I try to make sure that I soak the Brazil nuts close to 4 hours, but I feel overnight produces a flavor profile that is a bit off. So my suggestion would be no less than 3 and no more than 6 hours.
When using herbs and spices don’t sprinkle from the dispenser into a steaming pot, the steam may enter the spice container and degrade it over time. Shake the spices into your hand, away from the steam, before adding to any dish. If you can avoid using aluminum or copper pans for preparing herbs, I would suggest doing so. Both metals are detrimental to the quality of the herbs. The metal in aluminum pans may be released in unsafe amounts into the preparation during cooking and can be quite toxic.
I will put in a bowl with wild rice, avocado, sautéed kale and shiitake mushrooms. You can put in a glass container and store in the refrigerator. It lasts for about 2-3 days. I use for breakfast, lunch, dinner or dessert. I never use a microwave to reheat items. I always use a toaster oven or pan on the stove. The squash is super decadent with a little maple syrup, extra cinnamon and a dollop of coconut whip cream on top with crushed pecans. A version of this was always served at my families thanksgiving dinner, but with a lot of refined sugar added.
Wash carrots, you don’t need to peel them, just roast them whole. Then toss in a bowl with a drizzle of olive oil to coat. Sprinkle with curry and a sprinkle of cinnamon. Roast carrots in oven at 350 for 20 minutes. Depending on how thick or thin your carrots are, you may need more or less time. Just watch them to make sure they don’t burn.
This is a great way to get your cruciferous veggies in your diet. Since they are steamed, they are not as hard on your stomach. I have read in many articles that cooking your cruciferous vegetables can reduce the amount of goitrogenic properties these veggies have, which can suppress your thyroid hormone function. So if you are dealing with fibroids, a hormone dependent condition, you may want to try and cook your cruciferous veggies so your body is in hormonal balance and not receiving as many Isothiocyanate’s. Isothiocyantes are found in cruciferous vegetables and appear to be heat-sensitive. Therefore cooking them appears to lower the availability of these substances.
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