Cooking Instructions for Grains

First of all, try to buy organic grains that are not roasted or processed. (I personally
prefer the white quinoa to the other kinds.)

A half of a cup of the dry grain makes one portion of cooked cereal.

Put the dry grain into a sieve and mix it a bit with your fingers to remove the tiny
particles. This will make the checking very easy.

Now, check the grain on a white plate. (Bugs are rare when grains are properly stored
and refrigerated.)

Soak the checked grain about 5 -6 hours or overnight.

When you are ready to cook it, rinse it thoroughly for a half a minute with a sieve, then
pour it into a pot with boiling water. You will need about twice as much water as grain.
Cook on low heat for a few minutes until all the water is absorbed.

Note: Do not skip the steps of soaking and rinsing, because that is how you cancel out
the “enzyme inhibiting factor” which interferes with the absorption of minerals.

Millet, quinoa, and buckwheat are delicious with sea salt (make sure it’s the un-
manufactured kind that’s pink and fine, or coarse, damp, and not bright white), olive oil,
green onion, tehina, or cooked vegetables.