Another year is nearly over, and my head is spinning. As nuts as 2017 has been, I’m very thankful to have written another book and look forward to its release in 2018! I’ve written a few other things too lately (please see below):
Happy and merry to all!
I’ve recently added wheat berries to my diet! Pretty exciting stuff. You can find them relatively easily in Whole Foods or another health market, and even though you can easily spend $200 in a health food store, wheat berries are pretty affordable. Here’s some stuff to know if you want to add them to your life:
Hard wheat berries, also labeled hard red wheat, are the most nutritious. They are chewier than the soft variety, but not too chewy (if you ask me). They also take the longest to cook, and often call for soaking, but it’s no big deal in a pressure cooker.
Soft wheat berries, sometimes labeled soft or pearled white wheat, are lightly processed for easier cooking and eating. They are more tender and take less time to cook.
To cook wheat berries: Add 1 cup of rinsed and drained wheat berries, 4 cups of water, a pinch of salt, and a glug of oil to an electric pressure. Cook at high pressure for 30 minutes (for soft berries) or 40 minutes (for hard berries) and use a natural release. Drain.
Serve as a grain in soups, salads, or other savory dishes. Make a breakfast bowl with yogurt and fruit. It’s all goooood.