Like the rose bush, all are capable of appreciating its value...and all approach it with caution.
Polarity Therapy is also knowing how to preserve your energy during digestion.
Generous, highly nutritious, economical, ecological, offering us countless varieties and taste, but you already know that!
«I love beans but….»
Unless you have an intolerance, by following my advice you can finally eat legumes, with ease and peace of mind.
Rules of Saint-Legume:
1- You will have to prepare them yourself. Rest assured it's easy!
So no more canned legumes and products made from legume flour. Meaning, no chips, granola bars, protein smoothie powder, etc. If it is already a problem for you.
- Unless the bean is sprouted before processing.
- Except for the Tasteli company which makes very good pasta with legumes, which I personally use in my cold summer salads because they are digestible, despite the fact that the company does not display that its product has been previously germinated . Its a mystery!
2- Buy whole grain, dried (not halfs) and organic.
As a bonus, they are more economical than processed products.
3- Soaking:
-in a large mason jar,
- place 1 quarter to 1 third of beans,
- place on the opening of the pot, a square of fiberglass mosquito net (from a fabric store), large enough to cover the side of the pot,
- secure with a rubber band.
Soak and rinse 2-3 times a day. Ideally 3 times.
Morning, 4-5 hrs in the afternoon, and at bedtime for example.
During soaking, the longer it soaks, the better, provided you rinse of course, between 3 to 5 days.
4- After soaking, it's time to sprout!:
-Tilt the beak of the mason jar downwards to 45 degrees, so that the water flows, either into a dish or tray or… a sink. Keep the area very clean to avoid contamination.
- ideally covered with a dark colored dish towel.
-Rinse 2 to 3 times a day, 3 ideally.
The germ must have the length of the bean, no more, no less to be ready. Too long, the legume takes on a strong taste of sprout and too short it is less digestible.
5- Once sprouted, cook or dehydrate.
Bake:
Raw foodies, whose values I share, would say it's a sacrilege to cook after sprouting! But the goal here is to make it as digestible as possible.
Cooking time will be shorter. Personally, I never follow the cooking table for legumes because I go with the texture that I like, according to my recipes. Chickpeas are best very tender for a homogeneous and creamy hummus (no salt during cooking) and red beans are better crispy (add salt during cooking) in salads for example.
In the cooking water, the salt makes the flesh crispier. Add onions, carrots and garlic or a broth cube with or without salt which will give flavor to the beans, especially those with a more neutral flavor.
After cooling, portion out with its cooking water and freeze for future recipes.
Dehydrate:
For those who have a dehydrator at home, you can dehydrate your legumes:
Premixed wole, with spices, nutritional yeast and salt or soy sauce before dehydrating. Once crisp, you can add the mixture to your salads to add protein and taste!
6- No sugar with the beans
How can you resist baked beans and maple syrup! The sugar ferments the legume in our transit, all sugars. The same goes for any sugary element like corn in a legume salade for exemple . And for sensitive people, test and observe for sweetened soy milk.
After following all the rules, there is a good chance that you will be fine and that you will give yourself a thums up after eating your favorite baked beans with maple syrup!
7- Give support to your project, regardless of your digestive sensitivity:
Since fermented products are an exception to the rule, even sweet ones: drink a few sips of Kombucha, fruit or vegetable milk kefir before, during, after the meal.
Mango, ginger or pineapple flavor is specific to digestion.
Add a few tablespoons of fermented vegetables to your salads, sandwiches or burgers.
Be careful not to abuse fermented products, especially at the beginning because the transit needs to ajust. Being detoxifier, you might have inflammatory reaction at first.
Take 2 teaspoons of slippery elm powder,
on an empty stomach every morning (for 3 to 6 months):
-stir and blend well in 1 cup of your favorite vegetable milk of your choice every morning,
-let it sit for 10 minutes before drinking,
-wait 30 minutes before eating.
The elm must absolutely be saturated with liquid to avoid a bowel obstruction.
*Leave an interval of two hours between the taking of slippery elm and vitamin, super food or medication. Slippery elm coats the surface of the intestine with a slimy substance which may delay absorption. For those who are fervents of probiotics, you can take it right after de 30 minutes wait because, the microbiota and probiotics, will feed on the richness of the elm nutriments.
* Do not take it if you are pregnant. Slippery elm is considered abortifacient.
Preferably, unless the raw is fermented, eat all your raw food before your cooked food and if possible, space it out a little, especially with legumes at mealtimes. For meal salads, you can add dehydrated legumes…….. or we can make exceptions!
These are good tips to follow right now with or without legumes at meals!
I'm well aware that it's only July, but if you're like me, I need time to get used to the idea, find new recipes and equip myself for a new project.
That said :
8- Never prepare legumes in summer!!!
All seasons except summer!!!
The best period is from November to April, unless it is cool before and after this period. The legume ferments easily between soaks throughout the day. If your water bubbles when you get home from work, it's too hot. The bean will have an unpleasant taste and smell. The water must smell good and be clear when rinsing, during the soaking period. The inside of the mason jar, during the germination period, must have a smell of fresh germs.
Start with small amounts, fresh and cooked, with a recipe that makes your mouth water just thinking about it. Test and observe your energy level and the comfort of your transit.
Good digestibility preserves good energy after the meal. It may be that at the beginning, your transit needs to get used to certain varieties. The lentil is a good start and it eats very well, sprouts and dehydrates easily. Listen. Your body will tell you.
Afternoon energy and transit confort, guaranteed!
Marie-France Sylvestre
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