Beans, Grains and Vegetables (Gluten-Free)
Beyond Creamed Corn
I had reason to clean my freezer yesterday – it was getting repaired and I had to empty it out. I found 8 ears of corn purchased from the local pastured poultry farm. They grow some wonderful tomatoes and corn, in addition to the poultry. The corn is a non-GMO heritage variety, grown from seeds they save year after year. I bought a few dozen extra ears of corn in the summer, steamed them and froze them for later. Later turned out to be yesterday.
Basic Sprouted Bean Chili
Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That’s a good thing for people who are watching their carbs. Rest assured, those who normally shun sprouts won’t know the difference. 
The beans become part of the soup when barely sprouted and they don’t taste any different. This is my general recipe for making sprouted bean chili. This isn’t a spicy chili, so if you use my suggestions, you’ll end up with a mild chili that everyone will like.
Now 5! – Four (4) Yummy Ways to Use Sprouted Beans
Come winter time, we do quite a bit of bean sprouting. This is due in part to less availability of local produce. Sprouting gives us fresh vegetables during those darker, leaner months. Also, beans and winter go together – but I like to sprout them not only because of the nutritious burst that sprouting gives (increase in enzymes and vitamins) but because sprouted beans digest as vegetables. In this post, I’ll share four five yummy uses for sprouted beans.
Basic Chili
As I shared during the Tuesday Twister, I am in the mood for beans. Apparently, so is my family. We have enjoyed two chilis this week. Black bean chili is our favorite. Everyone says so every time.
Probiotic Potato Salad
Like I promised, here’s the recipe for Probiotic Potato Salad. I served it not only to my immediate family, but also to extended family. They enjoyed it immensely and were none the wiser (until I fessed up). Unless they were just being nice, I think they didn’t realize they were eating something so good for their gut!
Soaked Muesli with Fresh, Local Fruit
In summertime, soaked muesli is just about the best breakfast one could have. It is refreshing and cool. Who wants to start the day hot? Muesli is as simple as can be. It combines the traditional, necessary step of soaking (to neutralize anti-nutrients and improve digestibility) with the ease of a put-in-your-bowl-and-add-milk instant breakfast. Bonus: this dish costs less than $5 to make!
How To Soak & Cook Whole Grains
Ideally, grains should be soaked overnight prior to cooking. This will reduce the cooking time and aid in digestion. Combine the grains and full amount of water along with an acid, such as: Kombucha, raw apple cider vinegar, lemon juice, buttermilk, kefir, whey, yogurt, etc. Use 2 tablespoons of the acid per cup of grain. Start the soaking the night before, so the grains will soak at least 7 to 8 hours. After the soaking time has passed, begin the cooking process. This post contains the ratio of grain to water, along with cooking time, for most grains, both well-known and less-known.
Corn Tortillas with Leftover Rice, Beans, Beef and Cheese
I did get back to the corn tortilla dough I mentioned on Tuesday. I’m grateful because the tortillas turned out so awesome! In this post, I will share the few things that helped me roll them out. We ate them for lunch, topped with leftovers. It wasn’t the most graceful thing to eat, but they were incredibly good!
Lacto-Fermented (Naturally Pickled) Turnips and Beets
I’d like to share how simple and fun lacto-fermentation of vegetables can be. I’ve only done a bit of it, but enough to see that lacto-fermented vegetables taste fabulous and are very easy to make. What I love the most about it is that I don’t have to heat anything (though some recipes call for a bit of cooking) and that measuring is not that precise. This is the kind of anti-cooking I like!
Leftover Quinoa
We love leftover cooked quinoa. It is ideal in all sorts of skillet dishes. Our favorite is the most simple: I will soften diced onions in extra virgin olive oil (or unrefined coconut oil or red palm oil) in a cast iron skillet, then incorporate the leftover quinoa. Once it is all warm, I season [...]
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