Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Some people have to go half and half on flour until they get used to all the nutrition. LOL. Seriously, it could be a problem but perhaps not as much for someone who is eating all the sprouts, etc. But the white flour is super processed and the only thing in it that is any good is what they put back. I didn't know about the chlorine in it though.   My daughter uses all whole grain flour. She hasn't had quinoa though. Food Network has recipes with quinoa. Publix Apron may have recipes for it too. Carolyn Wilkerson  To: sproutpeople Sent: Wednesday, May 30, 2012 8:33 PM Subject: Re: Question about Quinoa  Hi. Nothing wrong with the mother's mix. Just too mild for me. And I have spelt flour in the house and I " ve used it. I am now going to get rid of the white flour because it doesn't belong in this house. I will make quinoa flour (or keep using my spelt flour). White Flour is evil. lol Melody > > > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > > > It's a good question. > > > > > > > > Melody > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 I wonder if it will do very well with the wet mixer. I lost the dry one when I sold out some sheds of stuff I couldn't get to. The blades are in a different direction but my daughter says that it will still do flour but may scratch my wet container. Have you ever used that one instead of the dry one?  Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Wednesday, May 30, 2012 8:34 PM Subject: Re: Re: Question about Quinoa  I will be waiting for the video! lol. You will be AMAZED at how fast the Vitamix turns that into a lovely pale flour! Seconds! Sent from my iPad > Thanks . I think I'm going to make Quinoa flour. > > Don't think it will impact my blood sugar because when I occasionally use the one cup of white flour to make my patties, it doesn't spike anything. So the quinoa has to be better than the white flour. > > We shall see. > > Thanks hon > > Melody > > > > > > > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > > > > > It's a good question. > > > > > > > > > > Melody > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Yes, it will scratch, and thus cloud, the container, but the wet container works fine for flour. The dry container reverses the process of the wet, and does a better job (with little or no pitting), but you can do it in the wet if you don't mind the container eventually getting cloudy. This applies mainly to harder grains, such as rice or hard red wheat, but over time, even the softer grains like quinoa can pit it eventually. Sent from my iPad On May 30, 2012, at 10:32 PM, Carolyn Wilkerson wrote: > I wonder if it will do very well with the wet mixer. I lost the dry one when I sold out some sheds of stuff I couldn't get to. The blades are in a different direction but my daughter says that it will still do flour but may scratch my wet container. Have you ever used that one instead of the dry one? > > Carolyn Wilkerson > > > > > To: " sproutpeople " <sproutpeople > > Sent: Wednesday, May 30, 2012 8:34 PM > Subject: Re: Re: Question about Quinoa > > > I will be waiting for the video! lol. You will be AMAZED at how fast the Vitamix turns that into a lovely pale flour! Seconds! > > > > Sent from my iPad > > > > > Thanks . I think I'm going to make Quinoa flour. > > > > Don't think it will impact my blood sugar because when I occasionally use the one cup of white flour to make my patties, it doesn't spike anything. So the quinoa has to be better than the white flour. > > > > We shall see. > > > > Thanks hon > > > > Melody > > > > > > > > > > > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > > > > > > > It's a good question. > > > > > > > > > > > > Melody > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 I did not know that Quinoa had to be rinsed. R > I have received a package of Organic pre-rinsed Quina (red kind). I know > that Quina has this Saponin on it that we usually have to rinse well and > THEN we can cook it. > > So how do they make a Quinoa that does not have to be rinsed? It's dry and > looks fine but I'm just curious. > > It's a good question. > > Melody > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Most quinoa now available for sale doesn't need rinsing. It used to be a bit of a chore to get the saponins off, but these days, it is ready to cook right out of the package. > > > I have received a package of Organic pre-rinsed Quina (red kind). I know > > that Quina has this Saponin on it that we usually have to rinse well and > > THEN we can cook it. > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and > > looks fine but I'm just curious. > > > > It's a good question. > > > > Melody > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Quinoa is great-it is my staple food, now that I am gluten free. Years ago, it was very hard to find it anywhere, now it is pretty readily available. You can use it the same way you would use rice. I often have it for breakfast as a hot cereal-great with a dollop of raw yogurt and a drizzle of agave nectar or raw honey. You can also make tabuleh with it, use it as a filling in pita bread, pilaf, casseroles, etc. My daughter likes it seasoned with Mexican spices and stuffed in to bell peppers-I bake them in my solar oven. You can also make " cracked " quinoa by giving it just a quick pulse in the Vitamix or Blendtec-not taking it quite to the flour stage. I have a grain roller that attaches to my Kitchenaid, that will roll grains in to flakes like rolled oats-it does a wonderful job with quinoa. You can use the flakes for breading foods such as fish, chicken, etc. Very versatile stuff-and tasty too! > > I have never tried quinoa though it was touted by the group from the County Extension office who put on a class on eating more vegetables. It is, I believe, the only complete protein, perhaps because it is a " nut " instead of a grain. It was used by the Mayans. It is amazing how they figured out what is edible and like mixing the corn and beans together or rice and beans to make it complete and therefore provide adequate nutrition. >  > I do need to try it. There is a cooking class in June that includes quinoa. I am thinking of taking the class. I have no idea of what to eat it with or how to serve it. I like the idea of making a flour from it or even adding a couple of things to it. I don't even use flour very often anymore. >   > Carolyn Wilkerson > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 You can easily omit the capers or anything else you don't want in them. I make stuffed peppers for my daughter all the time-made them today in fact. Today, I used rice, but I often use quinoa. I just make a mexican or spanish flavored stuffing-she likes scallions and loads of celery. You can find pearl onions in little bags in the produce section of most stores. I grow them, lol. You could esily substitute shallots in their place, if you can't find them. I put down a " bed " of sauce-either marinara, mushroom gravy, cream sauce, whatever strikes your fancy. I then stuff the seeded bell pepper with the rice/quinoa or other stuffing, and pour more sauce over them. I cook mine in my solar oven by just letting the sun work its magic, but you can also do them in a crockpot or in the oven. > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > It's a good question. > > > > > > Melody > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Not in the entire country...been making quinoa flour here in the mountains since before quinoa was so well known, lol. Quinoa muffins are delicious!! One of our staples! Sent from my iPad On May 30, 2012, at 11:46 PM, Carolyn Wilkerson wrote: > Maybe in the entire county. > > Carolyn Wilkerson > > > > > To: sproutpeople > Sent: Wednesday, May 30, 2012 6:44 PM > Subject: Re: Question about Quinoa > > > Thank you . > > I think I just might make flour out of this stuff. > > Should be cool. > > Quinoa Flour!!! > > I imagine I'd be the only person in Bensonhurst Brooklyn making quinoa flour. lol > > Melody > > > > > > Melody, > > > > The pre rinsed is easy to cook. Package directions work well. Simply use two cups of liquid peer one cup of quinoa. Combine them, bring to a boil then reduce heat and let simmer covered for about 15 minutes. > > > > Best, > > > > > > > > > > ________________________________ > > > > To: sproutpeople > > Sent: Wednesday, May 30, 2012 1:31 PM > > Subject: Question about Quinoa > > > > > > Â > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > It's a good question. > > > > Melody > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Mel, If the Mother's Mix is too mild for you, toss in some of your radish seed. That will spruce it up. ew Re: Question about Quinoa Hi. Nothing wrong with the mother's mix. Just too mild for me. And I have spelt flour in the house and I " ve used it. I am now going to get rid of the white flour because it doesn't belong in this house. I will make quinoa flour (or keep using my spelt flour). White Flour is evil. lol Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Darn, I wish I had used it back then so I would have had it in the kitchen instead of in the garage so it would be handier and wouldn't have gotten into storage. Big mistake to move and put things in storage. Better to sell it off when we move. but we moved from a larger home to an apartment across the state and I intended to buy a house and keep working, but then decided to retire after 3 years there. So I moved from storage to storage and had to pay that myself, but hard to auction things off when they were in storage. If I had sold it off from the house before we moved, it would have been so much better. I just didn't realize that things would change that much and I'd decide to retire before too long. I liked the people there too. But my arthritis was acting up more and more and I was getting dehydrated when i would get sick. Within a year I had kidney failure after having some kind of infection. I didn't get help soon enough because I didn't have a regular doctor and that was from Thursday until Sunday and wham.  It was all blamed on my diabetes being out of whack, but it was mainly because I had been sick and wasn't taking my medications and my diruetic was helping to dehydrate me. When a diabetic is sick and throwing up, they are still supposed to take medications but that doesn't work. There seemed to be more to it. But my meter had been misplaced and I didn't know what the glucose was. Doctors don't automatically check it down here like my doctor in Ohio did.  Harder to downsize.   I can't use all the quinoa as my husband can't eat it, but I could get some wholegrain flower and use quinoa in some of those other neat recipes. We try to stay on same foods as much as we can. But my sugar is up higher than it should be. It did stay low on Craig. I just don't have time to go there all the time, not to mention filling up the refrigerator with their food and it still being processed. Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Wednesday, May 30, 2012 10:45 PM Subject: Re: Re: Question about Quinoa  Yes, it will scratch, and thus cloud, the container, but the wet container works fine for flour. The dry container reverses the process of the wet, and does a better job (with little or no pitting), but you can do it in the wet if you don't mind the container eventually getting cloudy. This applies mainly to harder grains, such as rice or hard red wheat, but over time, even the softer grains like quinoa can pit it eventually. Sent from my iPad On May 30, 2012, at 10:32 PM, Carolyn Wilkerson wrote: > I wonder if it will do very well with the wet mixer. I lost the dry one when I sold out some sheds of stuff I couldn't get to. The blades are in a different direction but my daughter says that it will still do flour but may scratch my wet container. Have you ever used that one instead of the dry one? > > Carolyn Wilkerson > > > > > To: " sproutpeople " <sproutpeople > > Sent: Wednesday, May 30, 2012 8:34 PM > Subject: Re: Re: Question about Quinoa > > > I will be waiting for the video! lol. You will be AMAZED at how fast the Vitamix turns that into a lovely pale flour! Seconds! > > > > Sent from my iPad > > > > > Thanks . I think I'm going to make Quinoa flour. > > > > Don't think it will impact my blood sugar because when I occasionally use the one cup of white flour to make my patties, it doesn't spike anything. So the quinoa has to be better than the white flour. > > > > We shall see. > > > > Thanks hon > > > > Melody > > > > > > > > > > > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > > > > > > > It's a good question. > > > > > > > > > > > > Melody > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 That recipe was with tomatoes being stuffed but had a pepper in it so that was different. Sounded good though. I might be bad though and put a TB or 2 of catsup in it. I like the sweeter flavor. Might not use honey or agava nector in them by using a bit of catsup.  I do that with stuffed peppers. Saw the large portobello mushrooms and they were 2 for $7. I thought that was a bit high. But they were good looking in the photo in the paper.   Carolyn Wilkerson  To: sproutpeople Sent: Wednesday, May 30, 2012 11:51 PM Subject: Re: Question about Quinoa  You can easily omit the capers or anything else you don't want in them. I make stuffed peppers for my daughter all the time-made them today in fact. Today, I used rice, but I often use quinoa. I just make a mexican or spanish flavored stuffing-she likes scallions and loads of celery. You can find pearl onions in little bags in the produce section of most stores. I grow them, lol. You could esily substitute shallots in their place, if you can't find them. I put down a " bed " of sauce-either marinara, mushroom gravy, cream sauce, whatever strikes your fancy. I then stuff the seeded bell pepper with the rice/quinoa or other stuffing, and pour more sauce over them. I cook mine in my solar oven by just letting the sun work its magic, but you can also do them in a crockpot or in the oven. > > > > > > I have received a package of Organic pre-rinsed Quina (red kind). I know that Quina has this Saponin on it that we usually have to rinse well and THEN we can cook it. > > > > > > So how do they make a Quinoa that does not have to be rinsed? It's dry and looks fine but I'm just curious. > > > > > > It's a good question. > > > > > > Melody > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 I have purchased them in the frozen food section. R Now, where does one get pearl onions. Sound as though they are fresh and > not the pickled kind. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 Thanks. I knew I had not seen them in produce but then I hadn't been looking for them either. That recipe only calls for 8 of them. I like onions, maybe I'll put in more. Carolyn Wilkerson  To: sproutpeople Sent: Thursday, May 31, 2012 8:13 AM Subject: Re: Re: Question about Quinoa  I have purchased them in the frozen food section. R Now, where does one get pearl onions. Sound as though they are fresh and > not the pickled kind. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 Carolyn: You have a physician who knows you are diabetic and the first thing he doesn't do is CHECK YOUR GLUCOSE LEVEL?? I do not understand this. But if this is true, you have to be very diligent about your meters and checking. The reason I say this is that every morning I have breakfast with a bunch of people. One of my friends is 400 lbs, diabetic and rarely checks his sugar. He walked in yesterday and said " I didn't have a good day yesterday, my sugar was 490 BUT I FELT GREAT. It didn't bother me so I don't bother it. I just looked at him. I said 'your sugar was WHAT?? " And then he said 'Well this morning it got better, it's only 290 " I said " you are on insulin right? " He said " Yeah, one shot at night " I said " You know that you need to be on insulin before each meal don't you, I mean YOUR DOCTOR HAS SAID THIS TO YOU RIGHT?? " He said " Oh absolutely, but I don't listen to him " I said " why not? " He said 'Well I feel fine'. So I gather that in some cases doctors must get very frustrated (not your guy) but imagine a doctor who has a 400 lb patient who has a sugar reading of 490, the guy is told to take a shot before he eats, he eats macaroni and bread all day long (because he had a memorial day party, 40 people showed up and as he put it " What am I supposed to do with all that food " . Honestly, I don't know what to say anymore. I just put my arm around him this morning and said " Hon, if you remember one word out of today's conversation it's INSULIN. You need insulin in your body. " He's only 46. I know that food is an addiction, but if one is going to eat FOOD, one MUST take insulin before that meal. Anyway, Carolyn, good luck on your journey, you now know about good food, quinoa and sprouting. You'll be fine. We need to keep all the spouters on this forum SPROUTING!!! lol Melody Quote Link to comment Share on other sites More sharing options...
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