Very interesting dialogue to say the least. Once again I hesitate to comment, but I must. I hesitate because if we are what we eat, then any criticism of what we eat feels very personal- and in the deepest sense it is personal. But on the other hand- to not speak up is a dereliction of duty of which I do not wish to be guilty.
Some have raised a concern about getting out in front of the Messenger of God... How could we, with our stumbling, meager , back-pedaling, half stepping baby steps, ever think that we are over-taking and passing the Messenger of Allah?!! Rather, IF we try with all our might, and run as fast as we can, we might catch up enough to just get a faint glimpse of Him way out there ahead of where we are by a light year or two! (smile) Let us not flatter ourselves that we are doing better than we actually are, which is a woefully sub-par performance as witnessed by our highly visible results!
Making a Scientific Bean Soup Dry navy pea beans are living but in a dormant state and can not be eaten nor digested until they are brought back to active life by soaking in water, the elixir of life. Navy beans need to be soaked a minimum of 12 hours.
They must be soaked until they exhibit signs of life- they begin to respire- you'll see bubbles in the soak water. At that point enzymes turn on and begin an auto-digestive process in the bean, converting indigestible complex sugars to a digestible form. Many other changes are taking place within the bean as well. The bean is self digesting. Cooking is the second phase of digestion. The third phase is in your stomach! If you skip or shorten any steps your digestive system will pay the price (gas).
I soak my dry beans (3 cups) up to 30 hours at room temperature to ensure that the beans are fully alive (resurrected). At this point the soak water is cloudy and there is an aroma of fermentation. Now the beans are soft alive and ready for cooking which will generally be 1.5 to 2 hours. Low quality beans take longer. Cook the beans on a high flame in the soak water- it contains valuable nutrients released from the beans. The beans will produce a foam as they boil. The foam is due to bean powder that is full of protein as well as some impurities. Just skim it off the top. Add more water as needed. Do not add anything to the beans until they are done. They are done when they are soft enough to easily smash between your fingers. Then add: 6 teaspoons Celtic sea salt, a stick of butter or ghee, and 1 cup coconut oil (do not use corn, vegetable or olive oil), 4-6 tablespoons of turmeric, 4-6 tablespoons paprika, cayenne(to taste), lots of fresh garlic, 3-4 medium onions, 1 green pepper, 1-2 cups celery, (may also add curry or garam masala), 1cup Italian parsley, 1 cup cilantro. ( all vegetables added are finely chopped). Once all spices and vegetables have been added, turn off burner and add 2 cups of tomato sauce. Stir. You're done! Total cooking time of spices, oil and vegetables is 10-12 minutes only. You may now puree if desired. Store in glass jars once cool. If you like olive oil then add along with tomato sauce at the end of the cooking process instead of coconut oil, or at time of serving.
Do not hard cook olive oil. Do not cook tomato sauce at all. All corn and vegetable oil is GMO. For most people it is a mistake to skip the coconut oil. Do not swap out the Celtic sea salt for some other kind, please. Do not add sugar, rice, meat, or other vegetables. Avoid the harsh bitter European spices like oregano, thyme, sage, etc. and black pepper. Served with buttered and thoroughly toasted (dry and crumbly) whole wheat bread and plenty of pure raw milk you have the complete meal, the basic foundation of How to Eat to Live. What more do you need? Well you could put some raw honey on that bread! If you have a sugar problem or are over- weight skip the bread and the honey- that's not for you!
I know that there are some people who will take issue with what I am offering here because it is quite a bit different from what you may have been doing till now. But the above is the result of more than 40 years of research that is up-dated and relevant for 2012. It's scientifically designed according to the principles of How to Eat to Live for our time.
One final item-very important: Due to the recent increased exposure to radiation from Fukushima and leaking nuclear power plants in California and Pennsylvania, among others, it is also advisable to add a teaspoon of organic Chlorella and Spirulina powder to your bowl of hot soup to protect against radiation injury. It does not ruin the taste, but it turns everything a deep dark green. And I do mean everything...
ENJOY and LIVE!
Alim, sent from my iPad