“It all started with the quinoa craze. Now, all sorts of crazy grains and legumes have been popping up!” says J.M. Hirsh of Associated Press in ‘What to Eat in 2016 – Expand Your Culinary Horizons,’ Times Colonist, December 27, 2015
Embracing alternative grains and legumes is business as usual for the gluten-free and celiac community, but the article is an indication of mainstream media’s awakening to the foods that we are already – or could be – enjoying!
In Let’s Talk about Beans & Legumes, Afke Zonderland, Chef and Founder of Okanagan Rawsome confirms, “Dried peas and beans are some of the most nutritious foods on the planet. Out of 100 tested fruits and vegetables, 3 out of the first 4 foods with the highest percentage of phytonutrients were dried legumes. Legumes also have the potential to keep heart disease, diabetes, obesity, cancer and digestive tract issues at bay. Legumes are high in protein but lack enough methionine to form a quality protein. Grains, as luck would have it are very high in this missing amino acid, so a meal that includes grains as well as legumes gives you the same high quality proteins that you would find in meat, eggs and dairy.” [Gluten-free grains include amaranth, buckwheat, corn, millet, pure oats, quinoa, rice, sorghum, teff, wild rice et al. TCS]
In What to Eat in 2016, Hirsh goes on to celebrate, “the sprouted phenomenon. Many grains and legumes are being briefly sprouted (germinated) before being dried and packaged. The results are a sweeter, nuttier flavor.”
Afke Wonderland agrees wholeheartedly, offering the following sprouting tips: “The best way to consume dried beans and lentils without suffering from its notorious gaseous side effect is, to soak and rinse dried beans for a minimum of 24 hours. I often soak and rinse beans for two days. Just so you know, lima beans, kidney beans and split peas are at the top of the gaseous emissions list. Lentils and great northern beans at the bottom.”
Are you curious to know how easy-peasy it is to sprout your own lentils and legumes? Here’s a step-by-step guide to Sprouting at Home by Stone & Soup.
If sprouting seems like just too much trouble – no problem! Okanagan Rawsome Crisps give plant-passionate foodies – and those new to concept – a wide range of delicious dehydrated raw foods designed to nourish your body and soul! See below.
Enjoy Chef Afke’s best wishes for a happy and healthy 2016 with this recipe:
HEART WARMING LENTIL SOUP!
2 cloves garlic – use garlic press and set aside for 10 minutes
1 cup dried lentils, black or green preferred
4 – 5 cups meat or vegetable broth
3 TBSP EV oil
1/2 cup chopped onion
1 red or yellow bell pepper
1 x 28 ounce can of diced tomatoes
1 TBSP dark brown sugar / or molasses
1 TBSP vinegar
1/2 TSP cinnamon
1/4 TSP cloves or allspice
1/4 to 1/2 TSP cayenne pepper
1 TSP salt
4 TBSP chopped parsley for garnish.
Sauté the onions until translucent. Add all other ingredients and simmer until tender. Red lentils tend to get a little mushy when over cooked. Add more broth if the soup is too thick. Garnish each serving with parsley or a dollop of sour cream or yogurt. Enjoy!
Okanagan Rawsome is a made in BC success story. Apples and carrots from farmer’s in the Interior are mixed with sprouted seeds and fruit, then dehydrated in sheets and are ready as gluten-free fuel for healthy celiacs and athletes alike! A ‘Smoothie in a Cracker’ in sweet or savory flavors: Choc-Ginger, Cran-Raisin, Flax-Sesame and Spicy-Chia-Hemp. Watch the video!
NEW! Purchase Okanagan Rawsome online and save! Free shipping within Canada for orders over $80. Free Shipping in the US for orders over $160. Where to purchase Okanagan Rawsome in Victoria and across Vancouver Island.
Okanagan Rawsome is a proud Sponsor of the Canadian Celiac Association’s Classes for the Newly Diagnosed. Details here!