Soak it up

Let me guess - you don’t even bother cooking your own beans because it takes too much time? Or maybe the only oatmeal you’ve ever had is the portion sized instant formula?

Did you know that whole grains, beans, nut and seeds contain antinutritients, such as phytates and enzyme inhibitors, that actually can deplete our body for minerals. I know, this sounds very dramatic, and I hear you; people have eaten these foods for ages! Yes, it’s all true. The difference is that your great-great grandma soaked her own beans, baked her own bread using freshly grounded flour and maybe even “fermented” it and made sourdough bread. Today, we often consume these foods in a highly processed form (cookies, pastries, wonder bread, soymilk & soyproteins etc) and for convenience sake, we buy our beans in cans (with lots of sodium) and grains that are “quick-cooking” or microwaveable. These foods are harder to digest (giving beans a bad rep!), lacking in nutrients and not really good for us.

Well, here’s a newsflash - real whole grains and fresh or dried beans are so much more nutritious and delicious. And SO easy to make! Oh, and always cook a big batch when you’re at it. Leave it in the fridge and add it soups, stews, stir fries and salad throughout the week. Trust me, after eating home-cooked beans - you’ll never want another canned bean in your life!

Start with the smaller beans and lentils and work your way up! I love adzuki beans,

How to cook beans:

1. Rinse the beans first and then cover them with water and let sit for at least 6 hours or just overnight. This is what we call soaking! I often out mine in water before leaving the house in the morning and then they’re soaked and ready for cooking when I get home.

2. Drain, rins and through out any loose “skins”.

3. Put the beans in a pot and add 3-4 cups of water for every one cup of beans. Bring it to a boil and then skim off the foam that gathers on top.

4. Through in a piece of kombu (seaweed) and some garlic to improve digestibility and flavor.

5. Add 1 tsp of sea salt when there’s 10 minutes left of the cooking time.

(Added bonus tip: Add a little apple cider vinegar to the cooking water for the last 20 minutes of cooking… It will help softens the beans and breaks down protein chains and indigestible compounds!) 

Ta Da!

Tell me, what’s your favorite bean dish? Maybe I’ll have a recipe for you…

Chia Pudding
This is my go to breakfast these days and so, so easy to bring along when you travel as well! The chia seed is originally from Central America. Folklore attests it was cultivated by the Aztec and was so valued that it was given as an annual tribute by the people to the rulers. So, we’re talking real, ancient super food here, people!
The chia seed is rich in Omega 3 fatty acids which most of us are deficient in. They’re also packed with calcium, potassium, magnesium, iron, zinc and are a complete protein ( a very rare thing for a plant food!!) Plus, they have plenty of fiber and does wonders for your digestion!
Basic Chia pudding recipe: 
3 tbsp of chia seeds
1/3 cup of almond milk ( I make my own, but use whatever milk you prefer)
Dash of sea salt
5 drops stevia (or to taste)
Let it sit for at least 15minutes or leave it in the fridge over night and it will be waiting for you in the morning.
Now you can customize it with whatever you have handy. Try chopped nuts, berries or fruit. Or add a dash of cardamom and cinnamon! I love adding a tbsp of raw cacao powder and sprinkle some coco nibs on top for a real dessert-like pick me up!
How do you like your chia?

Chia Pudding

This is my go to breakfast these days and so, so easy to bring along when you travel as well! The chia seed is originally from Central America. Folklore attests it was cultivated by the Aztec and was so valued that it was given as an annual tribute by the people to the rulers. So, we’re talking real, ancient super food here, people!

The chia seed is rich in Omega 3 fatty acids which most of us are deficient in. They’re also packed with calcium, potassium, magnesium, iron, zinc and are a complete protein ( a very rare thing for a plant food!!) Plus, they have plenty of fiber and does wonders for your digestion!

Basic Chia pudding recipe:

3 tbsp of chia seeds

1/3 cup of almond milk ( I make my own, but use whatever milk you prefer)

Dash of sea salt

5 drops stevia (or to taste)

Let it sit for at least 15minutes or leave it in the fridge over night and it will be waiting for you in the morning.

Now you can customize it with whatever you have handy. Try chopped nuts, berries or fruit. Or add a dash of cardamom and cinnamon! I love adding a tbsp of raw cacao powder and sprinkle some coco nibs on top for a real dessert-like pick me up!

How do you like your chia?