Soaking whole grains & Brown Rice & Legumes (induces the enzyme activity and increases aminos), but it is good to change the water because this process also activates the rot process as mnetioned above and gets the spaonins and other indigestible -saccharides in solution...especially if you plan to keep it several days.
I am not sure what the concern is on the reheated food - I guess I've no problem? Soaking polished rice/grains by rights should give a better finished chew is all - there really shouldn't be the same enzyme activity as mentioned above.
I can't stress that if you are going to soak - change the water as often as possible, particularly beans & anything kept over a day.
But then agian I don't understand the need to soak a weeks worth at once if you plan on eating every day anyway - Put them on to soak before you go to work....
Sometimes I forget to do it ... that's why I was asking if I could soak every few days or a week at a time ... I do realize now that THAT wasn't a good idea, thanks to all u good folks out there always helping out !!
THANKS for all ur answers, I appreciate it Schluggell ... I just love to learn !!
swamied nomad chameleon receptor worldview Kyosha Nim
Posts: 7,926
Gender: Female
Location: Denmark
Age: 40
Well some of my grains are pre soaked and roasted- they cook much quicker than regular.
Lisa The millet dish I made was good : Lots of parsley, mint, garlic, lemonjuice, small pieces of cucumber, red peppers, onion and olive oil added to cold whole millet. Almost 50 % grain 50 % veggies -very good- and really not bad with feta as well
ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- living with DD Emma age 18, 0 rh- secr ( Hunter or explorer ) Diamonds, superfoods,Neutral,*black dots, avoids
Henriette, that sounds like a millet version of tabouleh (I don't know how to spell this). For those of us who don't eat wheat, it will be a good summer version of that nice grain/vegetable salad.
This morning for breakfast, I roasted and cooked a little pot of millet with a little sea salt, using more water than usual, cooking it longer, and letting it sit longer before removing the lid. I had a bowl of this with an soft fried egg on top. It was as good as the eggs and grits I used to eat as a child!
Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
Lisa The millet dish I made was good : Lots of parsley, mint, garlic, lemonjuice, small pieces of cucumber, red peppers, onion and olive oil added to cold whole millet. Almost 50 % grain 50 % veggies -very good- and really not bad with feta as well
Now THAT is my kind of a meal ...YUMMI YUM YUM !!! I'm crazy about feta ... gonna have it tomorrow with barley and lots of wonderful veggies !! Thanks for sharing
swamied nomad chameleon receptor worldview Kyosha Nim
Posts: 7,926
Gender: Female
Location: Denmark
Age: 40
Sounds intersting Victoria sounds like a good winterdish for breakfast Here it is way to hot for warm breakfast almost 80 F in early june - strange.
ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- living with DD Emma age 18, 0 rh- secr ( Hunter or explorer ) Diamonds, superfoods,Neutral,*black dots, avoids
Print Thread
Report to Moderator
Female
Logged
Private message
)
Site
