As you all know I took about a month to completely give up grain and adopt a Bulletproof or “Paleo Plus” lifestyle, mainly because I wanted to see what all the hype is about and feel it for myself if making such a major dietary change would provide me with increased energy, clarity of mind, focus and emotional stability. I have heard so many people experience these incredible results simply by cutting grains out of their diet.
I did enjoy the experiment. I like to challenge myself in new ways and learning about health and wellness practices has always been a passion of mine. God made our bodies in such unique and intricate ways. It seems we will be searching out the cause and effect that food, exercise and environment have on our delicate systems for many years to come. As science and technology increase in their ability to see into our bodies we have a full color picture (or real time movie!) of our physiological responses. It’s fascinating to say the least!
This is a topic I will be exploring for a lifetime!
But for the moment, my research has led me to rest in the knowledge that feeding my family mainly fresh, organic fruits and vegetables, wild fish, grass-fed meats and eggs along with freshly milled organic grains is a diet that is going to give them bodies that are strong, vital, healthy and energetic! As I have looked deeper into the “grain issue”, it seems that most of the difficulty stemming from grain consumption centers around the kind of grain consumed and the processing it has gone through to be sold on grocery store shelves.
There is simply no comparison to freshly milled flour, made into bread within hours and a loaf of bread that is sitting on a store shelf – they are nutritionally completely different. So much as been written on this subject that I would rather direct you to someone who has more experience (and a few more college degrees) than myself, Sue Becker.
She has written extensively on this topic explaining the history of milling in America and how it has changed over the years to allow for a longer shelf-life and saved time for woman and their families. I trust we would all agree that “saving time” usually doesn’t translate into better health or high quality food.
I pray that you are inspired by her as I have been over the years!!
I would close by saying that, from my experience, it would be better to eat no grain for a short season (while you research milling and get the equipment that you need to start making homemade goods) than to continue eating store bought bread.
And I personally am refocusing my efforts to be more diligent in keeping any store bought bread or flour out of our home. I do slack off and buy tortillas, burger buns, bagels…it is just easier. I get it! But, having tummy upset, migraine headaches, brain fog, fatigue and a slue of other frustrating symptoms isn’t easy at all.
I want to live better than I do!
So, lets celebrate with a lovely little Summertime favorite! The Raspberry Sour Cream Muffin.
Begin with gorgeous fresh raspberries!
One cup of organic sour cream (we always make these the day after we have Mexican food, when the sour cream is in the fridge and just begging to be used)
Fresh Milled White Wheat. It’s just so pretty!
Oh the glory!
- 2-1/2 cups white whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh raspberries
- Whisk together the flours, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix just until incorporated. With the mixer on low speed, add the dry ingredients and mix just until the batter is smooth. Gently mix in or fold in the raspberries. The batter will be stiff. Cover the batter and refrigerate overnight.
- Preheat oven to 400 degrees and arrange rack in middle. Take the batter out of the refrigerator and let sit at room temperature about 15 minutes. Prepare muffin pan with liners and fill about ½ full with batter. Bake for 21-23min. Cool on wire rack.