…and yes, the Ecuadorian I mention is the same one who taught me how to cook lentils discussed in the comments on the Beans and Grains post, and also in a very entertaining read on Jennifer Ward Pelar’s Lentil Soup Gone Wrong on her GI Crockpot blog.
It’s cooked 2 cups of water to one cup of seeds. Cook till the water is absorbed, or the germ separates from the seed. You want it a similar texture to al dente pasta. I still haven’t had the courage to try it after so many times being disappointed! I did however, read about one woman who adds a couple of tablespoons to her oats, so I tried that and it works. Though my oats cook in 7-10 minutes, and quinoa needs 15, so it’s a good idea to start it first, then add the oats.
In addition to the hemp seeds, I also use a lot of Golden Linseed now, in fact add a dessertspoonful to just about everything I eat. I go through phases where I use lots Engevita Yeast, then I run out and forget to buy more!
I’m also currently in love with this Beany Sandwich Spread, and have discovered that not only does it actually make rice crackers interesting – something I’ve never before enjoyed – but it’s also really good on toasted (till it’s crispy) whole wheat pita bread. There now, something you can do with that stale pita bread!