I am a huge fan of cooking once and eating twice but in this case I can cook once and eat about 5 or 6 times (okay, maybe just a bit of an exaggeration). I just moved last week so anything that is simple to make and keeps me from spending hours in the kitchen (not that I mind that either) is absolutely a God send.

Last month I randomly thought back to my childhood and all the incredibly healthy, nourishing things my mom graciously prepared for me and my brother. One thing that stood out aside from her amazing yogi tea (recipe coming soon) were wheat berries. All I can really remember is having a nice warm bowl of this chewy grain with some honey and a splash of milk on a horrifyingly cold day. We didn’t eat these yummy things often but when we did, it was such a treat.

Thankfully I was able to get my mom’s recipe and figure out other ways to transform this dish beyond breakfast so that big batches of this hearty grain last for at least a few more meals or even a few days. One important step is soaking these berries. Not only does this speed up the cooking time, it also aids in digestion. I’m sure you’ve heard of soaking your grains (quinoa, rice, kamut, spelt berries, or millet) before cooking. This is crucial because many grains, beans and legumes contain phytic acid,  which can prevent your body from fully absorbing minerals. But if you forget to soak, just simply rinse and cook for longer. No harm done 😉

These sexy grains are loaded with protein (whole grains = entire grain in tact which means protein), B vitamins, vitamin E, fiber (we need this to help us poop, yes I said poop), and folate. These things really help us remain balanced while also keeping our digestive system moving. A healthy gut is a healthy you!

What You Need: 

• 1 1/2 cups hard red or soft white wheat berries (soaked overnight and rinsed)
• 3 cups of water
• Sea salt

How You Make It: 

1. Bring water to a boil and season with sea salt.
2. Add the soaked wheat berries and let simmer on medium-low heat for 30 minutes to 1 hour checking on the berries for doneness and stirring ever so often to prevent sticking and overflow (we don’t want to have an explosion of wheat berries).
3. Once cooked the berries will be slightly translucent and chewy.
4. Drain and set aside for awesome toppings.

Options for Serving: 

• Eat plain with a drizzle of honey or grade B maple syrup for a mindful and cleansing meal (this will make you chew, chew and chew, which is ultimately great for you)
• Mixed berries and grade B maple syrup
• Stewed apples with dried cranberries and lemon juice along with a dollop of plain full fat yogurt or coconut yogurt
• Toss with extra virgin olive oil, sea salt, black pepper, chickpeas, tomatoes, and cucumber for a refreshing salad
• Use instead of brown rice, farro or quinoa in your favorite recipes

On the right: wheat berries with stewed apples, cranberries and a dollop of plain yogurt.

The possibilities are endless.

Peace, love and no beef!

Guramrit