What I eat in a day (summer 2024)
🌺🌺🌺WHERE I GET STARTERS, PROBIOTICS, PREBIOTICS • Какие закваски я выбираю и почему. 💥
I'll show you my approximate daily diet.
MORNING herbal tea, banana and cloves
Then, after a while, sprouted buckwheat salad with vegetables (tomatoes, cucumbers, onions)
AFTERNOON hot fermented lentils, then fermented with lactobacilli, with the addition of vegetables (Jerusalem artichoke, broccoli, sauerkraut, garlic, hot chili pepper)
IN THE EVENING defrosted sweet corn with tomatoes and onions.
I add salt to all my salads, sometimes I add spices
RECIPE FOR PREPARING FERMENTED RED LENTILS.
Soak red lentils for 2 hours or longer. I soak 1 cup of lentils in 3 cups of water. And then I ferment them in this water.
They will swell and become soft. Of course, it is better to sprout lentils, so they will become more useful. For sprouting, take only whole, not split lentils, split ones do not sprout.
Put the finished sprouted or simply swollen lentils in a device that can maintain a temperature of ~ +70 degrees
This way, hot fermented lentils turn out tastier. But if this is not possible, then you can just boil them, having previously chopped them with a blender.
I chop the lentils with water using a blender. You get a white-pink liquid that will thicken to a "porridge" during hot fermentation. You can add spices, salt, vegetables to taste. I like to add dried tomatoes, chili peppers, salt, dried onions. I put the chopped lentils in a slow cooker on LOW mode and leave for about 90 minutes (1.5 hours).
After the hot fermentation is complete, I let the lentils cool to a warm state and add the CASEI lactobacillus starter culture. I leave it in a warm place for 6-8-10 hours. During this time, the lactobacilli ferment the product, giving it a wonderful appetizing sour-milk taste and aroma! Without fermentation with lactobacilli, it will be porridge without the "cheesy" sour-milk taste and aroma.
After the end of the lactobacillus fermentation, the product is put in the refrigerator, where it can be easily stored for a week or more. But, it usually does not last long. Every time you open the refrigerator, you can feel how the aroma of this cheese insistently "demands to eat it." For us, such an aroma of the products of lactobacilli is very appetizing, since lactobacilli are our symbiotes and apparently, nature has laid down a craving for such food products.