucan; proteins such as peptides and amino acids; unsaturated lipids, and other nutrients such as flavonoids, polyphenols, vanilloglycosides, and trigonelline. In addition, oats are abundant in fiber, which has proven, positive effects on high blood cholesterol levels and can also help prevent diseases of the digestive tract. Extensive investigation of oats resulted in the isolation of 24 different phenolic compounds with antioxidant activity. Antioxidants are capable of quenching free-radical reactions, which in turn leads to enhanced longevity. Homeopathic tinctures of oats are available to treat: insomnia, depression, and nerve exhaustion (stress). Furthermore, oats are often used in dermatology, due to their well-know hypoallergenic properties. They are especially useful for the treatment of itching caused by eczema, chicken pox, acne and sunburn. The numerous positive properties of the oat plant have encouraged scientists around the world to research in depth their effects on health. Wide ranging analysis work has been carried out to identify active ingredients. For example, avenin, a tonic compound, stimulates the central nervous system and is responsible for the excitability in horses fed on oats. Clinical studies revealed unexpected findings in a multitude of areas such as natural antibiotic effects, reduction of nicotine craving and the treatment of sexual dysfunctions. From a publication called “The Healing Doctor” by the Lombardi Publishing Corp and “Alternatives” March, 1999. Including oats in our diet regularly has various beneficial effects: · Contains more linoleic acid, B vitamins, vitamin E, soluble fiber and protein than other grains · Lowers blood cholesterol levels ·
Prolongs the absorption of carbohydrates into the bloodstream (for
sustained · Reduces constipation and improves bowel health · Good For heart health · Enhances immune system functioning · Calms nerves and curbs withdrawal symptoms of smokers trying to quit Oats have some very unique properties. Oat fiber is a rich source of water-soluble beta-glucans which have been associated with the ability to enhance the function of the immune system significantly and improve the heart. It was only a few years back that inflammation and infection were first identified as risk factors for heart disease. Since then, researchers have found that you can strengthen your immune system by taking targeted nutrients such as beta-glucan. For the intestines, the gum in oats promotes the production of a protective intestinal lubricant, and appears to improve the adhesive capabilities and the growth rates of beneficial bacteria strains. (So eats your oats along with yogurt or other fermented milk products.) Beneficial bacteria must be able to latch on if they are going to flourish and colonize the GI tract. Cholesterol levels can be reduced significantly. The Healing Doctor says “Studies show that a person who eats 1.5 ounces of oatmeal each day will show a loss of 3% in total cholesterol and a 14% reduction in bad cholesterol after 2 months.“ A 22,000 participant European study that showed that increasing one’s intake of oat bran, a particularly rich source of beta-glucan, may reduce one’s risk of heart disease. The American Journal of Clinical Nutrition (2003) looked at diets of 4,000 women ages 18-63 over a 12 year period. They learned that those who ate more of the complex carbohydrates such as oats and whole grains did not put on as many pounds as those who ate less of these foods. History of OatsHistory information taken from Origin, History, and Uses of Oat and Wheat by Lance Gibson and Garren Benson, Iowa State University, Dept of Agronomy, Jan 2002 “Little history of oat is known prior to the time of Christ.
Oats did not become important to man as early as wheat or barley. Oats probably
persisted as a weed‑like plant in other cereals for centuries prior to
being cultivated by itself. Some authorities believe that our present cultivated
oats developed as a mutation from wild oats. They think this may have taken
place in Asia Minor or southeastern Europe not long before the birth of
Christ.
Probably the oldest known oat grains were found in Egypt among remains of the 12th Dynasty, which was about 2,000 B.C. These probably were weeds and not actually cultivated by the Egyptians. The oldest known cultivated oats were found in caves in Switzerland that are believed to belong to the Bronze Age. Oats have always been used as both livestock and human food. Oats are sometimes used as pasture, hay or silage but mostly as a feed grain. Oat straw has been important bedding for livestock through history.” For human food, Samuel Johnson's dictionary defined oats as "eaten by people in Scotland, but fit only for horses in England." The Scotsman's retort to this is, "That's why England has such good horses, and Scotland has such fine men!" Whole GrainsThis
information on Traditional Whole Grains comes, with permission, from
“Nourishing Traditions”, by Sally Fallon, Revised Second Edition, New Trends
Publishing, 2001, p 452-454.
“The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” The well-meaning advice of many nutritionist to consume whole grains as ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences, for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all pre-industrialized peoples soaked or fermented their grains before making them into porridge, breads, cakes and casseroles. A quick review of grain recipes from around the world will prove our point. In India rice and lentils are fermented for at least two days before they are prepared as idli and dosas. In Africa the natives soak coarsely ground corn overnight before adding it to soups and stews, and they ferment corn or millet for several days to produce a porridge called ogi. A similar dish made from oats was traditional among the Welsh. In some Oriental and Latin American countries rice receives a long fermentation before it is prepared. Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days. Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves. Before the introduction of commercial brewers yeast, Europeans made slow-rise breads from fermented starters; in America the pioneers were known for their sourdough breads, pancakes and biscuits, and throughout Europe grains were soaked overnight, and for a long as several days, in water or soured milk before they were cooked and serve as porridge or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking). This is not the place to speculate on that mysterious instructive spirit that taught our ancestors to soak and ferment their grains before eating them, the important thing to realize is that these practices accord very well with what modern science has discovered about grains. All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins. “A
diet high in unfermented whole grains may led to serious mineral deficiencies
and bone loss.” Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains, particularly high-gluten grains like wheat, puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the results take the form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth. Recent research links gluten intolerance with multiple sclerosis. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. . . . . . . . . Grains fall into two general categories. Those containing gluten, such as oats, rye, barley and especially wheat, should not be consumed unless they have been soaked or fermented; buckwheat, rice and millet do not contain gluten and are, on the whole, more easily digested. Whole rice and whole millet contain lower amounts of phytates than other grains so it is not absolutely necessary to soak them. However, they should be gently steamed for at least two hours in a high-mineral gelatinous broth. This will neutralize some of the phytates they do contain and provide additional minerals to compensate for those that are still bound; while the gelatin in the broth will greatly facilitate digestion. We do not recommend the pressure cooker for grains because it cooks them too quickly. . . . . . . . . Our readers will notice that our recipes for breakfast cereals are all porridges that have been soaked overnight before they are cooked. If you buy grains that have been rolled or cracked, they should be in packages and not taken form bins, where they have a tendency to go rancid. Even better, buy organic or biodynamic whole grains and roll or crack them yourself using a roller or a grain grinder (See sources.) You may also add a little ground flax seed to start your day with a ration of omega 3 fatty acids. (Flax seed is low in phytic acid and does not require soaking if it is eaten in small amounts.) These porridges marry very well with butter or cream, whose fat-soluble activators provide the necessary catalyst for mineral absorption. Those with milk allergies can usually tolerate a little cream on their breakfast cereal or can eat them with butter –a delicious combination. We do not recommend soy milk, which contains many antinutrients. Nor we do recommend granola, a popular “health” food made from grains subjected only to dry heat and, therefore, extremely indigestible. Granola, like all processed breakfast cereals, should have no place on our cupboards shelves. Boxed breakfast cereals are made by the extrusion process, in which little flakes and shapes are formed at high temperatures and pressures. Extrusion processing destroys many nutrients in grains, causes fragile oils to become rancid and renders certain proteins toxic. For a new generation of hardy children, we must return to the breakfast cereals of our ancestors –soaked gruels and porridges. The following 3 recipes also come from Sally Fallon in “Nourishing Traditions” Links to Breakfast Porridge Irish Oatmeal and Muesli. Preparation Tips for Whole Oat GroatsFrom “Louise’s Simple and Good Whole Grain Cookery” chart, by Louise Frazier 1) Clean: Spread whole oat groats on light-colored surface. Remove any stones, discolored groats, loose hulls, etc. 2) Rinse in sieve. 3) Toast: spread groats on a baking sheet and bake in 350 degree oven for 10 minutes. They’re done when they smell nice and toasty and turn light brown; or, use a cook pot (large cast iron is recommended) to toast groats on the stove top. They will puff up, change color, and smell toasty (like the puff breakfast cereals.) Keep stirring as they can burn easily toasting 5-10 minutes. 4) Cook: Add 4 or more cups water per cup of oats. Bring to a boil, turn down to simmer, cover, cook about 60 minutes. Taste. If they are too al dente, add more hot water (about ¼ cup at a time.) 5) Let stand: After cooked to doneness, let stand in warm place, covered, for 20 minutes. They will really finish cooking now swelling more. For
Breakfast: Follow steps 1-3 above. In cooking, step 4, add ½ tsp ginger, ¾ tsp cinnamon, and 2-3 cardamom pods to the oats and water. Can also add 1 Tbsp butter and/or 1 Tbsp raw sugar. Stir well and proceed as above. Adjust spices and sweetness to taste. For lunch or dinner, try this traditional Latin American dressing called Adareso. Experiment with this and many more. Let us know your favorites. 1 big onion 1-5 cloves garlic, up to you 1 tsp paprika ½ tsp black pepper little salt 1-4 Tablespoons ghee or olive oil 1 tsp ground cumin Increase any of these spices to taste Chop onion and garlic very fine. Heat oil in heavy bottomed pan. Add onions and garlic, cook till transparent. Add rest of spices, cook 2-4 minutes more. Stir adareso into oats. Done! Delicious. Make Your Own Steel Cut Oats
We found several sources that recommend toasting whole oats before cutting into steel cut or cooking whole, while rolled (flaked) oats are done without toasting. As above, clean, rinse and toast whole oat groats. Then, in blender or food processor, pulse at low speed for a few minutes, checking at frequent intervals. You will get a mix of flour and small pieces. With practice, you’ll know how small you want the pieces. Can store these in the freezer and cook as needed (no need to thaw) but it is always best to make fresh. Before cooking, remember to soak for 7-24 hours in a warm place with a fermenting agent as in the recipe below. a recipe from Nourishing Traditions by Sally Fallon 1 cup whole oats 2 cups warm filtered water 4 Tablespoons whey, yogurt, kefir or buttermilk (or if severe milk allergies substitute lemon juice or vinegar) 1 teaspoon sea salt 2 cups filtered water Place oats on a baking sheet and bake at 350 degrees until they turn light brown. Process roasted oats to a medium grind in a home grinder. (The resultant meal should be part flour, part small bits.) Soak from 7-24 hours in a warm place in 2 cups warm water with the fermenting agent (whey, yogurt, kefir, buttermilk, vinegar or lemon juice.) The fine flour particles will rise to the top and may be lifted off carefully with a spoon. Bring additional 2 cups water and sea salt to a boil, add soaked oatmeal and cook over very low heat stirring frequently for about 10 minutes. Breakfast PorridgeFrom Nourishing Traditions by Sally Fallon “For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes – truly a fast food.” Mix 1 cup rolled, cracked (or steel cut) oats with 1 cup warm filtered water plus 2 Tablespoons whey, yogurt, kefir or buttermilk. (Those with severe milk allergies can use lemon juice or vinegar.) Cover and leave in a warm place for at least 7 hours and as long as 24 hours. When ready to cook, bring an additional 1 cup of water to a boil with ½ teaspoon sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Flax seed is an optional addition for enhanced nutrition. Grind 1 Tablespoon flax seeds in a mini-grinder (a coffee or spice grinder). Remove oats from heat, stir in flax seeds, if using, and let stand for a few minutes. (Do not add flax while cooking, heat destroys it.) Serve with plenty of butter or cream and a natural sweetener like Rapadura, sucanat, date sugar, maple syrup, maple sugar or raw honey. You may also wish to add apricot butter, chopped crispy nuts (soaked and dried) or dried sweetened coconut meat (recipes are in Nourishing Traditions). Easy Oatmeal 1 cup oatmeal (also called rolled or flaked oats) or steel cut oats 2-3 cups water ¼ tsp sea salt optional: 1) Dried fruit: biodynamic raisins, dried apricots, peaches, nectarines or other organic or biodynamic dried fruit. 2) Spices, any or all of: ½ tsp cinnamon or a cinnamon stick, ¼ tsp ground or freshly grated ginger, dash of nutmeg, 2-3 cardamom pods broken open to add whole seeds 3) Toppings: Butter, yogurt, or milk. Natural sweetener such as maple syrup, raw honey, molasses, grated coconut, sucanat or other dehydrated cane juice. Organic walnuts, almonds, cashews, etc or sunflower seeds, pumpkin seeds, or sesame seeds roasted, ground, chopped, or soaked and dried or soaked and sprouted as Sally Fallon recommends in Nourishing Traditions. Ground flax seed adds a great nutritional boost. You can use rolled oats as is, straight from the freezer, or pre-soak with half the water in the recipe and a fermenting agent as recommended in Nourishing Traditions. (Soak overnight with water, 2 Tbsp yogurt, whey or other fermenting agent, cover and put in a warm place.) In a preferably heavy bottomed saucepan, bring to a boil water (only the additional water if they’ve been pre-soaked) and salt. Add oatmeal, dried fruit and spices if using and bring to a simmer stirring frequently to prevent thickening and burning on the bottom. Then turn to very low heat and cook, stirring occasionally (this is important), until done. Pre-soaked oats will take maybe 5 minutes, unsoaked will take 10 minutes or more. Serve with 1 or 2 toppings. Vary it for a different feast every day! Muesli
Not all rolled oats will make a soft, edible muesli but these Biodynamic Oats do. Soak 8 hours or overnight right in your breakfast bowl. This recipe may be heavy to digest for some people; if so try Sally Fallon’s Muesli (below) which is cooked. 1 cup biodynamic rolled oats 1 cup or more water (adjust to your liking) 1/3 cup biodynamic raisins can
add 2 Tbsps fermenting agent too Cover with a plate. When ready to eat, stir up to create oat milk and enjoy. Of course, you can add toppings for a boost of taste and nutrition. See Easy Oatmeal above for suggestions. Muesli RecipeFrom “Nourishing Traditions”, by Sally Fallon 1 cup rolled oats ¼ cup crispy almond slivers (see recipe below) ¼ cup dried sweetened coconut meat or commercial dried unsweetened coconut ½ tsp cinnamon 1 ½ cups warm filtered water plus 2 Tbsp whey, yogurt, kefir or buttermilk ½ tsp salt 1 cup filtered water ¼ cup raisins 1 tbsp flax seeds optional Mix oats with almonds, cinnamon and coconut. Combine oat mixture with warm water mixture, cover and soak at room temperature for 7-14 hours. Bring an additional 1 cup of water to boil with sea salt. Add soaked oats and raisins, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove cereal from heat and stir in flax meal. Serve with butter or cream and natural sweetener like Rapadura, date sugar, maple syrup, maple sugar or raw honey. Crispy AlmondsFrom Nourishing Traditions by Sally Fallon 4 cups almonds, preferably skinless, or 4 cups slivered almonds 1 Tbsp sea salt filtered water Skinless
almonds will still sprout (if the skins were removed by a mechanical process.)
Skinless almonds are easier to digest and more satisfactory in many
recipes. However, you may also use
almonds with the skins on, To remove skins yourself, soak overnight in room
temperature water or 15 minutes in boiling hot water and peels come off quite
easily. Mix
almonds with salt and filtered water and leave in a warm place for at least 7
hours or overnight. Drain in a
colander. Spread on a stainless
steel baking pan and place in a warm over (no more than 150 degrees) for 12-24
hours, stirring occasionally, until completely dry and crisp.
Store in an airtight container. Purchasing
an Oat Flaker
With the Family Grain Mill System you will have a permanent magnet motor base and a hand base for the “just in case” back up. The motor base is powerful and reliable with a Bosch motor inside. Additional attachments are available. The Flaker Mill characteristics: · Large 5 cup hopper for continuous rolling and flaking · Can make up to 10 cups at a time (or more) · Can be used with any KitchenAid stand mixer · Ideal for rolling oats and Flaking from low-moisture, non-oily grains ·
For Oats, wheat, rye, spelt, kamut, millet, buckwheat, barley,
rice, flax ·
Manufactured in Germany by Messerschmidt.
Built with premium Lexan · Use for hot or cold cereals, granola, cookies, cakes, meat extenders. The Family Grain Mill: · Same characteristics as above for the Flaker Mill · Ideal for grinding your own flour, adjustable from fine to coarse ·
for oats, wheat, corn (not popcorn), rye, spelt, kamut, barley,
rice, · One of the quietest mills on the market · A durable grain mill capable of a lifetime of dependable use Extremely
fast and easy to use, fast clean up and dust free.
Quiet. We speak from personal experience. This is the flaker we use to roll oats for Spiritual Food for the New Millennium orders!
Hand Base Motorized*
Attachment ** Family Flaker $105 $215 $90 Grain Mill $105 $215 $90 *The
motorized unit comes with a hand base also with no extra charge. **
The attachment is only for someone who has a Kitchenaid unit Separate attachments for the flaker and grain mill and also a vegetable/fruit/cheese/nut processor and wheat grass/fruit/berry press are available. Please inquire
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