In this episode of Know Your Food with Wardee, I’m taking listener questions, including:
- whether soaking helps with genetically modified grains and corn
- do we use einkorn?
- whether garbanzo bean flour can be used in sourdough bread
- digestibility of garbanzo bean flour
- grinding garbanzo bean flour at home
- making sourdough bread without wheat
- raw milk that sours very quickly to the point of smelling bad
- favorite bean and lentil recipes
- now what? — where to start with traditional cooking
- how to approach loved ones who give candy and processed treats to the kids
Plus I shared what’s going on at our place (getting the garden ready)!
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Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.
Karin asked: Do you use non-GMO organic wheat? Also, is the corn you use non-GMO? If not, why? Does the soaking help with this issue? Have you tried einkorn, the ancient wheat? Thank you. I love this site; God bless you for what you do here.
- Genetic Roulette movie
- Kitchen Stewardship’s article “What is NOT genetically modified… why so many sensitivities?”
Zdenka asked: Hi, thank you Wardeh for your podcast with very interesting and useful ideas. In a previous episode you mentioned garbanzo bean flour. I wonder whether it (and other bean flours) could be used as an enrichment to sourdough bread. Especially gluten-free sourdough, which I now bake a lot and it comes out quite nicely 🙂 What about its digestibility if the beans haven’t been soaked / sprouted and cooked in water? Would it be possible to make bean flour at home (I have a komo mill)?
Lisa asked: I just ran across your website looking for an easy egg substitute. Thank you for that. I see that you make sourdough, and I love sourdough and all breads, but have found out I have food allergies to wheat, yeast, eggs and cow’s milk to name a few. Have you ever tried making sourdough with another type of flour besides wheat? If so, what did you use and found it to work the best.
- Flax Seed Meal — Egg Substitute
- Sourdough eCourse — adjustments for spelt and gluten-free
- Sourdough A to Z eBook — adjustments for spelt and gluten-free
Michelle asked: We’re experiencing something odd and wanted to find information about this. We’ve been drinking raw milk for over a year with no problems. Recently, our 4 year old child has come down with a cold. Since she’s had this illness, her milk becomes sour before she’s able to drink the whole cup. She usually likes to drink her milk warmed, but we’ve even tried keeping it cold to make sure something’s not happening during the warming of the milk. It makes no difference… it still sours to the point of smelling bad. I’ve resorted to giving her small (maybe 2 ounce) cups of milk so it doesn’t have a chance to sour before she drinks it all. Is this a common occurrence? I’ve never heard of this happening. I must admit, it makes me a little squeamish. :o)
Karla asked: I’m wondering if you have a favorite bean/lentil cookbook? Our homeopath has told my husband that he needs to be eating beans/lentils everyday because of high triglycerides. I need to come up with some creative ways to prepare them so that he is not sick of beans within the 1st week. 🙂
- Sloppy Joe’s in a Bowl (see comments for adding lentils)
- 3 Dishes from Sprouted Lentils
- Sprouted Bean Chili
- 5 Yummy Ways to Eat Sprouted Beans
- Black Bean Chili
Lornel asked: I feel as if I have known you as a familiar friend after hearing your podcast and this e course. Thank you so much for your kindness. I have been blessed and so encouraged! That being said, I am in a difficult spot as to NOW What? And what should I do for dinner? And how can I get my kids to try new things? And should I toss all the processed stuff out in the trash? I am very interested in the eCourse and I have really been helped by what I have tried w/ the free videos. I would like to start small and begin to make lasting changes. Another question I have is how to tackle loved ones who enjoy loading the kids up with candy and processed treats. Is there a booklet to share with them in a non-confrontational way? Maybe that would be a helpful resource so that I don’t have to be the “bad guy”. It is challenging to have to teach the caregivers (at times) of our kids.
- Easy Steps to Real Food 2012 — archived webinar handout
- Dietary Guidelines from the Weston A. Price Foundation
- Principles of Healthy Diets brochure from the Weston A. Price Foundation
- Recipes — to get you started replacing your basics with more healthy versions
- Coconut-Honey Candy
What’s Coming Up!
Next week I’m taking more listener questions! So get them in using the directions below.
Got Questions or Comments?
I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
- Share your name and where you live.
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- Keep each question brief — like 30 seconds or less, if you can.
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Anything to Add?
I would love to hear from you! What advice would you add to any of my answers? Do you have follow-up questions? What are your favorite beans or lentil recipes? Please share what your answers would be to any of these questions.
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