Ok – still here and now six days overdue. I’m trying to remain patient, but it’s definitely getting harder, especially because we really thought we’d have met our little guy by now. It’s alright though – the extra inning isn’t making me uncomfortable or miserable, just antsy for the big show, and the baby is still doing well, hanging out.
This morning was very exciting though! My mom sent us our Christmas gift and it arrived with the UPS man today. We are now the proud owners of a L’Equip Food Dehydrator! This is such a cool tool to have and will be extremely useful next spring and summer in preserving fruits and vegetables. In the meantime though – today – I’m going to take it for a test drive. First up apple chips – these will be for the Hubs to take for snacks (I’m allergic to apples – they won’t be for me) I also am chowing down on some pineapple – I will probably try dehydrating a few rings of that (some say pineapple can induce labor – we’ll see…).
I also ran out and bought raw nuts that I am going to soak overnight and then dehydrate tomorrow. Here’s the deal – nuts (almonds, cashews, pecans, pepitas, macadamias, sunflower seeds – you name it) have enzymes in them that mess with your digestions (phytic acid to be specific) By soaking the nuts and then oven roasting or drying in the dehydrator to get them cripsy again you can removed or deactivate a lot of the enzymes making the nutrients in the nuts far more accessible and digestible. I’m soaking raw almonds, raw pumpkins seeds (pepitas), and raw sunflower seeds. All of these nuts will be used in some granola that I need to make, the almonds will also be used for snacks.
I am also trying to make some kind of sprouted grain bread – think Ezekiel Bread. You can usually find these breads in the freezer section of Whole Foods and other higher end stores. Sprouted grain bread is lower in glycemic index and load because there is less flour and a lot more whole grains, nuts, seeds. The thing is, that bread is frozen, not fresh and it costs like $4-$6 a loaf depending on where you shop. Long term – No Thanks. I’m trying to make my own. I sprouted a mixture of grains over the past two days and now I’ve got a batch of whole wheat bread in the middle of a bulk fermentation. I’m going to crush up the sprouted grain mixture and add in into my dough near the end of the bulk fermentation. I’m also including some soaked flax seeds. Did you know if you pour boiling water over flax seeds and then let it sit for a little while it turns gelatinous and gooey? Supposedly it will make the bread a little moister – hey – I’ll try it once.
The good news – I’m taking pictures so I can make a post about this. Hopefully, I will put it up tonight or tomorrow (Possible bad news (for you)- this might get delayed if the pineapple works and I go into labor today)
Hope you’re having a great day!