Wheat Berries
- Thread starter Okiepan
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Alaskan
Almost Self-Reliant
They do taste good, any which way.
But I only cook them as kohliva, or memorial wheat, in memory of the dead.
Of course wheat is so often used to symbolize Christ. And of course how it must die in order to rise again (the plant dies, and the seed "dies" in order to sprout into a new plant). Sometimes I use a different grain, but wheat is most traditional.
When cooked for a memorial, I use chopped parsley for the green of the earth, ground almonds since almonds are the perfect pairing of sweet and bitter, and some cumin for the bitter of the loss of the person. I mound it up, as the grave in which the person is buried, cover in powdered sugar for the sweet of the Resurrection/for the person to be with Christ.
I like the fact that if I am sad about the death... I use more bitter.... if my sorrow is mild/ more healed I use much less bitter and more sweet.
I always use semi-sweet chocolate, since I think that is also a perfect combination of sweet and bitter. The sadness of loss and the joy of the world to come.
Here are 2 of the ones I have done for my dad.
This one is on the church. After the service it is mixed together and then spooned into the cups to hand out to those who attended the service.
But I only cook them as kohliva, or memorial wheat, in memory of the dead.
Of course wheat is so often used to symbolize Christ. And of course how it must die in order to rise again (the plant dies, and the seed "dies" in order to sprout into a new plant). Sometimes I use a different grain, but wheat is most traditional.
When cooked for a memorial, I use chopped parsley for the green of the earth, ground almonds since almonds are the perfect pairing of sweet and bitter, and some cumin for the bitter of the loss of the person. I mound it up, as the grave in which the person is buried, cover in powdered sugar for the sweet of the Resurrection/for the person to be with Christ.
I like the fact that if I am sad about the death... I use more bitter.... if my sorrow is mild/ more healed I use much less bitter and more sweet.
I always use semi-sweet chocolate, since I think that is also a perfect combination of sweet and bitter. The sadness of loss and the joy of the world to come.
Here are 2 of the ones I have done for my dad.
This one is on the church. After the service it is mixed together and then spooned into the cups to hand out to those who attended the service.
Britesea
Sustainability Master
That was one of my favorite breakfasts growing up: wheat berries with butter and salt.
frustratedearthmother
Sustainability Master
I think I'll try cooking some wheat berries tomorrow. I've seen recipes for breakfast cereal and also for some good looking salads with the wheat berries as the base. Eventually I'll get around to grinding and even sprouting some.
www.bigoven.com
It might not appeal to every one but it looks delicious to me!
Winter Wheat Berry Salad with Figs and Red Onion
- Winter Wheat Berry Salad with Figs and Red Onion
It might not appeal to every one but it looks delicious to me!
Trying2keepitReal
Almost Self-Reliant
I don't grind my own but my mother does and she keeps the germs. She uses it with bread crumbs for in meatloaves or to bread chicken with. I think they put it in their oatmeal in the winter too.
flowerbug
Super Self-Sufficient
we used to buy wheat germ for extra nutrition. there's no way i'd waste it. the flavor is strong but i didn't find it offensive.
in the end the worm farm would take care of it if i didn't want to eat it.
- Thread starter
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Mini Horses
Sustainability Master
Very nice.
tortoise
Wild Hare
I'm a newbie at grain. I just grind the whole grain. Am I missing something?
Alaskan
Almost Self-Reliant
I cook wheat berries...as wheat berries...no grinding.
