then. to avoid the annoying side effects that many of my interlocutors are often mentioned, I feel compelled to share with the public a way to cook vegetables properly. We eat them every day (almost) and we have no problems. Once again we say thank you to the sect of macrobiotics, which taught us how to cook it properly .
-first it is better not to mix more legumes. already, the mixed vegetable soup at the supermarket is better than a lamb chop, but it would be best consumed as a vegetable at a time.
-cooking of legume should always be combined with the 'kombu . all they need is a little bit small, fingernail say. as above, we are not here to mention the superpowers algae ...
-always put to soak the beans, at least for a day. if you put them in the morning you can cook them in the evening. can be avoided by soaking the lentils, beans and azuki beans peeled.
-legumes should not be seasoned with oil, but only with salt, not to mix the fat. to taste, in addition to salt, you can use the miso.
-scenes to avoid the magician magician, with pots boiling for 6 / 7 hours, using a pressure cooker: halve the cooking time.
- on a plate balanced amount of vegetables should never be excessive. say about 30, 40 g per person. to bring actual benefits, legumes should be consumed little, every day, so rather than once a week.
-shelled beans for that is a different matter, and also change the cooking times that are shorter.
-if you can avoid the canned vegetables chevelodicoaffà. Here we speak of pulses.
know that when I eat only vegetables, dried, just taste the beans in a jar or glass (biological or not) always feel a bit of acid? but Vord? that sour easily vacuum? I do not know ...
1. Soak the vegetable in mineral water, with a piece of seaweed.
2. after ten hours rinse everything well and put into pressure cooker with water in proportion 1 / 5 with the legume.
3. flow pressure and then reduce the drone to a minimum (at least minimum, I recommend not to sbuffettare during cooking).
4. forget the pot for 2 hours.
5. after cooking, melt the salt to taste to the pot uncovered. turn off the heat and add half teaspoon of miso, stirring to dissolve (I recommend the miso should not be cooked so it has to melt while the flame is off!).
6. is ready! (Eating cooked vegetables so you might find it a bit 'mushy, but it is just so that they soften enough to make them easy to digest, remember that they are seeds!)
victory ate vegetables from the start baby food, and never had problems with air in the stomach. of course the beans are judiciously introduced into the diet of children, and at the beginning is good to start with azuki beans, lentils and peas shelled, always peeled.
maybe on legumes in weaning us write a separate post ...
anyway. ippip still cheers cheers for the brothers pulses, which are vegetarian when I discovered a delicious and unknown ... the grass pea, red beans, chickpeas blacks who had ever eaten ... before? :)
uh, bon appetit!
