Grains (Gǔwù 谷物)
Always eat natural, unrefined whole grain such as brown rice, barley, buckwheat, millet, oats, wheat, rye, maize, but you should always make sure that you chew all grain food really well, as it contains fibre, which takes a lot of digesting, and you should help it to pass through the system as easily as possible. It also contains a lot of nutrition, and that is why it is excellent for the body, and it can be eaten in a variety of different ways—raw, creamed, fried, boiled and even baked so that there can be variety at every meal.
Brown rice is excellent for the nervous system; barley has a high energy level and is good for people suffering from various allergies; buckwheat is rich in Vitamin E, which is excellent for strengthening the tissues of the body and is beneficial to the kidneys; maize is another energy cereal and it is excellent for the blood; millet, on the other hand, is very beneficial to the spleen and especially for those people who suffer from acidosis; oats also have a high energy level, and are very good for people who have thyroid-gland troubles; rye is good for the tissues and muscular systems, and aids the endurance of those who perform strenuous activities; and wheat has long been known as an excellent tonic for the brain, is high in protein and gluten and is beneficial to the liver. So eat grain as often as you can, for it will give you excellent nourishment and will provide you with more than a quarter of the energy and nutrients that your body requires.
Here are a few ideas on how to prepare grain foods for the table.
Rice milk (Mǐ niúnǎi 米牛奶)
All grains can be turned into a milk, but rice milk is really excellent for babies, the old, those people who have weak constitutions, and those with intestinal troubles. Cook one cup of brown rice with ten cups of water for at least two hours, ensuring that you stir it continuously. Then place in a cloth and squeeze out all the juice. Boil the rice water again for fifteen minutes or longer, if you wish. For babies and people who are very weak the rice milk can be diluted to a weaker consistency, but for healthy folk they can have it stronger, by using less water. The rice pulp can be used when making bread. The same procedure holds good for the preparation of other grain milks too.
Millet cream (Nǎiyóu xiǎomǐ 奶油小米)
Warm one teaspoon of corn oil (or sesame or sunflower oil); add one cup of millet flour and stir until the mixture is a light brown; then let it cool. Put it into a pan and add four cups of water; boil; then allow it to simmer for fifteen to twenty minutes, stirring occasionally. Add a little soya sauce or sea salt to taste. Other grains may be used in place of millet.
Buckwheat herb (Qiáomài cǎoběn 荞麦草本)
Cook the buckwheat in water and make a sauce from two dessertspoonfuls of any grain flour; then add some herbs, which should be chopped finely. Add the buckwheat, some steamed or baked onions and add a little oil; then cook until the grains are soft. Serve. Other grains may be used in place of the buckwheat.
Saute buckwheat (Chǎo de qiáomài 炒的荞麦)
Follow the instructions as for the buckwheat herb, then add garlic and marjoram, cut into the shape required, and saute on both sides until they are a nice golden brown.