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Grains and legumes made easy

I think sometimes we don’t make brown rice, split peas, lentils, or other wonderful whole-grain or legume dishes, only because we get home from work and don’t want to wait 45-60 minutes for those items to cook.   A reader wrote me with this tip, which I have used, too, for many years–I hope it […]

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you’ve doubled your fiber with GS? double it again with LENTILS!

Some foods are highly hypoallergenic.   In other words, just about no one is allergic to them.   And this is a big deal nowadays where intolerances for wheat and milk proteins are going through the roof.   (That’s gluten and lactose intolerances.)   Highly hypoallergenic foods include avocadoes, lentils, brown rice, quinoa, sweet potatoes, […]

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a recipe for you for Indian Dahl

This is something I like for dinner, and you can make it yellow or green depending on whether you use green split peas or yellow lentils.  It’s quick and easy to make.  I usually rinse the peas and rice and then soak overnight, then simmer them in two saucepans the next morning to eat that night.  It has both a grain and a legume–a […]

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Phytates . . . part II

The phytate issue is fiercely contested in the nutrition world, with some believing that soaking grains is critical, and others believing it’s unnecessary.   I have studied compelling evidence on both sides, leading me to the following recommendations. Regardless of whether phytates in whole grains lead to mineral deficiencies, soaking and slightly fermenting your grain […]

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