Keeper of the Home Apprentice ~ in our Kitchen ~ New Skills

It has been a while since I’ve written about Leah’s time as Keeper of the Home apprentice in our home. We’ve been busily working in many directions. Now that Leah has started high school, her work load has increased and we are continually learning to refine our time management skills and be flexible at the same time. After all that is one of the reasons we chose to homeschool both or children, to be able to change our schedule if we needed to.

I am grateful that Wardeh from GNOWFGLINS has offered her Fundementals eCourse as course that can be taken at our own pace, as it is taking us much longer to get through the ecourse.(Note: since I wrote this, GNOWFGLINS has now changed their course payment policy). That is not to say that it is drudgery by any means. Leah and I actually really enjoy it. Good bonding time for mama and daughter.  Wardeh’s step by step process with reading, audios, videos and hands-on for each week is broken down really well. Other academic lessons and deadlines seem to take precedent though. But we are working through it, and with every lesson completed, Leah is feeling more comfortable taking initiative with more involved responsibilities in our kitchen. This pleases me because I know that when she is with her own family, I will have confidence that she is able to care for her family and implement positive habits from the beginning of that season in her life.


Since my last post in June we have:

• Read and worked through Lesson one to three of the GNOWFGLINS Fundementals eCourse ,
• Read more from Stephanie Langford’s book, How to eat Real Food on a Real Budget,
• Read a few more chapters from Kristen Michaelis’ book Real Food Nutrition and Health.

One of the main points that we worked and learned about is soaking grains, seeds and nuts.  Although we had already been soaking the wheat berries and nuts prior to taking this e-course, we learned more in depth of the benefits of the importance of soaking. Here are Leah’s words as to what and why it is important, and what she baked in our kitchen.

I found it very easy to sprout, although making sprouted grain baked goods does require some planning ahead.  Wardeh from GNOWFGLINS explains why it is important to soak grains before use.

In their raw and/or cracked state, all whole grains contain phytic acid in the outer layer, or bran. This phytic acid combines with calcium, magnesium, copper, iron and zinc in the intestinal track, blocking mineral absorption. A diet high in untreated, cooked whole grains may lead to mineral deficiencies and bone loss. Soaking grains in warm, acidic water for as little as seven hours will neutralize some or most of the phytic acid.

Raw, untreated, and uncooked whole grains, like all seeds, contain enzyme inhibitors. Digestion is impaired when the enzyme inhibitors prevent digestive enzymes from doing their work. Enzyme inhibitors are deactivated either through germination, which soaking mimics, or through cooking. In the case of cracked whole grains, which won’t germinate, enzyme inhibitors are deactivated through cooking. 

Finally, the proteins in grains, such as gluten, are more difficult to digest. The process of soaking (and fermenting) grains partially breaks down the difficult proteins into more easily digestible components. (Taken directly from GNOWFGLINS info.)

First, I soaked the grain in water and vinegar for about eight hours.

Next came hours more of dehydration. When I was ready to use the grains, I transferred them from the racks into the dehydrator for grinding.

The recipe I chose to make is the GNOWFGLINS Sprouted Spelt Biscuits, using sprouted whole wheat flour instead of sprouted spelt flour. The dough itself turned out quite light, and after being baked, resembled another biscuit recipe which I had previously enjoyed a number of times, but which was not nearly as healthy. Thus, sprouting grains is not only easy and nutritious, but can also produce results whose taste rivals that of dead, mucous forming foods.

This week we hope to learn more in making water kefir.  I have made kefir using raw cow's milk before.  It will be interesting to learn this new skill myself.  I'm also excited to finally get started on using sour dough for baked goods.  I wonder if cooler weather will be an issue.  If anyone can help please comment.

We also hope to learn more tips on how to save money with Stephanie's book How to Eat Real Food  on A Real Budget.  We have been blessed by this book and hope to learn more.  Stephanie does a great job laying out what has worked for her in the past.  It doesn't matter how frugal our family is, there is always something new to learn to continue to be good stewards with what our Heavenly Father provides us.

For more on Leah as Keeper of the Home Apprentice ~ in the Kitchen, please read:
- Keeper of the Home Apprentice ~ in our Kitchen
- Keeper of the Home Apprentice ~ in our Kitchen ~ Meal Planning

I'd love to hear what you or you and your daughters have been learning in your kitchen or at home.  If you have time, please take a few minutes to share how you are preparing your daughters  "to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed. Titus 2:5

This was shared at Raising Homemakers


Blessings ~ Leah and Carmen 

(Note: The products mentioned in this post are products we recommend.  We receive a small commission if purchases are made through these links.  You are under no obligation to purchase through these links but if you do, we appreciate you supporting Pebble Crossing.