Soaking & Rinsing Plant Proteins-Instant  Pot  Instant Pot 101: How To Cook Different Grains!

How to  QUICK SOAK Raw nuts, Raw Seeds & ANCIENT GRAINS (non-CAFO-GMO)?   To soak nuts, seeds, and grains the fast way: place the food in a glass bowl, cover with boiling water and let soak for 10 minutes or more. Drain & RINSE thoroughly, discard the soaking liquid, and rinse. Soaking the fast way has no nutritional benefit and destroys live enzymes.

Soaking Nuts and Seeds | Soaking For Health | The Blender Girl   https://healthyblenderrecipes.com/hints_tips/soaking_nuts_seeds_grains

By Soaking -Rinsing, you are breaking down the phytic acid so it can be absorbed properly & (Cause Celiac Disease, Obesity, etc). Raw Nuts also have high amounts of enzymes inhibitors. 

This is another reason why unsoaked nuts are hard to digest. Soaking nuts can neutralize the enzymes allowing for proper digestion – Also, PREVENT & REVERSE – Celiac Disease, IBS, Obesity (Seed locks & Lectins in the peel)

Is Soaking Nuts Necessary & How To Properly Soak Your Organic …https://wholelifestylenutrition.com/…/is-soaking-nuts-necessary-how-to-properly-soak-y..

By Soaking Rinsing, grains/flour in an acid medium at a warm temperature  (OR INSTANT POT)– also activates phytase thereby helping to release important vitamins, as well as making grains, seeds and beans more digestible. In addition, soaking helps to Wash away or even eliminate phytic acid.

How to Soak Grains for Optimal Nutrition – The Nourishing Home    https://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/

1. Place the walnuts and salt in a large glass or stainless steel bowl along with 8 cups of water. The on will swell during the soaking process, so you want enough water to keep them covered.
2. Leave them on the counter to soak for 4-8 hours. …
3. After they are done soaking, drain and rinse them in a colander.

Walnuts, Soaking and Drying | Nouveau Raw    https://nouveauraw.com/raw-techniques/soaking-nuts…/walnuts-soaking-and-drying/

How to soak raw nuts? ‘ROASTING’-Causes allergies & Changes the Omega 3 into Omega 6 INFLAMMATORY BODY ONLY FOOD – WEIGHT GAIN – FAMINE FOR THE BRAIN!

To QUICK By soaking -Rinsing nuts, seeds, and grains the fast way: place the food in a glass bowl, cover with boiling water and let soak for 10 minutes or more. Drain thoroughly, discard the soaking liquid, and RINSE SEVERAL TIMES. Soaking the fast way has no nutritional benefit and destroys live enzymes.

Soaking Nuts and Seeds | Soaking For Health | The Blender Girl   https://healthyblenderrecipes.com/hints_tips/soaking_nuts_seeds_grains

Dried Beans (SOAKED & RINSED) , Legumes & Lentils – There are a few things to be aware of when cooking dried beans and legumes:

• Soaking the dried beans can speed up cooking significantly & REMOVE Disease-Causing PHYLIC ACID . Immerse the beans in 4 times their volume of water for 4-6 hours.
• Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than to the ½ mark to allow for expansion.
• When cooking dried beans use sufficient liquid to cover the beans.

Beans and legumes are less likely to be over-cooked, but if they are undercooked the texture is unpleasant.  Please consider the cooking time as a minimal time.

Dried Beans, Legumes, and Lentils	Dry Cooking Time (minutes)	Soaked Cooking Time (minutes)
Adzuki / Azuki / Aduki	16 – 20	4 – 6
Anasazi	20 – 25	5 – 7
Black beans	20 – 25	6 – 8
Black-eyed peas	14 – 18	4 – 5
Chickpeas (chickpeas, garbanzo bean, or kabuli)	35 – 40	10 – 15
Cannellini beans (white kidney beans)	30 – 35	6 – 9
Great Northern beans	25 – 30	7 – 8
Kidney beans, red	15 – 20	7 – 8
Lentils, green	8 – 10	n/a
Lentils, brown	8 – 10	n/a
Lentils, red, split	1 – 2	n/a
Lentils, yellow, split (moong dal)	1 – 2	n/a
Lima beans	12 – 14	6 – 10
Navy beans	20 – 25	7 – 8
Pinto beans	25 – 30	6 – 9
Peas	16 – 20	10 – 12
Scarlet runner	20 – 25	6 – 8
Soy beans	35 – 45	18 – 20

From rice and quinoa to pasta and buckwheat, learn how to cook different grains and grain-based products in your Instant Pot pressure cooker with our comprehensive 101 guides.

Barley – (Whole SOAKED & RINSED -not Pearled) CHECK THE PROTEIN – BACK LABEL – 4 GRAMS or less the Plant Protein has been milled-out (diluted) More ‘Famine for the Brain’!  Barley is a lovely, healthy grain – and not just for the beer. It contains eight essential amino acids, fitting the bill for complete plant protein. It’s a good source of both soluble and insoluble fibre for healthy digestion. Barley also contains phosphorous, copper, iron, magnesium, and selenium.

It’s a great food to include in the diet for managing blood sugar. It’s a versatile grain to make for a side dish or use as the base of a recipe. Naturally, it comes together quite nicely in the Instant Pot.

• Begin with a 1:2.5 ratio for barley and water. For every cup of barley, add 2.5 cups of water.
• This is one of the longer cooking times. Set on manual high pressure for 20-22 minutes for pearl barley (LESS FIBER & PLANT PROTEIN FOR THE BRAIN), and do a quick pressure release.
• Try out Instant Pot tomato barley risotto with marinated feta.
• Try this Instant Pot barley, vegetable and beef soup.

Millet –Millet is a whole grain that can be used in any dish that calls for quinoa or rice, as it takes on a similar taste and texture. It’s very inexpensive and often used as bird seed, but it’s perfectly good human food. It even makes a nice alternative to oatmeal as a cereal grain. It’s relatively high in protein and also boasts some iron, zinc, and folic acid. It has a slightly nutty flavour.  Use 1.5 cups of water per cup of millet. You don’t want it to be undercooked, and this grain is a bit more delicate than others.

• Set to manual high pressure and cook for 9 minutes.
• Use the quick release method to prevent further cooking. You also don’t want mushy millet!

Farro – ITALIAN RICE! FUELED THE ‘ITALIAN RENAISSANCE’ – CREATIVITY!!

CHECK THE PROTEIN – BACK LABEL – 4 GRAMS or less the Plant Protein has been milled out (diluted) More Famine for the Brain

Farro is probably most comparable to barley, but it does have its differences. This ancient grain isn’t gluten-free, but it contains less than regular wheat. You can soak and sprout it to essentially “pre-digest” farro, making it easier on your system. 

This high-fibre food is fabulous for digestion. It also contains plenty of niacin – a B vitamin, magnesium, iron, and zinc.

• Begin with a 1:2 water ratio. For each cup of dry farro grain, use 2 cups of water.
• Set to manual high pressure for 10 minutes. Let the pressure release naturally for five minutes before performing a quick release.

 Fresh corn-Heritage – Non-GMO! IMPORTED FROM ITALY – UNTIL GMO IS BANNED IN  US!

CHECK THE PROTEIN – BACK LABEL – 4 GRAMS or less the Plant Protein has been milled out (diluted) More Famine for the Brain

Who doesn’t love corn on the cob? Fresh corn is abundant during the summer months. Contrary to somewhat popular belief, corn is not a vegetable. In fact, it’s a grain… and one tasty grain, especially with butter. Corn is a gluten-free grain with much versatility in the products you can make of it. Fresh off the cob is one of the best ways to eat it, and I doubt you need convincing.

• Add two cups of water to the Instant Pot and place a steamer basket (stainless steel or silicone) into the pot. Rest 2 corn cobs on top. Alternatively, you can cut the cobs in half and steam more at once.
• Set the pot to cook at high pressure for 2-3 minutes and do a quick release.
• Try out 

Dried Non- GMO corn (popcorn) – FIND SOURCES FROM OTHER COUNTRIES & CHECK THE PROTEIN – BACK LABEL – 4 GRAMS or less the Plant Protein has been milled out (diluted) More Famine for the Brain

“Why would I make popcorn in my Instant Pot?” Well… why not? This nighttime snack is perfect for a night in of Netflix. Popcorn is low-calorie, making it a suitable munchie item even if you’re watching your weight. Without all the junk and butter, it’s actually fairly good for you. Of course, you can add your own butter or cook it in coconut oil for a healthier choice. First step: make sure you have a slow cooker lid.

• Add 1-2 tablespoons of Virgin coconut oil,  European butter, or ghee from Pastured dairy Not tainted Modern American  to the pot on “saute.” Set to high. Once the oil begins to heat, add in a few kernels of corn to pop.
• Add in the rest of the corn and stir. Place the slow cooker lid (or a lid that doesn’t seal) on top, and steam until cooked. Season as you like.

Soaked & Rinsed Bulgur wheat –If you’re looking to up your servings of whole wheat, bulgur is a wonderful choice. This humble, high-fibre grain is cracked and pre-cooked, so it has a rather short cooking time. If you’ve ever had a Mediterranean fare, tabouli, you’re familiar with its texture (and with this recipe, you can make your own!). You can also use it for a pilaf or a breakfast porridge. You can find instant bulgur wheat, medium-grain, and coarse-grain. The following instructions are for medium to coarse-grain.

• Use two cups of liquid for one cup of bulgur wheat.
• For reliable results, use the ‘rice’ function on your pot and cook on low pressure for 12 minutes, followed up by a quick release of pressure.
• You can substitute water for chicken or vegetable broth if you’re using the bulgur for a savoury dish.
• Add in some butter and spices for a creamier and more flavourful end result.