Quinoa Nutrition

Your Questions About Quinoa Tastes Like

Anthony — Mon, 25 Jun 2012 05:00:11 +0000

George asks…

I’m have type O blood and I hate meat, what do i do?

I read that people with type O blood are natural born meat eaters, so apparently being vegetarian is bad. I really only like vegetables. I’ve always been highly against eating meat. I think it tastes bad and the texture makes me feel sick, and the idea of eating an animal is disgusting. Any type of meat. My parents still force me to eat a bit of meat every now and again. I occasionally eat salmon, but even still I’m not a huge fan of fish at all. For sushi, I can do California rolls, and that is as far as I’ll go. I sometimes eat chickpeas and quinoa, but I’m just wondering what the effects would be if I completely stopped eating meat and fish?

Anthony answers:

Whatever your blood type, we humans are not physically created to eat meat. I know of people who are vegetarian since birth and regardless of their blood group,nothing has happened to them so far in terms of deficiency. Whatever you read was wrong.
Tell your parents that you feel very guilty eating meat as it involves the mass slaughter of innocent animals.
Tell them that animals are made to suffer confinement in crowded stalls,excruciating pain,torture and the most painful death that you can’t even imagine.
Show them the links which I have posted.
Meat eating also directly affects the environment and degrades our natural resources at such an alarming rate that it would only seem rational for the whole world to go vegan.
Tell them that animals are also fed hormones and antibiotics to make them fatter and keep them alive in conditions in which they would otherwise die.
Their flesh contains these hormones and antibiotics which then enter our body when we eat them and plays havoc with our health too.

Here are the advantages of a veg*an diet:
1) Weight loss

The first and most obvious benefit of quitting meat and dairy products is weight loss. Without doing anything else you will most likely lose a little weight and over time, you will get back to your natural weight. It is not very often you see an overweight vegetarian.

2) More energy

When your meals consist of vegetables and fruit, your blood sugar will become much more stable. As a result, your energy level will be consistent and you will not get that fatigue feeling after meals.

3) Good conscience

You save many lives when you do not eat meat. A cow weighs about 1000 pounds. A pig weighs about 250 pounds when it is going to slaughterhouse. How many pounds of meat do you eat each week? In a lifetime, that is a lot of animals saved.

4) More money

The average vegetarian spends less money on food than non-vegetarians do. How much you can save depends on how much you eat. The average family saves $10-$15 a day, just by being vegetarians.

5) Helping the environment

Less farm animal means less pollution. Circle 4 Farms in Utah, which raises 2.5 million pigs every year, creates more waste than the entire city of Los Angeles. This is worth thinking about.

6) You will be healthier

More fruits and vegetables mean more vitamins for you. Less meat means fewer toxins and unwanted hormones in your body. Your immune system will greatly improve after replacing meat with more greens.

7) Avoid heart disease

Cardiovascular disease is often connected with a diet full of saturated fats and cholesterol from meat and dairy products. The average person eating a meat-based diet has 50% chance of dying from a heart disease. If he go vegetarian this decrease to 15%, furthermore if he also cuts out all dairy products this goes all the way down to 4%.

8) Your body will be built of quality

You are what you eat and your body creates your cells of whatever you are putting into your mouth. Fruits and vegetables are life. Becoming vegetarian “detox” your body naturally.

9) Your bones will last longer

At age 65, the average woman has a bone loss of 35%. A vegetarian woman has an average loss of 18%, at the age of 65. This is because a non-vegetarian gets excessively much protein. At overage, meat eaters get about 150% more protein each day than they need.

10) You will live longer

Now you know that living on a non-meat diet drastically decrease your chance for dying from heart failure and other obese connected diseases. However, did you know that it would reduce your risk of getting cancer? A recent study shows that red meat is associated with breast cancer. Vegetarian’s immune systems are in much better shape than meat-eaters. Maybe this has something to do with it.

Nothing will happen to you if you stop eating meat and fish and I mean nothing bad. Only good things will start happening. Your body will feel lighter. You will have correct body weight and digesting food will be way more easier since vegan food is light and easy to digest. As a vegan,you need to eat all types of naturally occurring fruits,vegetables,pulses,nuts, seeds,grains and dry fruits. If you follow this you will be free from deficiency. Also try to stay away from processed food like soy/tofu/tempeh/seitan and junk food as far as possible.

Thomas asks…

Which is the best tasting out of these…?

noncaffeinated teas like chamomile (Matricaria recutita) or peppermint (Mentha piperita) or any other noncaffeinated tea?

and these whole grains like amaranth, buckwheat, brown rice, millet, or quinoa.

Anthony answers:

I would go with Mint but it is a matter of taste. I have recently bought licorice and mint which was delicious but my Dr says lay off the licorice as it will push blood pressure up if taken in any quantity.

The same goes with the grains its a matter of taste, I would prefer brown rice from your selection.

Sandy asks…

recipe for quinoa?

i like to eat quinoa for my health being so high in protien and alcalizing. the problem is it has such a stong taste. i soak it over night and rince it well. i also keep it in the freezer to keep it from going bad. but still its a little strong any suggestions on spices i could add to it or other methods of preping it to soften the bitterness?
i like to eat quinoa for my health being so high in protien and alcalizing. the problem is it has such a stong taste. i soak it over night and rince it well. i also keep it in the freezer to keep it from going bad. but still its a little strong any suggestions on spices i could add to it or other methods of preping it to soften the bitterness?

Anthony answers:

Cook it up as a pilaf. That means toasting it first in the pan and then cooking it with a flavored stock. Rinse it several times as well, not just once. I like it with onions and garlic, almonds and chicken, and any other good veggies. The stock seems to help kill some of the aaack! Good luck, and keep eating it, it’s good for you.

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Your Questions About Quinoa Tastes Like

Anthony — Wed, 20 Jun 2012 05:00:08 +0000

David asks…

Quinoa – Has anyone tried it?

I bought some yesterday and wanted to try it, what does it taste like? and is there any good recipes for using it? thanks everyone!! xxxx

Anthony answers:

Yes. I have had quinoa quite a lot. It has a nutty flavor. As grains go it is an excellent choice with it being high in protein and it is also an heirloom grain from before biblical times. Good stuff.

It is important that you season it…just like you would with rice with a bit of salt and a tsp of oil…just follow the cooking directions on the package. Alternatively, you can follow a recipe. Here’s a suggestion:

Quinoa Salad Recipe

* 4 cups vegetable broth
* 1 1/2 cups raw whole grain quinoa
* 1 cucumber, sliced
* 1 red or yellow bell pepper, diced
* 1/2 cup lightly steamed broccoli florets
* 2 tomatoes, chopped
* 1/4 cup olive oil
* 1/3 cup lemon juice
* 2 cloves garlic, minced
* dash salt and pepper, to taste (sea salt tastes best)

Preparation:
Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.

When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.

Makes 6 servings of quinoa salad.

Quinoa Vegetable Paella

1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 – 3 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters

Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.

Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my inconveniently-named “chicken fryer” for this.) Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

Makes about 6 servings.

Hope you enjoy using this ingredient. Happy Cooking!

Donna asks…

Does Quinoa have phenylthiocarbamide (PTC)?

This is a bitter tasting chemical that is found in things like brussel sprouts and kale…just wondering?!

Thanks

Anthony answers:

Http://lmgtfy.com/?q=Foods+containing+PTC

Linda asks…

has anyone heard of quinoa?

if you have, how do you prepare it?
like what do you add to it to make it taste better?

Anthony answers:

Quinoa for breakfast… Yummers!

Its prepared pretty much the same way rice is, rinse it before cooking, bring two cups of water to the boil, to one cup of grain, and then let it simmer for approx. 15-20 minutes.

Then depending when you’re eating it, you can add various other ingredients such as sweetcorn, peas, spices, etc. I always add a pinch of salt, a vegetable stock cube whilst cooking, some red peppers, about 2-3 spring onions diced, and about 2-3 tbsp of olive oil.

Makes for a great meal!

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Your Questions About Quinoa Pasta

Anthony — Sun, 17 Jun 2012 05:00:13 +0000

David asks…

What’s the better/healthier food: Quinoa, Brown Rice, or Pasta?

Anthony answers:

Brown rice

Richard asks…

Acne Around My Mouth/ Chin Area?

I still have acne problem at 29

I have tried different creams/facewash/ so on

they clear my acne

but the problem is once some few spots are cleared and gone another lot appear on my face ,now I eat pretty healthy

as Im a vegitarian,I don,t drink any alcohol/ or fizzy drinks.

I mainly drink hot fruit flavoured yea /organic milk/green tea plenty of and water, I eat a lot of rice, pasta, Spinach, Vegi stir frys and Quinoa

I only eat chips once a week, and I never eat any pizza or burgers.

While I may sound like a health freak, I watch what I eat and comsume into my body, so its safe to say I think I eat healthy enough.

But Im at a loss as to whats, causing acne to keep appearing on my face at 29, I had acne pretty bad as a teenager, its not as bad but i still get acne though

I thought years ago id be past all this acne once im past 20

but I was wrong, so does any ideas as to what,s causing it?

If anyone could recommend a good cream or tablets to take please so.
@ Miranda most interesting answer I have received so far, as I have asked this question in other threads- could you please expand your answer a bit, as much as possible thanks.

Anthony answers:

I am a pharmacy student but i am telling you that always don’t take creams or drugs to solve your skin problems…. The skin which has covered the face is a map of body’s problems…
Acne on the month area shows that you have sexual’s hormone problem,,, or unlikely some infection in your reproductive system
check it out what’s the source of your hormonal issue
take care

Donna asks…

Acne Around My Mouth/ Chin Area?

I still have acne problem at 29

I have tried different creams/facewash/ so on

they clear my acne

but the problem is once some few spots are cleared and gone another lot appear on my face ,now I eat pretty healthy

as Im a vegitarian,I don,t drink any alcohol/ or fizzy drinks.

I mainly drink hot fruit flavoured yea /organic milk/green tea plenty of and water, I eat a lot of rice, pasta, Spinach, Vegi stir frys and Quinoa

I only eat chips once a week, and I never eat any pizza or burgers.

While I may sound like a health freak, I watch what I eat and comsume into my body, so its safe to say I think I eat healthy enough.

But Im at a loss as to whats, causing acne to keep appearing on my face at 29, I had acne pretty bad as a teenager, its not as bad but i still get acne though

I thought years ago id be past all this acne once im past 20

but I was wrong, so does any ideas as to what,s causing it?

If anyone could recommend a good cream or tablets to take please so.

Anthony answers:

Ask your doctor about Benzaclin. Its a prescription cream and its the only thing that ever worked for me

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Your Questions About Quinoa Black Bean Salad

Anthony — Sat, 16 Jun 2012 05:00:07 +0000

Jenny asks…

Vegan cooking challenge – using New World ingredients only?

A challenge for you:

Create a vegan dish which only uses as its ingredients plants which are native to South, Central and North America, including the West Indies. Please be creative. Don’t just copy from recipe books or websites. You’ve got plenty of scope – it can be an entrée, a salad, a soup, a main, a side or a dessert… or even a smoothie or a snack – it’s up to you.

There are a few ingredients, such as potatoes and tomatoes, which already have whole cookbooks devoted to them – so it you’re going to include them, try to make them just minor ingredients.

Plants native to the Americas include:

Grains: amaranth, quinoa, maize (corn), teosinte, wild rice.
Sweeteners: agave nectar, corn syrup, maple syrup, sweetleaf (stevia), carnauba.
Spices and flavourings: chilli, paprika, cayenne, allspice (pimenta), vanilla, cacao (cocoa), achiote (annatto), angostura, bergamot, sassafras, sarsaparilla, yerba maté, coca leaf (j/k).
Fruit: avocado, babaco, acerola cherry, tamarillo (tree tomato), feijoa, açaí, tomato, capsicum (bell pepper), blueberry, cranberry, barberry, hackberry, service-berry, thimbleberry, wineberry, prickly pear (nopales), guava, sapodilla, monstera, mamey sapote, white sapote (casimiroa), black sapote (black persimmon), American persimmon, canistel (eggfruit), abiu, soursop (guanabana), custard-apple (cherimoya), sweetsop (sugar-apple), pawpaw, papaya, cape gooseberry, tomate verde, tomatillo, chokecherry, capulin, coco-plum, granadilla, imbu, inga, jaboticaba, kamachile, mamoncillo, naranjilla, passionfruit, pepino, pineapple, choko (chayote).
Nuts and seeds: pecan, hickory nut, Brazil nut, black walnut, pine nut, cashew, sunflower seed, monkey puzzle nut (piñones), peanut, sapucaia nut, pumpkin seed.
Roots and tubers: potato, sweet potato (kumara, apichu), oca, maca, melloco (chiqua, ulloco, timbo), aracacha, cassava (tapioca), crinkleroot, Jerusalem artichoke, jicama (yam bean), Peruvian capucine (nasturtium), yampi, yautia (coco-yam), yacón.
Various others: squash, pumpkin, buffalo gourd, green beans, kidney beans, runner beans, pokeweed (polk salad), arrowroot, camash, mastuerzo, nasturtium, sargasso-weed, tangle, dulse, Irish moss (carragheen).
Oils: sunflower, avocado.
You can also use salt, of course.

Just reading through that list (which is far from complete – there are many lesser-known plants I left out to save time and space), imagine what it would have been like to live in the Old World before Columbus’ first voyage in 1492. No potatoes, tomatoes, chillies, peanuts, avocados, vanilla, chocolate (not that I eat that anyway), pineapples, etc. Italian cuisine would have been weird without the tomato, and the Irish without the potato, Moroccan and Thai without the chilli…

So, what can you come up with? 10 points for the recipe (or recipes, if you want to try more than one) that really grabs my attention with originality or inventiveness or a really delicious sounding combination – bearing in mind that I don’t eat cocoa/chocolate .

“Oops! It looks like you have 75 misspelling(s).” Yeah, right! Time to update your spell-check list, Yahoo!
so *if* (not *it*) you’re going to …
Good effort, DNA. Not convinced that apples were native to the New World, however.

Nobody else wants to give this a try?
Santo: I have a cookbook using ‘biblical’ ingredients, called “The good book cookbook” and have made the pottage a few times from a recipe in that.

Anthony answers:

Yikes, I don’t know the taste of a lot of these foods. Anyway, here goes:

For breakfast I would have:
- yerba mate tea mixed with agave nectar for sweetness and a little bit of prickly pear juice for flavor.
-pumpkin stir fried with walnuts and apples over quinoa with a tiny bit of maple syrup as a sweetener.

Lunch: Corn wraps filled with avocado, kidney beans, bell peppers and sweet potato, flavored with chili and cayenne.

Dinner: wild rice mixed with seeds, dulce, potatoes and whatever other greens are available.

For a snack: a fruit salad or handful of nuts.

Daniel asks…

does this look like a good apper?

While doing this “fascinating” project I found out many things about Ancient Romans. The main staple of their diets, especially for the poor, was very watered down wine and bread. They drank this watered down wine with every meal and put wine in many of their dishes. They also liked mead and bear.
Honey was used in most dishes as a sweetener, sugar was rarely used. They also ate a lot of cheese but no milk. Drinking plain milk or plain wine was considered barbaric. The poor ate a lot of gruel and hardly ever meat, but the rich did eat some meat. There were no refrigerators so anything that needed kept cold was either heavily salted or fairly fresh. Mostly people ate whatever was available.
Food was actually like today’s food except much simpler, also they didn’t have many things that weren’t indigenous to their country. So they couldn’t have things like Avocado
Blueberries
Cranberry
Strawberry
Chokecherry
Concord grape
Cactus pear
Grapefruit
Guava
Papaya
Passion fruit
Pineapple
Bell peppers
Chile peppers
Pumpkins
Winter squashes
Summer squashes
Tomatillo
Tomato
Amaranth
Corn (maize)
Quinoa
Wild rice
Green beans
Kidney beans
Lima beans
Peanut
Chocolate
Sassafras
Vanilla
Arrowroot
Jerusalem artichoke
Jicama
Potato
Sweet Potato
Black walnut
Brazil nut
Hickory nut
Macadamia
•Pecan

Rome did have diners, it is believed that during the Republic most women and the poor ate sitting on chairs, while upper class males reclined on their sides on couches along three sides of a table. Doing this is called a triclinium. Banquets might last for hours, eating and watching or listening to entertainers, so being able to stretch out without shoes, and relax would have enhanced the experience. Since there were no forks, diners would not have had to worry about coordinating eating utensils in each hand. Being a chef was difficult because they didn’t have ovens with heat controls and most recipes only gave very vague cooking times because of this.
Romans had 3 meals a day, but the poor would usually only eat 2 one of which would be small. For those who could afford it, breakfast was eaten very early, and could consist of salted bread, wine, and dried fruit, eggs or cheese. Lunch was a quick meal, eaten around noon could include salted bread or be more elaborate with fruit, salad, eggs, meat and fish, vegetables, and cheese. Dinner was the main meal of the day, they would drink watered down wine, onions, porridge, pancake, and some of the things they ate at lunch. The upper class dinner might include meat, vegetable, egg, and fruit. Comissatio was a final wine course when the dinner ended. Movies sometimes depict ancient Romans as gluttons, but this is not true. Even the rich people ate only enough to keep them in good health, and wasted little food. There were even laws that regulated how much food people could buy.

Appetizers

1as Bread and Cheese -
A Selection of Breads and Rome’s finest Cheeses

1as Salad -
A fine salad tossed with just the right amount of vinegar and salts.

Drinks
2as White wine –
Watered wine of the finest quality

2as Red wine –
Watered wine of the finest quality

3as Mead –
Watered wine sweetened with honey

1as Beer –
Made from hops cooked right in the village

The Roman Glutton
(De roman Gluto)

Entrées

6as Roast Pig –
Pig slowly cooked on a spit by one of our best chefs.

3as Pottage –
Thick stew made from wheat, meat, offal, and corn.

7as Sea urchins, raw oysters, and mussels –
This wonderful combo is the best of what the local fishermen bring in.

7as Veal –
A tender delicacy that is as good as it is cruel

1as Barley Gruel –
For the folk with a bit less in their wallets

Desserts

1as Mixed fruit –
A mixture of fruits that are in season.

4as Cheese cake –
Cake made with the finest Ricotta Cheese

Anthony answers:

It looks excellent and I really enjoyed reading it. I love this type of reading.

Laura asks…

What should I be including in my diet, daily as a vegan?

I’m a 17 yr old female, I’m 5’7″ and I weigh 115 lbs.
Underweight, I know.
But I don’t know how badly underweight I am.

I’ve been told that I need to gain weight.
I have no clue how to do this healthily.
Vegan or not. (I have no plans on not being a vegan, I can’t. I would be too depressed to eat if I quit veganism)

I don’t really have a diet plan.
I have been increasing the use of Nutritional Yeast in my diet.
Trying to sprinkle a bit on everything.
Mostly it’s on whole-wheat pasta.

I would like to get in shape, and I enjoy being this thin :[ so gaining weight in the form of muscle would be ideal :] Haha. I know this will involve excersise (no problem).

I’m not that picky, except when it comes to alternative dairy products, like soy milk, almond milk and rice milk. It depends on what it’s in and how it was prepared. I will never drink any of them straight. Ew.

I usually have oatmeal for breakfast. Sometimes with fruit. Occasionally I’ll have a bagle or toast with jelly.

Not a big fan of tofu or tofu-products. I like beans and nuts. I’m totally confused when it comes to incorporating them into my diet. How much? How often? What kinds? What to do with them?

I LOVE couscous, hummus, falafel, chickpeas in general. I really dig Eastern food.
And as for quinoa, I don’t know it’s origin but it’s usually talked about with couscous, my mom had no idea how to prepare it, and didn’t rinse it. So I’ve had a bad experience with it so far. Going to try to do things the proper way soon.

I like salads, vegetables I really like are baby spinach, onion, cauliflower, cucumbers, carrots, broccoli, brussel sprouts, cabbage, eggplant, zuchinni, potatos (all sorts, including sweet), red peppers, green peppers, corn, black olives. I could go on. Mushrooms are also my favorite food, ever. Sometimes I just eat them sauteed with a little bit of onion and nothing else.

I’m not too big on fruit or sweet things in general, but fruits I like are raspberries, blackberries cherries, kiwi, bananas, apples (pain in the ass with having braces though), clemintines, pomegranate, mandarin oranges, pineapple, melon (water, honeydew, cantalope), green grapes (sensitive to red and purple grapes), coconut, peaches, plums, pears, and strawberries.
Definitely want to look into jucing. Have a juicer, but no room, and I have a busy dad, and a highly unmotivated mom -_-

I’ve switched to eating only whole wheat/whole grain when it can be helped (it usually can). I love whole grain pasta covered with a mushroom loaded sauce and nutritional yeast.

It would seem like I should know what to feed myself, but I don’t. I cannot cook for my life past boiling and stirring.

Please help me out here?
Perhaps recommend a multi-vitamin if you could?
Something not too large or chewable (not a friend to braces, I currently take chewable multi-vitamins, and I cannot chew them because they get stuck in my braces and it’s disgusting. Crushing them up is too much of a hassle everyday so I skip taking them way too frequently:/)

Thanks for reading through this and any advice you possibly have to offer :]
Much appreciated.

Anthony answers:

If you need to gain weight, it has to be done in a healthy way. Fix regular mealtimes and stick to them. It’s still important to exercise even if you’re trying to gain weight, walking and swimming could be good.

Vegan staple products (depending of course, on what you like):

Tofu, soymilk or other non-dairy milk (I know you said you don’t like drinking soy straight from the carton, but have you tried sweetened or flavoured soy?)
Soy cheese, soy cream cheese, soy ice cream
Nutritional yeast (for a cheesy flavor)
Nuts and seeds
Beans (canned or dried)
Fruits and vegetables
Faux meats
Nut butters like peanut butter
Olive oil

Cooking with olive oil could be a good idea as it adds all-important calories to your dish and is pretty versatile. Also cooking with nuts, seeds and their oils would be good for you. Vegan nut roast, etc.

As for how often to eat beans – it’s best to eat some form of bean or pea every day. Baked beans count, as do canned chickpeas, green peas, etc.
I’m not sure what it’s called, but in my local health store I saw a natural nutritional supplement packet – containing flaxseed and goji, and you sprinkle it on cereal, soups, porridge, etc, and it adds more nutrition to your food.

Have a look at some vegan cookbooks for creative ideas. ‘Vegan with a vengeance’ is good, ‘How It All Vegan’ is great aswell. These 2 books make vegan cooking a lot simpler, so they’re great for newbie vegans. Also look online for cookery inspiration, try sites such as:

Vegan village http://www.veganvillage.co.uk/recipes.htm

The Vegan Society: http://www.vegansociety.com/lifestyle/food/recipes/

The Post Punk Kitchen: http://www.theppk.com/

It might be worth speaking to a dietician who is well versed in veganism to help you with your meal planning – they will help tailor your diet and lifestyle to help you gain weight healthily – don’t be shy, they’re trained to help.

Good luck.

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Your Questions About Quinoa Water Ratio

Anthony — Fri, 15 Jun 2012 05:00:09 +0000

Laura asks…

How do I cook canahua?

Just wondering if anyone knows how to cook canahua. It’s supposed to be similar to quinoa, but I’m just wondering if the water ratio would be the same.

Anthony answers:

Canahua is virtually unknown outside of its native Altiplano Andean growing region in Bolivia, where it is fair-trade harvested by indigenous nations. Canahua is related to quinoa – its more recognized cousin – and is distinguished by its high protein content and its complete amino acid profile, as well as its high content of magnesium. It is also gluten-Free and allergen-free. And in contrast to quinoa, canahua does not have the protective saponin layer, making it easier to work with as an ingredient.
Canahua is most frequently offered as a powder (or flour) made from the crushed, toasted grains. A versatile additive, canahua essentially is a supercharged, allergen-free supplement to mix in with smoothies, yogurts, hot cereals, soups, or formulations desiring an extreme protein and nutrition boost. It is well-suited for breads, bars, energy drinks, neutraceuticals, and drink supplements.
================================
To prepare hot cereal: On low heat, dry roast one cup of Canahua in a thick-bottomed pot, stirring until fragrant. Add 2 1/2 cups of water and a pinch of sea salt. Cover and simmer for 15 to 20 minutes
GHL++++++++++++++++++++++++++++++++++++

Donna asks…

Can you cook amaranth grain in a rice steamer?

I usually cook quinoa in my rice steamer. I’d rather use my steamer to cook amaranth, too, but my cookbooks don’t talk about that option. I use 2 cups of water for every cup of quinoa, I understand it;s a 2 to one ratio for amaranth grain too. Anyone have any suggestions?

Anthony answers:

Yes,you can.

Jenny asks…

Can you cook these in a rice cooker?

I have to tell you that I LOVE my rice cooker, but I’m curious to know whether or not it can be used to cook other grains as well. I’ve got a pantry full of couscous and quinoa, but they’re a pain in the butt to cook on the stove. Has anyone tried cooking these in a rice cooker? If so, are the grain-to-water ratios the same? Do I still need to soak the contents for 30 minutes prior to cooking (like when I use the cooker for rice.)?

Anthony answers:

I tried it in a rice cooker and the water to grain content was the same and it turned out nicely. I used a GE rice cooker. I am not sure what type you are using.

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Your Questions About Cooking Quinoa In A Rice Cooker

Anthony — Thu, 14 Jun 2012 05:00:21 +0000

Maria asks…

How should I cook my quinoa for dinner tonight?

OK, so I finally found a local (well 40 minutes away local) grocery store that sold quinoa (and it was organic which was a plus). I have been wanting to try this for some time now. I do understand that even though this is packaged quinoa I still need to rinse it thoroughly to make sure I get the coating off (or I will get a bitter taste…so I’ve read). For dinner I am planning on making basic breaded tilapia for the main, and for the sides, a veggie (possibly zucchini), and the quinoa. What I’m wondering is if I am planning on just making this as a side (like plain rice), should I cook this in water or should it be cooked in a broth? I do have the use of a rice cooker but I wouldn’t want to put a broth mix in there. I have heard that straight quinoa is pretty bland in flavor. If I were to use the rice cooker, what seasonings (add ins) would you recommend to liven the flavor of the quinoa?

Anthony answers:

It’s really personal preference but, I think that plain cooked quinoa is delicious. It has a slight nutty taste it tastes alive like earth or something lol. I usually squeeze lemon juice on it whichis very nice. You should have it as a side like rice. No need to put it in a broth – nice idea, but as it is your first time trying quinoa you want to be able to taste it for what it is.

It’s like, you know those people who sit down to their meals and then pick up the salt and shake it on their food before they even taste the food itself?

Ha.

Good luck, quinoa is full of protein and calcium and vitamins!

Mark asks…

How to should I cook my quinoa for dinner tonight?

Anthony answers:

I am Native and cook Quinoa regulary…Here is a website I have used and it is dead on how to do it. Http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-pilaf.php It will show you how to properly rinse the herb( it is an herb, not a grain like most think.) Also, try the pilaf recipe I am enclosing…it rocks! It will compliment your fish well. On another note: I often make it with wild rice..cook these down then add lime, salt, pepper, mint and cilantro and chill 2 hours to overnight. I then use a small measuring cup as a mold and put it on the plate. It is wonderful with fish done with lime or lemon. It is a much simpliar method and a different taste then the pilaf,but both are very good.
Here is the pilaf recipe.
Ingredients:

* 1 c quinoa
* 1 c. Celery, chopped small
* 1/2 c. Red pepper, chopped small
* 1/2 c. Raw cashews
* 2 Tbls olive oil
* tiny pinch asoefetida or crushed garlic clove
* 1 bay leaf
* 1/2 tsp thyme leaf
* 1/4 tsp turmeric
* 1/2 tsp gr. Coriander
* 1/2 tsp cumin
* 1/4 tsp dried ginger
* 1/2 tsp salt
* 1 3/4 cup water
* 1/4 c. Minced parsley or cilantro
* fresh ground pepper

Directions:

1. Soak quinoa 5 minutes, rinse twice, leave to drain
2. Heat olive oil on medium in a 3 qt saucepan or saute pan
3. Chop celery and red pepper
4. Add asoefetida, celery, red pepper and cashews. Stir fry until cashews are golden
5. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
6. Slow Cooker or Crock Pot: Transfer all to preheated slow cooker or crockpot, add boiling water, cover and cook 1 – 2 hours on low.
7. Stove Top: Add 1 3/4 c. Water, bring to a boil, cover, and simmer 15 – 20 minutes, or until all the water is absorbed.
8. Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.

Susan asks…

WHAT can I MAKE with 4.14Kg (9.12lb) BEEF POT ROAST with the BONE IN and …?

I have a 4.14Kg (9.12lb) “beef blade pot roast with the bone in“.
I was thinking about cooking it in the slow cooker.

Foods I have on hand are:
cauliflower
red pepper
broccoli
carrots
celery
lemon juice
1/2 bottle red wine
apples
mushrooms
eggs
milk
lots of different canned beans
garlic
most spices (curry, oregano, thyme, cayenne, paprika, etc)
quinoa
rice (brown and white)

I don’t have potatoes but I could go out an get them if necessary.

What should I make for dinner tomorrow?

What sides should I make?

Any recipes that match my ingredients would be greatly appreciated.

Thank You
Cooking Instructions / Recipes
would be appreciated.

And I don’t have Cheese.

Thanks
I am going to cook the beef and freeze the leftovers

Anthony answers:

Savory Pot Roast
Dijon mustard gives this pot roast recipe a little zing.
INGREDIENTS:
* 1 pot roast, about 4 pounds (lean chuck, round, rump)
* 1 tablespoon butter
* 1/2 cup chopped onion
* 8 ounces sliced mushrooms
* 1/4 cup water
* 1/4 cup ketchup
* 1/4 cup dry red wine
* 2 tablespoons Dijon mustard
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 clove garlic, minced
* 2 tablespoons cornstarch
* 3 tablespoons water

PREPARATION:
Trim visible fat from roast; place in slow cooker. Cover and set on low while preparing remaining ingredients. In a skillet, heat butter over medium-low heat. Add onion and mushrooms; sauté until tender.
In a small bowl, combine cooked onion and mushrooms, water, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and minced garlic. Pour mixture over meat. Cover and cook on Low about 7 to 9 hours. Remove meat and slice or cut up. Keep meat warm. Turn slow cooker to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened.
Serve sauce with pot roast.

Http://southernfood.about.com/od/crockpotpotroast/r/bl90c15.htm

I think you should have the ingredients for this.

Http://southernfood.about.com/od/crockpotpotroast/r/bl106c2.htm

Pot Roast with Mushrooms and Red Wine
A flavorful pot roast with wine and mushrooms.
INGREDIENTS:
* 3 1/2 to 4 lb pot roast (lean chuck, bottom round, etc.)
* 1/2 cup flour, seasoned with salt and pepper
* 1/2 large red onion, chopped
* 1 package Melissa’s dried exotic mushrooms (shiitake, porcini, woodear, etc)
* 8 ounces fresh button mushrooms
* 3/4 cup good dry red wine
* 1 bay leaf
* salt and pepper to taste

PREPARATION:
In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on low for 8 to 10 hours. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.
You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.
I like roast over potatoes but the nuttiness of brown rice would be nice too.
Steam the broccoli and cauliflower to almost done, then saute with some butter and garlic.

This site can also help you pick out recipes by ingredients:
http://www.cookingbynumbers.com/frames.html

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Your Questions About Cooking Quinoa In The Microwave

Anthony — Wed, 13 Jun 2012 05:00:13 +0000

Betty asks…

Does anyone have experience or suggestions for cooking different grains in the microwave?

I am looking for recipes and cooking times.

I cook wild, long, medium and short grain rices, teff, amaranth, quinoa and buckwheat. Basically all the gluten free grain and grain alternatives. I cook both whole grains and whole ground grains.

My microwave is 1100W.

I currently cook traditionally but it is hard for me to be present through out the cooking process.

Thanks in advance for any help.
Quinoa that is bought in store in usually washed but it might not be, also any that are home grown must be washed with several changes of water because they are covered with saponins.

Saponins are natural soaps that can causes nutrient absorption issues. It can actually be used for light cleaning or organic farming. Another great way to conserve your grey water.

Thanks for the sites I will check them out.

Anthony answers:

Hmm. I do not usually cook the actual gluten free grains, I merely buy gluten free versions of what I need. I do know you can microwave quinoa I think but there is something about the shell I heard you have to do. Hmm. I’ll refer you to some sites who might e able to help.
Best of luck,
Amy

David asks…

I have several questions about Quinoa?

I’d appreciate it if anyone could answer all or some of these.

1. Can I cook Quinoa in ANY way that I could cook rice – I cook my rice in the microwave, would that work for Quinoa?

2. What does plain Quinoa taste like?

3. What are some good vegan things to accompany the Quinoa in a meal? Which vegetables, sauces, et cetera?

4. Can I eat the Quinoa as its own meal – for example with a sauce or with spices – or is it better as a side/mixed with other things?

Anthony answers:

1. I haven’t made it in the microwave, but I’m sure it would work. Here’s the eHow for it: http://www.ehow.com/how_4412361_cook-quinoa-microwave.html

2. Have you ever had plain Malt-o-Meal or grits? It tastes just like any other plain hot cereal. It’s not bad, it’s just not fantastic.

3. I like to make it sweet, with golden raisins, apple chunks, and cinnamon. It’s also good curry-style with carrots, peas, and cauliflower. For something simpler, just mix in some sauteed mushrooms, garlic, and basil. Just Google it and I’m sure you’ll find a TON of recipes.

4. I usually make it the main dish, simply because it’s difficult for me to cook a single serving without burning it. It probably would make a great side dish, though, if you’re more culinarily inclined than myself.

Sharon asks…

Quinoa – where and what to buy?

I’m interested in getting some quinoa because I heard it’s high in protein. Where do I buy it and what brand? Can it be cooked in the microwave like brown rice? I only have regular supermarkets near me, I don’t have a Whole Foods or Wild Oats store here.
What is the stuff that you have to wash off the quinoa? Pesticides? Is it harmful?

Anthony answers:

Try a health food store or a food co-op.All Quinoa in my experience is pretty much the same.Since it is a whole food as in non processed. Or you can ask the store clerk about choices. I’ve seen many brands.
When cooking quinoa,make sure to rinse it really thoroughly as the grains are coated with a natural substance that taste unpleasant. Cook it like you would rice.
Quinoa has a great mouth feel. It has a mild yet pleasing taste that goes well with many preparations.
Hope this helps

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Your Questions About Cooking Quinoa Flakes

Anthony — Mon, 11 Jun 2012 05:00:10 +0000

James asks…

substitute for porridge oats? quinoa or rye?

As a sufferer of IBS i find that i cant eat oats. I love porridge, so i am wondering if anyone knows of any nice substitutes for it? I cant get hold of rolled quinoa, could i maybe grind up normal quinoa myself in a morar and pestle before i cook it? Or are rye or millet flakes anything like porridge?

Anthony answers:

Quinoa Porridge
Ingredients:
1 cup cooked quinoa
1/2 cup milk
1 tablespoon honey
1 tablespoon cranberries
1 tablespoon almond slivers (toasted)

Directions:
1. Heat the quinoa, milk, honey and cranberries.
2. Serve topped with toasted almond slivers.

RYE PORRIDGE WITH LINGONBERRIES
100 ml (about 30 g) rolled rye flakes
250 ml water
(salt)
(pat of butter)
sugared lingonberries or lingonberry jam
Bring the water to the boil in a small, thick-bottomed saucepan. Slowly pour in the rye flakes, stirring with a wire whisk. Lower the heat and cook the mixture for about 2 – 3 minutes, stirring continually with a wooden spoon.

Lower the heat to the minimum — or turn it off completely — cover the pan with a lid and let the porridge simmer on the cooling stove until it is smooth and thickened, for about 15 to 25 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface.

Season the porridge with a dash of salt and a little butter, if you like. Spoon the porridge on a deep plate and top with sugared lingonberries or lingonberry jam.
Serves 1.

Joseph asks…

Vegan Grain Food Help!?

I recently became a Vegan and I’m having trouble with some of my food being really dry, which is making eating miserable. There is just a ton of grains and beans in everything that it seems to soak up all the water and becomes dry. Am I missing something?

Example:
Adzuki Bean Quinoa Sesame Pizza
Crust:
1 cup cooked adzuki beans
1 cup cooked quinoa
1/2 cup ground sesame seeds
1/4 cup coconut oil
2 tbsp dulse flakes

then top with selected sauce and veggies and bake at 300 for 30 minutes.

What can I do to help make this better?

Thanks!
(Please leave out all “don’t be vegan” comments, thanks)

Anthony answers:

First off, get rid of the coconut oil. It’s VERY high in saturated fat – it’s worse for you than animal fats!

Olive oil would probably make a good substitution. Also, increase your oil to 1/3 of a cup or maybe even 1/2 a cup.

Are you cooking the adzuki beans and quinoa long enough? If they’re partially cooked, they’ll soak up more liquid as they bake.

You probably want to add some water too – like maybe 1/4 or 1/2 a cup.

Helen asks…

Have I become really unhealthy recently?

I wrote down what I ate on four random days:

22nd April:
Breakfast: Raisin wheats with semi-skimmed milk and a glass of cranberry juice
Lunch: (packed lunch) Half a croissant w. strawberry jam, yoghurt drink, dried apricots, a glass of water
Tea: vegetable gratin (loads of veggies including beans which is cooked then grated cheese on top), quinoa (a type of grain), fruit salad, two choc digestives, two glasses of water
Snacks: half an oat and choc cookie, some sweets, a glass of water

25th April
Breakfast: bran flakes with semi-skimmed milk, orange juice
Lunch: vegetable soup, wholemeal pitta witth butter, cereal bar
Supper (at a party): Thai veggie curry, rice and crispy noodles, 2 cupcakes
Snacks: 1 1/2 pieces of chewing gum, 1 1/2 marmite rice cakes, 1 polo, some jelly bellies, a bowl of yoghurt and syrup
5th May:
Breakfast: apricot wheats + semi-skimmed milk, Activia cherry yoghurt, apple juice
Lunch: cheese and pickle toasted sandwich, some mascarpone cake with strawberries and blueberries, a glass of cranberry juice
Supper: sweetcorn, green beans, brocilli, bean burger (no bun), mascarpone and berry cake, glass of water
Snacks: two glasses of water, cappuccino and choc brownie

9th May:
BreakfastL bowl of sultana bran with a little semi-skimmed milk and a glass of pomegranate juice
Lunch: tuna pasta bake, a banana, a glass of water
Supper: margarita pizza, toasted choc. chip brioche, cranberry juice
Snacks: two glasses of water, two Freddo frogs (small pieces of chocolate shaped like a frog – weighing 20g each), a glass of cranberry juice

I used to be really healthy, am I unhealthy now? I’m not worried about my weight as I am not fat at all – I think I have a high metabolism and I do enough exercise. I;m 17… xx

Anthony answers:

I wouldnt say your diet is really bad – for your age, its not as bad as you arte implying, you need to eat a goosd ammount, but i do suggest u cut down on the snacks, like sweets etc. Wont be doing u any good, and if you are trying to be healthy, then dont eat too many unhealthy products. Its good that you are drinking water, and your breakfasts seem healthy. Wholemeal is better for you, which u say u had, which is also healthy. Semi-skimmed millk is also better for you than whole milk, which is another way in which u r eating wel, and so ithink u r eating fairly healthy in my opinion. I would say try to watch your portions but your portions all depend on the ammount of excertsize u do, and how many callories u burn off each day. Although, u did say that u exersize well and so i think that your diet isn’t actually that bad, but all i can say is to just cut out the sweeets biscuits and buns etc. Or swap them for a healthy chpoice, such as fruit (a healthy diet should have atleast 5 fruit and vedge per day) or a trick i use, is to drink plenty of water, and use water to curb any cravings. Overall, i dont think you have anyting to wory about, your diet seems average to me, and with a few small changes(stated above) u should be fine hope i’ve helped. Xx

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Your Questions About Cooking Quinoa Pasta

Anthony — Sun, 10 Jun 2012 05:00:05 +0000

Jenny asks…

Cooking Competition! What To Cook?

hi i am entering a fair trade cooking competition. i need to cook a main and a desert and over all it needs to contain at least three fair trade items. i have two hours to do it all in including clearing up so about and hour and a half cooking time. i was thinking for making cookies cause i make some really nice ones with dark, white and milk chocolate in with pecan and hazel nuts but i was not sure how to serve them. or if you have any better ideas im willing to take them. some fair trade food ideas:
olive oil
pasta
rice
avocado
lime
lemon
oranges
bananas
honey
jams
chocolate
sugar
coffee
tea
brazil nuts
cashew nuts
peanuts
grapes
melon
mango
quinoa
spices
peppers
and there are more. please if you give me an idea could you write the ingredents and the amounts also the meathod would be much aperciated. thank you i know i am probably asking alot.

Anthony answers:

Make white rice and after you have it cooked add mango and melon. What about a main dish? Pork tenderloin with spices, brown on all sides after seasoned in a skillet than cook in oven. Cookies sound great.

Mark asks…

After you changed your diet to become more healthy….?

did you feel like utter cr*p afterwards? lols. I honestly feel terrible!!

These are the dietary changes I’ve made, i wonder if you can see any glaring mistakes I’m making….

All white cereals are now brown or wholewheat or wholegrain (rice, bread, pasta, flour, etc etc) i had already changed over to brown rice and bread before, to sort of ease into it, but now everything has been swapped over. also now eating cous cous and quinoa and things like that.

severely limited dairy intake – no hard cheese at all (for 2 weeks now! yay me!) only mozzerella for cooking and a lot, lot, less milk intake, plus a vegan substitute for butter, which i hardly ever use apart from making sauces and baking. i still eat eggs. because they are yummy!

considerably increased vegetable intake and including new vegetables like cabbage and sweet potato etc. and also increasing a variety of beans. the only things i cannot stand are aubergine and tofu. (seriously? people eat these??) vegetable intake was high before but is much higher and more varied now.

limited meat intake at a 1/4 lb per day at dinner and not at any other time of day. also cooked more healthily

also i’m being much more vigilant about hidden sugar and salt and other additives in pre-prepared items like orange squash, chocolate spread, peanut butter, ketchup, mayonnaise etc, you know, the things that no one should ever be without…. so i’m buying vegan or organic versions of these products and really checking the labels and stuff. if i can’t pronounce it, i’m not eating it!

i don’t really buy sugary snacks or drinks – i’ve never really been into them in a major way, so giving them up wasn’t all that hard. i still have chocolate at the time of aunt flo, but now it’s dark chocolate (i loooooooove the Green & Blacks Organic dark orange chocolate. so yum!!!!!) and only about 3 squares per day. it’s too rich to eat any more than that! i also snack on things like ryevita or falafel or pitta breads – stuff like that

also i’m including chamomile and green tea in replacement of a mid evening snack (that would have probably been an extra 400 calories on top of what i’d already eaten that day).

so – pretty healthy i’d say. so why do i feel like total sh*t? i’m bloated, have a funny taste in my mouth (that can’t be brushed away), my skin is terrible, i’m tired ALL the time – no energy whatsoever. my muscles ache like mad! and i’m thirsty. so thirsty!! and headachey too.

the weight is coming off, but if you can’t poop (sorry, tmi), you can’t lose weight, as they say! i’m not really doing it for the lbs as i’ve only got a stone to lose anyway, but if you’re making the effort to eat healthily, you wan’t to see some reward for your effort, surely?

this can’t be right? right?? what’s going wrong for me?
uh huh – i’m definately getting enough calories. i make SURE of that! lols just not from meat and dairy, or animal fat. or processed foods. like i said, i’m not really doing it for weight loss even though i could do with losing about 14 lbs, doing that would be a side effect of just eating more healthily, i think. it’d be interesting to know which country you’re doing your medical training in? america perhaps??
uh huh – i’m definately getting enough calories. i make SURE of that! lols just not from meat and dairy, or animal fat. or processed foods. like i said, i’m not really doing it for weight loss even though i could do with losing about 14 lbs, doing that would be a side effect of just eating more healthily, i think. it’d be interesting to know which country you’re doing your medical training in? america perhaps??

Anthony answers:

What’s happening is the toxins that have built up in your body, and that you have become accustomed to, are leaving. It’s uncomfortable, but give it a few days, it should get easier. If you’ve only just started, it takes a couple of weeks for your body to get used to life without preservatives, and it’s worth it.

Could I suggest ways of preparing aubergine? It’s lovely when you brush it with olive oil, sprinkle some pepper on it, and grill it under a dry eat. It’s more of a background vegetable than anything else, so you might like it better with something else. I like to sprinkle it with lemon juice and sea salt and put it at the base of a summer veg dish with onion, garlic, courgette and peppers and tomatoes, roasted in the oven and eaten with pasta or grains like couscous, millet, bulghur wheat or quinoa. Also good with quorn filet or lamp chop and Moroccan spices.

Go easy on stuff with wheat in it, by the way – many many people are senstive and/or allergic to wheat and don’t realise it. Try a day without wheat products, if you must have bread, bake it yourself using oat flour or spelt, because most wheat products have gluten in them, which is what many people find hard to digest.

Steven asks…

Am I eating healthy enough?

Im 14 and a distance runner. Im also a vegetarian/dairy free and gluten free(no wheat, barley or rye)
Today I have had:
Unsweetened lemon grass green tea
1/2 apple and gluten free whole grain oats with a bit of earth balance and pure maple syrup

a few bites of homemade hummus(red pepper..yum!!) and gluten free crackers
1/2 sweet potato cooked in olive oil with pepper and salt, and 2 slices of cooked portabello mushrooms

I’m going to have a snack later I just dont know what yet. It will probably be more hummus and crackers:)

Dinner I dont know either. My mom makes it healthy always though. I love quinoa and steamed veggies, gluten free pasta, bean tacos, etc.

Am I getting all my nutrients from food(i do take a vitamin anyway though, and a magnesium and vitamin d supplement) Usually during school I’ll have cereal with fruit, for lunch either a big spinach salad or a gluten free sandwich of spinach, hummus, olives, etc. And dinners usually different always. I like to snack on hummus, fruit, etc.

Am i good?
I eat when Im bungry and stop when im full…do i really have to eat more because I am comfortable with how much i eat..

Anthony answers:

You’re super healthy i wish i could be you

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Your Questions About Quinoa Tastes Like

Anthony — Sat, 09 Jun 2012 05:00:20 +0000

Paul asks…

does quinoa taste anything like couscous?

Anthony answers:

It has a similar texture but it’s more nutty tasting than couscous (kind of like the difference between eating whole wheat bread and white bread).

Charles asks…

I oversprouted quinoa. Can I still eat it? It tastes bad. It smells like vinegar. ?

I left it sitting wet in the strainer for way over 12 hours. Now it has a vinegar odor and tastes like that, too. I hate to waste it. Do I have to throw it out or am I safe still eating it?

Anthony answers:

Your sprouts are decomposing (rotting). If it tastes bad, DON’T eat it. If it smells bad, DON’T eat it. If it looks bad, DON’T eat it. Use the brains you have to avoid eating something that will harm you.

Chris asks…

Using quinoa flour in baking?

I was out shopping and there was a bag of organic quinoa flour on sale for $3. On a whim, I decided to buy it.

Is it used like normal flour? Does it give things a different taste (I know someone who always bakes things with spelt flour. I’m not sure if it’s due to the spelt flour, but his stuff always tastes gross)?

Thanks!
thanks
Do I use it just completely in place of the wheat flour? Or am I supposed to do half/half? And do I use the same amount?

Anthony answers:

It will react differently. Spelt is a type of wheat, and it has gluten. Quinoa does not have gluten, so it will not form strands of gluten when you knead dough.

You can replace about half of wheat flour, if you want to.

Google gluten free bread recipes for more info.

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