Links to traditional foods diet, part 5

[barleychown]

Tina, I think she used almonds instead because they are easier to come buy, and generally cheaper. I'd use hazelnuts, too.

Sheri, I am sure if you soaked them with an acid they would be fine in the fridge for several days.

[Jessica]

Tristen has been begging me to make that oatmeal again.  Maybe I will do that this weekend.

[Tina]

If Tristen is begging for healthy food, by all means indulge him.

[Jessica]

Yes, I definitely should make it again.  He loved that oatmeal.  When he asks it is breakfast time and obviously it needs to be started the night before.  He will love it if I surprise him with it in the morning.

[bestofour]

Sheri, I am sure if you soaked them with an acid they would be fine in the fridge for several days.

thanks.

[barleychown]

Here's a list of what is in season this month:

In season for March:
Artichoke
Asparagus (early)
Avocado, Haas
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chinese cabbages and greens
Collards
Fennel
Grapefruit
Green onion
Kale
Kiwi
Leeks
Lemon
Lime (early)
Navel orange
Peas
Radish
Rhubarb
Sunchoke
Shallot
Spinach
Swiss chard
Tangerine

[Tina]

 

[bestofour]

lots of good stuff,  what do you do with rhubarb.

[Tina]

My grandmother made rhubarb sauce, just like applesauce to serve as a side dish.

[barleychown]

And I make a similar sauce with raisins and walnuts.

[bestofour]

anything else?  that doesn't sound like something we'd eat - no offense.

[barleychown]

Do you like pie?

Do any of these look good to you? If one does, we can work on altering it to make it a bit healthier...

http://foodgawker.com/?s=rhubarb&cat=0

[Tina]

All of those look delicious, Sarah!
Where did you get your info that corn was indigestible? I've been crawling all over the net trying to find info on that. But all I could find is that the shell of a corn kernel is not so easily digested. I found all kinds of scientific papers on the subject and there is one type less digestible, Amylase or something like. Amongst all of the things I read it is more digestible than a lot of other grains and legumes.
These papers dealt with human and animals. Most were chock full of scientific terms, measurements and wizardry to weed through. This one on baby food was fairly easy to understand.
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-49NR1C4-24F&_user=10&_coverDate=12%2F31%2F1990&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1262635659&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=c6ea8eebda0a8eee4d27d633bd263302/ If I do it right
Well, phooey. It didn't shorten the link. But it works. That one is mostly availability of starch after auto-claving (cooking?). Most I read were going for the proteins available to people and to animals and how much is usable. But I would need to go back to school and get a degree to really get to the nitty-gritty. I did get the gist.
Can you point me to where you found your sources?

[Penny]

Oh wow, those pics look soooooo good......hmmm, rhubarb, who knew.

[Jessica]

Sheri, I don't have any rhubarb in my yard (I would like some) but my parents have a lot.  My mom makes rhubarb crisp, pie, cake....mostly desserts.  It is good!  Sometimes I eat rhubarb plain with a little salt on it.

Thanks for that list, Sarah!!

[barleychown]

Tina, I am not sure where the initial paper I read is, but I did find this:

http://en.wikipedia.org/wiki/Nixtamalization

You might be right, it's the outer shell that is hard to digest, and this process removes that, and makes the B3 available.

[Tina]

Yes, I did find that in my searching. You just floundered me with your indigestible thing. Not all parts of most foods we eat are digestible or we wouldn't eliminate at all. I truly enjoyed reading the history of maize in the past. And I didn't want to give up cornbread as a waste of time and chewing in the future.
But like sprouting grains there are ways to make things easier to digest. I like exploring those too.

[barleychown]

I'm sorry. I should have re-read the info and more clearly stated that by choosing a lime-treated version, you are getting more nutrition in each bite.

I'd like to try sprouted flours, but thus far I cannot find them locally. Granted, I haven't looked EVERYWHERE yet, just the more mainstream stores.

[Tina]

But have you sprouted anything yourself, like beans before cooking? I considered it with the last beans I made last week but I really have a space issue and I was hungry.

[barleychown]

I have, and do often. In fact, I have pinto beans sprouting now to use tomorrow.  I found a wire mesh top that fits on a wide mouth canning jar...it makes it super easy to rinse and drain. Before that, I was using cloth, and it was harder, but still do-able.

Have you seen this table?

http://www.energygrid.com/health/sprouting.html

It makes it easy to see, at a glance, how much to use and how long to soak.

[Jessica]

Lots of good info there, Sarah.

[barleychown]

I keep the jar behind my sink so it's easy to remember. Otherwise it doesn't go so well.

[bestofour]

Those rhubarb recipes look so yummjy.  Does it have the texture like celery when you eat it straight?

Is there a corn product that is more digestable?



I am confused.  Why are you sprouting pintos?

[Jessica]

Yes, very similar to the texture of celery.  Sheri, have you never had rhubarb?  One of my favorites in the summer!  James' mom makes a rhubarb bar with meringue on top.  Yum!  My mouth is watering just thinking about it.  I really need a rhubarb plant or 2!!

[bestofour]

never had it Jessica.