QuestionI read one of your answers, and I am very keen on learning the right way to cook. I am 29 and reasonably fit, and I have a 1 year old daughter, and I want to give my daughter the best.
You mentioned that the best pot to cook is ceramic pot with glass lid. Is it easily available, and is it easy to cook food in these pots, I mean we generally eat pulses, and vegetables. I think vegetables can be cooked easily as they are light. But what about pulses. I am from India, and here everybody cooks pulses (dal,rajma,blackGram) in cooker (NOT electric cooker) on gas stove. These cookers are made from aluminium metal. I have read many times that aluminium is not at all a good utensil to cook food. But then how would we cook pulses without a cooker, it would take hours otherwise to reach the final eatable/digestible stage. Please help me.
AnswerDear Nidhi,
Your question so delights me! The detail that interests you in giving your daughter the best testifies to a very aspiring soul. There is maybe, no one right way, but there is so much to be admired in trying to get it right.
The traditional way of cooking pulses (really old style) I think would be clay pot. This makes for fantastic flavour and energy. In an oven for vegetable stews, it works a treat, helping to release all the earthiness of a lentil stew in a warm embrace that merges (root) vegetables and herbs into a satisfying whole.
But pulses are tough cookies. They are real protein bites, and little critters each and every one of the beans. They are so close to the astral world, they become the vegetarians bit of bite (meat). If you look at pulse plant flowers (leguminosa) you will note the wings of (butter)flies, even bugs in the more robust soy. Soy is close to peanut in quality: not entirely of the vegetable kingdom anymore. Just like kidney beans - the word says it all. These foods need tougher cooking utensils and a real COOKer would be good. But note, you cannot save time if you want to cook pulses healthily. Also, aluminium is definitely not a good material to use, as you already know.
Alumnium is very soft, it gives off of itself. And we don't need (more) aluminium. We don't want to become aircrafts. We must learn to fly on a different energy.
The French braising pots (iron cast) are fantastic and perfect for pulses. These are expensive but last you for ever and ever and ever. They are designed to stew meat, and are great for chickpeas, black eyed peas, kidney beans, brown/white and flageolet beans etc. Lentils are prepared also very well in a decent steel pan (thick bottom) and actually are hard to prepare (I find) in a ceramic pot (stick to bottom).
The pots I use are by Pyrex. It is a type of Pyroflam pot. A 3 litre one costs about 25 British pounds. Not cheap, but lasts 7 generations! (If you don't drop the lid!!). If you Google Pryroflam Casserole you can get an image of the ones I mean.
Most essential always is to soak pulses overnight. This process cannot be replaced by a cooker.
Soy beans are not recommended to cook by yourself. (Cheaper and better to buy tinned if at all). Children below 3 years of age should ONLY, and occasionally have some lentil soup. The rest is way too heavy for their delicate etheric bodies. This according to Anthroposophic guidelines, which are quite in key with the ancient Aryuvedic ways, still. An egg once in a while may be better than a spoonful of pulses. Chickpeas are much more preferred over other pulses. Puree them to aid digestion (but not before age 3, I would say). My son only started on pulses at age 5-7. It depends, of course, always on the type of humour/temperament of your child and your life circumstances. But pulses awaken the brain and lead towards abstract thinking. I believe the future of our world lies in the hands of children enjoying a playful youth: sometimes details in the way we prepare our meals and what we feed them the first 3-7 years can make a significant difference. I am only noticing, now, how much - with my own son at 12 years old.
I wish you much radiance from the earth's fine gifts for you and your family. Every time you cook with these blessings from above, brought forth from below, you bring new brilliance to your loved ones. Feeding your little one with such care as you do is like hugging her from the inside out.
Much warmth and love to you and your family,
Evelyn.
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