Category: Recipes I Have Tried

New way of cooking rice removes arsenic and retains mineral nutrients, study shows

This physics webpage teaches us how to cook our rice:

https://www.google.com/amp/s/phys.org/news/2020-11-cooking-rice-arsenic-retains-mineral.amp?espv=1

https://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm

Recall we previously saw this similar method:

http://projectwaistline.com/?p=10673

STEAMED BEANS! (Copycat Recipe for Super Bean Mix)

I was so disappointed when Costco stopped carrying SUPER BEAN MIX. I searched high and low. It is a Japanese product. I emailed their headquarters, but received no response. I found Super Bean Mix only available on Amazon… AT TRIPLE THE PRICE!

So I read the ingredients on the back of the box.

  • WATER
  • CHICK PEAS
  • SOYBEANS
  • KIDNEY BEANS
  • BLACK BEANS
  • SALT
  • RICE VINEGAR (unseasoned)

The problem was that I didn’t know how to cook them. I searched for information on Amazon and found the words “steamed” and “high pressure” in product descriptions.

I googled “steamed bean recipe” and found nothing. Thus my experiments commenced.

I selected four varieties of dried beans, two light and two dark. (FYI: Dark beans are higher in antioxidants.)

I soaked them separately so the colors would not intermingle.

They soaked (covered) at room temperature on my kitchen counter for approximately 12 hours.

Then I grabbed my expandable steaming rack.

My rack is slightly discolored from many “steamed beans” experiments!

First I used a base steam rack at the bottom of the PRESSURE COOKER pot & added water to a level slightly above it. Then I placed the expandable steam rack on top & added the soaked beans.

I used the iPOT set to:

  • manual
  • high pressure
  • 40 minutes
  • natural release

THE BEANS NEVER TOUCHED THE WATER!

I removed & seasoned them with salt (to taste). Then I dressed & tossed them in rice vinegar.

I am convinced the discoloration could be avoided if I pressure cooked colored beans SEPARATELY, as I do when washing clothing. But who has time for that?

The taste is amazing! The texture is firm and chewy. They are perfect to throw on salads, in soups, or to eat as a snack.

I store them in glass jars in my refrigerator.

Viola! Project Waistline’s version of SUPER BEAN MIX! Give them a try!

HINTS FOR SIX SERVINGS OF GREENS PER DAY

(Note: one serving = one raw handful)

  • Boil chopped greens in your oatmeal
  • Beet greens taste great (even when they look tired) and oddly savory-salty
  • Boil beets (red or golden) w/ skin attached, then easy to peel for afternoon snack w/ mustard or vinegar
  • Boil extra greens & store in wide-mouth thermos for later snack time
  • Handful of raw greens (one serving) cooks down to tiny amount
  • Important to VARY your greens to get symphony of nutrients
  • Arugula is a very powerfully nutritious green (called rocket in the UK!)
  • To cook kale & chard STRIP off the leaves then boil them (don’t forget to chop, boil, eat the stems & stalks, as well)
  • Best to rip/chop your fresh whole brocolli crowns b/c nutrients released approx 30 minutes after trauma
  • Brocolli stalk should be peeled, chopped & boiled, as well
  • If recipe calls for one tablespoon parsley, cilantro, basil, etc – use entire handful (& use the stems!)
  • Whole (raw) romaine lettuce leaves can be used as edible scoopers to shovel-up your food (as mí família uses tortillas!)
  • Bok choy (baby or regular) can be eaten cooked, or raw, both green & white parts… & it lasts long in fridge
  • Same for napa cabbage!
  • Use variety of greens in salads (chopped raw), sandwiches (w/ hummus & thin sliced lemon), pizzas (w/ greens added to simmering sauce)
  • White cauliflower IS a green! (Eat steamed, sauteed, fresh w/ flavored vinegar or lemon-pepper or nutritional yeast, etc)