Rice, barley and seed milks feedback

[Guest guest]

Dear Patti and All;

 

Here's my postpartum updates and commentary. Author of Heaven's

Banquet, Meriam Kasin Hospidar, true to her personal Kapha/Pitta

dominant body type nature, tends to use more sweetness in her recipes

than many of us feel is needed. The Cebada was yummy and satisfied

when some ghee or sesame oil is added, an important ingredient if we

are going to serve this to mothers after childbirth. It is useful of

course for those convalescing with fragile digestion. Also in the

Rice Horchata, the good fat is important to balance the otherwise

energy drop you easily feel from quick carb effect of just flour and

sugar. Try it with the oil added, about 1 tsp per serving or more for

postpartum moms! My family prefers this often when I use a commercial

" rice milk " or nut milk in a beverage or cereal.

 

It appears to me that the Horchata recipes have to use so much sugar

to attempt to please when there is no protein or fat in the recipe to

keep it going. The Seed Horchata, with both nutrients in the seeds,

was tested with pumpkin seeds and is delicious without any further

sweetening. The seeds get sweeter with soaking also. A little would

be added when preparing for postpartum mothers as long as

candida/yeast in the system is not an issue, of course.

 

The Rice Horchata may do well for kapha body types or hot blooded

chile and red meat eating Mexicanos or some other dear passionate

about life high agni beings, but 1 mouthful and I spit it out as very

vata increasing, quite the opposite of desired effect around perinatal

needs as well as my personal. The preparation technique worked well

however if you finish by cooking the strained " milk " .

 

This made a thick beverage or gelatinous gel consistency almost,

similar when ghee or oil was added, to our First Day's Rice Congee (1

part rice to 16 parts water, spices, ghee, dark sugar, boiled and

boiled during labor down to gel) or to the semolina wheat flour RAAB

recipe shared by an Indian Grandmother friend for early postpartum

use, though the recipe here takes longer to prepare and I haven't

tested it yet with pre-ground rice flour according to the instructions

for making Raab. So the rice horchata when cooked makes more if you

want it thinner - a quart or 1 1/2 quarts , which may not be of as

much interest or value postpartum.

 

The cinnamon was a lot and clove complements digestoin and riceflavor,

see adjustments other as well.

 

For a starter first food for babies around 6 months or as ready, this

gel consistency will make for much better digestion than " solid "

cereal, from the cebada barley made with more flour as well as the

rice horchata as below/thick, or with semolina wheat flour. Less

spice and sugar also, definitely a little ghee.

 

For a rice milk base for the infant formula posted earlier, again use

the plain rice in the cooked rice horchata prep technique as below, be

sure to strain finely, and thin with boiling water to desired

consistency. Breast milk is thin, so ABM as Vicky calls Artificial

Baby Milk formulas, will also need to be thin. The prana going into

this has to be from lots of love, organic healthy ingredients balanced

wisely best you can, and freshly prepared, not leftover to the next day.

 

Cebada from Central America for Mama

 

2 1/2 c water

1/2 sticks cinnamon

1/2 Tablespoon minced fresh ginger or 1/3 t dry ginger

2 T barley flour

1-2 T natural sugar

1-2 T ghee, sesame or sunflower oil

 

Bring water, cinnamon and ginger to a boil.

Meanwhile, mix the barley flour and oil or ghee to a smooth paste with

a little of the water; gradually add more water whisking until smooth

and liquid.

Slowly add the barley liquid to the boiling water; vigorously mix it

in with a whisk or it will lump a lot! Return to a boil, whisking

constantly. Remove from heat. Pour through a fine meshed strainer.

Serve hot.

For the first 2 weeks postpartum or as desired, use an extra

tablespoon or more flour,extra ghee and extra sweet, yes and extra

spice for Mama.

Delicious with 2 or 3 pitted and chopped dates cooked in with the

barley when you are almost done.

 

FYI: If you want to share with others today, and need to double your

measurements, 4 T is 1/3 c. Make fresh daily. Substitute fine oat,

semolina or rice flour as you wish.

 

Barley's nutrition is much like wheat's. There are a few minor

differences, however. Barley contains twice as many fatty acids as

wheat which accounts for its 10% higher calorie count. And as great as

wheat's fiber content is, barley contains about 40% more, or over 17%.

Barley contains vitamin E; wheat contains none. And barley contains

68% more thiamin, 250% more riboflavin and 38% more lysine than wheat,

giving barley a more balanced protein. From waltonfeed.com

 

Questions: As cooked, are the B vitamins, fatty acids still available?

Ayurveda explains barley is more astringent and even with a little

drying property, perhaps from all the fiber. The fiber and fatty

acids and Vit E also give it balancing demulcent properties.

 

Seed Horchata

This is a satisfying seed milk horchatta.

 

2/3 cup sunflower, pumpkin seeds or melon seeds (if using melon seeds,

rinse off fruit residue and dry them in a 300 degree oven)

1 stick cinnamon

3 cups water

2 t raw blue agave, dark raw sugar or dark brown sugar

 

Soak seeds in water overnight. Drain and rinse well. Puree seeds,

cinnamon, and water in blender for 2-3 minutes until smooth as

possible. Strain only if desired into a fine meshed strainer. The

pulp is delicious and protein rich, but the " milk " is also rich and

satisfying - add 1/2 cup water for the unstrained version or use the

pulp stirred into a vegetable soup when serving, sans sugar. Sweeten

to taste; not really necessary with the pumpkin seeds.

 

Prep 5 minutes plus soaking; Quick and Easy, American kitchen familiars;

Raw and Dairy free

Serves 2-3

Serve after birth as desired, made with warm water the first days

(offer virtues of different seeds here!)

 

Horchata de Arroz (Rice) por Mama Mia!

This is a cooked adaptation of the Mexican beverage called horchata,

with oil added.

 

1/3 cup basmati or white rice

3 cups boiling water

1/2 stick cinnamon

1 - 2 whole cloves

Raw or dark brown sugar or dark agave (for light color use turbinado

or light raw sugar)

optional Grated nutmeg

2 pinches salt

4 t ghee or sunflower oil

1/2 tsp vanilla

 

Soak rice, cinnamon stick and cloves in 1 cup water overnight. Drain

and rinse.

Combine rice, boiling water and cinnamon in a blender for 2-3 minutes,

until smooth. Strain if desired; a good blender will get all but a few

cinnamon remnants so I don't bother. Add your " milk " to a 1 1/2 quart

saucepan, and bring gently to boil over medium heat, stirring instantly.

 

If it starts to lump, simply remove from heat and whisk well. When

boiled, it is thickening and done. Add salt, vanilla, butterfat or oil,

 

sugar to taste and optional nutmeg. Serve hot with an extra teaspoon

ghee for Mama.

 

Prep 15 minutes plus soaking; Quick and easy

Cook 5 minutes

Serves 3-4

Serve after childbirth as desired

 

REcipe tips

 

To serve thicker, use this recipe; it will be a gelatinous spoon

drinkable soothe like the RAAB recipe, nice with some ground almonds

or other nuts, and a suitable starter first food for babies made with

less spice.

Most horchata recipes are very vata increasing, at most pureeing with

hot water and straining. They try to balance with lots of sugar and

cinnamon. But the satisfaction factor isn't much. MamaBaby need more

nourishment and help making the carbs roll over into more lasting

energy, in this case with help of some oil. Taste the difference!

You will feel it. Raw horchatas are great for really kapha folks but

not postpartum

 

mothers.