Wednesday, February 19, 2014
The word "pulse" comes from the Bible in the book of Daniel Chapter 1. It refers to "plain food" that the selected Hebrews preferred over the King's fancy food. King Nebuchadnezzar, the king of Babylon, valued some of his captive Israelite men because they were educated in subjects that he valued and he wanted them as advisers to his court. He was concerned that they be given the best food to keep them healthy. The chief servant had orders to feed these Hebrews the King's"meat"
( meaning the King's food which may have contained some fancily prepared meats) but the Israelites refused and wanted "pulses" for their food. The servant was upset and knew the King would be unhappy with this refusal. A contest resulted, with the Hebrews challenging the servant a week's worth of pulses cooked they way they were used too verses what the others were given from the King's kitchen. At the end of the week they were examined and found to be healthier than the others and the Hebrews and their pulses won!
You look up "pulses" on the internet you find that it mostly refers to legume foods--beans and also includes nuts and seeds but another version or interpretation includes grains. This is where I got the inspiration to formulate my own pulse combinations. Pulses either with or without grains are ancient foods that I believe will nourish us today, if prepared correctly,(soaked for 8-24 hours before cooking) and they are the foods that store well in our homes for future scarcity which I believe is right on our doorstep. Check out my earlier blogs on pulses.
Saturday, February 1, 2014
First one picture above is the "Millie Pulse". It has red lentils in it but the "red" coloring cooks right out of it. I cooked this one with some of my beef bone broth and it was really yummy.
For 1 cup dried food combine; 1/3 c brown rice and 1/3 c millet with 2 TBS crushed split peas and 2 TBS red lentils and 2 TBS navy beans.
To prepare; Measure out 1/2 cup dry combination and soak 8 hours or more in 1 1/2 cups water. To cook, add another 1/2 cup liquid and bring all to a boil then reduce heat and cover with lid. To keep foam down, add 1 TBS butter or lard or coconut oil. Cook for about an hour stirring a few times. Add 1/2 to 3/4 tsp. Real Salt to taste towards end of cooking.
Second one; "Oatsey Pulse"
For 1 cup dry food combination: 1/3 c white rice and 1/3 c steel-cut oats with 3TBS crushed split peas and 1 TBS adzuki beans and 2 TBS red lentils.
To Prepare; Measure out 1/2 c dry food and soak in 1 1/2 cups water (1/2 cup of that could be milk or whey or kefir or yogurt) 8 hours or more. To cook, add another 1/2 cup liquid and bring to a boil then reduce heat and cover with lid. (picture above didn't add the additional 1/2 c liquid so is firmer looking) Add 1 TBS butter, lard or coconut oil and simmer cook for about an hour stirring a few times. Add 1/2 to 3/4 tsp. Real Salt sometime toward end of cooking. This pulse is good as a breakfast with added honey or raisins and milk or kefir.
For 1 cup dry food combination; 1/3 c brown rice and 1/3 c cracked spelt kernels ( or cracked wheat) with 3 TBS crushed split peas and 1 TBS red lentils and 2 TBS navy beans.
To prepare; To 1/2 c dry food combination add
1 1/2 cups water and soak for 8 hours or more. Bring to a boil, add another 1/2 cup liquid and reduce heat, add 1 TBS butter, lard or coconut oil, cover and simmer low for about an hour stirring a few times. Add 1/2 to 3/4 tsp. Real Salt toward end of cooking.
Fourth one; "Zukie Pulse"
This one cooks up dark because of the adzuki beans and black beans and dark green lentils but it is sooo good!
For 1 cup dry food combination: 1/3 c brown rice and 1/3 c quinoa (red quinoa would make it even darker) with 2 TBS adzuki beans and 2 TBS dark green lentils and 2 TBS black beans.
To prepare; Measure out 1/2 c dry food and soak in 1 1/2 cups water for 8 hours or more. Add another 1/2 cup liquid and bring to a boil then reduce heat and add 1 TBS butter, lard or coconut oil and cover and cook low for about an hour stirring a few times. Add 1/2 to 3/4 tsp. Real Salt toward end of cooking.
What are the benefits of preparing, cooking and eating pulses? 1) they taste good and satisfy the craving and need for carbohydrates without the damage that "normal" breads and baked goods and extruded cereals can do to the digestive system 2) they "pass through" digestive tract easily because of the fiber inherit in whole grain and legumes 3) cooked pulses can be eaten alone or with meats, fish and vegetables or fruits. 4) soaked and cooked grains (properly prepared) are sooo much easier to digest for damaged intestinal tracts and can help curb the carb adiction that ails so many people 6) Combined dry and stored in large containers will last a long, long time and is perfect for food storage. Other dried food like vegetables or raisins and spices can be added to these combinations for quick meals in time of need.