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Recently I’ve been trying to wean us off cereals – by wean, I mean I’ve just stopped buying it, which for poor Mr Rigg has meant going cold turkey on cereals at breakfast.
If you’re interested why I’m keen to steer away from cereals it’s because I’ve come to realise that there isn’t much good in them, despite what they like to tell us on their TV adverts.
We had this lovely recipe for granola that we used to make, which was delicious both with milk and yoghurt. The only problem is that I’ve also developed an interest in how grains were traditionally prepared, and how they used to be soaked before drying.
This is because things like grains and nuts and seeds have enzyme inhibitors in them, which unless soaked first, prevent us from absorbing all the goodness in them like vitamins and minerals.
I’ve recently discovered that nuts comes with pesky enzyme inhibitors inside them, that can put a strain on your digestive system and makes it more difficult for your body to absorb all the good nutrients in them. You can overcome this by soaking the nuts overnight before slowly drying them out in an oven, then eating them as you wish.
This is something traditional cultures did and I’m all for learning from our ancestors and the knowledge they gleaned over many many generations.
After enjoying bowlfuls of Greek yoghurt topped with honey and a mixture of crumbled nuts on holiday, I thought I’d give it a go as I really wanted to recreate the mixed nuts ‘crumb’ for my own breakfasts.
Here’s said holiday breakfast…
Mr Rigg, Buddy and I have been out this past week foraging for wild goodies. We collected a basket of blackberries, cobnuts/hazelnuts and rosehips.
I’m not sure whether we’ve been gathering hazelnuts too early – I must look it up. Our little hazelnut tree/bush in the garden has got a few nuts on it for the first year! My parents have a huge tree which drops loads of nuts – I’m sure in a couple of weeks I’ll come home with lots.
There are quite a good number of blackberries, although they’re all quite small and I have yet to find one which isn’t sour. Ours are destined for apple and blackberry pie with apples from the farmer’s market.
And again with the rosehips, not sure if we’re picked them too early, but I want to try making rosehip syrup to make into cordial…turns out the recipe I have requires 800g! Wish me good luck!