Category Archives: Beans and Soy

Pea Flour—Looks Good on the Label but Doesn’t Digest

Pea Flour—Looks Good on the Label but Doesn’t Digest

Manufacturers are increasingly using pea flour in the production of low-carbohydrate foods. These days you’ll find it in pasta, chips, cookies, energy bars, and even dog food. Because it’s up to 28% protein, pea flour looks good on an ingredient label, but there’s a catch. It’s indigestible. We’ll look at why this questionable practice got… Continue Reading

Three Reasons to Soak, Sprout and/or Ferment Grains, Beans, Nuts and Seeds

Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading

Pass on Peanut Butter

If you regularly smear peanut butter onto bread or a cracker and call it a meal, you’re fooling yourself.  Yes, this shoddy, cheap spread will temporarily stave off hunger but it doesn’t compare to a real meal. Besides peanuts are one of the most common food allergens and commercial peanuts are typically contaminated. High Pesticide… Continue Reading

Soy — Toxin or Tonic

Is soy a good or a bad food?  Here’s how to identify and enjoy healthful soy products and to avoid the poor quality ones. But first, purchase only organic soy foods. As over ninety percent of soybeans on today’s market are genetically modified it is imperative to use only organic (non GMO) soy products. Inherently, soy… Continue Reading

Beans & Legumes, Dried

Velvety smooth, well-cooked beans are both delicious and digestible. Hard beans are neither. Here are my secrets—plus a recipe—for cooking up a satisfying pot of soft beans. With these basics there’s bowls of pleasure ahead. If beans are relatively new to your diet or if you have trouble digesting them, start by eating small amounts… Continue Reading

White Bean and Herb Dip

Accompanying article: Healthy Cookware Fresh herbs and creamy-white beans make a highly flavored dip. Serve with a selection of raw or lightly steamed vegetables, over pasta or as a dip for crackers or chips. To make a tasty thick sandwich spread, omit the oil. 1 cup cooked cannelloni or navy beans, drained 2 cups fresh… Continue Reading

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