Article Content

Issue 172: Sprouted and Cultured






Easy Brown Rice

Easy Brown Rice
Serves 6 to 8

Ingredients:
2 cups organic brown rice
4 cups water
1 Tablespoon cultured whey

Directions:
Soak rice in 2 cups of water, mixed with the cultured whey, for at least 7 hours or up to 24 hours. After that time, transfer the mixture to your cooking pot. Add the remaining water and cook until tender. If you’re cooking on a stovetop, bring to a boil, then lower heat to a simmer and cook covered, stirring occasionally.

Note: This recipe can be used for any whole grain, including rice, millet, quinoa, buckwheat, amaranth and more.

Recipe courtesy of Stephen Byrnes, author of The Lazy Person’s Whole Food Cookbook

 

 


Pickled Cucumbers


Pickled Cucumbers
Makes 1 quart

Ingredients:
4 or 5 pickling cucumbers or 15 to 20 gherkins
1 Tablespoon mustard seeds
2 Tablespoons fresh dill, snipped
1 Tablespoon sea salt
4 Tablespoons cultured whey
1 cup filtered water

Directions:
Wash cucumbers well and place in a quart-sized, wide-mouth glass canning jar. Combine remaining ingredients and pour over cucumbers, adding more water, if necessary, to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions


 


Crispy Pecans



Crispy Pecans
Makes 4 cups

Ingredients:
4 cups of raw pecan halves
1 teaspoons Herbamare®
Filtered water with 2 Tablespoons cultured whey (to cover pecans)

Directions:
Soak pecans in salt and filtered water and cultured whey mixture for at least 7 hours or overnight. Drain in a colander. Spread pecans on two stainless steel baking pans and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Note:  For raw nuts or seeds, add 1 Tablespoon sea salt, 2 Tablespoons cultured whey and cover with water. Leave at room temperature for at least 6 to 8 hours. You can air dry them on a towel, but it takes longer than oven drying.

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


Perfect Food RAW Meal RAW Protein


Have a Question About a Garden of Life Product - Call Us at 1-866-465-0051
Lovely Legs