Bottles ready for cultured foods and beverages

Bottles ready for cultured foods and beverages
Ten Green Bottles!!

Thursday, 5 September 2013

Fermented Rice and Lentils

I really enjoy making this twice fermented rice and lentil dish. The rice and lentils are soaked in water with fresh whey, or apple cider vinegar or lemon juice added to acidify the water.. This helps to break down the phytates which bind with minerals such as calcium, phosphorus, iron and zinc.
Some grains contain high amounts of phytase making it much easier to neutralise the phytic acid in them, while others are a lot lower. Sprouting, soaking in warm temperatures in an acid environment and fermenting also activates this important enzyme.

½ cup brown/white/ organic rice or pearl barley(any grain)
½ cup lentils – brown/green/red/French
½ cup dried Goji Berries or cranberries
1 tablespoon coconut oil
Desiccated or flaked coconut
Spices e.g. garam marsala or sweet Ras el Hanouf
Tablespoon chia seeds or nigela sativa (black cumin seeds)
1 dessertspoon honey or Kitul (palm syrup), Maple syrup or Coconut Treacle
Roughly chopped activated nuts
2 tablespoons Spiral Arame (sea weed)
Fresh whey or Grainfield’s liquid (lemon and ginger) or lemon juice

Cover lentils and rice/barley with water and add 1 dessertspoon whey or Grainfields liquid or lemon juice and salt. Soak for a few hours or preferably overnight.

Drain liquid and refresh with more water to cover contents. Slowly cook by the absorption method. When cooked and still warm, add coconut oil, goji berries/cranberries, honey, Kitul or maple syrup, desiccated/flaked coconut, crispy nuts, seeds and seaweed and spices to taste and mix well. When slightly cooled, add ½ cup whey or Grainfields, stir through and let sit for a few hours or overnight.

Use with dairy or coconut yogurt or kefir milk, cream, ice-cream or fermented coconut milk


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