Wheat: Pronunciation: \’hwēt, ‘wēt\ • Function: noun • Usage: for some reason not that often...but we’ll change that :)1 : a cereal grain that yields a fine white flour used chiefly in breads, baked goods (as cakes and cookies)

10 Reasons to {LOVE}Whole Wheat

1.It’s more nutritious,providingseveralmoreminerals,vitamins(18moretobeexact!),andnatural photochemicals than white flour.

2.Relax! It has More B Vitamins which areknowntohelpwithnerves&stress.

3.Get cleaned out. Wholewheatprovidesmorefiber, preventing constipation & diverticulosis. TheAmericanDieteticAssociationrecommends20-35 grams daily, the average Americanconsumesonly12grams.

4.Lose weight and keep it off!Wholewheathas a lot of fiber which has almost no calories, keeps you fuller for longer, absorbs 3x it’sweight in water, cuts absorption of calories,cleans out impurities, requires more chewing,and takes 1/2 as much to fill you up and takes longertodigest.

5.Reduces your riskofcoloncancer&otherdiseases.

6.Lowers blood pressure, cholesterol levels,andriskofadultonsetDiabetes.

7.Cheaper!Itwillloweryourfoodcostsbyat30%to50%!

8.Lowers doctor visits,bills,&medications.

9.Lowers Dentist Bills by cutting down ontoothdecay.

10. Eating Whole Wheat keeps your bodybothemotionallyandphysicallyusedtowheat.

Blender {WHEAT} Pancakes1CupMilk(3T.DryPowderedMilk+ 1C.Water)1CupWheatKernels,whole&uncooked2Eggs(2T.powderedeggs1/4C.Water)2tspBakingPowder11/2tspSalt2Tbs.Oil2Tbs.HoneyorSugar

Putmilkandwheatkernelsinblender.Blendonhighestspeedfor4or5minutesoruntilbatterissmooth.Addeggs,oil,bakingpowder,saltandhoneyorsugartoabovebatter.Blendonlow.Pouroutbatterintopancakesfromtheactualblenderjar(onlyonethingtowash!)ontoahotgreasedorPampreparedgriddleorlargefryingpan.Cook; flipping pancakes when bubbles pop and create holes.

Whole {WHEAT} in DisguiseGetting your family to eat whole wheathasneverbeeneasier!Sitbackandrelax(thankstothoseBvitamins)asyoufollowthesesteps...you’llbeamazedasyouwatchyourfamilyenjoyeatingwholewheat!

1. Try it in desserts first--who can turn down a cookie?2. No need to use 100 % whole wheat at all times. Half white and half whole wheat makes excellent results.However,ifyourfamilyisreallyfussy,startwith1tablespoon of whole wheat flour in the bottom of each cup of white flour and increase thewholewheatamounteachtimeyoucook.3.Userecipesyouknowyourfamilyalreadylikes.4.Have your kids help you make the treat!Kidslovetotryitwhentheyhelp.5.Don’twarnyour family that there iswholewheat in the food they’reabout toeat.Yourfamilywillassumeyoumadetherecipeasusualsositbackandsmiletoyourselfasyouseethemgobbleitup...wheatandall!6. Wheat flour is brown in color and best disguised in recipes using brown sugar, molasses, chocolate, fruit or vegetables, suchasbananas,applesauce,carrtots,orzucchiniinbreads,cakesandcookies.

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Whole {WHEAT} Banana Bread

This Banana Bread is not onlyDELICIOUS but also low-fat! Thebread tastes better the next day. It isso moist and tastey, don’t be surprisedwhenitgoesfast!

Two Different {TYPES}of Food Storage Whole Wheat

Whole {WHEAT} Carrot BreadThese carrot cake muffins/bread are delicious, easy, and pretty nutritious fora muffin. You get to sneak in a vegetable andsomewheatplusthereareraisinsandpineappleinit.YUM!!

2C.BrownSugar,Packed1C.Oil3 Eggs (3 T. Dehydrated Eggs + 1/3 C.Water)2C.Carrots,FinelyGrated(1C.DehydratedCarrots.Pulseinblenderbeforere-hydratingtomakethemsmallerpieces.)1C.CrushedPineapple,Drained3C.WholeWheatFlour1t.Salt1T.Soda1t.Cinnamon2t.Vanilla1 C. Raisins (soak mine in warm water first)1C.Walnuts,Broken

Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetablecookingspray.Beattogetherbrownsugar,oilandeggs(noneedtoreconstituteeggsbeforeaddingtothismix). Sitr in carrots and pineapple.blendtogetherdryingredients;stirintobatterthoroughly.Addvanilla,raisins,andnuts.pourintopreparedpan.Bakebread pans for 45-40 minutes, muffins for20minutes,andbundtpan1houroruntildone.

Makes1Bundtpan,2breadpans,or24 muffins.

4Tmargarine(orbutter),softened¼Capplesauce2eggs(2T.DehydratedEggs+1/4C.Water)2Tskimmilkorwater¾Cpackedlightbrownsugar1Cmashedbanana(2-3mediumbananas)1¾CWholeWheatFlour2tbakingpowder½tbakingsoda¼tsalt(optional)¼ C coarsely chopped walnuts or pecans(optional)

Beat margarine, applesauce, eggs,milk,andbrownsugar in largemixerbowl until smooth. Add banana andblendatlowspeed;beatathighspeed1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mixinto batter. Mix in nuts. Pour batterinto greased loaf pan, . Bake at 350ºFuntilbread isgoldenand toothpickinsertedincentercomesoutclean(55to 60 minutes). Cool in pan on wirerack10minutes;removefrompanandcooltoroomtemperature.

“The main difference between hard red wheat and hard white wheat is color genes. Both have similar fiber and protein levels. But whole-grain bread from hard white wheat is less bitter--some say sweeter--than whole-grain bread from hard red wheat. That’s because white wheat’s outer kernel contains fewer tannins and phenolic compounds.” (Scientists redesign white wheat Agricultural Research, June, 1994 by Linda Cooke)

They also taste different. Red wheat has a more “nutty” flavor while white wheat’s mild flavor makes it easier hidden in bakery items.

Red Wheat Kernels

White Wheat Kernels

For more tips and tricks for using food storage everyday, visit www.everydayfoodstorage.NET

the scoop onwheat

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