Whole Grains Save the Day

When I was battling a period of severe low energy, I found that I had this overwhelming feeling in my heart that if I could just find some whole grains such as wheat, grind it myself and make my own bread that it would give me the strength to recover. I drove around town asking around if anyone knew where to buy whole wheat kernels. I found the local LDS cannery where they sell whole grains, wheat, rice and oats. I filled my car with 25-pound bags of each—more than enough for a year or more and I spent less money than I would have normally spent on groceries for the week!

Whole Grains Save the Day!

As I began to muster the energy to open the first bag of wheat and grind my first batch of flour I noticed a lift in my energy just touching these whole grains. After filling the house with wholesome aromas of fresh whole grain bread and eating whole grain waffles that I made myself, I found an instant change in my health and vitality. All of my symptoms dropped off within a week. It was miraculous.

Even now, whenever I eat whole grains I feel a surge of strength like I could lift something heavy. I feel like mighty woman! I have added grains like quinoa, millet and barley.  When I have time I soak the grain overnight to bring it to life. The grain sprouts and becomes a vegetable instead of a dormant grain that is difficult to digest. Sprouting increases the nutritional value.

Just changing from store-bought white bread to store-bought whole wheat bread is a huge step towards a healthier diet. The nutritional value of whole wheat bread is 150 times more than white bread due to the fact that white bread has been made from white flour that has been stripped of nutrients and treated with bleach to make it white. If there is so much more nutritional value in store-bought whole wheat bread think how much more there is in homemade whole wheat bread made from sprouted wheat!


Healthy Breakfast CookbookOur Waffle Mix is by far the fastest and simplest way to start eating freshly ground whole grains TODAY. You will find this recipe in Project 2 -Healthy Breakfasts. These recipes start with whole grains that can be sprouted and ground to make the most complete and nutrient-rich flour known to man.



Healthy BreadsWhole Grain Breads

More detailed instructions for making your own whole grain sprouted wheat flour for bread and meals like pizza, calzones, chalupas and more are in Project 4 – Healthy Breads.


Order whole grains and specialty ingredients from our online grocery store by clicking on SHOP and get started today!








One-Year Bulk Food Storage

I store large amounts of the exact same list of foods that I used in the Baker’s Rack, but I buy them in bulk and store them in buckets and cases. I then organize these in groupings and labeled them to make logical sense of it all so I can find things easily when I need to refill my containers upstairs.

BUCKETS – 4 gallon buckets are my favorite choice because they are lighter, just 25 pounds, and most grains and beans come in 25 or 50 pound bags. I also like the white buckets because they breathe and are not airtight. Remember grains and beans are alive, but dormant. They need to breathe or they will die and will not be able to sprout. I want living foods that can also be sprouted or planted. I stack the buckets in various shapes to make a corner table or a countertop. Place a table cloth over them and top with a 24×24 tile and you have a useful piece of furniture for a lamp or TV.

CASES OF #10 CANS – Seeds, dried fruits and vegetables and any powdered products must be sealed in #10 cans. These cans come in cases of six. Cases of #10 cans stack to make a table just as easily as the square buckets.

I collected one bucket of each grain and legume that I have in My Baker’s Rack and one #10 can of each nut, seed, dried fruit, dried vegetable, powders and flours.

To learn more, purchase #2 of the Seven Steps to Conscious Cooking; Short Cuts. This workshop teaches how to give your kitchen a healthy make-over.