Tune in to discover a protein that even vegetarians can devour. Watch Shannon turn this South American super grain into a gluten-free tabouli. This whole grain salad is guaranteed to keep your hunger at bay.
Make the Most of your Grains
Grains, even gluten free varieties, can be hard to digest. Most commercial grains have been sprayed with pesticides and some are genetically modified. These GMO foods contain foreign proteins that often irritating to the digestive tract. Opt for organic grains when possible.
Grains contain phytates, that interfere with our absorption of the plant’s healthy minerals. Soaking grains in water can reduce phytates, allowing you to get more nutrients from your grain. It also eliminates enzyme inhibitors, freeing the grains enzymes to aid your digestion. Soaking grains prior to cooking breaks down the grain and makes it easier to digest, similar to soaking beans.
Soak one cup of grains in two cups of filtered water overnight or for at least 7 hours. You can add 1 teaspoon of apple cider vinegar or lemon juice to aid the breakdown and fermentation process. When ready to cook, rinse the soak water, and cook with new water. You may not need as much liquid as your recipe calls for and grains will cook much faster after soaking.
