Andrea Catherine is back from Grounded Here to talk with us about cooking! Listen to the full episode at the Organic Gardener Podcast.
I’m glad to be here because it helps to keep me accountable
- what Im eating
- how Im making it
what’s the season
Last week you asked me in this Springtime before you’re planting just talk about what I am cooking and preparing for yourself.
started the process
soaked some dry beans
I like to start with the dry beans if there is time
- Less processing that goes on
- Reduces cooking time significantly
- soaking them overnight
- rinsing that water off
rinses and cook with
could add other spices
reduces that time
- cook a legume with those spices
- pepper and ginger and tumeric
- spices are anti-gas
- digest better
“beans, the beans the more you eat the more you toot”
if we aren’t cooking them with spices
cook them with those spices or some other spices that will aid in the digestive process
Even black pepper will help
I was following
you can find her book
try this on your own
- toss the cooked beans with
- some apple cider vinegar
- cook with spices
let them roast the oven was about 400º didn’t take very long
toss every 15 minutes
THey were very tasty!
One of the reasons were cooking them now besides because they are a storage crop
don’t have to harvest them fresh
can attribute to the flatuence problem
ehlp to relive that
dry quality counteracts the wet quality of springtime
eating foods that are
can start to balance what we are experiencing in our environment
If you still have
- dry skin
- high anxiety
- a lot of gas to begin with
- might not be the best
But overall it’s a ood time of year for us
to roast some chickpeas
eating them over some rice
- root vegetables
- coconut milk
enjoying that in my lunches
new experiment to roast some chickpeas
restaurants are putting them on their menus
you can put spices
Play with it!
- cooking the beans yourself
lower and slower
Let me ask, this might be a dumb quesiton but do you roast them on a cooking pan, roast them in the oven right?
Yes, you can roast them slower, keep your eye on them
maybe like 30 minutes
spread them on a cookie sheet
tossed them every 10 or fifteen minutes
- cayenne pepper
- extra ginger
- toss with some oil
- snack on them
- mix with nuts
A lot of restaurants now are putting them on a cheese plate
- another way to approach the chick pea
- favorite ones to cook with
- Indian dishes
roasted something different
someone who reaches for snacks a lot
and reach for snacks that are not going to serve your body its a nice alternative
I also want to say if you do an acid/alkaline diet they are on the alkaline side.
I love this because I love chick peas and I am definitely snacker. I definitely snack a lot especially at night. I’m really bad about prepping my meals I have been bugging my husband to make me granola I’m like you’re the baker make me some granola and the other day I saw this recipe from Leanna Tu and I was like that was so easy to do and this sounds like that so easy turn it
what do I want for lunch or for a salad
when you have a chunk of time making something you can use throughout the week
when you have a bean
like I mentioned that chickpea
could be a curry or a salad or a snack
salad dressings are great
pitcher of tea
just have that to reheat on the stove when you want to reheat on the stove
get that stuff out once to prep it
sometimes I even mention to clients to chop a bunch of vegetables at the beginning of the week. When you are listening to this podcast on Sunday afternoon
Then when you need them you can just access what you need
bring up a good point
time that limits a lot of folks
meet ourselves where we are
does take a little bit of prep
a bit of planning
bigger block of time
Can I make a point o n the flip side last year I decided
I have always felt that sun tea needed to sit in the sun in a giant gallon container etc and it seemed like this big project I would just make a quart jar with one tea bag the hnihgt beofre school, put it in the fridge and I had cold tea that next day.
The other thing I was gonna say is ever since I listened to Paul Kita talk about listnin while cooking dinner I find myself now prepping because I’m listening to a podcast and don’t want to quit.
the more we can be creative and build connection!
You mentioned when you make
want it bad enough
you asked your husband to make the granola and finally made it and found out it was
easy and really fun and you loved it!
behoove us to try something new
fearful it’s awesome
I go through different cycles of doing a lot of meal planning and then not doing that
I need those cycles to recognize the benefits of both things and when it serves me and when it doesn’t
It’s so fun to talk to you I feel energized and I always learn something new!
I love this recipe to go with chickpeas! I have all these spices now, i just got fresh curry
I’ve never been a big roaster so I’m kind of curious if you could do this in a frying pan on top of the stove?
Maybe I’ll have to come to Eureka and we can make some roasted food and golden milk.
IDK if I’d know how to record I’d be like go in the other room and I’ll record you over the phone.
I can help you with that!
It intrigues me to talk about kitchen Sadhana or kitchen prep
practice habit how we show up in the kitchen
almost to create ritual that we enjoy
How do we connect with you?
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