I'm glad to see people adhering to tradition when it comes to foods, Nourishing Traditions and the Weston A. Price foundation has been a godsend for me.

My favorite grain based food is sourdough rye waffles. I freshly grind organic rye, add nothing but salt and some homemade sourdough starter, let it ferment for a day or more, and cook em up in a cast iron waffle maker in big batches and freeze them. No eggs or thickener necessary. I pop them in my toaster oven and they taste so incredible good with just butter and salt. Its as convenient and as healthy food can be.

Also a big fan of Fermented oatmeal porridge. I make big batches, and after its not too hot I add some sweet miso as a starter and let it ferment for a day and it develops a complex delicious flavor... Miso supposedly helps a lot with heavy metals and detoxification.

Fermented food is great for giving your body a little break with digestion while providing easily assimilated nourishment. Let the friendly bacteria do some work for you.