What Are Pulses? Book of Daniel

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.    

Four More Pulses; Plant Protein Cominations

"Millie Pulse" 

Here are 4 more Pulses that I've put together and cooked up.  All of them are good and cook up nicely if they are soaked first.  I am using whole grains and legumes and seeds all of which are various levels of phytic acid  (an anti-nutrient) and must be neutralized before cooking so that your body can get the nutritional benefits from these natural foods without the complications and stomach upset of the phytic acid.  These cooked pulses can be used as breakfast foods or side dishes or added to soups and stews.  

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.  

Third one is the "Spelty Pulse"

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. 

                        BENEFITS? 

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.   

Raw Milk Kefir and Fermenting Class Feb. 6

Right here in Orem, Thurs. night, 6:30 Feb. 6, I will be teaching my Raw Milk Kefir and Fermenting class at the Real Foods Market on 800 N. 400 West north of the Sonic Burger place. 

 I have lots of foods to taste and some sourdough, kefir and  kombucha starts to sell.  I will demonstrate how to ferment some favorite vegetables and will have tastes. 

 Raw Milk Kefir is the best superfood on the planet and I will show you how easy it is to make every day.  Sourdough bread is easy too once you get a starter and keep it fed.  This is the new food fad wave of the future that is as old as our ancestors.  

Ground Beef and Vegetable Stir Fry

This pan cooked recipe is good with any of the cooked pulse recipes I have and will post here on this blog.  

You will need 1 peeled, chopped carrot, 1/4 onion chopped, 1/2 lb. ground beef, 2-3 mushrooms, 1 stalk celery chopped and 2-3 cloves fresh garlic.  Start with frying the beef first in a little fat then add the vegetables and simmer with a lid on the pan. For flavor, add a tablespoon or so of beef broth (your own beef bone broth).  Salt and season it to your liking. 

 Add this hot food to the cooked pulse for a very satisfying, nutritious meal, and don't forget to serve some home made sauerkraut or fermented vegetable pickles.   

A Simple Plant Protein Pulse

Pictured above, are the dry ingredients for a simple pulse, one that tastes good and is easy to cook and is a whole lot more nutritious than those dried noodle packages.  In the red dish is crushed yellow split peas, the legume.  The yellow dish has some plain white rice ( the grain).  In the white dish are some whole flax seeds.  These are combined to complement each other's amino acids to get a more complete protein.  The flax seeds add much needed omega 3 beneficial fatty acids.  Coconut oil is just the most perfect fat you can eat and it tastes good.  

This recipe does not call for soaking as the phytic acid on both the rice and peas were on the bran or covering and that has been discarded.  

For 1-2 servings
mix dry 4 TBS white rice, 2 TBS crushed yellow split peas, 1/2 tsp. Real Salt, 1/2 tsp. whole flax seeds and 1 tsp. coconut oil.  

In a pot with a lid, add to dry mixture 1 cup plus 1/4  water.  Bring to a boil and reduce heat and cook low and slow for about 30 -35 minutes.  Stir occasionally. 

This is a meal by itself but you can add some seasoning like garlic or onion powder or some chopped vegetables.  For a sweet meal, add some honey, or raisins and some milk for added protein.  

The dry mix can be prepared in zip lock bags and taken with you for a meal somewhere else.  I keep a few packages in my car and hand them out to those on the street corners who are asking for food.  Instructions are in the bag also.  Pictured below is the cooked plant protein pulse.

  

In Praise of Pulse

I have been preparing and cooking pulses lately and find them very satisfying on several levels.  I am an O blood type  and high protein meals suit me just fine but....when I do too much meat and vegetables I can get constipated still.  Adding into my diet some cooked pulses everyday, seems to keep things moving very nicely and I get the necessary nutrition from the pulse if processed correctly.  

Picture shows cooked grains; amaranth, quinoa and flax seeds, then cooked adzuki beans and walnuts.  All are pulse foods.

What is a pulse?  It is cooked legumes like beans, lentils peas and peanuts but in combinations.  Legumes/pulses have high amounts of plant protein but are lacking in one....one essential amino acid; methionine.  So, if you combine 1 or more legumes with 1 or more grains you get a better balanced plant protein.  The grains, wheat, spelt, quinoa, rice, corn, millet amaranth, etc also have proteins but are lacking in lysine which the legumes have and the grain has higher methionine.  

Vegetarians have been "combining" for years to get the protein they need from plants.  Poor populations also "combine" because legume and grain foods have been less expensive and readily available.   Vegetarian and vegan diets are not optimal healthy diets in the long run....and taken to an extreme can actually harm health.  From the Blood Type Diet, by Dr. Dadamo, blood type As have the best chance to succeed with a vegetarian diet if it contains some animal products, than Os or Bs who thrive on high protein; meat (Os &Bs) and milk( Bs) based diets. 

Some traditional combinations; dal (peas)+ rice, beans + corn, tofu (fermented soybean) +rice and  the American favorite, peanut butter + wheat bread. 

As an O blood type, I am always looking for ways to get legumes and grains into my diet without it causing sluggish bowel problems or weight gain that normal starchy foods cause.   Pulses properly prepared, solve both problems for me. 

I introduced the idea of combining for each blood type in an older post titled, "Plant Protein Pilaf".  I listed all the ingredients and proportions of legumes and grains that would be good for each blood type.  You might refer back to that post with a little effort.  It was a bit overwhelming for most people from what I heard back.  

My concept today is to make it a little less complicated and yet I expect the results to be just as satisfying.  

First ingredient in a good combination is rice it can also be wheat or spelt kernals.  I like basmati brown rice, but any rice will do.  Although, white rice will cook faster and has less nutrition. 
Next is a legume that you like or a couple of them. My latest mix uses crushed split peas, tiny green lentils and small navy beans.  The ratio is 2 to 1.  Two units of rice to 1 unit of combined legumes.  I choose legumes that are small or crush them so they will cook up about the same time as the rice, brown rice. (crushing; in a hand grain grinder, or powerful blender)
You can also combine within the grain part and add a little quinoa, amaranth, or millet.  You can also throw in seeds like chia or flax or walnuts. 

Soaking is the next very important step.  You must soak (chlorine-free) water, the rice with the legumes at least 8-12 hours, overnight.  The amount of water is usually  3 1/2 parts water to 1 part dry combined legumes. I like to use a bit more water than that.

 Soaking neutralizes the phytic acid on the grains, legumes and all seeds. Phytic acid is anti-nutrient.  It binds nutrients in the gut so you do not get them.  Water neutralized the acid. No need to pour off the water unless soaking goes longer than 12 hours.

Heat the soaked pulse in a pot with a tight lid up to almost boiling, reduce heat and secure lid and cook low and slow for almost an hour.  Stir a few times, add more water or broth (like my own bone broth) and add salt towards end of cooking.  A successfully cooked pulse will furnish the basis of a nice hot meal at the time, and the left over can be kept in the refrigerator for many days.  I can use some cooked pulse in the morning heated up with my eggs, or warmed with some honey and raisins and kefir, or lunch with some home canned salsa heated up with it, or evening meal with sauted vegetables and meat. 

 Cooked pulses are satisfying and nourishing and do not "bind" me up (just the opposite) and in moderation do not put on pounds.    

Jelled Cranberry, Grapefruit Salad

This is an old favorite which I think works well in the winter to help get more vitamin C and fresh food which helps with digestion.  My update on this old favorite is to use Bovine Gelatin instead of the regular non-flavored kind and to add some kefir and kombucha to add pro-biotic microbes. 

You will need all the ingredients in the picture.

2 TBS bovine gelatin dissolved in 1/2 cup pineapple juice. ( do this first)

In processor combine;
1 peeled carrot cut into chunks
1 1/2 cups fresh cranberries
1 small apple, cored and peeled
1 grapefruit peeled without seeds and membrane
1/4 or less of a red onion
1/4 cup pecans
Process, but not too much.  Scrape out and into a large bowl add 1 stalk celery finely chopped. (my processor leaves long strings from celery).

In a pan, heat up 1 1/2 cups pineapple juice and add 1/2 cup fresh pineapple. ( fresh pineapple has to be cooked otherwise it's enzymes will not let the gelatin set up)  Or use a small can of crushed pineapple.  When pineapple is very hot, add a bit of liquid to the soaked gelatin and stir and dissolve then pour that back into the rest of the hot fruit and juice.  Make sure it is completely dissolved.  

Pour this into the fruit/vegetable pulp and stir.  At this point you can add some sweetner like agave, stevia or sugar to taste. Also add 1/2 cup raw milk kefir or yogurt or sour cream and 1/3 cup kombucha if you have it.  I also add 2-3 drops of grapefruit essential oil.  Stir all and pour into setting dishes with covers and chill for 4 hours.  This salad keeps in the refrigerator for many days.