If you like cereals or breads occasionally, check out Nourishing Traditions by Sally Fallon. In this book you will learn how to properly soak grains, flour and legumes to make nutrients more available and dissolve anti-nutrients. Example: steel cut oats soaked overnight in water plus a little lemon juice or whey--then cooked (shorter cooking time because of the soaking)in the morning. Whole grain breads/pizza crusts/pitas: Mix about 6 cups whole grain flour with 2 c. water (or a little more) plus 2 Tablespoons lemon juice or vinegar; cover at room temp. for 24 hours. Add sourdough (available in health food stores or on internet) starter (3/4 cup) 1 egg (or some coconut oil or olive oil), 1 tsp. sea salt, plus some ground flax and more water if necessary to make dough. Let sit covered at room temp. all day or overnight to rise. Bake as desired. Extra good when using kamut or spelt flour! These methods were "lost" because of efforts to do things faster (but not better).
Well James I can see you really love the Glycemic Index.
ReplyIf you like cereals or breads occasionally, check out Nourishing Traditions by Sally Fallon. In this book you will learn how to properly soak grains, flour and legumes to make nutrients more available and dissolve anti-nutrients. Example: steel cut oats soaked overnight in water plus a little lemon juice or whey--then cooked (shorter cooking time because of the soaking)in the morning. Whole grain breads/pizza crusts/pitas: Mix about 6 cups whole grain flour with 2 c. water (or a little more) plus 2 Tablespoons lemon juice or vinegar; cover at room temp. for 24 hours. Add sourdough (available in health food stores or on internet) starter (3/4 cup) 1 egg (or some coconut oil or olive oil), 1 tsp. sea salt, plus some ground flax and more water if necessary to make dough. Let sit covered at room temp. all day or overnight to rise. Bake as desired. Extra good when using kamut or spelt flour! These methods were "lost" because of efforts to do things faster (but not better).
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