Beans, lentils, rice & legumes
Before cooking, soak beans, lentils, rice & legumes in enough water to cover plus about an inch. Add 1 teaspoon of Sacred Clay, 1/4 c. raw, organic whey, 1/4 c. lemon or lime juice or apple cider vinegar to the water. Cover & let it sit on the counter for 12-24 hours. Rinse & add enough water to cover plus about an inch. Follow directions for cooking. I soak my beans, lentils & legumes in a slow cooker for about 12 hours, then cook them on high for about 8 hours. Then I freeze or can in smaller portions for future use. I soak & cook rice in a clay pot rice cooker (VitaClay is a good brand) or Saladmaster cookware. All beans, rice, lentils & legumes can also be cooked on the stove top.
Most vegetables (cabbage, carrots, onions, cucumbers, peppers) can be cultured. Start by chopping the vegetable into bite size chunks. Place in a glass jar such as a pint or quart Mason jar. Add spices and herbs of choice, such as mustard seed, garlic or dill. I usually start with 1 tablespoon of mustard seed and 1 tablespoon of dill & several cloves of garlic per quart. Add 1 tablespoon of Himalayan or other good quality salt and 2 tablespoons raw, organic whey per quart. Fill with water to within 1/2 inch of the top. Cover & leave on the counter for 3-4 days. Refrigerate.
Times have been difficult for all of us over the last year. However, Michael & I have found a surprising blessing during the past year of restricted access to restaurants – an increased interest in home grown foods and a streamlined approach to quick and easy meals.