Monthly Archives: November 2016

27 November 2016 Sprouted Soy Beans

Posted on November 27, 2016 by Durgan

http://durgan.org/2016/November%202016/27%20November%202016%20Sprouted%20Soy%20Beans/HTML/ 27 November 2016 Sprouted Soy Beans Recently an interest was aroused regarding the various uses of soy beans. They are used daily cooked for breakfast in my household. Koreans use the beans sprouted so I determined to experiment. I … Continue reading →

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24 November 2016 Garlic and Honey

Posted on November 24, 2016 by Durgan

http://durgan.org/2016/November%202016/24%20November%202016%20Garlic%20and%20Honey/HTML/ 24 November 2016 Garlic and Honey Most people find consuming raw garlic to be unpleasant simply to ingest let alone the inherent odor from consumption. For consumption infusing the crushed garlic with honey makes the ingredient more palatable. Procedure … Continue reading →

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Garlic (Ingesting Raw)

Posted on November 24, 2016 by Durgan

http://durgan.org/2016/November%202016/24%20November%202015%20Garlic%20Ingesting%20raw/HTML/ 25 November 2015 Garlic (Ingesting raw). There are about 12 (about 5000 grams) pounds of quality garlic in the root cellar from the garden. It was decided to reap some of the touted benefits of garlic by ingesting 25 … Continue reading →

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24 November 2016 Kefir. (From Whey)

Posted on November 24, 2016 by Durgan

http://durgan.org/2016/November%202016/24%20November%202016%20Kefir/HTML/ 24 November 2016 Kefir.(From Whey) Kefir is made each morning and the typical procedure is to separate the seeds and proceed. Experimenting, it was discovered the that the bacteria exist in sufficient quantities throughout the kefir for seeding. Thus … Continue reading →

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23 November 2016 Sprouting rice

Posted on November 23, 2016 by Durgan

http://durgan.org/2016/November%202016/23%20Novembe%202016%20Sprouting%20rice/HTML/ 23 November 2016 Sprouting rice First attempt at sprouting rice, a 8 kg package of NuPak (USA) long brown rice was chosen. All the paraphernalia was collected and the rice was set aside to sprout in a warm dark … Continue reading →

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23 November 2016 Utilizing Garlic

Posted on November 23, 2016 by Durgan

http://durgan.org/2016/November%202016/23%20November%202016%20Utilizing%20Garlic/HTML/ 23 November 2016 Utilizing Garlic The touted health benefits of garlic are only available in crushed garlic, and are reduced by heat above 60 degrees C. Also after an hour of being crushed benefits are reduced considerably. This implies … Continue reading →

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21 November 2016 Gruel

Posted on November 21, 2016 by Durgan

http://durgan.org/2016/November%202016/21%20November%202016%20Gruel/HTML/ 21 November 2016 Gruel Six products were made into a gruel for daily breakfast cereal. Two cups of each ingredient was blended with water into a slurry, then mixed in a double boiler and cooked for about three hours. … Continue reading →

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Reasonably priced canning lids.

Posted on November 20, 2016 by Durgan

http://www.fillmorecontainer.com/Orchard-Road-Widemouth-Dome-Lids-P6176.aspx Orchard Road Wide mouth Dome Lids Orchard Road Lids are BPA, BPS, Phthalate and Azodicarbonamide free. Discount Price Levels Pack Size Minimum Maximum Price Pack of 12 1 UNLIMITED $1.89 This works out to around 16 cents a lid … Continue reading →

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20 November 2016 Spouted Whole Wheat Porridge

Posted on November 20, 2016 by Durgan

http://durgan.org/2016/November%202016/20%20November%202016%20Sprouted%20Whole%20Wheat%20Porridge/HTML/ 20 November 2016 Spouted Whole Wheat Porridge. Sprouted wheat makes a nourishing breakfast cereal. The wheat is cooked one cup grain to three cups of water for ~40 minutes. The wheat does not break down and looks exactly the … Continue reading →

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20 November 2016 Sprouted Whole Wheat Bread.

Posted on November 20, 2016 by Durgan

http://durgan.org/2016/November%202016/20%20November%202016%20Sprouted%20Whole%20Wheat%20Bread/HTML/ 20 November 2016 Sprouted Wheat Bread 20 November 2016 Sprouted Whole Wheat Bread. Three loaves about 1000 grams each were made using sprouted wheat and whole wheat flour for mixing. The wheat was Red Fife and it sprouted in … Continue reading →

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