The Joy of Not Cooking | Kretschmer Wheat Germ
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The Joy of Not Cooking

Now that summer is in full swing and temperatures are soaring, most people find themselves craving gazpachos and sorbets instead of stews and baked muffins. It’s the perfect time to take advantage of the bounty of fresh vegetables and fruits for use in no-cook recipes. Adding Kretschmer Wheat Germ to no-cook meals is a snap — and packs a great nutritional punch.

No-cook dishes can include everything from smoked fish sandwiches adorned with cucumber salsa to berry breakfast smoothies to ambrosial no-bake cheesecake. Embracing no-cook recipes helps you keep your cool during the dog days of summer and can also be the perfect solution to eating healthy when you’re in a time crunch. 

Here are some ideas for adding wheat germ to your no-cook delights:

  • • Blend a couple tablespoons of wheat germ into a smoothie with fresh pitted cherries, coconut water, ricotta cheese and cinnamon.
  • • Stir wheat germ into your overnight oat mixture (see recipe below).
  • • Blend together blueberries with maple syrup in a blender or food processor and stir into Greek yogurt with a heaping spoonful of wheat germ.
  • • Whisk together 3 tablespoons extra-virgin olive oil, juice of 1/2 an orange, 2 tablespoons wheat germ, 2 teaspoons honey and 1 teaspoon Dijon mustard. Use as a dressing for a salad of mixed greens, shaved carrots, cherry tomatoes and rotisserie chicken. 

Overnight Chai Oats

In our busy world, few have time to cook up hearty steel-cut oats in the morning. However, there is no need to hover over a pot of simmering oatmeal when soaking steel-cut oats overnight softens their texture so they can be thoroughly enjoyed uncooked.

Serves 4

4 chai tea bags

1 1/2 cups steel-cut oats

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/3 cup dried cranberries or cherries

2 tablespoons chia seeds

1 teaspoon vanilla extract

2 cups milk or non-dairy milk alternative

1 cup berries of choice

1/2 cup chopped nuts, such as walnuts or almonds

Bring 2 cups of water to a boil in a tea kettle. Place boiled water and chai tea bags in a heatproof container and let steep for 15 minutes. Remove tea bags and place oats, wheat germ, dried cranberries or cherries, chia seeds and vanilla in container. Stir contents together, secure lid and chill overnight. The mixture can be kept in the refrigerator for up to 4 days.

When ready to serve, divide oat mixture into 4 serving bowls and top each bowl with 1/2 cup milk, 1/4 cup berries and 1/8 cup nuts.

Bake in preheated oven 18 to 20 minutes, rotating trays and flipping pancakes over with a thin spatula halfway through baking time. Remove pancakes once golden brown and crispy. Serve warm. 

Matthew Kadey is a dietitian, nutrition writer and recipe developer. His new cookbook, The No-Cook, No-Bake Cookbook, provides 101 breakfast, snack, side, main and dessert recipes for times when it’s just too hot to cook.