Going back to basics

I am sure you have heard of the expression “going back to basics” before. It really just means to focus on natural, unprocessed foods and to eat the foods our great grandparents would have eaten. The key to this is to buy seasonal organic food, focusing on fresh vegetables, fruit, nuts & seeds, beans, small amounts of grains and moderate amounts of animal protein. 

Nuts, seeds and legumes in particular are very nutritious when prepared the right way. Soaking, and particularly fermenting, grains, beans and nuts/seeds  increases mineral availability & vitamin content, predigests starches, and neutralizes enzyme enhibitors, phytic acid, oxalates, and lectins. 

Interestingly, soy is very high in phytates and lectins making it very difficult to digest. This is why in Asia they traditionally soaked and fermented soy for weeks if not months - a practice not used in soy products sold in Australia. 

Soaking Nuts

Soak nuts such as almonds, walnuts, or pecans in water (with a pinch of sea salt for flavour if desired). Soak for 7-12 hours. 

Soaking Beans

2 cups beans (white, black, kidney, pinto, or black-eyed)

Cover beans with warm water. Add a hearty pinch of baking soday and leave in a warm place for 12-24 hours. Drain, rinse, place in a large pot and add water to cover beans. Bring to a boil and skim off foam. Simmer covered for 30-60 minutes or until cooked (beans cook much faster when soaked). Don’t add salt until finished cooking.

Soaking Grains

When soaking grains, place in warm water for 7-24 hours with 2 tablespoons of whey, lemon juice or vinegar. Drain water and cook with fresh water. Cooks in about 1/3 the time. 

It is really worth getting organised and soaking the nuts/beans/grains you are going to eat as your body is able to digest and absorb the nutrients much easier. The reason why many people feel bloated after eating beans in particular are the enzyme inhibitors present if not soaked before consumption. 

Courtesy of cookingtoheal.com

  1. healthfreaks posted this