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MAKE YOUR OWN MEALS IN A JAR FOR PREPPING>
Ms Sans Serif
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[quote:Don'tBeAfraid:MV8yMTIxMzIxXzM1Nzk3ODc3X0Y2ODhDRkQ4] [quote:Anonymous Coward 33061244:MV8yMTIxMzIxXzM1NzkyMTk1X0JFMEE0OEM3] as dried food gets older and older it gets harder and harder. The other week, I bought some stuff at the health food store and it takes two days of boiling it to soften it. There were beans, once, that no matter how long you boiled them they never softened. They are even no good for salads (to hard for your teeth). If you grind them into a dust i guess they would be ok. [/quote] Did you soak them? After you soak beans(they are the worst for getting hard over time), then you TOSS the water. That water will contain enzymes that will make the bean tough upon cooking. Then you fill up the beans with fresh water and cook them. http://www.nourishingdays.com/2011/03/why-beans-are-hard-to-digest-8-tips-for-making-them-easier-on-the-belly/ If you have bad luck, then usually some aspect of your skills needs honing (sharpening). Many preppers germinate the beans, for what that does is makes them even more nutritious. You only do this slightly. http://www.nourishingdays.com/2009/09/try-sprouting-for-optimum-nourishment/ If you just can't figure it out, switch to lentils. They hydrate quickly. They are almost as nutritious. Lentil and rice make a complete combination of essential amino acids. That's why tribal people around the world combine corn and beans, beans and rice, because the combination of both will lead to proper nutrition. Eating only this or that will eventually lead to issues like cachexia and overall malnourishment. http://www.livestrong.com/article/351077-the-protein-in-rice-beans/ http://en.wikipedia.org/wiki/Cachexia [/quote]
link to cheftessbakeresse.blogspot.com.au
Simple and stores for a long time.
Some tasty recipes there.
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