>Thanks Micheal for the info on beans, I've been thinking about adding beans
>to the diet, and this is just what I needed to get started. To tell the
>truth, I've never had any luck cooking beans, so I'm not too excited about
>cooking them, but they are probably the food I miss the most, so I guess
>I'm stuck.
>
>But I have a question. Why is the instruction always "soak overnight" when
>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 egg
>concoction) -- or does the instruction mean soak overnight and into the
>next evening?
>
>Bill

Well, White beans and Tahini; white beans and almond meal; white beans and
cashew butter; and lentils and tahini are all balanced breakfasts that I
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 the
garbage out". Then they cook them in the morning and bake, stir fry or whip
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 it
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.

Enjoy!!


Regards Michael

>Hi Michael,
>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? I
>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 let
them sit around because they are now alive and changing within. They become
more indigestible every minute. so pop them in the pot fast.

regards

Michael

Beets


>I have Scala's book, and I also seem to have problems with *some* of the
>foods he suggests are likely to cause problems. I also have trouble with beets
>(Scala says most of his survey subjects do), and note that beets are an
>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.

Sheila

Horseradish

On Sat, 17 Jan 1998 12:43:41 -0500 (EST) ripogenu@ma.ultranet.com writes:
>Does anyone know if we can eat horseradish? It's not mentioned in
>Elaine's
>book either way. Thanks.

Dear ripogenu,
I asked Elaine about horseradish, and she said it is OK as long as it doesn't have any added ingredients.
Lucy