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Monthly Archives: November 2016
27 November 2016 Sprouted Soy Beans
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
24 November 2016 Garlic and Honey
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
Garlic (Ingesting Raw)
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
24 November 2016 Kefir. (From Whey)
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
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
23 November 2016 Utilizing Garlic
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
21 November 2016 Gruel
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
Reasonably priced canning lids.
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
20 November 2016 Spouted Whole Wheat Porridge
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
20 November 2016 Sprouted Whole Wheat Bread.
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