Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi I absolutely agree, it is wonderful to try different ways to prepare grains - I also think it is very important to understand the energetic effects that the different cooking styles have on our health and energy. In cooking, the small things we do everyday have profound results. They may seem small and insignificant in the moment but down the road the effect can be huge. I always like to explain the effects of different cooking styles and preparations so folks can make their own decisions. I think it is a shame when someone makes a huge effort to cook and prepare lovely meals and yet doesn't feel or get the results they were looking for. Blessings Re: pan-roasting rice > >Chad, > >One thing I forgot to mention too about roasting grains is that you >can dry roast any grain really. Amaranth pops like popcorn and makes >a fun topping and I believe in South America they make candy from the >toasted grains like Amaranth. Pop it up and then stir into boiling >sweetener like rice syrup or barley malt and then cool on wax paper. >It comes out like peanut brittle but has grain inside instead of nuts. > The roasted grains also work well in granola and granola bar >recipes... > > >www.Marque.com > > >> >> >> >> >> >> >> Hi, some macro books suggest pan-roasting rice to enhance the flavor, >> and also now, many foodists are suggesting soaking rice and other >> grains for at least 8 hours before cooking to start the germinating >> process, which evidently makes the grains more digestible. Does >> anybody do both? And if so, which comes first, the roasting or the >> soaking? >> >> chad >> >> > > >-- >Food & Life Coach Marque > " Love Your Body, Love Your Life " >www.Marque.com > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Mira, I wrote that comment. From my experience, I have heard and seen macrobiotic counselors reccommend miso soup and pickles as the best way to create intestinal health so that a person can then absorb more nutrients from their food. I personnally had Candida and have seen soooo many people with compromised intestinal health from a variety of things that I do not feel miso and pickles alone are always enough for many. Years ago when there were not so many processed foods, sugar laden foods and especially chemicals in our world, it seems that people were not quite as compromised as today. Getting the intestinal health stronger can often lead to people having incredible recovery where it did not exist before. With Candida though, miso and ferments can actually make the condition worse in some people so it is all a process of finding out what is going on and then targeting that. A good enzyme and probiotic regeme along with eating wonderful whole foods is a great way. Now in the case of roasted rice and eating it right out of the pan, it is more like eating a flour product. Recently though on my flight back from the UK, all I had left in my pack was some roasted rice. It was that or the airline food. I took the roasted rice and munched on it while watching a movie and I was very happy I had it. Another night while staying in someones home who didn't have much in the way of food, we cooked up some of that roasted rice with veggies and a sauce and boy where we happy I had that in my pack as well... It's all about using the food as a tool and the more you know how the foods work, the easier it is to create and feel great. That is my opinion today... Lots of love, www.Marque.com > > > > > > > Hi, & everyone, > Reading with interest the rice discussion, and have utilized most of the > methods myself, I personally love the nutty taste and texture of pan > roasted, one question? could someone explain a little further the following > comment: > > 'Miso soup is often not enough these days as it was 50 to 100 years ago.' > > Thanks, everyone! > Mira > > > Marque wrote: > > > Hi Jeanine, > > I did say go ahead and cook with roasted rice but as Chad pointed out, > I really don't ever pressure cook the roasted rice, just boil or use > in dishes. I also pointed out that I do not use roasted rice as a > main grain. It's more of a suppliment grain and yes Simon, I did > advocate soaking the grain first as it makes it much nicer both for > the eating and the digestability. I also am of the belief to utilize > " rules " lightly. No need to get all bent out of shape if you don't > soak the grain EVERY single time you use it. Or that restaurants > don't soak grain. Having a few phytates in ones life is not going to > make much of a difference. The soaking is a good practice for people > who eat whole grains consistantly because we are looking at the big > picture here. Getting that germenation process started eliminates the > pytates and so we can then absorb much more of the nutrients. On that > note, one would be advised to really take a look at what enables your > digestion and how your digestion is doing. Miso soup is often not > enough these days as it was 50 to 100 years ago. > > Lots of love, > > > > > > > > > > > > > > > > > > Excuse me for jumping in here I know this isn't my conversation but I > > don't see why you couldn't roast and cook the rice. I have a stir fry > > recipe that asks you to do just that. You roast the rice, then go on > > to make the stir fry with it. > > > > Jeanine > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook the > > > rice after roasting it, correct? I thought I'd read you would roast > > > it lightly, then cook as usual, but I think I must have mis-read that > > > info. Thanks for the fun ideas. > > > > > > Chad > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > > > > > Through gardening, we feel whole as we make our personal work of art upon > our land. > - Moir Messervy, The Inward Garden > http://www.myspace.com/homegrownsouthernstyle > > ________________________________ > Don't be flakey. Get Yahoo! Mail for Mobile and > always stay connected to friends. > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi Mira, I wrote that comment. From my experience, I have heard and seen macrobiotic counselors reccommend miso soup and pickles as the best way to create intestinal health so that a person can then absorb more nutrients from their food. I personnally had Candida and have seen soooo many people with compromised intestinal health from a variety of things that I do not feel miso and pickles alone are always enough for many. Years ago when there were not so many processed foods, sugar laden foods and especially chemicals in our world, it seems that people were not quite as compromised as today. Getting the intestinal health stronger can often lead to people having incredible recovery where it did not exist before. With Candida though, miso and ferments can actually make the condition worse in some people so it is all a process of finding out what is going on and then targeting that. A good enzyme and probiotic regeme along with eating wonderful whole foods is a great way. Now in the case of roasted rice and eating it right out of the pan, it is more like eating a flour product. Recently though on my flight back from the UK, all I had left in my pack was some roasted rice. It was that or the airline food. I took the roasted rice and munched on it while watching a movie and I was very happy I had it. Another night while staying in someones home who didn't have much in the way of food, we cooked up some of that roasted rice with veggies and a sauce and boy where we happy I had that in my pack as well... It's all about using the food as a tool and the more you know how the foods work, the easier it is to create and feel great. That is my opinion today... Lots of love, www.Marque.com > > > > > > > Hi, & everyone, > Reading with interest the rice discussion, and have utilized most of the > methods myself, I personally love the nutty taste and texture of pan > roasted, one question? could someone explain a little further the following > comment: > > 'Miso soup is often not enough these days as it was 50 to 100 years ago.' > > Thanks, everyone! > Mira > > > Marque wrote: > > > Hi Jeanine, > > I did say go ahead and cook with roasted rice but as Chad pointed out, > I really don't ever pressure cook the roasted rice, just boil or use > in dishes. I also pointed out that I do not use roasted rice as a > main grain. It's more of a suppliment grain and yes Simon, I did > advocate soaking the grain first as it makes it much nicer both for > the eating and the digestability. I also am of the belief to utilize > " rules " lightly. No need to get all bent out of shape if you don't > soak the grain EVERY single time you use it. Or that restaurants > don't soak grain. Having a few phytates in ones life is not going to > make much of a difference. The soaking is a good practice for people > who eat whole grains consistantly because we are looking at the big > picture here. Getting that germenation process started eliminates the > pytates and so we can then absorb much more of the nutrients. On that > note, one would be advised to really take a look at what enables your > digestion and how your digestion is doing. Miso soup is often not > enough these days as it was 50 to 100 years ago. > > Lots of love, > > > > > > > > > > > > > > > > > > Excuse me for jumping in here I know this isn't my conversation but I > > don't see why you couldn't roast and cook the rice. I have a stir fry > > recipe that asks you to do just that. You roast the rice, then go on > > to make the stir fry with it. > > > > Jeanine > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook the > > > rice after roasting it, correct? I thought I'd read you would roast > > > it lightly, then cook as usual, but I think I must have mis-read that > > > info. Thanks for the fun ideas. > > > > > > Chad > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > > > > > Through gardening, we feel whole as we make our personal work of art upon > our land. > - Moir Messervy, The Inward Garden > http://www.myspace.com/homegrownsouthernstyle > > ________________________________ > Don't be flakey. Get Yahoo! Mail for Mobile and > always stay connected to friends. > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Yes yes yes!!! Thanks for that clarification. > > > > > > > Hi > > I absolutely agree, it is wonderful to try different ways to prepare grains > - I also think it is very important to understand the energetic effects that > the different cooking styles have on our health and energy. In cooking, the > small things we do everyday have profound results. They may seem small and > insignificant in the moment but down the road the effect can be huge. > > I always like to explain the effects of different cooking styles and > preparations so folks can make their own decisions. I think it is a shame > when someone makes a huge effort to cook and prepare lovely meals and yet > doesn't feel or get the results they were looking for. > > Blessings > > > Re: pan-roasting rice > > > >Chad, > > > >One thing I forgot to mention too about roasting grains is that you > >can dry roast any grain really. Amaranth pops like popcorn and makes > >a fun topping and I believe in South America they make candy from the > >toasted grains like Amaranth. Pop it up and then stir into boiling > >sweetener like rice syrup or barley malt and then cool on wax paper. > >It comes out like peanut brittle but has grain inside instead of nuts. > > The roasted grains also work well in granola and granola bar > >recipes... > > > > > >www.Marque.com > > > > > >> > >> > >> > >> > >> > >> > >> Hi, some macro books suggest pan-roasting rice to enhance the flavor, > >> and also now, many foodists are suggesting soaking rice and other > >> grains for at least 8 hours before cooking to start the germinating > >> process, which evidently makes the grains more digestible. Does > >> anybody do both? And if so, which comes first, the roasting or the > >> soaking? > >> > >> chad > >> > >> > > > > > >-- > >Food & Life Coach Marque > > " Love Your Body, Love Your Life " > >www.Marque.com > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Yes yes yes!!! Thanks for that clarification. > > > > > > > Hi > > I absolutely agree, it is wonderful to try different ways to prepare grains > - I also think it is very important to understand the energetic effects that > the different cooking styles have on our health and energy. In cooking, the > small things we do everyday have profound results. They may seem small and > insignificant in the moment but down the road the effect can be huge. > > I always like to explain the effects of different cooking styles and > preparations so folks can make their own decisions. I think it is a shame > when someone makes a huge effort to cook and prepare lovely meals and yet > doesn't feel or get the results they were looking for. > > Blessings > > > Re: pan-roasting rice > > > >Chad, > > > >One thing I forgot to mention too about roasting grains is that you > >can dry roast any grain really. Amaranth pops like popcorn and makes > >a fun topping and I believe in South America they make candy from the > >toasted grains like Amaranth. Pop it up and then stir into boiling > >sweetener like rice syrup or barley malt and then cool on wax paper. > >It comes out like peanut brittle but has grain inside instead of nuts. > > The roasted grains also work well in granola and granola bar > >recipes... > > > > > >www.Marque.com > > > > > >> > >> > >> > >> > >> > >> > >> Hi, some macro books suggest pan-roasting rice to enhance the flavor, > >> and also now, many foodists are suggesting soaking rice and other > >> grains for at least 8 hours before cooking to start the germinating > >> process, which evidently makes the grains more digestible. Does > >> anybody do both? And if so, which comes first, the roasting or the > >> soaking? > >> > >> chad > >> > >> > > > > > >-- > >Food & Life Coach Marque > > " Love Your Body, Love Your Life " > >www.Marque.com > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 , thanks much, yes, this was exactly what I needed. I think Candida is implicated or precurser many times to other health problems, and I have used probiotics with good results, myself. Marque wrote: Hi Mira,I wrote that comment. From my experience, I have heard and seenmacrobiotic counselors reccommend miso soup and pickles as the bestway to create intestinal health so that a person can then absorb morenutrients from their food. I personnally had Candida and have seensoooo many people with compromised intestinal health from a variety ofthings that I do not feel miso and pickles alone are always enough formany. Years ago when there were not so many processed foods, sugarladen foods and especially chemicals in our world, it seems thatpeople were not quite as compromised as today. Getting the intestinalhealth stronger can often lead to people having incredible recoverywhere it did not exist before. With Candida though, miso and fermentscan actually make the condition worse in some people so it is all aprocess of finding out what is going on and then targeting that. Agood enzyme and probiotic regeme along with eating wonderful wholefoods is a great way. Now in the case of roasted rice and eating itright out of the pan, it is more like eating a flour product.Recently though on my flight back from the UK, all I had left in mypack was some roasted rice. It was that or the airline food. I tookthe roasted rice and munched on it while watching a movie and I wasvery happy I had it. Another night while staying in someones home whodidn't have much in the way of food, we cooked up some of that roastedrice with veggies and a sauce and boy where we happy I had that in mypack as well... It's all about using the food as a tool and the moreyou know how the foods work, the easier it is to create and feelgreat. That is my opinion today...Lots of love,www.Marque.comOn 4/9/07, Mira Magee <homegrownsouthernstyle> wrote:>>>>>>> Hi, & everyone,> Reading with interest the rice discussion, and have utilized most of the> methods myself, I personally love the nutty taste and texture of pan> roasted, one question? could someone explain a little further the following> comment:>> 'Miso soup is often not enough these days as it was 50 to 100 years ago.'>> Thanks, everyone!> Mira>>> Marque <susanmarquegmail> wrote:>>> Hi Jeanine,>> I did say go ahead and cook with roasted rice but as Chad pointed out,> I really don't ever pressure cook the roasted rice, just boil or use> in dishes. I also pointed out that I do not use roasted rice as a> main grain. It's more of a suppliment grain and yes Simon, I did> advocate soaking the grain first as it makes it much nicer both for> the eating and the digestability. I also am of the belief to utilize> "rules" lightly. No need to get all bent out of shape if you don't> soak the grain EVERY single time you use it. Or that restaurants> don't soak grain. Having a few phytates in ones life is not going to> make much of a difference. The soaking is a good practice for people> who eat whole grains consistantly because we are looking at the big> picture here. Getting that germenation process started eliminates the> pytates and so we can then absorb much more of the nutrients. On that> note, one would be advised to really take a look at what enables your> digestion and how your digestion is doing. Miso soup is often not> enough these days as it was 50 to 100 years ago.>> Lots of love,>> >> On 4/9/07, Jeanine <bluestocking86> wrote:> >> >> >> >> >> >> > Excuse me for jumping in here I know this isn't my conversation but I> > don't see why you couldn't roast and cook the rice. I have a stir fry> > recipe that asks you to do just that. You roast the rice, then go on> > to make the stir fry with it.> >> > Jeanine> >> > > > >> > > Thanks, ! It sounds like you do not go on and pressure cook the> > > rice after roasting it, correct? I thought I'd read you would roast> > > it lightly, then cook as usual, but I think I must have mis-read that> > > info. Thanks for the fun ideas.> > >> > > Chad> > >> >> >> >> >> >>> --> Food & Life Coach Marque> "Love Your Body, Love Your Life"> www.Marque.com> >>>> Through gardening, we feel whole as we make our personal work of art upon> our land.> - Moir Messervy, The Inward Garden> http://www.myspace.com/homegrownsouthernstyle>> ________________________________> Don't be flakey. Get Yahoo! Mail for Mobile and> always stay connected to friends.>>>> -- Food & Life Coach Marque"Love Your Body, Love Your Life"www.Marque.comThrough gardening, we feel whole as we make our personal work of art upon our land.- Moir Messervy, The Inward Gardenhttp://www.myspace.com/homegrownsouthernstyle The fish are biting. Get more visitors on your site using Yahoo! Search Marketing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Hi , Yes I completely agree about ‘rules’. Who said rules are only made to be broken? We would probably do ourselves more harm getting stressed out about whether the grains have been soaked or not than as you say having a few phytates now and again. I tend to mention this as it was something many macros were not aware of and I think is useful information to get out into the community. I suspect we have a like minded approach to macrobiotics. All the best, Simon Hi Jeanine, I did say go ahead and cook with roasted rice but as Chad pointed out, I really don't ever pressure cook the roasted rice, just boil or use in dishes. I also pointed out that I do not use roasted rice as a main grain. It's more of a suppliment grain and yes Simon, I did advocate soaking the grain first as it makes it much nicer both for the eating and the digestability. I also am of the belief to utilize " rules " lightly. No need to get all bent out of shape if you don't soak the grain EVERY single time you use it. Or that restaurants don't soak grain. Having a few phytates in ones life is not going to make much of a difference. The soaking is a good practice for people who eat whole grains consistantly because we are looking at the big picture here. Getting that germenation process started eliminates the pytates and so we can then absorb much more of the nutrients. On that note, one would be advised to really take a look at what enables your digestion and how your digestion is doing. Miso soup is often not enough these days as it was 50 to 100 years ago. Lots of love, On 4/9/07, Jeanine <bluestocking86@... <mailto:bluestocking86%40yahoo.com> > wrote: > > > > > > > Excuse me for jumping in here I know this isn't my conversation but I > don't see why you couldn't roast and cook the rice. I have a stir fry > recipe that asks you to do just that. You roast the rice, then go on > to make the stir fry with it. > > Jeanine > > > > > > Thanks, ! It sounds like you do not go on and pressure cook the > > rice after roasting it, correct? I thought I'd read you would roast > > it lightly, then cook as usual, but I think I must have mis-read that > > info. Thanks for the fun ideas. > > > > Chad > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 " Blushing " thank you! Most recent pix at www.myspace.com/susanmarque > > > > > > > Wow. Just went to 's site. What a pretty lady... > and so much info.! Great site. > > Wister > > > > > > > www.Marque.com > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 " Blushing " thank you! Most recent pix at www.myspace.com/susanmarque > > > > > > > Wow. Just went to 's site. What a pretty lady... > and so much info.! Great site. > > Wister > > > > > > > www.Marque.com > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 A shining example of what good diet, exercise, and a natural life will create.Bravo!Wister"Blushing" thank you! Most recent pix at www.myspace.com/susanmarque Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 A shining example of what good diet, exercise, and a natural life will create.Bravo!Wister"Blushing" thank you! Most recent pix at www.myspace.com/susanmarque Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 Thanks Holly!! So nice to hear as many of you know I spent quite a lot of years looking like a leper...it means a lot to hear such beautiful comments. I personnally am not a fan of the ever popular Kombucha. It sort of chalks up as hype in my book and I've never seen great results with it. > > > > > > > thanks for posting your toasted rice and travel story! You've > inspired me to toast some brown rice and take it with me! ;-) > > can I ask you what you think about using small amounts of > Kombucha tea as a probiotic boost? I haven't made it in > quite some time. I know it's made with black/green tea, > and sugar. (though I did try making mine with agave, but > it got so expensive. never tried the brown rice syrup, not > sure if the profile of sugars would be compatible or not) > > but the GT's brand is on sale at my local co-op this month > and I bought a few jars and remembered how much I like > the taste now and again... > > I have a friend who's been battling candida for quite some > time, congratulations on your journey! > > Oh, and I second Wister's admiring comments! You are > quite the cutie! ;-) A strong sister, too! > > blessings, > Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > the > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > it lightly, then cook as usual, but I think I must have mis-read > that > > > > > info. Thanks for the fun ideas. > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > upon > > > our land. > > > - Moir Messervy, The Inward Garden > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > ________________________________ > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > > > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 Thanks Holly!! So nice to hear as many of you know I spent quite a lot of years looking like a leper...it means a lot to hear such beautiful comments. I personnally am not a fan of the ever popular Kombucha. It sort of chalks up as hype in my book and I've never seen great results with it. > > > > > > > thanks for posting your toasted rice and travel story! You've > inspired me to toast some brown rice and take it with me! ;-) > > can I ask you what you think about using small amounts of > Kombucha tea as a probiotic boost? I haven't made it in > quite some time. I know it's made with black/green tea, > and sugar. (though I did try making mine with agave, but > it got so expensive. never tried the brown rice syrup, not > sure if the profile of sugars would be compatible or not) > > but the GT's brand is on sale at my local co-op this month > and I bought a few jars and remembered how much I like > the taste now and again... > > I have a friend who's been battling candida for quite some > time, congratulations on your journey! > > Oh, and I second Wister's admiring comments! You are > quite the cutie! ;-) A strong sister, too! > > blessings, > Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > the > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > it lightly, then cook as usual, but I think I must have mis-read > that > > > > > info. Thanks for the fun ideas. > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > upon > > > our land. > > > - Moir Messervy, The Inward Garden > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > ________________________________ > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > > > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 Thanks Holly!! So nice to hear as many of you know I spent quite a lot of years looking like a leper...it means a lot to hear such beautiful comments. I personnally am not a fan of the ever popular Kombucha. It sort of chalks up as hype in my book and I've never seen great results with it. > > > > > > > thanks for posting your toasted rice and travel story! You've > inspired me to toast some brown rice and take it with me! ;-) > > can I ask you what you think about using small amounts of > Kombucha tea as a probiotic boost? I haven't made it in > quite some time. I know it's made with black/green tea, > and sugar. (though I did try making mine with agave, but > it got so expensive. never tried the brown rice syrup, not > sure if the profile of sugars would be compatible or not) > > but the GT's brand is on sale at my local co-op this month > and I bought a few jars and remembered how much I like > the taste now and again... > > I have a friend who's been battling candida for quite some > time, congratulations on your journey! > > Oh, and I second Wister's admiring comments! You are > quite the cutie! ;-) A strong sister, too! > > blessings, > Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > the > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > it lightly, then cook as usual, but I think I must have mis-read > that > > > > > info. Thanks for the fun ideas. > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > upon > > > our land. > > > - Moir Messervy, The Inward Garden > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > ________________________________ > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > > > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2007 Report Share Posted April 11, 2007 hmmm, food for thought...I was under the impression kombucha made from a continuous brew offered the widest range of probiotics, and had just bought a brew bucket before I started my mb journey...guess I could just find a new home for it and my cultures. ~Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > > the > > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > > it lightly, then cook as usual, but I think I must have mis-read > > that > > > > > > info. Thanks for the fun ideas. > > > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > > Food & Life Coach Marque > > > > " Love Your Body, Love Your Life " > > > > www.Marque.com > > > > > > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > > upon > > > > our land. > > > > - Moir Messervy, The Inward Garden > > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > > > ________________________________ > > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2007 Report Share Posted April 11, 2007 hmmm, food for thought...I was under the impression kombucha made from a continuous brew offered the widest range of probiotics, and had just bought a brew bucket before I started my mb journey...guess I could just find a new home for it and my cultures. ~Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > > the > > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > > it lightly, then cook as usual, but I think I must have mis-read > > that > > > > > > info. Thanks for the fun ideas. > > > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > > Food & Life Coach Marque > > > > " Love Your Body, Love Your Life " > > > > www.Marque.com > > > > > > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > > upon > > > > our land. > > > > - Moir Messervy, The Inward Garden > > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > > > ________________________________ > > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2007 Report Share Posted April 11, 2007 hmmm, food for thought...I was under the impression kombucha made from a continuous brew offered the widest range of probiotics, and had just bought a brew bucket before I started my mb journey...guess I could just find a new home for it and my cultures. ~Holly > > > > > > > > > > > > Thanks, ! It sounds like you do not go on and pressure cook > > the > > > > > > rice after roasting it, correct? I thought I'd read you would roast > > > > > > it lightly, then cook as usual, but I think I must have mis-read > > that > > > > > > info. Thanks for the fun ideas. > > > > > > > > > > > > Chad > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > > Food & Life Coach Marque > > > > " Love Your Body, Love Your Life " > > > > www.Marque.com > > > > > > > > > > > > > > > > > > > > Through gardening, we feel whole as we make our personal work of art > > upon > > > > our land. > > > > - Moir Messervy, The Inward Garden > > > > http://www.myspace.com/homegrownsouthernstyle > > > > > > > > ________________________________ > > > > Don't be flakey. Get Yahoo! Mail for Mobile and > > > > always stay connected to friends. > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2007 Report Share Posted April 12, 2007 I'm drinking "Raspberry Rush" by the same company. I'm told, because I have asthma, that I have a Yin imbalance and should stay away from sweets. Anyone else here have or had asthma?Wisternice, Wister! My fav is the "Divine Grape" by GT's. I will say, though,when I make my own I can't quite drink GT's. Nothing beats making yourown and decanting it when it tastes right for you! (I prefer it on the sweetside...)but then, I prefer most things sweet!LOL!Holly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2007 Report Share Posted April 12, 2007 I'm drinking "Raspberry Rush" by the same company. I'm told, because I have asthma, that I have a Yin imbalance and should stay away from sweets. Anyone else here have or had asthma?Wisternice, Wister! My fav is the "Divine Grape" by GT's. I will say, though,when I make my own I can't quite drink GT's. Nothing beats making yourown and decanting it when it tastes right for you! (I prefer it on the sweetside...)but then, I prefer most things sweet!LOL!Holly Quote Link to comment Share on other sites More sharing options...
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