Re: soaking grains

[Guest guest]

this email was so helpful alison-

so much great info!

even if im not an x sugar junkie!

i have some questions for the group on this..........

alison writes:

Maybe someone else could post info on fish stocks-

seafood is too expensive for us right now, even though

it should be a part of the NT diet.

-that would be great- there are recipes in the book- anyone have any

favorites?

alison writes:

Basically, when cooking legumes (avoid Soy and Fava

beans,) you cover them with water and a touch of lemon

juice or whey (drain the watery stuff off of your

stonyfield plain yogurt, that's whey) and let them

soak overnight. (7 hours for most, at least 12 hours

for garbanzos.) Then you drain off the water, rinse,

and cook them in fresh water or stock, pref. stock, as

you would normally cook dried beans. I don't think

lentils have to be soaked. When cooking beans or

grains, skim the foam off the top when they come to a

boil. Grains- all whole grains of course- rice doesn't

have to be soaked:

-i always soak my rice

i think it does need soaking as well as the others- anyone have info on that?

grains should be soaked overnight in their cooking

water with a bit of whey or lemon juice added- don't

drain the water when cooking grains, cook in the soak

water- add salt-

ive been draining the soaking water from my grains- i thought the phytic acid

would be in the water-

anyone know about that?

thanks

holly

[Guest guest]

Tina,

I have always ground the grain first and then soaked it. It always seemed

easier to me to do it that way.

As to the raw milk, I have drank it all my life (25 years) and never noticed any

problems with it so using logic, if it hasn't hurt me it must be helping me.

danny

Creek Bend Dairy Farm

Harry & Peggy Strite

11917 Snug Harbor Lane

port, MD 21795

301-582-4135

cbdfarm@...

----- Original Message -----

From: Tina Fillmer

Sent: Sunday, March 30, 2003 10:03 PM

Subject: soaking grains

Hi. I'm new to this list and just getting started reading the Nourishing

Traditions cookbook. Can anyone tell me their thoughts on soaking grains? Is

it important to soak the wheat berry first and then grind it or can you

grind the wheat berry and then soak it?

I am also curious to know if the raw milk has helped anyone. It has helped

my constipation a great deal. I am surprised, but it seems to be working.

Thanks,

Tina

[Guest guest]

Hi I am new here, my name is Zahra, and I am new to this way of eating too.

I have been on a low carb diet for a few weeks, and I really like it. I have

lost about 20 pounds, and I would like to continue this (NT style) for life.

I can see the logivc in it, have been attracted to the neanderthin way of

eating, but thought it was too extreme.

In fact someone on that list just mentioned that keeping dairy animals

predates agriculture, making dairy A-OK on their diet lol.

One thing I wanted to ask about soaking grains, If I soak the whole grains,

and then grind them with the liquid in the recipe, in the blender....would

that be alright? or is there some reaon that you can't do it that way.

Seems more time efficient than dehydrating the grains after soaking them. I

have done this before, with quick breads, but I was wondering if it could be

done for yeasted breads, then add some bulgur, or presoaked flour etc. To

make the right consistency

Is there a chart online giving the soaking times for the grains?

Thanks for a great list!

Zahra

In a message dated 3/31/03 10:24:53 AM Pacific Standard Time,

PWC24@... writes:

> I always grind my flour first, then soak the flour. It works very

> well. After 24 hours if I haven't used it all up, I keep it in the

> fridge, and after a day or so it gets hootch on it like sourdough

> and has a slight sourdough taste, very yummy. I'm sure there is a

> time limit of sorts, but it always gets used up before that point.

[Guest guest]

I always grind my flour first, then soak the flour. It works very

well. After 24 hours if I haven't used it all up, I keep it in the

fridge, and after a day or so it gets hootch on it like sourdough

and has a slight sourdough taste, very yummy. I'm sure there is a

time limit of sorts, but it always gets used up before that point.

Sometimes I blend wheat and oat

berries in the flour mill and soak that in buttermilk for pancakes

the next day. Really wonderful!

We have been using raw milk for just over a year and it's been

wonderful. I can't give any specifics, but I have had trouble

digesting store milk and raw milk always is soothing and good, big

difference. I have CFS and feel that it's very good for me to have

raw milk, and interestingly, the person I get my milk from has told

me that most of her customers have chronic illnesses and are getting

the raw milk for health reasons.

Laurie

[Guest guest]

Hi Sheila,

What do you use for dehytrating your sprouts? B vitamins are a

problem with CFS too. How do you sprout your barly?

I've never gotten into sprouting.

thanks,

Laurie

[Guest guest]

Hi Laurie,

I have an dehydrator for drying the grains.

I soak the whole grain barley over night in filtered water in a quart

mason jar with a regular lid on it. I replace the lid with a screen

type made for sprouting. The next morning iI drian off the soaking

water and rinse them two times with filtered water from my Brita. I

set the jar on a slight angle, usually lifted by a rolled dishtowel,

so any extra water will run out onto another dishtowel. I place them

somewhere out of direct sunlight. I rinse them at least 3 times a day

until the sprout growth is around an inch long. different srouts are

finished at different times. It's easy.

If you don't have Nourishing Traditions by Sally Fallon I would

encourage you to buy it. It is filled with sprouting information and

all sorts of healthy ways of preparing foods for better health. Great

recipes and great education all rolled into one book.Enjoy!

Sheila.

--- In , " lassegaard " <PWC24@e...>

wrote:

>

> Hi Sheila,

> What do you use for dehytrating your sprouts? B vitamins are a

> problem with CFS too. How do you sprout your barly?

> I've never gotten into sprouting.

> thanks,

> Laurie

[Guest guest]

> I soak the whole grain barley over night in filtered water in a quart

> mason jar with a regular lid on it. I replace the lid with a screen

> type made for sprouting. The next morning iI drian off the soaking

> water and rinse them two times with filtered water from my Brita. I

> set the jar on a slight angle, usually lifted by a rolled dishtowel,

> so any extra water will run out onto another dishtowel. I place them

> somewhere out of direct sunlight. I rinse them at least 3 times a day

> until the sprout growth is around an inch long. different srouts are

> finished at different times. It's easy.

> Sheila.

little tip for sprouting bigger things like barley (or other largish

grains, legumes, nuts, etc): get a plastic colander and bowl from a dollar

store, such that the colander has handles or something that rest atop the

rim of the bowl and the size of the holes or slits (I use slitted

colanders) is small enough. total cost = $2. soak in bowl, rinse and

drain in colander, let water drip into bowl. no need to cover. it's easy

to accomodate large batches this way as well. btw, no need to avoid

sunlight, unless it's strong enough to " cook " sprouts.

Mike