How to prepare oatmeal (to make it more digestible)
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I HAVE A SERIES ON OATS AND HOW TO PREPARE/FERMENT THEM.
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• ¿Por qué es tan popular la AVENA? - (SERIE...
THIS IS THE LINK TO A BLOG POST THAT CAN HELP YOU A LOT (IT'S ABOUT THE PROPER PREPARATION OF CEREALS AND LEGUMES)
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https://yosoypachamamista.com/como-pr...
HERE IS THE BLOG POST THAT ACCOMPANIES THIS VIDEO.
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https://yosoypachamamista.com/how-to-...
SOAK IS TO FERMENT
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https://yosoypachamamista.com/remojar...
INTERVIEW WITH SALLY FALLON ON GRAINS AND LEGUMES
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• SALLY FALLON - entrevista subtítulada
Around the world, humans have eaten grains for thousands of years. And we continue to eat them. However, what we've lost in modern times is the art of food preparation, especially grains. Unfortunately, if we don't prepare our food well, we can't take advantage of all the nutritional power it has to offer. Unsoaked grains aren't in their most digestible form, and therefore, the body doesn't have access to the many nutrients stored in the grain.
In the informative cookbook Nourishing Traditions, Sally Fallon gives us examples of grains from around the world and how people grew, soaked, and fermented them BEFORE eating them to make them more digestible and nutritious. These are techniques that our ancestors inherently knew, and now it's up to us to relearn and reimplement them in our kitchens.
Don't go too far!