Posted by terrepruitt on April 27, 2013
You might have gathered from my posts that I am not a fan of beans. Beans are great for fiber and protein, but I just don’t like them all that much. I was sometimes ok with garbanzo beans/chickpeas, but that was it. I didn’t like any other type of bean, but I went to a friend’s house and she had this yummy two bean salad. So I decided that I am ok with red kidney beans and garbanzo beans in this salad. Then I came across a recipe that had kidney beans it in and I decided to use half kidney beans and half garbanzo beans. This recipe is one of my husband’s and mine favorites. I also like roasted garbanzo beans. Recently I was in the area – after teaching a Nia class as a sub in south San Jose - of a store that I have been hearing a lot about. It is called Sprouts. The name is “Sprouts Farmers Market: Healthy, Natural & Organic Grocery Stores”, which I don’t really understand, as it is NOT a farmer’s market and not everything is natural nor organic. They have the produce section kind of set up like you might imagine a market on an actual farm in that nothing is in nice neat rows and it seems kinda hodgey-podgely put together . . . but that is it. Their organic section of fruits and vegetables was no larger than the one at my “regular” grocery store. But whatever, I digress (WHAT? ME? NO!) . . . my post is actually about that fact that I bought some dried garbanzo beans.
When I first discovered the Red Beans and Rice recipe my friend and I were talking about dried beans and we wondered if we could buy dried garbanzo beans. Later she reported back that she had seen some in the store. I had asked my chef friend about them and she gave me some advice on how to process them. And of course I forgot what she said. But anyway . . . I finally was in a store that had them when I remembered to look. So I bought some.
When you look up how to process dried beans on the internet you will probably come across two different methods. There is the long soak and then the quick soak. My idea was to do both and then report the results on my blog in one post. But funny as it sounds, I have not had time — more accurately, I have not made time — to do the quick soak method. I know, you would think that would be the easiest and fastest one to do. But to me it was much easier to throw the beans in a bowl and let them soak for 13 hours and 45 minutes. I’ve read they should soak for at least 4 hours. Mine just turned into 13 hours plus.
Since I have not yet gotten around to doing the quick soak method I will report on what I found with the long soak method and then when I do the other one I will post about that.
The “long soak” method has no cooking involved. I was interested in not cooking the beans. Everything I read said that they double in size. I don’t recall that happening. NOTHING I read told me they would pop! I kept hearing this odd sound and wondering what it was. If you have a pet you might do as I do and the first thing I do when I hear something unfamiliar is I blame my pet and find her first to see if she was responsible. But when I heard the pop she was right next to me. So, I kept thinking it was coming from outside. Finally it dawned on me that it might be the beans and I stood by the bowl until I heard one!
I had decided to split the bag in between the two methods. So I got a huge bowl and put half of my beans in it. Then I filled it with water. I did this at 11:00 am on a Friday. I changed the water twice. I rinsed the beans both times. My report is that beans themselves have gas. My kitchen smelled gassy the whole time the beans were soaking. I kept lighting a candle. I drained the beans at 12:45 pm on Saturday. I decided I was going to roast them. So I drained them to let them start to dry out.
I roasted them. They were gorgeous. I like them because they seem less “mushy” than the canned beans. And for me “mushy” is part of the reason I don’t like beans. So I really liked this dried/soaking method. I left the beans in the oven a tad bit too long. I was doing too many things at once and when I took them out to check them I forgot to put the timer on when I put them back in. I realized my error when I smelled burning beans. So . . . . they are ok, but not as I would have liked them.
The verdict in regards to soaking beans is good. I am going to do that. I have a feeling that soaking them will turn out to be easier than the quick soak method. We will see.
The questions I have been thinking about though is . . . . the canned beans I buy say “Organic” whereas the dried ones I bought did not. So really which are better? I will look for organic dried beans, but I am not sure where to find them. I know I didn’t see them at the “Farmers Market” that claims to have healthy, natural, and organic food. Well, at least I didn’t see a sign that claimed the dried beans were organic.
Do you used canned beans or dried?
Posted in Food | Tagged: bean salad, chickpeas, dried beans, exercise classes, farmers markets, Garbanzo beans, healthy, Natural & organic grocery store, Nia, Nia San Jose, quick soak beans, Red Beans and Rice, red kidney beans, San Jose Nia, soaking beans, South San Jose, Sprouts | 2 Comments »
Posted by terrepruitt on November 10, 2011
Celiac disease is a chronic, hereditary, autoimmune digestive disorder characterized by a toxic reaction to gluten. It is not a food allergy. From Page 21 of the G Free Diet, by Elisabeth Hasselbeck. Gluten is a protein found in wheat, barley, rye and contaminated oats.
According to PubMedHealth: “A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food. Symptoms usually begin immediately, within 2 hours after eating.”
Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten. (per PubMedHealth)
People that have celiac disease run the risk of being malnourished because their immune system could have damaged the villi in the intestines. The villi absorb nutrients from our food. This compromised digestive system can result in symptoms of stomach aches, bloating, gas, cramps, diarrhea, to name a few.
In addition to this disease and food allergies, there are food intolerances and different degrees of them. An allergy will cause an immediate and severe reaction even if just a small amount is introduced to a person that is allergic. The severity could be as much as life threatening. An intolerance is more of a nuisance that will cause discomfort, but is–in general–less severe than an allergic reaction.
I have said it before, I love bread. Have I said that before? Anyway . . . sometimes my body is in such an icky state that I am to the point that I will give up bread if I have too. But gluten is in so many things even if I give up bread I could end up in that state. It is very tricky. I am trying to figure out if it is just an intolerance. It is so interesting. It is so very difficult to distinguish. It doesn’t help that I do have hay fever and the weather could be affecting me.
I have come to the conclusion that when we have a sunny day after a rainy day I am pretty much toast. I am a sneezy-sniffling-congested-so-exhausted-I-might-as-well-stay-in-bed-because-I-am-so-miserable mess. So it rains and I think, “Oh how nice the rain washing the world.” Then the next sunny day even though I enjoy the beauty of the day I am wiped out. Next time I will pay attention . . . thinking beforehand about what I eat and I will see if I don’t eat the foods that might cause “icky body” if that helps.
I do not think I have Celiac disease. I don’t think I have a food allergy. I do think that with all of the food combinations of GMOs and highly processed foods that I have developed some intolerances. Some think (I agree with them) that wheat has been so hybridized that it is something our bodies cannot digest. It is not the same wheat that out great-great-great-great grandparents ate. Not even getting into GMO stuff, just the breeding of wheat makes it different from what it was. That in combination with all the other stuff in our Western Diets. I think the combination makes it difficult for the body to process.
There are many people who are “gluten-free” so there has to be something to it. I just wanted to mention here the three different categories (if that is what they are called). There is disease, allergies, and intolerance. All different. Sometimes with the same symptoms, but with different levels of severity and different levels of effects on one’s health. Just interesting. What do you think?
Posted in Food | Tagged: celiac disease, food allergies, food intolerances, gluten, healthy, immune system, Pub Med Health, wheat | 8 Comments »
Posted by terrepruitt on May 12, 2009
Remember “0g trans fat per serving” does not equal ZERO trans fat per serving. I know, I know, but it is not me, that is the way it is. “0g trans fat per serving” could be 0.49g of transfat per serving. And if you eat a few servings of “’0g trans fat per serving’-could-be-0.49g-of trans-fat-per-serving’ you would be getting 1.47g of trans fat. FDA guidelines are such that if the item has less than 0.5g of trans fat per serving it can be listed as zero on the label.
If you want to get “0g trans fat per serving” you cannot trust the label that advertises such a thing you have to read the ingredients. You are looking for partially hydrogenated oil—any kind of oil that is partially hydrogenated oil. And if you really want to avoid trans fat you might want to skip hydrogentated oils. Although, hydrogenated oil is NOT transfat, the labeling is not strict so the ingredient could read hydrogenated and actually be partially.
There are quite a few websites that explain the chemical compounds of fat, so I am not going to do that here. I am just going to give a little overview. Fat has a certain chemical compound and a certain way the chains are formed. When a fat it partially hydrogenated the chemical bond is altered, more hydrogen atoms are added straightening the chain. Allowing for the chains to stack together more tightly and therefore remain solid. This altered state allows the fat to last longer which explains why it is in everything, it allows things to sit on the shelf longer, but rumor has it is sits in your body longer too. Not good.
This altered fat not only hangs around longer it has been proven to INCREASE (not just not help lower, but INCREASE) the “bad” cholesterol and decrease (not just leave alone, but DECREASE) our “good” cholesterol. We need to be eating healthy foods. To me, a food that DECREASES my good stuff and INCREASES my bad stuff, is not good.
So if you are interested in getting truly ZERO transfat, read the ingredients not just the hype on the labels.
Posted in Food | Tagged: healthy, healthy food, Trans fat | 4 Comments »
Posted by terrepruitt on March 10, 2009
In my introduction I made a comment about blaming my husband again, because a couple of years ago I made a comment and his response was “Why don’t you do something about it?” and so I have been working out ever since. I try to eat healthy. I don’t think I am a fanatic, I just try to exercise and eat well. I also wanted to help people like me so, at that time, I thought the best way to do that would be to become certified as a personal trainer. I, Terre Pruitt, am a certified personal trainer through the National Council on Strength and Fitness (NCSF).
So, what image popped into your head when you read “personal trainer”? Doesn’t matter what it was I am pretty sure it was not me. Most people think of huge gyms, machines, heavy weights, big muscles and sweat when they think of personal trainers. When I became a personal trainer I was thinking more along the lines of “movement coach”. Just trying to help people realize that they need to move because there is truth in the old axiom “move it or lose it.” And I fear the day when my age group loses it. I think that the time will come sooner then it did with earlier generations who were accustom to movement in their everyday lives.
So I wanted to help people with functional fitness. Yes, there is such a thing. It is exercises and movement that actually help your body stay mobile so when you need to put your arms up to get a shirt on you will be able to. When you need to stretch and reach for something on a shelf you will be able to. At the same time you can be working on building your strength, stability, flexibility, and agility because all these things are what we use in our everyday lives. Things like that is what I am interested in.
I still believe that weight training is important, and you have to get your heart rate up to burn the calories to lose the fat, but I do not subscribe to “no pain, no gain”. Although, I might define pain differently than you . . . I don’t think you need to be in pain, per se, to gain. There are all types of “gain” so it really depends on what your goals are. I also think that a form of stretching is necessary to keep the body mobile. Some exercise forms combine these different elements, some forms keep them separate. It is best to find something you like so you can stick with it. Whatever works for you.
What form of exercise interests you?
Posted in Training and Exercise | Tagged: agility, certified personal trainer, coach, eat well, exercise, fanatic, flexibility, functional fitness, generations, gyms, healthy, interests, mobile, movement, Muscles, National Council on Strength and Fitness, NCSF, pain, Personal Trainer, stability, strength, stretching, Terre Pruitt, weight training, weights | Leave a Comment »