Pulses use to be quite indigestible for most of the persons. They contain anti-nutrients that alter the digestion and avoid the proper absoption of minerals. Some advices to cook them in order to make them more digestibles are:

1.- Soak them in four parts water to one part legume with a pinch of salt and some drops of lemon juice. Change the water once or twice. Lentils require 12 hours soaking, chick peas and beans need 24 hours.

2.- Cook slowly in water for 15-20 minutes for lentils or 1 hour for chick peas and beans.

3.- Add herbs or vegetables with digestive properties: two sage leaves or some slices of fresh fennel during the cooking.

4.- The skin of the legumes is the most indigestible part. It’s better to remove it after the cooking of the chick peas and beans.

5.- Salt must be added at the end.

The association of pulses with a cereal gives a complete protein source.

Several hypothesis try to give a reason of why hay fever or allergic rhinitis is touching more and more people in development world: hygiene hypothesis, genetic predisposition, polluted environment, ... but, what if food plays a determining role as trigger?

Several hypothesis try to give a reason of why hay fever or allergic rhinitis is touching more and more people in development world: hygiene hypothesis, genetic predisposition, polluted environment, ... but, what if food plays a determining role as trigger?

For my youngest daughter’s birthday I prepared her favorite cake: the brownie. I adapted the recipe to be gluten-free, dairy-free and egg-free.
I covered it with icing sugar and to make words I just melted some chocolate and wrote them with a device for baking decorations

gluten-free, dairy-free, eggs-free, baking powder free

 

Exquidia offers a mix for bread that gives very good results. In this mix there’s already a little bit of “gomme de guar” that makes the gluten functions.
I’ve modified the recipe that Exquidia suggests in the label because olive oil is sometimes not very well tolerated by some people, and because animal fats are more suitable for cooking at high temperatures instead of vegetable oils.

gluten-free, dairy-free, eggs-free, nuts-free