QUESTIONS OF NUTRITION – WHAT ABOUT THE WHEAT GRAIN? (USING)
What I said about the rice grain also applies to the wheat kernel. Its valuable constituents are to be found, not in the inner part, but in the outer one, the bran. Like rice, the wheat grain should be used in its entirety, ground coarsely as wholewheat flour or flakes. Groats, coarse meal, are especially suitable for soups, rissole mixes, bread and biscuits. If you have no rough-grinding mill to make you own wholewheat flour, soak the wheat overnight and then put the soft, swollen kernels through the mincer.
This flaky wheat can be added to your muesli. Of course, you can use Vogel’s Wheat Bran and Germ instead. According to taste, sweeten the muesli with raisins or sultanas, putting these through the mincer together with the soaked wheat. The raisins will give you natural sugar. You see how easy it is to prepare a delicious muesli! Add some honey, perhaps some finely ground almonds or almond puree and a variety of fruit according to what is in season. Berries are an ideal addition. If you tend to suffer from constipation, mix some soaked linseed into the muesli to encourage the bowel function.
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