Between the laundry thing and the whole foods from scratch thing,
So are all my counter tops.
Just when I thought I was being a super awesome healthy mom (and so proud of my tired self ;) for grinding all my flour fresh for all my bread items for the past few months, I get the memo that soaking your grains first is actually needed for the break down of the phytic acid in the grains that inhibit enzymes needed for digestion and vitamin and mineral absorption and all that good stuff.
Yeah, who knew?
Well, I guess all kinds of people do, all over the world! And many others used to know.
But for the majority of modern Americans, like me, a vast knowledge of healthy ways of eating, cooking, baking, and living was lost in generational translation somewhere along the line. But never fear! We can recover it, slowly, steadily, and happily.
I'm just beginning to learn about sprouting grains and nuts, and even some legumes. And then there's fermenting! Worlds within worlds, I'm telling you.
So on my counter and stove top at this moment I've got black beans soaking (for the next day or two, breaking down the sugars in them that cause gas and bloating and give beans a bad name) to be cooked all day for dinner Thursday night.
I've got the starter and the sponge for some whole wheat bread that's been soaking since yesterday that I'm going to bake pretty quick here.
I mean, when the laundry's done.
Or maybe not.
And last but not least I've got nuts soaking for my grainless granola (which I will be hopefully posting soon on my food blog). You'll like it. I promise! (Ok, I don't promise.)
A whole lot of soaking going on.