2. We also see a specialized chiropractor, and utilize something that helps us stay in alignment longer. I wear a custom splint on top at night so I slide instead of clench, though I personally think that mostly just protects my teeth than stops clenching.
Here’s something I want you to think about. Everything has DNA. Every substance has a blueprint. The blueprint of einkorn is perhaps the oldest blueprint in our food chain that exists today. When you’re eating einkorn, you’re eating the oldest ingested food, blueprinted for support to the physical body. Therefore it was designed to give you the nutritional support that your body needs in all ways, from protein to vitamins, to fiber, to amino acids, to enzymes. No other grain today has all that nutritional content, just einkorn.
So if you have a compromise to your digestive system with gluten sensitivity or intolerance from the hybridized grains that are grown today, and you start eating einkorn, you might need to go a little slow introducing it, take a little time, because your body has to adapt to the new blueprint. Does that make sense? You have to reprogram your body back to the way that it was created to function and find its homeostasis, and you will find great satisfaction in your nutritional needs once that homeostasis is found.
Gary Young found einkorn the first time in the Karimabad Valley in Hunza Land [in Pakistan] in 1996. It took four years before he was able to get the word translated from their language to discover it was einkorn. He looked all over the world and finally found some seed in Jordan, on the east bank of the Jordan River across from Israel.
They took the seed to France, where Jean-Noël was investigating einkorn. They started planting and it started to grow, and it is flourishing there still today!
1/2 c. melted coconut oil or extra-virgin olive oil
1/2 c. honey or maple syrup or agave syrup
2 eggs (preferably local and fresh)
1 c. mashed ripe bananas (about 2 large bananas) -- I freeze my almost mushy bananas
and just thaw it before throwing it in the recipe. Works great!
1/4 c. milk of choice or water
1 teaspoon baking soda
1 teaspoon organic vanilla extract
1/2 teaspoon himalayan sea salt
1-2 drops cinnamon bark essential oil (only pure ones, especially for cooking!)
1 & 3/4 c. unbleached, unenriched whole wheat flour or Einkorn (an ancient grain I wrote about here)
Optional: 1/2 c. mix-ins like chopped nuts, chocolate chips (my favorites),
chopped dried fruit, fresh banana slices, etc...
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease 9x5 inch loaf pan
In a large bowl, beat the oil & honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt, and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in flour, just until combined. Some lumps are okay! Gently fold in mix-ins as desired now.
Pour batter into a greased loaf pan (I grease with this spray cooking coconut oil).
Bake for 55-60 minutes (less without mix-ins, more with mix-ins is my experience). Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
Then enjoy! Yummm. :)