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.
Vegetables
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.
