Re: Question about reheating...(another noobie question)

[Guest guest]

Thanks ! You provided quite a bit of info that will be helpful.

I'm going to try resteaming my leftover greens from last night for my

dinner tonight as I prefer them warm but that's my taste.

Thanks again!

wrote:

> There were so many posts today I am sorry if someone else has said the

> same thing!?

>

> The best way to re-heat food is to let it come to room temperature

> naturally. Re-heating food adds more heat and time which is contacting

> and makes any dish heavier and more dense. Re-heating leftover beans

> or stews are fine coz they are meant to be strengthening anyway.

> However lightly cooked dishes are really best made fresh everyday. If

> you do have greens leftover they taste delicious at room temperature.

> Re-heating rice can be done using a bamboo steamer or a stainless

> steel one and only takes a few minutes. I think it is important to

> note that eating lots of leftovers without any fresh foods can make

> you feel tired and uninspired.Quickly blanching or steaming some vegs

> makes a huge difference to your energy and how you feel and takes a

> few minutes to prepare. Adding some sauerkraut or quickly pressed say

> cucumbers and radishes also adds a lift to meals. Everything in life

> is formed by energy and the food we eat is a manifestation of that

> energy. The foods we choose are one type of energy and the way we cook

> them another. When we eat that food the energy becomes us. We can

> decide in any moment how we want to feel, act and be by simply

> changing a few things about our cooking. Of course this is only one

> way to make change but a very powerful one. The smallest steps can

> often have the greatest results.

>

> Blessings

>

>

> Re: Question about reheating...(another

> noobie question)

> >

> >Hey Em,

> > To find like minded cabin lovers, go to

> http://groups.yahoo.com/group/organichomesteadinggardening/

> <http://groups.yahoo.com/group/organichomesteadinggardening/> if you

> dare - I also wondered how there could be so many back to nature types

> all using computers, only 5,481 members, about 200 posts a day!!!!

> Unbelievable. Unfortunately, they're not mb, so you'll find posts on

> natural sugar and stuff like that - which may put you off as it did

> me, but still, was intriguing.

> > Klara

> >

> >emilie hamilton <emiliehamilton@...

> <mailto:emiliehamilton%40yahoo.com>> wrote:

> >

> >Dear ..

> >I have chosen not to use them on principle - as someone

> >concerned about nuclear everything. I do remember reading how

> >yin microwave energy is - which must affect the food heated in

> >one. But then I would be happiest living in a little cabin in

> >the woods as Thoreau without electricity - even though that

> >would mean no communicating via computer. I have lived in

> >communities that only cooked using a woodstove - some of the

> >best food I ever tasted - including cobblers cooked in the oven

> >despite the unpredictablilty of temperature. Take care. Em

> >

> >Let the beauty we love be what we do. Rumi

> >Let everything you do be done in love.

> >1 Corinthians 16:14

> >'Love is the measure.' Dorothy Day

> >'Gather yourselves...All that we do now must

> >be done in a sacred manner.' Hopi Elders 2001

> >

> >__________________________________________________

> >

[Guest guest]

You can also add them to something new, so the new food will give it more energy, like soup, or anything. But do take heed what said, better to have your veggies as fresh as possible. Klara Sarrett wrote: Thanks ! You provided quite a bit of info that will be helpful. I'm going to try resteaming my leftover greens from last night for my dinner tonight as I prefer them warm but that's my taste.Thanks again! wrote:>

There were so many posts today I am sorry if someone else has said the > same thing!?>> The best way to re-heat food is to let it come to room temperature > naturally. Re-heating food adds more heat and time which is contacting > and makes any dish heavier and more dense. Re-heating leftover beans > or stews are fine coz they are meant to be strengthening anyway. > However lightly cooked dishes are really best made fresh everyday. If > you do have greens leftover they taste delicious at room temperature. > Re-heating rice can be done using a bamboo steamer or a stainless > steel one and only takes a few minutes. I think it is important to > note that eating lots of leftovers without any fresh foods can make > you feel tired and uninspired.Quickly blanching or steaming some vegs > makes a huge difference to your energy and how you feel and takes a > few minutes to prepare.

Adding some sauerkraut or quickly pressed say > cucumbers and radishes also adds a lift to meals. Everything in life > is formed by energy and the food we eat is a manifestation of that > energy. The foods we choose are one type of energy and the way we cook > them another. When we eat that food the energy becomes us. We can > decide in any moment how we want to feel, act and be by simply > changing a few things about our cooking. Of course this is only one > way to make change but a very powerful one. The smallest steps can > often have the greatest results.>> Blessings> >> Re: Question about reheating...(another > noobie question)> >> >Hey Em,> > To find like minded cabin lovers, go to > http://groups.yahoo.com/group/organichomesteadinggardening/ > <http://groups.yahoo.com/group/organichomesteadinggardening/> if you > dare - I also wondered how there could be so many back to nature types > all using computers, only 5,481 members, about 200 posts a day!!!! > Unbelievable. Unfortunately, they're not mb, so you'll find posts on > natural sugar and stuff like that -

which may put you off as it did > me, but still, was intriguing.> > Klara> >> >emilie hamilton <emiliehamilton > <mailto:emiliehamilton%40yahoo.com>> wrote:> >> >Dear ..> >I have chosen not to use them on principle - as someone> >concerned about nuclear everything. I do remember reading how> >yin microwave energy is - which must affect the food heated in> >one. But then I would be happiest living in a little cabin in> >the woods as Thoreau without electricity - even though that> >would mean no communicating via computer. I have lived in> >communities that only cooked using a woodstove - some of the> >best food I ever tasted - including cobblers cooked in the oven> >despite the unpredictablilty of temperature. Take care. Em>

>> >Let the beauty we love be what we do. Rumi> >Let everything you do be done in love.> >1 Corinthians 16:14> >'Love is the measure.' Dorothy Day> >'Gather yourselves...All that we do now must> >be done in a sacred manner.' Hopi Elders 2001> >> >__________________________________________________> >

[Guest guest]

You can also add them to something new, so the new food will give it more energy, like soup, or anything. But do take heed what said, better to have your veggies as fresh as possible. Klara Sarrett wrote: Thanks ! You provided quite a bit of info that will be helpful. I'm going to try resteaming my leftover greens from last night for my dinner tonight as I prefer them warm but that's my taste.Thanks again! wrote:>

There were so many posts today I am sorry if someone else has said the > same thing!?>> The best way to re-heat food is to let it come to room temperature > naturally. Re-heating food adds more heat and time which is contacting > and makes any dish heavier and more dense. Re-heating leftover beans > or stews are fine coz they are meant to be strengthening anyway. > However lightly cooked dishes are really best made fresh everyday. If > you do have greens leftover they taste delicious at room temperature. > Re-heating rice can be done using a bamboo steamer or a stainless > steel one and only takes a few minutes. I think it is important to > note that eating lots of leftovers without any fresh foods can make > you feel tired and uninspired.Quickly blanching or steaming some vegs > makes a huge difference to your energy and how you feel and takes a > few minutes to prepare.

Adding some sauerkraut or quickly pressed say > cucumbers and radishes also adds a lift to meals. Everything in life > is formed by energy and the food we eat is a manifestation of that > energy. The foods we choose are one type of energy and the way we cook > them another. When we eat that food the energy becomes us. We can > decide in any moment how we want to feel, act and be by simply > changing a few things about our cooking. Of course this is only one > way to make change but a very powerful one. The smallest steps can > often have the greatest results.>> Blessings> >> Re: Question about reheating...(another > noobie question)> >> >Hey Em,> > To find like minded cabin lovers, go to > http://groups.yahoo.com/group/organichomesteadinggardening/ > <http://groups.yahoo.com/group/organichomesteadinggardening/> if you > dare - I also wondered how there could be so many back to nature types > all using computers, only 5,481 members, about 200 posts a day!!!! > Unbelievable. Unfortunately, they're not mb, so you'll find posts on > natural sugar and stuff like that -

which may put you off as it did > me, but still, was intriguing.> > Klara> >> >emilie hamilton <emiliehamilton > <mailto:emiliehamilton%40yahoo.com>> wrote:> >> >Dear ..> >I have chosen not to use them on principle - as someone> >concerned about nuclear everything. I do remember reading how> >yin microwave energy is - which must affect the food heated in> >one. But then I would be happiest living in a little cabin in> >the woods as Thoreau without electricity - even though that> >would mean no communicating via computer. I have lived in> >communities that only cooked using a woodstove - some of the> >best food I ever tasted - including cobblers cooked in the oven> >despite the unpredictablilty of temperature. Take care. Em>

>> >Let the beauty we love be what we do. Rumi> >Let everything you do be done in love.> >1 Corinthians 16:14> >'Love is the measure.' Dorothy Day> >'Gather yourselves...All that we do now must> >be done in a sacred manner.' Hopi Elders 2001> >> >__________________________________________________> >

[Guest guest]

You can also add them to something new, so the new food will give it more energy, like soup, or anything. But do take heed what said, better to have your veggies as fresh as possible. Klara Sarrett wrote: Thanks ! You provided quite a bit of info that will be helpful. I'm going to try resteaming my leftover greens from last night for my dinner tonight as I prefer them warm but that's my taste.Thanks again! wrote:>

There were so many posts today I am sorry if someone else has said the > same thing!?>> The best way to re-heat food is to let it come to room temperature > naturally. Re-heating food adds more heat and time which is contacting > and makes any dish heavier and more dense. Re-heating leftover beans > or stews are fine coz they are meant to be strengthening anyway. > However lightly cooked dishes are really best made fresh everyday. If > you do have greens leftover they taste delicious at room temperature. > Re-heating rice can be done using a bamboo steamer or a stainless > steel one and only takes a few minutes. I think it is important to > note that eating lots of leftovers without any fresh foods can make > you feel tired and uninspired.Quickly blanching or steaming some vegs > makes a huge difference to your energy and how you feel and takes a > few minutes to prepare.

Adding some sauerkraut or quickly pressed say > cucumbers and radishes also adds a lift to meals. Everything in life > is formed by energy and the food we eat is a manifestation of that > energy. The foods we choose are one type of energy and the way we cook > them another. When we eat that food the energy becomes us. We can > decide in any moment how we want to feel, act and be by simply > changing a few things about our cooking. Of course this is only one > way to make change but a very powerful one. The smallest steps can > often have the greatest results.>> Blessings> >> Re: Question about reheating...(another > noobie question)> >> >Hey Em,> > To find like minded cabin lovers, go to > http://groups.yahoo.com/group/organichomesteadinggardening/ > <http://groups.yahoo.com/group/organichomesteadinggardening/> if you > dare - I also wondered how there could be so many back to nature types > all using computers, only 5,481 members, about 200 posts a day!!!! > Unbelievable. Unfortunately, they're not mb, so you'll find posts on > natural sugar and stuff like that -

which may put you off as it did > me, but still, was intriguing.> > Klara> >> >emilie hamilton <emiliehamilton > <mailto:emiliehamilton%40yahoo.com>> wrote:> >> >Dear ..> >I have chosen not to use them on principle - as someone> >concerned about nuclear everything. I do remember reading how> >yin microwave energy is - which must affect the food heated in> >one. But then I would be happiest living in a little cabin in> >the woods as Thoreau without electricity - even though that> >would mean no communicating via computer. I have lived in> >communities that only cooked using a woodstove - some of the> >best food I ever tasted - including cobblers cooked in the oven> >despite the unpredictablilty of temperature. Take care. Em>

>> >Let the beauty we love be what we do. Rumi> >Let everything you do be done in love.> >1 Corinthians 16:14> >'Love is the measure.' Dorothy Day> >'Gather yourselves...All that we do now must> >be done in a sacred manner.' Hopi Elders 2001> >> >__________________________________________________> >

[Guest guest]

I usually only reheat soup, and occasionally rice/grains. Eating

room temperature is satisfying to me.

You can put the grains in a pot with a little bit more water. Or

put the food in a bowl and then into a steamer.

>

> I depend upon my microwave oven for reheating leftovers, etc. but

I know

> that it's frowned upon in macro. What alternatives to reheating

greans

> and such are people using?? I would think a low oven would be

useful

> for some stuff that was originally made in the oven but I would

think

> there'd be other alternatives for softer stuff like greens, beans,

> noodles, etc. I was glancing at Aveline Kushi's book and she

> recommended a double boiler for rice..

>

> Thanks

>

[Guest guest]

I usually only reheat soup, and occasionally rice/grains. Eating

room temperature is satisfying to me.

You can put the grains in a pot with a little bit more water. Or

put the food in a bowl and then into a steamer.

>

> I depend upon my microwave oven for reheating leftovers, etc. but

I know

> that it's frowned upon in macro. What alternatives to reheating

greans

> and such are people using?? I would think a low oven would be

useful

> for some stuff that was originally made in the oven but I would

think

> there'd be other alternatives for softer stuff like greens, beans,

> noodles, etc. I was glancing at Aveline Kushi's book and she

> recommended a double boiler for rice..

>

> Thanks

>

[Guest guest]

I usually only reheat soup, and occasionally rice/grains. Eating

room temperature is satisfying to me.

You can put the grains in a pot with a little bit more water. Or

put the food in a bowl and then into a steamer.

>

> I depend upon my microwave oven for reheating leftovers, etc. but

I know

> that it's frowned upon in macro. What alternatives to reheating

greans

> and such are people using?? I would think a low oven would be

useful

> for some stuff that was originally made in the oven but I would

think

> there'd be other alternatives for softer stuff like greens, beans,

> noodles, etc. I was glancing at Aveline Kushi's book and she

> recommended a double boiler for rice..

>

> Thanks

>