permaculture

["Lawrence F. London, Jr." <lfl@intrex.net>]

Allan Balliett wrote:

> Try this: cook your rolled oats and put them in your bowl and let 
> them cool to around 100 degrees (yes, I'd use a thermometer!) and 
> then stir in one teaspoon of high quality miso into the center of the 
> warm oatmeal and then let it set for 5 minutes or so and then look at 
> it. In a widening ring around where you stirred the miso, the oats 
> s.b. completely losing their form as they are being digested by the 
> miso microbiology. Much nutrition is made available through this 
> technique and, frankly, the oats taste better and the 'need for' milk 
> on morning oats is gone. -Allan

Thanks for this recipe, Allan. For me this would be good with lots of fresh 
chopped garlic, red pepper, food yeast and
olive oil. Mix in fresh chopped parsley and some alfalfa sprouts and you're 
ready to roll. Have this with a cup
of hot green tea and a small bowl of kim chee.

I will have to get a thermometer. This is a gem
of food technology that I have never heard of before. Some people with dairy 
and wheat allergies
also have a difficult time digesting oats & lentils. I have found this to be 
true with oats somewhat.
I will often mix oats, corn grits, sunflower seeds a few sesame and maybe 
some millet for a hot breakfast cereal.
I assume any of the above ingredients will work in your recipe though I can 
see that oats may work best.
What about rice?

LL
--
Lawrence F. London, Jr.
Venaura Farm
lfl@intrex.net
http://market-farming.com
http://market-farming.com/venaurafarm
http://venaurafarm.blogspot.com/
http://www.ibiblio.org/ecolandtech