SEE FISH SOAK

by Stefanie

This post is in response to a posted question of "What do you use whey for?" (See my post "See Fish Experiment"). Mostly I use whey when I soak grains, legumes, nuts and seeds. And why should you soak these before you eat them? Simply said, soaking and then sprouting these things before consuming them allows for better digestion and absorption of nutrients, which is key for obtaining a healthy body. I always add a little whey (or lemon juice, or apple cider vinegar) to whatever I am soaking. There are many sources to read about this. My favorite are: Nourishing Traditions by Sally Fallon, The Diet Rebel's Cookbook by Jillayne Clements and Michelle Stewart, and 12 Steps to Whole Foods by Robyn Openshaw. All these books have a wealth of health information if you are willing to read them as well as use them for recipes.

Nourishing Traditions has the most recipes in regards to whey. There are many tonic drinks made with whey that are great digestive aids as well detoxification. There are also a lot of recipes for fermented vegetables and fruits--excellent for preservation as well as essential to our diets. I recently made sauerkraut out of both green and red cabbage and some ginger carrots. These are "raw" (not processed) and will last around 6 months in cold storage. You can also make pickles, chutneys, salsa, mustard, ketchup, etc. all using whey as a key ingredient to helping ferment and preserve these extremely nutritious foods.

There is so much to be said on this topic--more than I have time to write. So educate yourselves on the benefits of soaking, sprouting, and eating cultured and fermented foods. Your gut will thank first and then eventually the rest of your body!