Cooking grains and legumes
We had a wonderful time cooking up a storm in m kitchen last Saturday. I promised to post some recipes and menus in the following weeks. Today lets get back to basics. The foundation of each meal is a lentil or small bean and a grain. The lentils or beans in order of preference are: MUNG BEANS (SKINNED), MASOOR LENTILS (RED LENTILS), SMALL FRENCH LENTILS, MOTH BEANS, GREEN MUNG BEANS. The yellow mung beans are easiest to digest and assimilate whereas the green ones will scrape the toxins out of the colon. Grains: Basmati Rice, Millet, (both gluten-free) and Barley which has a bit of gluten but has so many other benefits that the small amount of gluten is OK unless you are celiac or highly sensitive to gluten. Amaranth and Quinoa (white and red) - they cook up like grains but are actually seeds and high in minerals and make a great base for a light evening meal. So the grains are cooked 1 part to 2 parts water. The lentils or beans need a bit more water. ...