FOR SARAH Re: sprouted bean AND SOUP

[Guest guest]

, as one who eats a LOT of soup-- put them in at the very END of cooking,

when you put in the 2d round of spices you want to keep forward and fresh --

they'll be crunchy and have mellowed on some of the flavor and you won't have

cooked all the goodness out of them! -- 

TWO hints:

1) put a glop of plain or honey flavored honey on the side of your soup serving

bowl as it helps with the flavor

2) and they cook REALLY fast, and many kinds will turn to more liquid than solid

if cooked too long - if you keep the cooking time short, you can always make it

longer -- and if 5 minutes is too short, your family won't mind waiting another

5 to soften them up a bit more.  Think about the kind of bean sprouts you get

in the store - they only take about 5 mnutes - and you can put them in the

BOTTOM of your bowl and put the hot water on top to A) cook them and cool

down the soup enough to eat it right away without having to wait too long.

MOST ANYTHING 'FRESH' IS BETTER THAN STUFF THAT COOKS LONGER - try adding some

rice or cider vinegar to  keep the nutrients in tact -- also, just a TINY drop

or two of REAL Balsamic Vingar (think $15-$25 per bottle is a good starting

point, as is 10 - 12 years (like 'good' Scotch) to 'brighten' up the flavor a

bit - and help save the nutrition.  

IF you use it with anyting that has a 'high specific heat' -- meaning things

like real dried beans -- you'll find that they can take forever to col down --

and will actually COOK chopped up celery if you put it at the bottom of the bowl

to let the heat of the beans heat -- and what's released during the heating goes

into the soup as more complete chemicals and a better flavor so the oils become

volitie and soak into the liquid, rather than out into the air and are lost to

you forever as a SMELL and not a flavor (ingested).

 

Dream Well. Travel Well.  May you Walk Your Path in Beauty.

" Somewhere, something incredible is waiting to be known. " Carl Sagan.

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>To: sproutpeople

>Sent: Monday, March 5, 2012 6:14 PM

>Subject: Re: sprouted bean question

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>The answer is a great big yes. We know that sprouted seeds are more nutritious

that just plain dry beans.

>Secondly as I have already pointed out, when you sprout beans and cook them,

you cut down the discomfort in your stomach and bowels. And, and, and, far less

flatulence!

>ew

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> sprouted bean question

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>I have a bean salad mix that I sprouted, but I decided that I don't like to eat

it in salads as it is too crunchy. Today I made up a pot of vegetable soup and I

threw them in there to cook. My question is, is there any advantage to eating

sprouted beans in my soup as opposed to just throwing some dry beans in there to

cook? If so, what is the advantage? Thanks.

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