Grains – Traditionally, all grains, nuts and seeds were soaked in salt water or whey to release the naturally occurring phytic acids. These chemicals are anti-nutrients and make these foods hard to digest. This can even be taken a step further, to improve digestibility, and fermented. To Soak: just cover grains with pure filtered water, add some sea salt, cover and set aside for overnight or longer. When ready to cook, pour off water and rinse. Then proceed with normal cooking procedure.
Seeds and Nuts – Seeds need to be dried out after they have been soaked. This can be done with either a dehydrator (optimal) or on the lowest setting in your oven. The dehydrated method will keep the product raw and maintain healthy enzymes. If you don’t have a dehydrator, don’t sweat it, the oven works just fine. You can even add different flavors, such as sea salt, ginger powder, or your own creation, before drying. Cool and store in glass jars in the fridge.
Oils– when cooking with oils it is best to stay away from the vegetable oils, except olive oil, as they degrade when heated. The saturated oils are more stable when heated and have been used since the beginning of time. Animal fats maintain their integrity even at high heats. Duck fat, beef fat (tallow), kidney fat, bacon fat, butter, ghee, are good choices. The tropical oils such as coconut oil and palm oil are also good choices. Save the vegetable oils to be added after cooking or to your salads.
Something else to keep in mind when purchasing your oils is the source. As toxins and chemicals are trapped in fat, make sure that the oils are organic and produced without solvents. Also, make sure that they are refrigerated and stored in dark glass containers. Vegetable oils are extremely fragile and can become rancid very easily.
Traditional Approach to Food Choices – When people used to eat the animal from snout to tail, they were benefiting from all the nutrients in every part of the animal and had no need for supplements. Experiment with the “offal” foods (organ meats) and you will get this added nutritional benefit to your health and pocketbook. Organ meats are usually much less expensive than the flesh meat of the animal. If still feeling squeamish about these foods, try recipes that “sneak” it in with other meats.
