What about phitic acid
in uncooked oats?
Not exact matches
1/2 cup / 85 g
uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled
oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Measure out the
uncooked oats and place them
in the bowl of the blender or processor.
Use it like
oats or I like to toast it
uncooked in the oven to give a little crunch.
The flavors of a strawberry rhubarb crumble mingle
in this satisfying smoothie, which is thickened by
uncooked oats.
1 cup
uncooked whole grain steel cut or rolled
oats (quick
oats will work
in a pinch but are not as flavorful)
When I set out to develop these recipes for overnight
oats —
uncooked oats and milk left to soften
in the fridge overnight — it took some convincing to get on board.
1/2 cup / 85 g
uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled
oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Raw Green Musli 1 avocado 4 apples — peeled and shredded juice of a half of lemon 1/4 cup raisins 1/4 cup raw nuts (any softer kind, pistachios work the best) 1/4 cup
uncooked rolled
oats 1/4 cup raw honey * garnished with berries and hemp hearts Sometimes, when I don't forget, I throw
in some maca powder.
Quinoa Cornbread Prep time: Cook time: Total time: Serves: 9 Ingredients 1 cup nondairy milk 3 1/2 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water 1/2 cup dry /
uncooked quinoa 1 cup cornmeal 1/2 cup old - fashioned rolled
oats, ground into a flour
in the blender 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the
oats before doing this).
Simply place your usual bowl ingredients
in a bowl and tip into the blender (yep, the
uncooked oats, the milk, the berries, the cinnamon, the yoghurt...).
Focus on foods high
in resistant starch (green bananas, green peas, lentils,
uncooked rolled
oats, and white beans) and inulin (artichokes, asparagus, bananas, chicory root, dandelion root, garlic, leeks, and onions) to promote the growth of beneficial gut bacteria.
A bowl of
uncooked oats and milk with just a pinch of sugar
in the morning has been a staple of mine for years.
Beans, peas and lentils 1/2 cup (150 g) baked beans
in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g)
uncooked traditional rolled
oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich
in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled
oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).
Put on red potatoes with frozen mixed veggies, some
uncooked oats or brown rice or quinoa mixed
in.