Rose Cottage

 On the weekend I was able to get Natto at Market of Choice in Bend - I'm excited to try this commercial Natto from Portland! I also got organic dried soybeans in the bulk section.  Mischievous natto I find the taste quite mild, and reserved some to use for starter. I'm trying a new fermenting method - it's in a baking dish on my seed starting mat for 24 hours - then it will ferment another day in the fridge.  Natto fermenting on seed mat I streamed the beans, mixed in a spoonful of natto, then spread them out in the baking dish. I laid an opened compostable sandwich bag on the surface of the beans, having poked holes with a toothpick. The whole dish was placed in a larger bag, and set on a potholder in the tray over the seed warming mat. I'm hopeful they will develop the nattokinase 'halos'! Here's a quick tutorial Natto (L) Steamed soy beans (on Rt) I'm excited to add more of this heart, gut and bone healthy food to my repertoire! Recent studies show t...

  Rice & lentils  is a year round favorite. Lentils take about as long as brown rice to cook, & are easier to digest than some of the larger beans. I like an organic mix including red & wild rice, and then add quinoa or buckwheat the last 20 minutes. Simmering I begin by putting the rice (usually ~  3/4 Cup rice to a Cup of lentils) & a chopped onion or the white part of a leek in a pan with a bit of olive oil, & heat water (or Stock *) in another pan. Stir the rice  frequently  till more than half the grains have turned white, & take pan off heat. Add the lentils & * stock or boiling water, season with herbs of your choice - fresh from the garden or favorite blends: Italian or Herbs de Provence (includes basil & lavender), a piece of  Kombu  (seaweed - great for additional flavor & extra nutrients - cut) & a bay leaf, sea and pepper.   Bring to a boil, then turn down & simmer for 20 minutes, ...