There are so many different kinds of grain. I am used to having the brown rice. I don't know if I can digest all of these grains. But experimenting with the different grains is definitely worthwhile. I am interested in expanding the choices of my diet. It is actually a matter of everything. We do need to have the alternative strategies. Martha is very resourceful by the way! 😊😊😊😊😊 23:48 😊
I really liked this episode. I get a lot of rice dry beans lentils split peas that type of stuff from the food pantry. I used to be a chef but have been out of the game due to nerve and muscle damage, but that gives you an idea of I made a lot of the dishes popular with these and I cook all different kinds of cuisine. Could you come up with some new ideas, we prefer to have meat because I have anemia and some other deficiencies and am still recovering from being sick for three months where I was barely able to eat or drink anything I wasn't even consuming 200 calories a day. We don't have any allergies and my daughter and I eat just about anything, we do cook for other people every so often so substitutes or swap out notes are great. Example I make a soup that is my Recreation of Zuppa Toscana and depending on who is eating it I add kale, spinach or corn. And I'll switch the from mozzarella to Cheddar, and I don't use cream like most people would use because it has a habit of curdling but I use evaporated milk so I still get that strong creamy. Also sometimes we cook a big pot of soup and take it to some homeless people that live over near the library, we don't get to always do it but we try to make it Hardy and stick-to-your-ribs as possible. It's been in single digits, several days it just snowed all day long
Mum forgot a dough in her bag until the next day - or it may have been in the back of our car - due to the process of fermenting / leavening the bread panned out extremely tasty n perfect in texture 👍🏻💕
Cutting the lemon on the top and bottom to use in the juicer? That looks like a really easy method to get more juice from the lemons this year we had wonderfully large lemons this was a handy idea 💅
By wheat berries do you mean Eikorn wheat? For breakfast I precook quinoa and depending on mood and weather might heat it up in the morning and add some almond milk and dried cranberries.
I think someone dropped the ball. Very unusual. Martha gave exact proportions for most of the liquids and all of the additives. The only thing missing, except for the farro, was the measured quantity of the other four grains ???
@@davidwelch8288 Of course, but WHY specify EVERY quantity EXCEPT for the ingredient being profiled ??? My point is that it isn't like Martha and her tribe to put out incomplete information. And THIS is certainly THAT !!!
Quinoa originated in Peru thousands of years ago. It was the mother grain of the Incas. Quinoa only started being cultivated in the US in the 1980’s but most is still produced in Peru and Bolivia. It has been a staple in the Andes for generations! Now, since it’s become trendy and popular in the US and Europe, the prices have risen tremendously making it less affordable for the locals! Talk about food gentrification! Learn your facts right!
Let's not be fooled. Cooked grains and starches are war time food. The most healthful of foods are raw fruits and vegetables and some grains that are sprouted raw and alive, and water rich. After all we humans are 75 percent water. We only dehydrate ourselves by eating dry cooked food and baked goods and as anyone can easily imagine, the majority of"nutrients" in raw grains are destroyed when they are heated at high temperatures. Don't get me wrong I like cooked food as much as the next person but they are no longer as substantial a part of my diet they once were when I believed they were "healthy (healthful)" .
Oh for crying out loud! People have been eating grains for thousands of years. That's why some are known as ancient grains. They certainly are not just for war times!
@@ng3069 That is just hearsay and propaganda. There is no proof - as in primary evidence that people have been eating grains for more than five or six hundred years. Even the Bible says "Let your fruit be your food and the leaves be your medicine". There is no mention of grains. It is just part of the propaganda we've been told.
Aunty please do not use the word nutritious too easily. Most of your grain dishes are super high in calories, carbs and saturated fat. Of course, they would be delicious if they are loaded in butter.
The Farrow Salad looks amazing! I cannot wait to make it! 👍🏻😃❤️
Hi Sue how're you doing today?
This is why your the queen of this Martha!!! Thank you
Martha, Martha, Martha! The GOAT! Enjoyed, TYVM!
Quinoa originated in Peru, and she did not mention the country at all
There are so many different kinds of grain. I am used to having the brown rice. I don't know if I can digest all of these grains. But experimenting with the different grains is definitely worthwhile. I am interested in expanding the choices of my diet. It is actually a matter of everything. We do need to have the alternative strategies. Martha is very resourceful by the way! 😊😊😊😊😊 23:48 😊
My Dad made mush. Basically polenta, cooled in a loaf pan. Next day he would fry thick slices for breakfast with syrup or sorghum. Very Southern.
i love all your cooking.and the way you presented your description , love it perfect!
I really liked this episode. I get a lot of rice dry beans lentils split peas that type of stuff from the food pantry. I used to be a chef but have been out of the game due to nerve and muscle damage, but that gives you an idea of I made a lot of the dishes popular with these and I cook all different kinds of cuisine. Could you come up with some new ideas, we prefer to have meat because I have anemia and some other deficiencies and am still recovering from being sick for three months where I was barely able to eat or drink anything I wasn't even consuming 200 calories a day. We don't have any allergies and my daughter and I eat just about anything, we do cook for other people every so often so substitutes or swap out notes are great. Example I make a soup that is my Recreation of Zuppa Toscana and depending on who is eating it I add kale, spinach or corn. And I'll switch the from mozzarella to Cheddar, and I don't use cream like most people would use because it has a habit of curdling but I use evaporated milk so I still get that strong creamy. Also sometimes we cook a big pot of soup and take it to some homeless people that live over near the library, we don't get to always do it but we try to make it Hardy and stick-to-your-ribs as possible. It's been in single digits, several days it just snowed all day long
Your grain display was beautiful. Another great topic, plenty to learn
Hope your feeling well. Thanks💝
Always inspiring. Greetings from Ghana 🇬🇭
Martha, you are so amazing lady 🙏🏿♥️
Certified Gold!!!!
High carb glucose packed grains- YUM!
Mouth watering! I love the grains and always enjoy new tips and recipes.
Thanks
All of these look so delicious!
Hmm , thank you Martha for Corneal receipies
Thank you 💕😊👍 good idea 💡 from Johannesburg South Africa
I love it all, thanks a lot and ilove you a lot Ma'am Martha for sharing all your deliciously recipes.💞👍
This is an excellent video!
I love grains! Thank you so much for the info.
Mum forgot a dough in her bag until the next day - or it may have been in the back of our car - due to the process of fermenting / leavening the bread panned out extremely tasty n perfect in texture 👍🏻💕
Cutting the lemon on the top and bottom to use in the juicer? That looks like a really easy method to get more juice from the lemons this year we had wonderfully large lemons this was a handy idea 💅
By wheat berries do you mean Eikorn wheat? For breakfast I precook quinoa and depending on mood and weather might heat it up in the morning and add some almond milk and dried cranberries.
Thanks for sharing your amazing recipes. Is your cooking school open to the public? Please advise.
I think someone dropped the ball. Very unusual. Martha gave exact proportions for most of the liquids and all of the additives. The only thing missing, except for the farro, was the measured quantity of the other four grains ???
These recipes are on her website.. there are links to these below the video. The description for the links say "For FULL recipes."
@@davidwelch8288 Of course, but WHY specify EVERY quantity EXCEPT for the ingredient being profiled ??? My point is that it isn't like Martha and her tribe to put out incomplete information. And THIS is certainly THAT !!!
I am very grateful for all the info. Just amazing your advice.
Hello from Washington State!!😁👍❤️💐
Yes marta
Amazing miss Martha ❤
How about dishes with buckwheat and millet? Thanks?
Love this.❤️ i have taken to like black pepper too. Super
Thanks for sharing like 👍
I thought Quinoa comes from Peru 🇵🇪 and Bolivia 🇧🇴 used by indigenous people in that region.
Quinoa originated in Peru thousands of years ago. It was the mother grain of the Incas. Quinoa only started being cultivated in the US in the 1980’s but most is still produced in Peru and Bolivia. It has been a staple in the Andes for generations! Now, since it’s become trendy and popular in the US and Europe, the prices have risen tremendously making it less affordable for the locals! Talk about food gentrification! Learn your facts right!
Is Buckwheat actually a grain?
Do you ever cook with hemp seeds?
Sucesso sempre 👏🏻👏🏻👏🏻👏🏻👏🏻
احبك حبيبتي انا من المغرب توحشت وصفاتك الجميلة والراقي اختك في الله مع السلامة
❤️❤️❤️thank you🦋🦋
How can she leave out my favorite grain, cous cous?
Cous cous is pasta!
Couscous is made out of wheat. It's not its own grain.😉
Cool is that 🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀
👍
I love you ❤️
. Oke sukses online
Mmm
👍👍❤
Tabbule is not middle eastern ! IT IS LEBANESE FROM LEBANON 🇱🇧
💋💋💋❤❤❤👄
Not everyone can eat grains….wish you could be smarter 😏🧐
Mercy sakes! Then simply move on to the next video.
Для кого это ? Ничего не поймёшь!
Leave! Gofund
So many carbs though
If your worried about carbs simply don't eat them!
Let's not be fooled. Cooked grains and starches are war time food. The most healthful of foods are raw fruits and vegetables and some grains that are sprouted raw and alive, and water rich. After all we humans are 75 percent water. We only dehydrate ourselves by eating dry cooked food and baked goods and as anyone can easily imagine, the majority of"nutrients" in raw grains are destroyed when they are heated at high temperatures. Don't get me wrong I like cooked food as much as the next person but they are no longer as substantial a part of my diet they once were when I believed they were "healthy (healthful)" .
Oh for crying out loud! People have been eating grains for thousands of years. That's why some are known as ancient grains. They certainly are not just for war times!
@@ng3069 That is just hearsay and propaganda. There is no proof - as in primary evidence that people have been eating grains for more than five or six hundred years. Even the Bible says "Let your fruit be your food and the leaves be your medicine". There is no mention of grains.
It is just part of the propaganda
we've been told.
Aunty please do not use the word nutritious too easily. Most of your grain dishes are super high in calories, carbs and saturated fat. Of course, they would be delicious if they are loaded in butter.
You all love convicted felons?
🙄🤡
Food stamps I will try to get
Quinoa there is one
Rice and mullet maybe
Pharaoh? Is that gluten free? I say not
Bulgar gluten free I think