Walking with my dog through the fields near my home last week, I was moved to see the wind passing through the wild and agricultural grasses. It looked so beautiful, as it travelled like a wave across the top of the golden wheat fields,  whilst single wild grain grasses from previous years’ crops bobbed their lovely heads on the side of the path. I love grasses, do you? They are so pretty.

A new experience for me last week was as I stood still by the side of a field of golden wheat and heard the ears of wheat “talking to each other”. Did you ever hear this? They actually make sound! They crackle and pop as the sun beats down on them. It’s as if they are sharing their delight with each other as they soak up the sun’s rays after a Summer downpour.

The experience with the grasses made me recall how ancient grain is. I reflected that ears of wheat and other grains would be basking in the Summer sun and talking to each other, long after my life has expired. It was not a sombre reflection at all. More one of awe and appreciation for the wonder of grains and how they have been a staple food for humanity in all cultures for millenia. 

Grains get a bad press in many areas these days: high carb, inflammatory, glutenous, even with arsenic in the outer husk of brown rice. And we do have to be careful about how we prepare grains, and our grain purchases as so many grains are now adulterated by herbicides, pesticides and genetic engineering, right?  (Choose organic and non-GMO. It’s best for our health and for the planet!)

Traditional societies around the world, have prized and revered grains as a life-giving staple food for millenia. Our ancestors relied on grain. It would see them through the non-growing times of year and so was life-sustaining and so developed positive and sacred symbolisms. When I lived in Japan, I was taught that rice is the last food that you should leave on your plate: if you can’t finish your meal, at least finish your rice! The Japanese sun goddess Amaterasu-Omikami is known as the mother of a grain soul and is credited with inventing the cultivation of rice and wheat. And there is a god of rice called Inari, who is said to descend from the mountains every spring during rice planting season and ascend once the harvest is over. Rice in Japan is a symbol of blessing, joy and creation and is offered at ancestral alcove and graves.

In Hinduism, rice features in all major ceremonies: births, weddings, funerals. It is a symbol of auspiciousness, prosperity and fertililty.

Among the Aztecs, specific aspects of maize and its growth cycle were represented in the form of beautiful and potent deities.

Not only are grains traditionally a sacred food to be revered in many cultures, as a staple they have provided our ancestors with much nutritional value.

They are commonly known as a high carb food group, but fewer people probably realise taht wholegrains also contain protein and beneficial omega-3 and omega-6 fatty acids. However, the proteins and the fats live in the husk which is stripped away in the processing of grains. You’ll miss these benefits if you eat processed grains like white rice and white flour products.

There is also plenty fibre in wholegrains, and a complex of B vitamins…when the husk and germ is left intact.

Additionally, the fibre, protein and healthy fats found in whole grains give us a sense of fullness when we are eating so that we do not to overeat.

These days, with rising cases of diabetes and pre-diabetes, we might avoid grains because we believe they will spike the blood sugar. This is because grains are broken down in our digestive system to simple sugars. However, it is only the refined grains that can cause a spike in our blood sugar ….followed by the inevitable drop in blood sugar soon afterwards. Due to their fibre, protein and fats, wholegrains take longer for our bodies to digest which allows sugar to be absorbed in a more stable manner. 

Soak your grains before eating them. In societies across the world where grain is still a key staple, they know that we need to do this. This is especially important for wholegrains. You might like to simply wash the extra starches off processed grains like white rice (wash your rice in a sieve until the water runs clear from it). Soaking wholegrains, however, will start the germination process, making them easier to digest, and it also breaks down the phytic acid in them that hinders absorption of nutrients and is thought to be the source of much grain-related gut irritation. You will see the grains “come to life” as little air bubbles begin to rise in the soaking water. This is the equivalent of the grains having lain dormant in the earth through the Winter, being woken up by the increased water content in the Spring soils.

I like to sprout my grains in the Spring. In nature, grains and seeds are sprouting at this time of year, and so this always feels aligned with the season’s rhythm. The grains become lighter, and easier to digest but also, more astringent and cooling. And so I cook them gently on a low heat so as not to destroy the many nutrients awoken in the germinating grain.  They take less time to cook than regular grains and have a soft, moist consistency. Due to my Vata constitution, I will serve them with an oil-dressing or gently toss them in warm oil in a shallow pan and a little grated fresh ginger or other warming spice.

Pounding heavier grains in the Winter is another lovely way to work with grains. Use a large mortar and pestle for this. Pounding cracks grains to make more of their beneficial nutrients available to us, as it helps to remove their outer layer. Pounding grains with awareness and presence will add some of your “positive” prana into the grain. The energy of a person preparing food is always one of the unlisted ingredients in the meals we receive: perhaps this is why mother’s food always tastes best,  and we cannot replicate it even when we follow her recipe, right? 🙂  (This is also a reminder to be careful where you eat. Always look at the environment. If it is stressful and noisy, the cook or chef is likely to be stressed and scattered and that is the energy you will ingest with your meal! Also, if it is stressful and noisy you are unlikely to digest well. )

I know we have many electronic devices these days that can “pound” or crack grains, but it really is better to pound by hand. This will engage your senses in the process – your ears to the sound of pounding, your nose to the aroma emerging from the grains – and your body will start to prepare to receive the grains as a result. Also, a mortar and pestle crushes the grains to release more of their natural oil and aroma which improves the taste. A machine is likely to grind them down. Plus, when you pound with a mortar and pestle, you have control over the texture and the breakdown of the grain need not be overdone.

Prepare your grains with awareness and reverence, and see their taste and flavour improve. Wash them in a sieve, and pound them in a mortar and pestle, and connect with their ancient and sacred memory as you do so.

Add the prepared grain to already boiling water on the hob for a softer, chewy texture which makes them more digestible. If you have a kitchen altar, offer a little grain at the alter before partaking in remembrance of the service that grain has given humanity for thousands of years, sustaining and nourishing us.

We can choose our grains according to their nature and the nature of each Season. Their light or heavy, moistening or drying, cooling or heating qualities will determine in which Season they are best enjoyed and most balancing for our body and mind.

On my Ayurveda Living Course, starting in September 2023, I am going to teach you how to choose the right grains for your Ayurveda type through each season. And, how best to prepare your grains, and in what ratio to eat them alongside other food types for optimum digestion and for your indivdiual metabolism. And you’ll be learning the same for all the natural food groups – legumes, fruits and vegetables, seeds and nuts, and even meats and fish if you eat them. 

 Full details of the course are here.

By the way, if you are intolerant to grains, Ayurveda has ways to help you build that tolerance. Adulteration of the natural state of our grains, and the excessive use of chemicals in their production, alongside the weakening of our own digestive systems are factors often at play and Ayurveda can address these to bring your system back to a state of strength and balance so that intolerances are reduced or even fall away.

I have witnessed this happening first hand.

Please click the “READ THIS BLOG” button below to read an introductory Ayurveda perspective on food intolerances and digestive issues.

AND/OR book a Discovery Call to have a chat with me about it.