| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
- Pages:
- 1
- 2
| Breakfast. | |
|---|---|
| Topic Started: Sep 28 2015, 02:00 AM (341 Views) | |
| Durgan | Sep 28 2015, 02:00 AM Post #1 |
|
Veteran Member
|
http://www.durgan.org/2015/September%202015/27%20September%202015%20Breakfast/HTML/index.htm A nourishing breakfast. Breaking the tradition of bacon, eggs and toast and processed supermarket junk food. Posted Image |
![]() |
|
| imjene | Sep 28 2015, 03:35 AM Post #2 |
|
Gold Star Member
|
What's in it? It looks good, except I would like my peas at another meal. |
![]() |
|
| blizzard | Sep 28 2015, 03:39 AM Post #3 |
|
Gold Star Member
|
Durgan, why weak coffee? Surely green tea, no caffeine, would be a healthier choice. Or, better yet, hot water. |
![]() |
|
| Trotsky | Sep 28 2015, 03:39 AM Post #4 |
|
Big City Boy
|
We did healthy too: steel cut oats, Tbsp honey and generous cinnamon. |
![]() |
|
| Durgan | Sep 28 2015, 04:19 AM Post #5 |
|
Veteran Member
|
http://www.durgan.org/URL/?OKIJG 7 February 2015 Gruel Seven Products Ingredients vary slightly from batch to batch. http://www.durgan.org/URL/?FHVFT 10 November 2014 Processing Soy Beans http://www.durgan.org/2015/August%202015/6%20August%202015%20Nixtamalized%20Corn%20Slurry/HTML/HTML/ 6 August 2015 Nixtamalized Corn Slurry |
![]() |
|
| Durgan | Sep 28 2015, 04:27 AM Post #6 |
|
Veteran Member
|
http://www.durgan.org/URL/?PABYN 18 November 2014 Cavena Nuda,Cavena oat groats. While trying to find raw oat grains, some information was found about the various oats sold for human consumption.There is only one type oat available in raw form and this is a relatively recently developed grain.I bought some today from a bulk barn store, for use in making tortillas and gruel or porridge. A new type of oat kernel or groat. Cavena Nuda is a brand new form of oats that’s hull-less, gluten free, high in protein & iron & cooks up just like brown rice. Now you can get all the health benefits of oats in a grain that you can use as you would rice in recipes. It was developed by Agriculture Canada, and for now it’s only available in Canada. It was developed without a hull (NAKED), so the oats don’t have to be shipped off somewhere to remove the hull–a necessary process to prevent spoilage & rancidity. It is also 25% higher in protein than regular oats-twice the iron, & 20% more fiber. This is the treatment for typical oats.Hulls are removed from oats, leaving an oat groat. Oat groats are high in fat, so once the hull is removed, an oat groat will go rancid within a few days. Therefore, all oat groats for human consumption are hulled, then “stabilized” (heated to 200 degrees for an hour or more to stabilize enzyme action). As a result oat groats won’t sprout and aren’t raw. Steel cut oats and Scottish oats are cut after the heating process. To produce rolled oats, stabilized oats are steamed then rolled. A number of oat producers were contacted in Canada and the US, and they confirmed the above. |
![]() |
|
| Durgan | Sep 28 2015, 04:30 AM Post #7 |
|
Veteran Member
|
I seldom drink coffee or any other common beverage. Juice and water is my normal drink. But socially I consume coffee, tea etc but prefer nothing. |
![]() |
|
| Durgan | Sep 28 2015, 04:31 AM Post #8 |
|
Veteran Member
|
Now if you would only eliminate the honey. |
![]() |
|
| Durgan | Sep 28 2015, 04:35 AM Post #9 |
|
Veteran Member
|
The peas are frozen, from Canada. I cook them and keep in the refrigerator. Sometime I make humus using chick peas. Variety, variety, variety. Anything but bacon and eggs and toast. |
![]() |
|
| Dialtone | Sep 28 2015, 04:35 AM Post #10 |
|
Gold Star Member
|
We eat healthy all week so we can overindulge on Sunday mornings. This morning it's a couple crisp strips of bacon, 2 eggs over easy, a sliced Roma tomato and a toasted Costco Ciabata bun, all washed down with V8 juice. Mmmmmm... good. |
![]() |
|
| heatseeker | Sep 28 2015, 05:05 AM Post #11 |
Veteran Member
|
Buttermilk pancakes (from scratch) bacon, maple syrup coffee. I don't do this often but it is a favourite of son and grand daughter. |
![]() |
|
| swing | Sep 28 2015, 05:11 AM Post #12 |
swing
|
Eggs, bacon, toast and hash browns, at Rickys! Our Sunday morning splurge! |
![]() |
|
| goldengal | Sep 28 2015, 06:08 AM Post #13 |
|
Mistress, House of Dogs
|
The friends I stay with at Bobcaygeon make Natto with soy beans. Yucky looking stuff. It might be healthy, but it is not going to pass my lips. Take care, Pat |
![]() |
|
| Durgan | Sep 28 2015, 06:33 AM Post #14 |
|
Veteran Member
|
Natto, supposedly nutritional, is an acquired taste . There are more acceptable ways of ingesting soy beans. Even most Japanese don't eat Natto. I learned how to make it at home, but found I didn't enjoy it on a daily basis. I was told in Japan that it was impossible to make at home. Usually it is impossible to choke it down most people. http://www.durgan.org/URL/?JMBVG 4 November 2012 Natto A simple method of making Natto, fermented soil beans, which are supposed to have beneficial nutritional effects. Eating is an acquired experience. Soy beans are washed, boiled for about 15 minutes, rinsed, then pressure cooked at 15 PSI for an hour. The beans must be thoroughly cooked and quite soft, when squashed between thumb and forefinger.Soy beans always retain their shape after cooking. The water in the pressure cooker does not touch the beans, meaning they are steam cooked.Ingredients are 200 ml of water, one tablespoon of molasses, one eight teaspoon of non-iodized salt, one mg of natto spores.Mixing temperature should be from 40C to max of 60C. All utensils used should be sterilized with boiling water to protect the spores from contamination.The pressure cooked beans are placed on a tray about two levels deep and the ingredients are poured onto the beans and mixed thoroughly. The tray is covered with clear wrap and air holes made in the surface. The tray is then placed in an incubator set at 40C for 24 hours. The beans are ready when there is a spider web type of sticky white mesh permeating the mixture.The finished product is kept in the refrigerator for about a week. Aging is touted to improve flavour. The incubator is a common picnic thermo box with a heating pad placed on a raised platform in the bottom. The heating pad keeps the temperature at 40C with no difficulty.The heating pad is available at pharmacies.A pad or towel is placed under the bean tray to prevent hot spots on the bottom. http://www.durgan.org/URL/?ILHQI 14 December 2008 Natto Making at Home A simple method of making Natto, fermented soil beans, which supposed to have beneficial nutritional benefits. Eating is an acquired experience. |
![]() |
|
| imjene | Sep 28 2015, 06:57 AM Post #15 |
|
Gold Star Member
|
We normally splurge on Sunday mornings, also, with bacon and eggs, & hash browns at the local cafe with friends. Not this morning, though. It was a beautiful autumn day so I opted to start cleaning up my garden. We will have an egg and tomato sandwich for lunch, at home. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| Go to Next Page | |
| « Previous Topic · Our favorite Recipes · Next Topic » |
- Pages:
- 1
- 2






5:36 AM Jul 14