Congee, Shi-Fan (literally, rice water) or Jook. Whatever name you give it, rice porridge has been the foundation of nutritional healing since…well, we started playing with fire and cooking. It is my first recommendation for anyone who is weak or ill, whether young or old.
Gluten is glue–literally. The word is derived from the Latin for glue. A dense protein composite found in barley, rye, wheat and spelt, gluten has become a major health concern in our culture.
Grains are some of the easiest foods to prepare. All you have to do is rinse them and then cook them in liquid until they are tender and swollen. Most grains grow to at least double their size with millet and barley growing 3-4 times their size.
Whether you are trying to reduce or eliminate your animal protein intake, cleaning up your diet, or just looking to add variety lentils and legumes are excellent additions to the diet.
Lentils and legumes are high in fiber, abundant in B vitamins, iron, calcium, zinc, magnesium and potassium. They are low in fat, calories and have no cholesterol–actually, they lower cholesterol especially high fat diets. And they have high levels of protein. Unfortunately, most legumes are not completes in their amino acid profile, lacking in adequate amounts of tryptophan and methalinine however, adding the right grain will complete their profile.