Weezl's phase 1- recipe testing and frugalisation- come one, come all!

phoebe03cat

Hi there, does anyone know if you water down full cream milk does that equate with semi-skimmed or does it not have the same amount of vits etc. Thanks for all the advice on here btw. I'm a bit of a lurker at the moment on this thread but am secretly trying some of them while I try to drastically restabilise my budget.

Murrell

weezl74 wrote: »

So it's these ones?:




and can you guesstimate the yield rate to failure rate? ie are you throwing away half the beans unsprouted, a quarter?

Also, I would be mega interested in how the nutrition profile increases after sprouting if you have access to that info. I know you have done lots of thinking about healthy vegan diets

xxx

These are the ones. I don't use this brand, but they should be the same. I find mung beans to be close to 100% for sprouting. There may be the occasional one to discard after soaking, but usually ok. Whereas some sprouts like chickpeas always have some that don't sprout, so I do the ones like this in a sprouting tray, but the reliable ones like mung beans and lentils in a jar, as they should all sprout.
This would need extra equipment though, unless Shirley uses a jam jar and cheesecloth over the end and finds a way to tilt to drain. The tray containers or jar tops are not the easiest to clean though!

There is 2 ways to sprout mung beans. I have never tried to sprout them to look like the long chinese style that you would use in stir frys, need to be in the dark and light so long, too complicated for me, just like to leave all on my windowsill and then eat in salads/sandwiches.

I have just done a quick search, first link shows nutritional increases and second shows nutritional breakdown.
http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2333/2

Hope this is useful to some.

Sandra
x

Lesley_Gaye

Allegra wrote: »

LOL. I do actually know what you mean, Potty ! You know those Catherine Tate characters, the middle-aged couple that sit and complain about foreign food ? "No Christmas dinner - and this in November ??? Dirty, dirty bar stewards !". Well, that's what I was like when I first got to UK and realised that people put mayo on their potato salad !!!!

Anyway, you are clearly beyond temptation, but if anyone else is still sitting on the fence, just look here. Go on, go on, go on, I dare you....

ooh yum, that looks really good

weezl74

phoebe03cat wrote: »

Hi there, does anyone know if you water down full cream milk does that equate with semi-skimmed or does it not have the same amount of vits etc. Thanks for all the advice on here btw. I'm a bit of a lurker at the moment on this thread but am secretly trying some of them while I try to drastically restabilise my budget.

well now you've let us know we shan't let you be secret any more!;)

glad you're joining in, lovely to have you.

sadly yes, watering down the milk will reduce the vits, but will keep the cals and fat the same if watering down whole milk to a skimmed equivalent IYSWIM?

the exception to this is that in most hard water areas (do you get limescale in your kettle after a few months?) by adding water you are also adding back in calcium and magnesium

HTH xxx

weezl74

just off for a nap, but before I go, the tomatoey pasta and month one risi e bisi are now published as we can host photos there and I think it's easier when people can see what they're aiming at?

Arty-sorry lovely girl, but can you change the linkies accordingly?

xxx

ps lesley that's the tomatoey one to test if you're still up for it

kezlou

Hi all, sorry haven't been back been quite busy applying for more jobs. Will catch up from page 149 asap.

Tried the spanish omellette recipe:-
4 eggs,
large onion chopped
one potato
mushrooms (6 very small button ones)
didnt have any sweetcorn or peas so used 2 small half peppers instead
garlic,
Salt and pepper
little bit chilli powder.
25g mature cheddar sprinkled on top
Milk
wholegrain mustard (ran out of mustard powder)

The omellette was a success everybody loved it and even begged me to make another so 10/10. I full after a couple of slices.!
I served it with served with potato dauphinous, leek sauce and sausages as extras for the adults. I'm sorry i haven't followed the recipe exactly as i'm using what's in .

Not sure if there's a survey for me to do, if they is let me know and i'll fill it out.

Oops sorry to ask this, which recipe is the finalised one for the delia's onion tart? I've found a few different ones on the thread, i followed a link to your blog page weezl but no recipe was on it. Sorry to be a pain.

weezl74

kezlou wrote: »

Oops sorry to ask this, which recipe is the finalised one for the delia's onion tart? I've found a few different ones on the thread, i followed a link to your blog page weezl but no recipe was on it. Sorry to be a pain.

thanks for the test-YAY!:beer::T

Thanks for noticing that I will upgrade that version when I wake in just a little bit-sorry I only had 4 hrs last night so as howlin says, my brain is sausage

ariarnia

Murrell wrote: »

These are the ones. I don't use this brand, but they should be the same. I find mung beans to be close to 100% for sprouting. There may be the occasional one to discard after soaking, but usually ok. Whereas some sprouts like chickpeas always have some that don't sprout, so I do the ones like this in a sprouting tray, but the reliable ones like mung beans and lentils in a jar, as they should all sprout.
This would need extra equipment though, unless Shirley uses a jam jar and cheesecloth over the end and finds a way to tilt to drain. The tray containers or jar tops are not the easiest to clean though!

There is 2 ways to sprout mung beans. I have never tried to sprout them to look like the long chinese style that you would use in stir frys, need to be in the dark and light so long, too complicated for me, just like to leave all on my windowsill and then eat in salads/sandwiches.

I have just done a quick search, first link shows nutritional increases and second shows nutritional breakdown.
http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2333/2

Hope this is useful to some.

Sandra
x

My mums a vegetarian in Indonesia, she was recently diagnosed with spleen issues as she's not eating enough protein and not getting enough b12. Fortified stuff is almost impossible to get out there and she doesn't fancy vits and mins, so I've been looking at b12 sources.

That first site you posted says nut. content of mung beans = 515% increase in b12 after sprouting - this is interesting and would potentially be good for mum as she used to have sprouted seeds in the uk, calorie counter.net says mung beans contain (µg per 100g) 0. Anyone have a better idea of how much b12 a mung bean has?

taka

weezl74 wrote: »

taka,:D what is your breadmaker recipe and what size loaf does it yield, and would you be willing to try an oaty version in case Shirley isn't a fan of the no-kneed or the Paul merrett

If we are taking about white bread I only make one kind and it is herb bread! (I normally eat w/m bread).


1 1⁄2 Ib 2 lb loaf size


Water 11⁄8 cup 11⁄2 cup

Skimmed milk powder 2 1⁄2 tbsp 3 tbsp (I add ~1tsp for the 1.5lb loaf - according to the MR breadmaker thread loads of people leave it out altogether)

Sunflower oil 2 1⁄2 tbsp 3 tbsp

Sugar 2 1⁄4 tbsp 2 1⁄2 tbsp (I use ~1.5tsp for the 1.5lb loaf)

Salt 1 1⁄2 tsp 2 tsp

Strong white bread flour 3 cups 4 cups

Fast action yeast 1 1⁄4 tsp 1 1⁄2 tsp

I add 3tsp value/smartpice mixed herbs + 1.5tsp basil for herb bread (it'd be 6tsp total for the 2lb loaf).

This is from the breadmaker manual for my Morphy Richards BM.

The cup sizes are American standard sized eg 8 fl oz instead of the british 10fl oz - I have no idea what size that is in real money (ml)! :rotfl:

I normally make the 1.5lb loaf as I'm on my own and this makes bread of sensible dimensions - I get ~13-14 slices (including heels) but that rather depends on how greedy I am and how badly I cut the slices! :rotfl: A loaf last me 3-4 days (though it's a wee bit stale by days 3 + 4.)

I'm happy to try adjusting things to include some "hot oat cereal" if you want me to have a go? It'll be with the basics Mr S version of hot oat cereal (as long as they have it in stock when I go there tonight) if thats ok?

Edit: according to the manual 1 american cup = 144g white flour or 240ml

Murrell

ariarnia wrote: »

My mums a vegetarian in Indonesia, she was recently diagnosed with spleen issues as she's not eating enough protein and not getting enough b12. Fortified stuff is almost impossible to get out there and she doesn't fancy vits and mins, so I've been looking at b12 sources.

That first site you posted says nut. content of mung beans = 515% increase in b12 after sprouting - this is interesting and would potentially be good for mum as she used to have sprouted seeds in the uk, calorie counter.net says mung beans contain (µg per 100g) 0. Anyone have a better idea of how much b12 a mung bean has?

Hi ariarnia,
Sorry to hear about your mum. I will find a link for you that might be of interest about protein in a bit. But B12 is only in animal products, produced by bacteria in an animals stomach I think. For a vegan it definately would be a supplement or fortified foods. A vegan would need 10 micrograms daily or 2000 micrograms once a week,if not using fortified foods. Its 3micrograms daily from fortified food. Now as your mum is vegetarian, she may be able to get it from dairy and or eggs, I'm not sure, been a vegan too long, and was never a vegetarian before. B12 was around easily when we wasn't as hygienic, as we used to get it from the soil/bacteria left on our foods, this is not possible now. Unfortunately there is a lot of info out there that shows B12 in foods when in fact its not. I can't remember the explanation, but its something that shows up like B12, but isn't and I think effects absorbion of the real thing. Oh its so long since I studied this, I can't remember. So yes, when you see things like seaweed and mungbeans, please ignore, I wouldn't want your mum to get worse. She may not be able to adsorb B12, a lot of people, even meat eater, lose the ability to absorb it, so thats something to consider. But I think she should try supplements, due to the way farming methods have changed and we just don't get it from the soil anymore. Perhaps there is a veggie/vegan society where she lives that she could get advice from. Protein is easily available and some is easier to absorb than others, some better than beef etc. I had to look into this when my dad injured his leg, so needed more protein to heal. I will look up link and post in here when I find it.

UPDATE: Here is the link:
http://www.vegfamily.com/dietician-marty/protein-for-healing.htm
I know you didn't say your mum needed healing, but it does list some protein sources and I think is useful.
Also veg and vegan societys in indonesia
http://www.ivs-online.org/v2/index.php
http://www.i-v-s.org/
Sandra
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