The main cause for problems with lentils is the way they are cooked. The
red ones need little soaking really, but you could try the following the
instructions for best results:
Wash the lentils or beans
Soak overnight - DONT oversoak!! beans are not like yoghurt. More is NOT
better. Once the enzyme inhibitors are deactivated sufficiently, changes
the molecular structure take place that make the bean actually less
digestible. (for us)
Drain off water
Cover with a very generous quantity of fresh water (like for pasta - about
4-5 times volume of beans)
Now this is the key to good beans -: Boil hard on high heat for 10-15 mins
scooping the scum that forms off the top. Boil for longer if scum continues
Top up the pot with additional water to last the full simmer time
Now you can turn the heat down for the remainder of the cooking time.
Beans are cooked when they collapse under soft pressure between finger and
thumb. Do Not Add Salt until cooked. Salt makes the skins tough and
consequently harder to digest.
The following times are given as a guide. The first time given is the Rapid
Boil time, the second is the time for simmering
Lima Beans 15-20/45-75mins
Red Kidney Beans 15-20/30-35mins
Navy/White Haricott Beans 15-20/35-45mins
Whole Green and Brown Lentils 15-20/15-30mins
Whole Green Peas 15-20/45-75mins
No soaking required
Whole Red Lentils 10-15/5 mins
Split Green/Brown Lentils 10-15/5-20mins
Split Peas 10-15/30-35mins
For those with pressure cookers the first number represents the cooking
time with the lid off the second with the lid on. (lid off cooking first,
reduces frothing with the lid on)
Lima Beans 15/20-25mins
Red Kidney Beans 15/10-15mins
Navy/White Haricott Beans 15/15mins
Whole Green and Brown Lentils 15/7-10mins
Whole Green Peas 15/20-25mins
Whole Red Lentils, Split Lentils, Split Peas - The cooking times for these
products are already short and do not really benefit from pressure cooking
Beans are better undersoaked than oversoaked
and better overcooked than undercooked
If beans are overcooked, Do Not reduce the initial Rapid Boil time, reduce
the simmer time
Happy bean eating
>Thanks Micheal for the info on beans, I've been thinking about adding
>to the diet, and this is just what I needed to get started. To tell
>truth, I've never had any luck cooking beans, so I'm not too excited
>cooking them, but they are probably the food I miss the most, so I guess
>But I have a question. Why is the instruction always "soak overnight"
>almost no one eats beens for breakfast (of course some of my favourite
>breakfasts, in my pre-diet days, always included some spicy bean and
>concoction) -- or does the instruction mean soak overnight and into
Well, White beans and Tahini; white beans and almond meal; white beans and
cashew butter; and lentils and tahini are all balanced breakfasts that
have been enjoying for the past 2 weeks. Since I stopped fruit and tried
this, my BM's have improved greatly.I'm going to venture back to some
stewed fruit soon.
Soak overnight means soak for about 8-10 hours. For most people this is
most convenient to do overnight, you know "put the cat, the beans and
garbage out". Then they cook them in the morning and bake, stir fry
into a dip the following evening. I personally try to cook a big batch and
freeze some or at least put a few trays in the fridge, where they'll keep
for at least 3 days.
I recommend you get either a pressure cooker for speed or a big big big
stock pot for doing quantities. It's the time that they take to cook that
deters me most. cooking more at a time, means you have to do it less often,
but I don't like freezing things because you then have the hastle of
defrosting them, and beans kind of loose their texture when you freeze them
after being cooked. however I'm told you can soak them and then freeze them
ready to cook and that this shortens the cooking time (probably because
breaks the structure of the bean apart as the water within the bean expands
as it turns to ice.) I've never tried it and once again, I don't like
freezing things because it would take just as long to defrost them
naturally as it does to soak them freshly.
Beans are best cooked twice, they develop more flavour that way, but you
can make dips out of boiled beans, drained and pureed with lemon juice,
paprika, salt, tahini and crushed garlic. Try that for starters. Also any
cooked white beans, tahini and dill is my emergency snack when nothing else
is ready. Go lightly on the tahini. just enough to flavour the beans about
4or5 parts beans to 1 part tahini.
>Thanks for the great info on beans. What I always wanted to know about
>beans but was always afraid to ask. How long should the beans be soaked?
>usually let mine go 24 hrs. Is that too long? Thanks Sheila
about 3 times too long. try 8-10hrs then cook them straight away (don't
them sit around because they are now alive and changing within. They become
more indigestible every minute. so pop them in the pot fast.
>I have Scala's book, and I also seem to have problems with *some* of
>foods he suggests are likely to cause problems. I also have trouble
>(Scala says most of his survey subjects do), and note that beets are
>ingredient in the V8 juice recommended by SCD.
Beets are highly cleansing. Norman Walker in his book Raw Vegetable Juices
say to juice not more that a wine glass full. I juiced a pint once and
immediately got a migraine. I believe it was cleansing my liver.
On Sat, 17 Jan 1998 12:43:41 -0500 (EST) firstname.lastname@example.org writes:
>Does anyone know if we can eat horseradish? It's not mentioned in
>book either way. Thanks.
I asked Elaine about horseradish, and she said it is OK as long as it
doesn't have any added ingredients.
Author: PRANITZ@aol.com at Internet-Gateway
Date: 1/14/97 11:53 AM
How do you make homemade spaghetti? I would appreciate your recipe.
Tue, 14 Jan 1997 19:24:07 GMT
The important thing is the tomato sauce. I take a large can of tomato
juice from the supermarket - it has to be one without any corn syrup
and put it in a large pot to boil slowly. This is because you need
reduce it in volume so as to be more thick. Then you can brown some
low fat ground meat and add that. You can also add one or two fresh
tomatoes cut up in small pieces. Then I dice one onion and sautÈ
in olive oil, and add that. Also, smash a couple of garlic cloves
with the flat edge of a large kitchen knife, dice and add that to the
pot. You can add a couple of bay leaves, some ground oregano and
basil, ground black pepper, salt, and whatever other spices you like.
All this needs to boil slowly for at least one hour. You will get
feel for how long based on the thickness of the liquid. I find that
it makes enough for 3-4 meals, so I divide it into single serving
Luckily the spaghetti squash is in the stores year-round. I slice
in half lengthwise, scoop out the seeds, and put it in a steamer for
about 20 minutes. You can also put it face down in a pan with an inch
of water in a medium oven.
I also grate some hard parmesan cheese for a topping. I don't believe
we are supposed to use the already grated kind.
Tue, 14 Jan 1997 22:13:12 GMT
I do not have any ibd...but am researching this diet for a chapter on
digeston I am writing. I have posted a few queries about digestive enzymes
anyway, I decided to make some lacto-fermented saurkraut as recommended
Sally Fallon in her book Nourishing Traditons. She says it is the king of
digestive enzyme condiments and has been a staple of other cultures'
"nourishing traditions." This saurkraut is why Germans can eat
and potatoes day after day and not drop dead of a heart attack. I made up
batch and tasted...it explodes with energy! I have never tasted or
experienced anything like it ever. My diabetic friend was fainting from
much sugar and she had a bite and bounced back INSTANTLY. Every one I've
taste it lights up and exclaims, WOW!
These are the elements. If you all think it would work on your diet, I will
give you the recipe. I'm not sure the specific spices are necessary, but
it ever taste GOOD! The idea is you eat only a few bites with meals...not
full portion. Also, it's supposed to be even better when aged a few months
in cold storage.
sea salt (a few tsp)
a tsp of whey...I used liquid from yogurt
mustard or mustard seeds (I used prepared mustard for the above batch)
junpier berries (gives an astringent taste)
cumin seeds (or powdered)
I found your information on saurkraut interesting especially since I
learned recently that lactic acid fermented vegetables, lacto-fermented
saurkraut being one, are an excellent source of acidophilus. They are a
great supplement to out diet and can be bought in health food stores. If
anyone is having problems tolerating the yogurt this is an good alternative
way of providing the body with the "good" bacteria.
Date: Sat, 12 Dec 1998 09:58:02 -0500
From: Callahan <email@example.com>
Subject: Re: Caviar
James & Cathy Yokota wrote:
> Does anybody know if fresh caviar is okay?
I'd say Yes we can eat caviar. It's just raw fish eggs from a female
Advice concerning... Food in general
Dry Curd Cottage Cheese
Almonds and Nuts
Oil, Spices, etc.
Honey, Sweetners, etc.
and some figures and numbers
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