Springtime Cooking | Andrea Catherine Bonus Episode 4 | Roasted Chickpeas
Andrea Catherine is back from Grounded Here to talk with us about cooking! I’m glad to be here because it helps to keep me accountable what Im eating how Im making it what’s the season accountability helps me Last week you asked me in this Springtime before you’re planting just talk about what I am cooking and preparing for yourself. started the process https://www.groundedhere.com/healthy-cravings (I roasted chickpeas this week. ) soaked some dry beans I like to start with the dry beans if there is time Less processing that goes on Reduces cooking time significantly soaking them overnight rinsing that water off rinses and cook with cumin coriander fennel could add other spices tumeric ginger less gassey reduces that time https://www.groundedhere.com/tea () https://www.groundedhere.com/tea (CCF tea in the last episode) similarly cook a legume with those spices pepper and ginger and tumeric spices are anti-gas digest better “beans, the beans the more you eat the more you toot” if we aren’t cooking them with spices cook them with those spices or some other spices that will aid in the digestive process Even black pepper will help I was following I like Kate O’Donnel’s https://amzn.to/2HAMOgu (The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating and Living Well) https://yogahealer.com/podcasts/ (Yoga Healer Podcast) guest shows you can find her book try this on your own toss the cooked beans with some apple cider vinegar cook with spices oil let them roast the oven was about 400º didn’t take very long toss every 15 minutes THey were very tasty! One of the reasons were cooking them now besides because they are a storage crop don’t have to harvest them fresh drying can attribute to the flatuence problem ehlp to relive that dry quality counteracts the wet quality of springtime using eating foods that are warm dry cooked can start to balance what we are experiencing in our environment If you still have dry skin high anxiety a lot of gas to begin with might not be the best But overall it’s a ood time of year for us to roast some chickpeas eating them over some rice root vegetables curry tomatoes coconut milk cilantro enjoying that in my lunches new experiment to roast some chickpeas restaurants are putting them on their menus you can put spices Play with it! cooking the beans yourself pepper cumin fennel lower and slower Let me ask, this might be a dumb quesiton but do you roast them on a cooking pan, roast them in the oven right? Yes, you can roast them slower, keep your eye on them maybe like 30 minutes spread them on a cookie sheet tossed them every 10 or fifteen minutes cayenne pepper extra ginger salad toss with some oil curry snack on them mix with nuts A lot of restaurants now are putting them on a cheese plate another way to approach the chick pea favorite ones to cook with Indian dishes roasted something different someone who reaches for snacks a lot and reach for snacks that are not going to serve your body its a nice alternative high protein I also want to say if you do an acid/alkaline diet they are on the alkaline side. I love this because I love chick peas and I am definitely snacker. I definitely snack a lot especially at night. I’m really bad about prepping my meals I have been bugging my husband to make me https://www.instagram.com/p/BeN-6RHjkG0/?taken-by=nutritionologie (granola) I’m like you’re the baker make me some granola and the other day I saw this https://www.instagram.com/p/BeN-6RHjkG0/?taken-by=nutritionologie (recipe ) from https://organicgardenerpodcast.com/instagram-nutritionologie/ (Leanna Tu )and I was like that was so easy to do and this sounds like that so easy turn it thrilled with... Support this podcast