A few comments about recent posts
Oatmeal. We’ve been eating steel cut oats for years and love them. The first we had were a gift–McCann’s Irish Oats in a tin can. They’re a bit pricey. The oats that I find in health food stores are indistinguishable from McCann’s, at least to our thinking. I now find them locally in grocery stores such as Kroger, Food City, etc. Bob’s Red Mill is the usual commercial brand I find. Ask your grocer to order some, if it’s still not available. That brand is usually less than half the price of the McCann’s. BTW, Bob’s Red Mill also offers a wide assortment of grains. I buy my vital wheat gluten, 7- or 10- grain cereal, and assorted flours in the same section of the grocery.
I cook mine in my little crockpot. I bought one that has HIGH, LOW, and WARM settings. I spray the pot with vegetable spray before adding the water, salt and oatmeal. I use a 4:1 water:oatmeal ratio. This really cooks on HIGH in about 3-4 hours; LOW takes 5-6. I set up the pot before we go to bed and turn it on LOW. As soon as we get up, we turn the pot off and give it a stir. The cereal is always done. Turning the pot off allows most of the cereal sticking to the sides to loosen.
For the two of us, 1 cup oats to 4 cups water allows a least two meals. Leftovers store in the refrigerator and heat nicely in the microwave.
I sometimes add nuts or fruit to the cereal, but haven’t done that since beginning SBD.
Bread. One of the reasons I’ve had to shed all this weight is that I’m addicted to bread. Haven’t had any in a month and surprisingly, don’t miss it–much. I’ve not tossed my starters though. I make rolls for my grandchildren and loaves for friends. I’m now making them healthier. Here’s how:
Use whole wheat flour (try King Arthur’s if it’s available or look on-line)
for at least half the flour.
Add 2 tablespoons vital wheat gluten, 1/2 cup wheat bran, oat bran or cracked wheat, and 1/4 cup ground flax seeds.
Bake as usual.
This sort of follows the suggestions in one of the SBD cookbooks.
Ann