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We are often asked how to use some things, we will be adding recipes here as we can and or as they are submitted by you.
Sprouted Grain Bread
1 1/4 c warm water
2 1/2 tsp Dried Active Yeast
1 tsp salt
2 1/2 Tbs sugar
2 Tbs vegetable oil or melted butter
1 heaping Tbs Wheat gluten
2 c Hi Gluten Flour (or bread flour)
1 c Oat Flour
1 c Sprouted Wheat Flour
I use the bread maker on dough cycle to mix and knead this, . Bake 375 till done
to make this a Cinnamon Bread loaf
add 1 additional Tbs of sugar to the recipe and before setting the dough to the loaf pan to rise, quickly and not to roughly knead in 1 or more cups cinnamon chips. Yum!
Ice Cream Mixes For 1 1/2 quart ice cream makers that call for 3 cups of liquids: that translates the recipe instructions on the box to this 3 cups milk & or some cream and 6 oz or .94 cups of the powder mix.
Bulgur for a hearty and very satisfying & very economical meal in skillet add 3 TB oil add 1 med onion chopped as fine as you want it, sauté this till it is nearly golden add 1 or 2 or 3 cloves crushed garlic and sauté a bit more add 2 cup bulgur to this may want to add a bit more oil, toast the bulgur nicely on both sides, add 4 cup water and bring to boil, cover and simmer till water is absorbed, when done it is best to put this in the refrigerator till the next day, Although you can continue to the next step now the texture may/will be a little different. so based on what i know to be preferred, the next day when you want to be eating this, repeat the process of sautéing another chopped onion and crushed garlic in new pan, and this time you will be adding the cooked / cold bulgur and browning it very nicely on both sides. while this is cooking scrambled 3 or more if you want eggs with 3 TB soy sauce and a bit of salt, add this to the cooking bulgur and stir a bit but not much as it is best to let the eggs cook a bit before incorporating them into the whole pan, again a textural thing, after stirred in cook till all egg is firm and at least one side of mass is a golden color. serve hot with soy sauce or splurge and top with cheese sauce, this is also great with steamed broccoli and or cauliflower, also great topped with the cheese sauce. this is open to all sorts of experiments with herbs & spices and various fine chop greens to I expect, but we have always be happy to keep it simple and usually do the cheese sauce with vegies. And it always surprise me how kids really love it too.
Spring Kicharee (a spring or anytime cleansing / fasting food ) 3 cups rice (brown basmati, or any other is fine) 1 cp mung beans 1 TB Turmeric powder, 1 TB Cumin seed, 1 1/2 tsp Coriander powder, 2 TB Ghee (or sesame oil) 7 TB Whey (optional) Shiitake or Maitake mushrooms optional, carrots (optional, Dark leafy Greens: Kale, Chard, Collards, Mustard, Dandelion, Watercress (optional)
Cover rice with 6 cups warm water and optional 6 TB whey. Allow to sit in a warm place for 12 - 24 hours. Cover the beans with warm water and optional 1 TB whey. Allow to sit in warm place for 12 -36 hours. Bring rice to boil then simmer, covered until all water is absorbed (about 1 hour). Drain and rinse the beans. Cove with water (or herbal infusion). Bring to boil then simmer, covered until beans are thoroughly cooked. Brown the turmeric, cumin and coriander in the Ghee. combine rice, beans and spices an. add lightly cooked veggies,. I needed you can add some water for a thinner consistency.
Cooking Grains & Beans Because grains are carbohydrates, they are considered primary energy foods. They contain an abundance of protein, when soaked for twelve to twenty four hours, and a rich supply of minerals in the outer covering or bran. ( rice, wheat, barley, oats, rye, millet, corn, buckwheat). Legumes and other beans or seeds form the closest complement to whole grains. When soaked twelve to thirty six hours and added in smaller amounts, to whole grains, they create a complete protein due to the resulting balance of essential amino acids. Many people who get gas from eating legumes can prevent this by soaking the beans first and cooking them very well, usually two hours in a pressure cooker on low. It is extremely important that all grains and legumes be soaked before they are cooked and eaten. Both are still carbohydrates even though they contain protein. Yet this protein is not very available, but must be obtained after breaking down the fiber. Soaking grains twelve to twenty four hours and bean twelve to thirty six hours helps in this process and more importantly, neutralizes the phytic acid they contain. if not soaked the phytic acid interfered with protein absorption. over time the lack of protein weakens the metabolism, so the grains and beans are no longer fully broken down and congest the digestive tract. When properly soaked the protein available shoots up from about 8 to 84 % (this is excerpted from the East West Herb Course by Michael & Lesley Tierra they also probably have this somewhere else in their books. Also see the oldie but goody "Diet for a small planet" by Frances Moore Lappe and the companion "recipes for a small planet" by Ellen Buchman for more info on combining for complete protein and related stuff.
Chamomile as a tea is most useful when instead of the usual amount to water you use a handful nearly an ounce to 2 cups of water and steep it. drinking this tea several time a day for several days, makes one very calm and happy and the digestion system very well cared for, and eliminates constipation as well