Listener Questions (sourdough, hummus, white rice, kvass, and more) (KYF029)

In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

• sourdough questions from 9-year old Gideon
• making hummus from garbanzo bean (chickpea) flour
• what causes thick syrupy beet kvass
• whether to eat white flour and white rice to avoid phytates
• how to tell whether a sourdough starter is developing properly
• and how to keep up good eating when mom is sick or unable to cook

Good stuff!

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Listener Questions

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.

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Gideon asked (via voicemail): Are you going to do more lessons on sourdough? What’s the oldest sourdough starter? What’s my favorite sourdough recipe?

Just so you know, Gideon is the son of Renee Harris, owner of MadeOn Hard Lotion. His father Jonathan blogs at 10Ktotalent and is the author of the free report, How to Discover and Develop Your Child’s First 100 Hours of Talent.

• Carl Griffith’s 1847 Oregon Trail Sourdough Starter (donation based)
• Facebook thread “how old is your starter?”
• Sourdough Crepes
• Sourdough English Muffins
• Sourdough Pizza Crust
• Sourdough eCourse
• Sourdough A to Z eBook

Jacquelyn asked (via voicemail): Can you make fermented hummus from garbanzo bean (chickpea) flour?

• Hummus from Flour at Bob’s Red Mill
• My fermented hummus recipe

In the episode, you can hear how I would adapt that recipe to create a fermented hummus.

Jessica asked (via voicemail): My beet kvass is thick and syrupy? Why is this and how can I fix it?

• My beet kvass recipe

Rhonda asked (via voicemail): What do you think of choosing white rice or white flour to completely avoid phytates? Some bloggers are talking about doing this to help with tooth decay.

• Ramiel Nagel’s site: Cure Tooth Decay
• Ramiel Nagel’s book: Cure Tooth Decay
• Living With Phytic Acid, article by Rami Nagel on Weston A. Price Foundation website

Uma asked: How can we tell if the sourdough is developing properly or if its going bad?

• Sourdough eCourse
• Sourdough A to Z eBook

Esther asked: I would love to hear some suggestions on little/no work natural food for when mom is sick or unable to cook for awhile. I was surprised in the fall with a pregnancy, which is wonderful, but as morning sickness and then other pregnancy challenges set in, I had to drop nearly all the progress we had made toward whole food. The prepared food I had on hand quickly ran out and my 2 children (6 & 4 yrs now) are still too young to really help in the kitchen, not old enough to use knives or a stove. We keep what we can on hand: apples, baby carrots, and some minimal-prep items: plain yogurt, cubed cheese, trail mix, eggs. But a lot of processed food also reappeared: bread, canned soup, canned refried beans, pasta. I try to at least add some butter and/or real salt, but I’d love to hear any ideas you might have for someone caught off guard who needs to feed a family while not able to be in the kitchen hardly at all, and maybe not knowing how she’ll feel in a few hours or another day to plan ahead for anything soaked or fermented which depend on returning to finish the food. I’ll hopefully be able to cook again soon, but would like to feed all of us better if we’re ever in a similar position again.

• Fermented Cod Liver Oil
• No-Wait Sourdough Recipes
• Sourdough English Muffins
• Easy Almond Cookies
• Blueberry Lemon Muffins

What’s Coming Up!

Next week on my podcast, I’m visiting again with Anthony and Jami Delgado (eatnourishing.com and 2cool4skoolie.com). You met them in episode #7 when they were in the midst of renovating an old school bus to turn it into a 300 square foot home for their family of 5. They are now living in the bus and I invited them back so we could talk about how it is going. If you haven’t yet listened to episode #7, you can do it here.

 

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For past or current episodes, check out the Know Your Food with Wardee podcast archives.

Anything to Add?

I would love to hear from you! What advice would you add to any of my answers? How old is your sourdough starter — or what’s the oldest one you know of? What advice would you give Esther who has limited time in the kitchen but still wants to eat healthy? Please share below!

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