Cooking Grains and Legumes Superior in Taste and Nutrition

Cooking Grains and Legumes Superior in Taste and Nutrition
by Kato Haws

Grains

1. Choose good quality fresh seed
2. Do not grind
3. Soak in plenty of clean water for 24 hours to allow for softening, sprouting, and fermentation
4. Rinse thoroughly
5. Add new water and boil, or cook in a steamer, until tender

This works for brown rice, millet, quinoa, etc.

Legumes

1. Choose fresh good quality beans, lentils or split peas
2. Do not grind
3. Soak in plenty clean water for 24 hours to allow for softening, sprouting, and fermentation
4. Rinse thoroughly
5. Add new water and boil until tender

This works for split peas, lentils, adzuki beans,  black beans, garbanzo beans, red kidney beans, pinto beans, black eyed peas, navy beans, great northern beans, baby lima beans, lima beans, peruano beans, etc.