11 December 2016 Powdered Vegetable Chicken Soup Dehydrated

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A pot of Powdered Vegetable Chicken Soup was made using a Cornish chicken and powdered vegetables, and subjectively seasoned. The end product was dehydrated for long term storage at room temperature, being reconstituted by adding water and heating. Pictures depict the highlights of the process.

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11 December 2016 Sweet Potato Slips

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The sweet potato slips have been in water for about a week to form roots and were planted into individual pots to continue growth. Apparently one can eat the vegetation as a green, which will be tried if the plants get too large before time to plant out in June. The plants were placed in a window with sunlight available.

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10 December 2016 Mung Beans (Sprouting)

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Half a cup of bulk barn mung beans we processed into sprout. Thy were processed in a liter jar with a screened lid. They were immersed, soaked in water18 hours. They sprouted in 48 hours. The beans were rinsed and some of the lose skins that floated were removed, then placed in Sunlight to get some photosynthesis. They have an excellent flavor, and may be eaten raw of steamed or in a stir fry.

http://durgan.org/2016/December%202016/17%20December%202016%20Mung%20Bean%20Sprouts/HTML/ 17 December 2016 Mung Bean Sprouts
One half a up of mung beans were sprouted in a liter jar. The mung beans were purchased from a bulk barn, and most germinated in four days. the hulls slough off with few rinses. This effort was to confirm my sprouting technique.

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8 December 2016 Lentils (Sprouts)

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One half cup of lentils were sprouted for five days to maximize nutrients.The lentils are common brown type seed purchased from Bulk Barn. They may be served raw or cooked. This is a convenient method of acquiring fresh produce in Winter months.

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6 December 2016 Dinner

http://durgan.org/2016/December%202016/6%20December%202016%20Dinner/HTML/ 6 December 2016 Dinner (Dried Powder)

Dinner from my stock of dehydrated vegetables. A tablespoon each of the dried vegetables was mixed with 3 cups of water and gently boiled for 15 minutes. The volume increase is about three times. The quantity selected was about four portions. This soup was served with a buttered slice of spouted whole wheat bread. Drink was a mixed glass of juice, tomato, cherry, concord grape and sweet potato. The soup was garnished with some powdered chili pepper. The dinner was very satisfying.

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4 December 2016 Sweet Potato Slips

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The last of my sweet potato from the 2016 crop was set aside to grow six slips. My procedure is to place the potato in soil just below the surface and let it grow in light. The slips grew well (25 days) and were removed and placed in water for about a week to develop stronger roots. Then they will be planted in a pot to grow, until planted in the outdoor garden. I find the growth is excellent using this method, and it is convenient since only six plants are required.

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27 November 2016 Sprouted Soy Beans

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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 always have them stored in a plastic can in the basement.

The procedure to sprout is wash, soak for 12 hours, and set in a draining tray to sprout in 3 to 5 days. Rinsing every 12 hours is essential to prevent mold from forming. My beans are about a year old and appear to be sporadic in germinating. Any sign of a sprout forming is adequate for producing the health wise benefits. After three days the sprouted beans were removed and the remainder was put back to see if they would sprout more.

The sprouted beans may be eaten raw or cooked as desired. This is my first attempt at consuming so I chose to eat raw, dressed with some apple vinegar and a touch of olive oil. What a pleasant surprise. The texture is a bit crispy, taste is most pleasant, a bit nutty flavoured. The raw beans make a wonderful salad in the off growing season months, and are easy to produce.

Tested sprouting beans are very expensive on the Internet. I have a new supply coming in December which are simply normal field soy beans. My relatively poor germination may be attributed to old beans, which further testing will determine. Field soy are very cheap and many grow in my area.

http://durgan.org/2016/December%202016/2%20December%202016%20Soy%20Bean%20Yield/HTML/ 2 December 2016 Soy Bean Yield
Another sprouting was done with the current supply of soy beans to test yield. The jar method was used and brewing was three days. The sprouted beans were sorted out. This is insufficient. The sprouts are good quality and pleasant tasting. Another test will be implemented when a new supply of beans is obtained.

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24 November 2016 Garlic and Honey

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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 is to crush the garlic, let sit for a minimum of 15 minutes for the allicin to activate, then infuse with honey. Let sit at room temperature for 4 days then refrigerate. A serving is about two tablespoons or 30 grams daily.

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Garlic (Ingesting Raw)

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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 grams (~two cloves) per day. Garlic must be crushed and left for about 15 minutes for the necessary chemical conversions to take place before ingesting raw. The garlic was minced and crushed in a OXO chopper.To consume the raw crushed garlic it was mixed with some kefir grains, some honey, and a piece of buttered bread. The mixture was spicy hot but tolerable. Pictures depict the operation.

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24 November 2016 Kefir. (From Whey)

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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 to make a new batch, a 1/4 cup of the old batch is used for seed of the new batch. This simplifies the procedure considerably. Pictures depict the procedure using whey and another using a mixture of whey and solids. I allow the kefer to ferment until separation of the whey from the solids occur. This takes place from 18 to 24 hours on a pad set at 40C.

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