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WHOLE FOODS COOKING COURSE - Q & A |
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Before emailling me with questions, see if it's already been answered here. Lesson 1 - Breakfasts Q: Yesterday I had fried eggs on toast for breakfast & today a smoothie, and I was amazed on both days I wasn't at all hungry on both mornings! Do we need to limit the amount of eggs we consume per week? A: No, there's no need to limit the amount of eggs. They are a very balanced, healthy and nutritious food, and the bad press they got in the past, becasue of their cholesterol levels, is totally unjustified. The only time you might need to limit them, is if you have food allergies. If you have an allergy to eggs, you will need to avoid them for now. If you have other allergies, it's best to eat ALL foods on a rotational basis, avoiding eating anyything every day, till your gut has healed.
Q: Why do we need to store LSA in the freezer?. I've brought it before through the health shop, and it's always being stored in the fridge? A: I've always heard that once flaxseed is ground it goes off easily, so keep it in the freezer for longer life. But then again, it's supposed to be more stable than the oil and OK to bake with. So maybe it doesn't need to be kept in the freezer after all. But that way, at least you know its keeping fresh, and it still flows nicely even frozen. Lesson 2 - Snacks Be the first to ask a question...... Lesson 3 - Drinks Q: In the chart which looks at popular beverages
& their alternatives, you mention water kefir. I take it you
just mean Kefir diluted with water. Is it the same dilution rate
as Lassi? Q: My Kombucha mushroom is currently
doing it's thing in the hot water cupboard. It has formed a nice
layer on top, which I presume is the baby. How do I know when it
is ready to bottle? There are a few little bubbles on the surface,
but it's not what I would call fizzy. (It's now day 8, but for the
first two days I had it on the bottom shelf and I don't think it
was warm enough, so moved it to the top shelf.)
Q: Sampled my first brew of Kombucha,
and it's alright. The first drink was quite fizzy, but the drink
I had this evening had lost some of it's fizz. Does it normally
go flat quite quickly once opened? Lesson 4 - Breads Be the first to ask a question...... Lesson 5 - Stocks, soups & seasonings Be the first to ask a question...... Lesson 6 - Raw veges and salads Be the first to ask a question...... Lesson 7 - Baking Q: I am having trouble sourcing rapadura for the baking lessons. What do you suggest I substitute it with? A: Any unrefined sugar will do - in Commonsense Organics (in NZ), as well as rapadura they have shakkar (from India), and the Billington's dark or light muscovado sugars (a NZ brand). The shakkar is cheaper and doesn't clump up as much, so that's my favourite. But the Billington ones are easier to find - if your supermarket doesn't have them, see if they can order them. They might have the lighter coloured demerara, which isn't as unrefined, the muscavado is better. You might have to zizz it up in the food processor to break up the lumps before using it. Other alternatives are things like palm sugar or date sugar, maple syrup (sadly real maple syrup costs an arm and a leg here in NZ, hence I don't use it as my main sweetener in most things), even honey. Though with honey you might need to then slightly adjust the dry ingredients to get back to the right consistency. Lesson 8 - Dinners Be the first to ask a question...... Lesson 9 - Grains, legumes & vegetarian dishes Q: Made the Stuffed Lentil Loaf the
other day. Do the lentils need to be strained after cooking? My
loaf seemed quite moist & didn't hold together to well. Lesson 10 - Organ meats, and raw meat & fish dishes Be the first to ask a question...... Lesson 11 - Sprouted & fermented foods Q:
Made
sauerkraut this week. What is it supposed to taste like? Mine is
crunchy, slightly tangy and quite salty. Lesson 12 - Sauces, dressings & chutneys Be the first to ask a question...... Lesson 13 - Desserts Be the first to ask a question...... Lesson 14 - Takeaways and eating out Be the first to ask a question...... Lesson 15 - Tying it all together Be the first to ask a question...... |
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