To round out your natural foods bookshelf, this reviewer highly recommends the Quick and Wholesome Foods video. A complete “how-to” video with 65 minutes of new techniques for making your food storage into delicious foods in minutes! Being a visual learner, I enjoyed the comfortable “down-home” feeling of this video. Sitting on the couch in my living room, pen and paper in hand for this review, I found myself truly enjoying the demonstrations and explanations of LeArta and Rita. Minus the glitzy showmanship of other instructional videos, Quick and Wholesome Foods was more of an invitation to share in the experiences of some wonderful teachers, more like next door neighbors! For those of you who learn visually like me, you will glean a great deal from this video.
I was most interested in the wheat gluten meat substitute techniques and recipes. Having made wheat meat from vital gluten for years, this was my first opportunity to see someone making it from scratch and prepare it in different ways. LeArta (doing the wheat gluten demonstrations), is the author of a book about this versatile meat substitute called The Amazing Wheat Book.
If you have desired to make 100% whole wheat bread, but never had anyone show you, sit back and let LeArta teach you step by step her “foolproof” method. As a bread baker for most of my married life, I found my own methods different than LeArta’s, but again, I learned a great deal watching this personable teacher walk me through her tried and true recipe and techniques.
Some other topics that Mrs. Bingham and her aunt Mrs. Moulton cover in this informative visual demonstration are:
- 100% whole wheat breads
- Gluten, a versatile meat substitute made from wheat
- Fast recipes for every day meal of the day from wheat
- Healthy crackers, chips, drinks and snacks
- 3-minute non-fat cheeses from powdered milk
- Chicken and fish substitutes from powdered milk
- Fast 3-minute soups and cream sauces from beans
Also included with this video is a recipe booklet.
- 1 cup boiling water
- 2-3 tablespoons reconstituted lemon juice
- 1 cup non-instant milk powder
Blend all ingredients until frothy and cook over medium-high heat until milk boils. Pour into a cloth -lined strainer, rinse and press out excess water. Put curds into a bowl and stir with a fork to break up. Spread on a cookie sheet and dry for about 10 minutes in a 150°F oven. This can be salted and used in place of Parmesan, or mixed 1/4 to 1/2 dried Parmesan cheese. Store in the refrigerator or freezer. Makes about 1 cup of curds.
Cream of Spinach Soup
- 1 quart boiling water
- 2 1/2 tablespoons chicken or vegetable bouillon or soup base
- 1/3 cup frozen or fresh spinach
- 3 cups sprouted white beans
Cook beans in water for 20 minutes. Blend spinach and beans to cover until smooth. Return to cooking pan, add flavoring and heat through. Serves 4-6
In a pan (no oil) over medium-high heat, “pop” 1 cup each of the following until lightly browned and popping sounds have almost stopped:
- wheat (soft wheat is most tender)
- brown short grain rice
- sunflower seeds
- pumpkin seeds
Mix well and add 1/2 – 1 teaspoon oil and herb seasoning to taste, or add soy sauce to moisten, then sprinkle with chili powder and / or parmesan cheese. You may also add roasted nuts, raisins, carob or butterscotch chips, freeze dried peas, corn nuts or other trail mix items.
Quick and Wholesome Foods video with Rita Bingham and LeArta Moulton $29.95
Recipe booklet for the Quick Wholesome Foods video by Rita Bingham and LeArta Moulton (free w/ video)
© 1991. Recipes used by permission.
To order Country Beans, Natural Meals in Minutes, or the Quick and Wholesome Foods video:
Toll-free order line 1-888-BEANS -06 (232-6706)
© 1995-2008 Vickilynn Haycraft and Real Food Living. All Rights Reserved. No portion of this review may be copied, stored or transmitted in any medium, for any reason without prior written permission of the author.