The Waldorf Kindergarten Snack Book, states "In the Waldorf kindergarten we, as teachers, are conscious of and celebrate many types of cosmic rhythms: day and night, the seasons, the days of the week. As part of this recognition of cosmic rhythms, quite a few teachers told me that they cook grains according to the rhythm of the days of the week." (page 25)
The suggested weekly rhythm, taken from Cooking with Grains by Emma Graf, is this:
- Sunday - Sun - Wheat
Monday - Moon - Rice
Tuesday - Mars - Barley
Wednesday - Mercury - Millet
Thursday - Jupiter - Rye
Friday - Venus - Oats
Saturday - Saturn - Maize
While these foods are healthful to most people, sometimes it can be difficult to tempt our children into trying new things. To help
us all have greater success incorporating these grains into our family diets, it would be great if we could share favorite recipes with one another! For more specific information on how each of these different grains affects your child's health and development, refer to The Waldorf Kindergarten Snack Book, chapter 6.
Note: I first began to compile this list when I was researching Waldorf education many years ago and 100% determined to DO IT RIGHT. I don't feel that same pressure anymore, although I do think I'll have a lot of time in December to read some of the Steiner books that are piled up by my bedside. That may rekindle some of my currently-sleepy inner fire.
So, I don't use the grain a day rhythm right now, but I think it would be interesting to experiment with it, especially since being at home all the time with COVID has caused us to fall into a bit of a rut as far as food is concerned. Having a reason to try new things would be good!
This list is a work in progress. If you have a recipe to suggest, please share! I am currently taste-testing a bunch of millet recipes...
Wheat
- Cinnamon Tostada
from Everyday Food - Jeweled Cinnamon Couscous
In a Dutch oven, saute 1/2 cup whole pearl onions and 8 oz. sliced mushrooms in 1 tablespoon butter. Add 1/4 teaspoon pepper. Cook 3 minutes.
Meanwhile, heat one 14.5 oz can vegetable broth and 1/4 cup water to boiling over high heat.
In a small bowl, combine 1/2 cup golden raisins, 1/2 cup dried cranberries, and 1/4 cup sherry. Let stand.
Add one 15 oz. can garbanzo beans, fruit mixture, and 1/2 teaspoon ground cinnamon to mushroom mixture. Remove from heat. Add one 10 oz. box couscous to skillet. Stir in hot broth. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork before serving.
Serves 4 people as a main dish, with a green salad.
Rice
- Golden Rice Pudding
Grease a 1 1/2 quart casserole dish.
Combine
2 cups hot cooked rice
3 eggs, beaten
1/2 teaspoon salt
1 cup heavy cream
1 cup golden raisins
1/3 cup apricot jamPour into prepared casserole dish. Bake uncovered, at 350 degrees F for 30 minutes. Stir well, bake another 20 minutes.
Serves 6
Barley
Millet
Rye
Oats
- Buttermilk Oatmeal Muffins
from Taste of Home - Caramelized Apple Slow Cooker Oatmeal
from Nourishing Joy
Maize
- Baked Polenta Fries
from Everyday Food - Creamy Breakfast Polenta
In large saucepan, bring 1 1/2 cups milk (include any heavy cream, if available) and 1 1/2 cups water to a boil. Reduce heat to medium low -- liquid should be barely bubbling. Pour 1/2 cup yellow cornmeal into the pan in a thin steady stream, stirring constantly with a whisk. Add 1 tablespoon sugar and 1/4 teaspoon salt. Stir well.
Simmer, stirring often, until polenta is soft and creamy to the bite, about 15-20 minutes.
If your family enjoys other grains and you would like to share a recipe for those (amaranth, quinoa, etc.) please feel free! I know that families who avoid gluten will have to substitute other grains in their weekly rhythm.
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