Sunday, November 13, 2011

soaking beans and grains

We have always soaked our beans over night before cooking the next day but we have only recently started soaking our grains too. We've also started adding 1-2 tablespoons of whey in the soaking water for both grains and beans. The acid in the whey helps to neutralise the enzyme inhibitors or phytates which makes the them more digestible.

If you don't have whey you can also use apple cider vinegar or yoghurt.

We soak chickpeas, lentils, quinoa, millet, oats and rice amongst other things.

I've definitely noticed less of a bloat and/or heavy feeling since consciously soaking our beans and grains.

What about you? Do you cook your beans from scratch? Have you tried soaking your grains? Have you noticed any difference?


georgi said...

i've noticed this with making bircher muesli/porridge - when I soak them overnight and then make porridge with them, i don't feel that stodgy /heavy feeling. I never thought about soaking quinoa - part of my problem is I don't plan everyday meals ahead so taht makes soaking them a little more difficult .. xo

Kirsty @ Bowerbird Blue said...

wow, rice I would never have thought of soaking, great tip

Brenna said...

We always soak our beans also, but sometimes I forget to do it the night before, so I do the "quick" method of soaking them in boiled water for an hour or so. I have heard of soaking grains, but it has always perplexed me. Does it affect the cooking time or method? I have also heard of soaking things like oats, but wouldn't they just turn to mush? I would be very interested to learn more as I feel bloated sometimes after a lot of starch and soaking should get rid of that! Have you read Nourishing Traditions? I am still waiting for it to become available at my library, but I am pretty sure they highly recommend soaking all grains before consumption. Very interesting!

Obaitori Spiritual Mothering said...

We do soak, especially oats for porridge the next morning.

Katie x

georgi said...

Brenna - as far as my experience goes with oats, they don't turn to mush; they swell up and become softer with whatever liquid you're soaking them in.. Although these oats im talking about are wholegrain oats so they're pretty large and not broken up to begin not rolled oats. And if you make them into porridge, it's just like using dried oats - you drain them then use them. :-)

Chicane Champagne said...

I am a bit confused about soaking grains as well. I read in the Steiner Snack book that you do not have to soak whole brown rice as the bran and husk help with the phytate issue - Meagan, is that true?

Also I have a recipe for millet bars that call you to toast the millet first - but if they millet was soaked how can I toast them as they would be wet?

Does anyone have a link to a site or book that clearly explains the soaking of grains?

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