Author Archives: Durgan

14 February 2019 Garlic (Processing)

Posted on February 14, 2019 by Durgan

http://durgan.org/2019/February%202019/14%20February%202019%20Garlic/HTML/ 14 February 2019 Garlic Seven bulbs of my stored garlic were processed for daily consumption. Maximum garlic benefits are achieved by ingesting garlic crushed and raw. To make ingesting tolerable I mix the daily plug of garlic with oat … Continue reading →

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14 February 2019 Gruel

Posted on February 14, 2019 by Durgan

http://durgan.org/2019/February%202019/14%20February%202019%20Gruel/HTML/ 14 February 2019 Gruel Made a batch of gruel, ingredients are; wheat,tempeh, nixtamalized corn,flax, almonds,sunflower seeds. Each ingredient is blended until fine with water. Poured in a double boiler and gently cooked for about two hours. Stored in plastic … Continue reading →

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12 February 2019 Lentils

Posted on February 12, 2019 by Durgan

http://durgan.org/2019/February%202019/12%20February%202019%20Lentils/HTML/ Experimenting with fermenting lentils. These were fermented at room temperature 20C. The lentils need be a bit soft. This batch was cooked in the pressure cooker for about 35 minutes. The starter was mixed and the lentils were placed … Continue reading →

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4 February 2019 Yellow Lentils (Tempeh)

Posted on February 4, 2019 by Durgan

http://durgan.org/2019/February%202019/4%20February%202019%20Yellow%20Lentils_/HTML/ 4 February 2019 Yellow Lentils Yellow dehulled lentils were purchased from a bulk store. The purpose was to determine if they could be made into lentil tempeh. Lentils 500 ml were washed, and cooked at a gentle boil for … Continue reading →

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1 February 2019 Dinner (Fried Tempeh Lentil)

Posted on February 1, 2019 by Durgan

http://durgan.org/2019/February%202019/1%20February%202019%20Dinner/HTML/ 1 February 2019 Dinner Simple meal fried tempeh lentil, fried baked potato, an avocado.

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31 January 2019 Tempeh Soy

Posted on January 31, 2019 by Durgan

http://durgan.org/2019/31%20January%202019%20Tempeh%20Soy/HTML/ 31 January 2019 Tempeh Soy Five hundred ml of soy beans were turned into tempeh. Procedure is wash, boil for 15 minutes, remove hulls and split by rubbing about five times and draining off. Pressure cook about 45 minutes, … Continue reading →

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30 January 2019 Tempeh Lentil (Success)

Posted on January 31, 2019 by Durgan

http://durgan.org/2019/31%20January%202019%20Lentil%20Tempeh/HTML/ 31 January 2019 Lentil Tempeh Five hundred ml, about a pound, of yellow dehulled split lentils purchased from bulk barn were made into tempeh. The lentils were washed, placed in the pressure cooker and cooked for 30 to 45 … Continue reading →

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24 January 2019 Tempeh (Soy)

Posted on January 24, 2019 by Durgan

http://durgan.org/2019/24%20January%202019%20Tempeh/HTML/ 24 January 2019 Tempeh One of three loaves was removed from the fermenter set at 31C after 24 hours. The soy beans were wrapped in a cotton cloth which is used again after microwaving to sterilize. The cloth gets … Continue reading →

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19 January 2019 Air Dancer (Garden)

Posted on January 19, 2019 by Durgan

http://durgan.org/2019/19January%202019%20Air%20Dancer/HTML/ 19 January 2019 Air Dancer This balloon air dancer was purchased to make some movement around some fruit bushes and trees in an attempt to discourage birds and squirrels. It is basically a balloon with a fan under to … Continue reading →

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17 January 2019 Garlic (RAW)

Posted on January 17, 2019 by Durgan

http://durgan.org/2019/17%20January%202019%20Garlic/HTML/ 17 January 2019 Garlic Raw crushed garlic is touted to be beneficial, so 8 bulbs of stored garden garlic was processed in cubes and frozen. One cube is ingested daily mixed with oat milk to kill the burning sensation. … Continue reading →

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