If you are still struggling to digest legumes try this wonderful recipe

I hear from many people that they cannot digest legumes or beans properly and when I enquire into what type of beans they eat they usually say beans from a can. If you follow the guide of information I have collected from many sources and from 40 years of problem free bean eating you may find out that you actually can digest beans well. A blog post I wrote ages ago has lots of wonderful information Problem Free Bean And Legume Eating Complete Guide Easy Digestion

Then if you have tried all of that and still having problems you may want to start sprouting the legumes before cooking, as this is the ultimate way for the body to eat legumes.

Sprouting legumes, beans, grains and seeds also benefits our health as they give us even more essential nutrients. Providing up to ten times the nutrients they would if they weren’t sprouted.

At some farmers markets you can buy already sprouted organic legumes, if you can’t it is easy to sprout your own.

Process of sprouting in a jar

Soak the dry legumes in a jar with good quality filtered water, don’t put too many in but enough for a good amount of sprouts. Let soak for the required amount of time. Secure the muslin on the jar with an elastic band.

Drain the soaking water from the seeds and give them a rinse with filtered water.

Leave the jar on an angle so any excess water can drain off. Rinse the sprouts twice a day and leave away from direct light. When the seeds starts to sprout they are ready to eat or you can leave them an extra day or two to make shoots.

Sprouted Mung Bean Dhal

400g sprouted mung beans
1 tsp cumin
½ tsp arjwain
1 tsp turmeric
1 tsp salt and possibly more to taste
1 chilli (optional)
1 garlic clove minced
1 onion very finely diced
1 bunch silverbeet finely shredded
Enough water to cover the sprouts

Throw everything into a saucepan. Just add enough filtered water to cover the beans. The beans wont soak up much water like they normally do when making dhal. Bring to the boil then let simmer for up to 30 minutes or until the mung beans are soft.

Proud Mother Chicken - A Review Given after a stint on National Television

I am feeling like a proud mother chicken after a review written by Jessie Rae Kay. Jessie was one of the vegan chefs who graduated from the course last year and I have watched her go from strength to strength since graduating. Last week she was asked to develop a menu of many meals and cakes and appear on national tv to show case how wonderful it is to cook with hemp seeds. She did amazing and wrote this lovely review which I am sharing with you.

"After a recent job I felt compelled to write this heartfelt review of Veet’s Vegan Cooking School.

Firstly I loved the training. It was fun, interactive, vibrant and on point. I signed up to Module One not having any real desire to be a chef or to continue the complete course. After attending module one my life was changed forever. My love of cooking grew from a pilot light to a bon fire. I came wanting to broaden my repertoire of vegan recipes to spice up my life. I left with my life as spicy as a south Indian curry. I wanted more - I signed up for the rest of the course.

I started working as a chef in wholesale cake production whilst studying the course. All of a sudden my life revolved around food. It was basically all I talked about and I wasn't alone. I met amazing humans who studied the course with me who shared my new found passion for vegan cuisine. Everyone in the group shared their insights and skills which added even more to the already top notch training.

There were moments during the course when I thought to myself “Do I really want to become a chef?”, “Am I ever going to need/use this?” and “Is this the industry I really want to get into?”. Turns out the answer to all three of those questions was yes.

I started a new job working at a local vegan restaurant “The Beet”. First doing prep and then service. I also had the opportunity to work for Veet on some of her catering jobs. She entrusted me to run a job under her catering business and to teach a raw food demonstration. Under her guidance I became comfortable teaching small groups and engaging as a teacher.

The second question was most clearly answered just yesterday. I got the call to develop a menu for Hemp Foods Australia using their products and to produce the menu for an interview they had with Channel Seven’s Today Tonight. It was a hectic 48hrs. I created the menu, designed and printed a menu for display, wrote out all the recipes, created a shopping list, an equipment list and a prep list just as Veet had taught me. What could have been a disaster was quite the opposite. I had pulled it off! My whole training at Veet’s Vegan Cooking school had been tested and it passed with flying colours.

I am truly grateful for all I have learnt, the people I have met and being exposed to one of the most incredible humans I know - Veet Karen Hendly! Which brings me to my final question “Is this the industry I really want to get into?". The answer, coincidently, came yesterday too. A lovely person I met, who watched the whole scene unfold of me whip up numerous hemp delights whilst being filmed, said something to me. She said that it was inspiring to see someone who is truly in their element follow their passion. It was at that point that I realised that this was exactly the industry I wanted to get into. This is my passion. This is my dream. And it was Veet who brought that dream alive.

My dream is to help create a better world. One delicious peaceful meal at a time!"

I hope you all have a lovely week and if you enjoy reading my weekly blogs please do share with others. I think this information on how to eat beans and legumes is really good for everyone to know. I really appreciate you who do already share my blog posts and I love your emails or comments on social media after I post a blog. Thank you so very much

With gratitude Veet

Categories:Mains Snacks/Sides

Tags:beans legumes lentils dhal