Welcome to CHEESESLAVE Q & A!
Every Sunday, I answer your questions. I’ll answer as many questions as I can each week. If I didn’t answer your question this week, please check back next week.
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1. Question: Thoughts On Using Soaked Oats In Recipes Instead Of Unsoaked Oats?
Hi Ann Marie,
Have you ever tried using soaked oats in recipes that call for regular unsoaked oats? If so, how did they turn out?
If you mean like oatmeal cookies, something like that won’t work. What I did was dry the soaked oats in my dehydrator. Here is my recipe: Healthy Soaked Oatmeal Cookies.
What I’m doing now is using sprouted oats. You can find them on my resources page. This way you don’t have to soak and dry them.
You do need an oat roller/flaker. I got this cheap one on Amazon: Norpro Grain Grinder
If you really want to reduce the phytic acid, the most effective combination would be to use the sprouted oats and soak them with warm water and whey, and then dry them.
2. Question: Suggestions For Eating Real Food While Not Having The Use Of My Kitchen?
I have started on a kitchen remodel, the planning/designing part is done. Originally my contractor said one week of being out of the kitchen but now the counter tops company is saying 4 weeks, maybe 6, to get the counters and sinks ordered. I need suggestions for how to keep us eating real food and not eating in restaurants in spite of not having a kitchen sink or counter tops for 4 weeks. Hopefully I’ll have access to the stove/oven and the refrigerator.
Also, what to do with my ferments? I have kombucha, two kinds of kefir, sourdough and the usual veg/pickles. Any suggestions you have are appreciated!
Will you be able to use the dishwasher? If not, I’d probably get some compostable paper plates and paper cups to use.
I’d probably make lots of deviled eggs, and stock up on yogurt and sprouted granola, and we’d eat lots of cheese, pate, cold cuts with store-bought sourdough bread and crackers. Also, store-bought hummus (made with olive oil). I’d also buy sprouted bread and make a lot of sandwiches with tunafish salad, salami, cheese and soaked nut butters. I’d also make sure we had a lot of soaked and dried nuts stored. And I’d leverage pre-cooked meals and salads from Whole Foods.
We’d also eat out more for dinner. One month of eating out more isn’t going to hurt you. We tend to eat at nicer places because the food is higher quality. French restaurants tend use real butter and make their own stock and sauces. You can also usually do well with sushi.
3. Question: Information On Reusing Bones For Stock?
I recently read that you can use your bones for stock up to 3 times. Is this true??! So you could make make up to 3 batches of stock with the same bones? I always throw out the bones after making one batch, but are there still minerals and nutrients that you can get out of it? For chicken stock I let it simmer 24 hours usually. For beef stock I let it simmer 24-36 hours usually, but I use very large bones, so imagine those bones could go for days. But, it would be a help on the budget to be able to use the bones again!
If you can re-use bones, how would you do it? After making a batch of stock, rinse and then right away make another batch? Or could you re-freeze the bones for making another batch at another time?
I don’t know where you read that but I do not think it is true. Especially if you are simmering for 24 hours. What is the point of reusing them if all the nutrition is gone? If you touch the bones after you’re done simmering and they crumble to your touch, you really can’t use them again.
If you want to save money on making stock, buy chicken, duck and beef cuts with the bones still in. Then use the bones for making stock. This saves a lot, since you pay more for boneless cuts.
You can also buy whole fish with the heads on. Have the fishmonger filet them for you and ask him to wrap up the bones and heads separately.
You can also use leftover shrimp peels and lobster bodies for stock.
Bone broth is one of the least expensive things you can make, so I wouldn’t worry about the cost. I’d focus on cutting out other expensive things. I’m sure you’ve already cut out expensive packaged foods like chips and cereal.
4. Question: Thoughts On Varied Moods When Eating Grains?
Hi! I love your blog!
I am new to all this grain-free stuff and find it so helpful. I have a 2-month-old baby who I am breastfeeding. I am not suffering from postpartum depression or baby blues.
I went cold turkey off all grains. I lasted for 2 days. Those 2 days I cried uncontrollably and constantly. I was also irritable. When I went back to grains the crying 100% stopped but I ended up feeling anxious (common for me), jittery, and kind of wired up or high or something.
I am now convinced I need to go grain free but not sure how to do it safely. Have you ever heard of someone having this sort of reaction or know why that would have happened? I am concerned about how the change in diet will affect me and my husband of course but I’m more worried about the quality and quantity of my breast milk (for my baby girl’s sake) along with the health of my 3-year-old son.
Any idea what I should do?
Thank you so much!
It’s hard to say what was going on with you since I don’t know what you ate when you were not eating grains. Also, I don’t know if you were eating refined grains or if you were eating properly prepared soaked grains. Maybe you can let me know in the comments.
If you were eating primarily refined grains (as opposed to properly prepared whole grains), you may be addicted to refined grains. In which case, I recommend reading The Mood Cure: The 4-Step Program to Take Charge of Your Emotions–Today. You may need help from some amino acids, as you may be deficient in certain neurotransmitters — Julia explains this in the book.
You can certainly produce quality breast milk on a grain-free diet and children can thrive on this diet. You just need to make sure you are eating a variety of nutrient-dense foods. Bone broth should be a staple. I would also include properly soaked/dried nuts and seeds and legumes. Whole grains are rich in magnesium and other minerals, as are soaked/dried nuts, seeds and legumes. Fermented foods such as sauerkraut, kefir and yogurt are also important to include in your diet.
You also need to eat adequate amounts of good fats. These include coconut oil and grass-fed butter, cream, beef tallow and lard. It may be that you weren’t eating enough fat when you went off of grains. Most of us are used to a low-fat diet. When I was on the GAPS Diet (grain-free), I was eating 50-60% fat.
I would also include organ meats on a regular basis, and plenty of seafood. If you don’t like organ meats or don’t know how to prepare them, make sure you eat plenty of shellfish, particularly mollusks such as clams, mussels and oysters.
5. Question: Suggestions To Ensure Good Flora?
Hi Ann Marie -
Can a normal non GAPS diet person use Bio-Kult to ensure good flora, or is that too strong, and should just a normal probiotic? Can you, should you, test your gut flora via a stool sample with your ND? How do you really know you have good gut flora?
Thanks so much!
Yes, “normal” people can take Bio-Kult. We take Bio-Kult in our house.
You can get a stool test, however, I’m not sure how accurate they are. The best way to judge is to watch for symptoms of abnormal gut flora.
6. Question: Advice On Using A Slow Cooker?
Dear Ann Marie,
First of all, I love your blog. Thank you! I have tons of questions for you, but I’ll start with something simple and practical that is very timely for me at the moment.
I recently got a slow cooker, the Hamilton Beach model that you recommend, and I have two questions about it. I got it especially to make broth that I can leave to simmer all day when I am at work or overnight while I am sleeping.
But my question is this: It takes about 4 hours for the broth to reach a boil with setting on high. I am not usually around at that point so I am wondering how you skim the scum that rises when the broth first begins to boil?
When I cooked it on the stovetop it boiled in about half an hour so I would always watch it and skim it at that point, but for various reasons I am not comfortable leaving the stove top on in my apartment while we are sleeping and certainly not while we are out so it became impossible for me to make broth without a slow cooker. But what do you do about this step?
My other slow cooker question is that several times you’ve mentioned that you use your slow cooker to make yogurt. How do you do that? Do you pour the milk straight into the vat or do you put it in jars and then set the jars in the slow cooker. What setting do you use?
Honestly, I don’t worry too much about it. In my experience, I don’t get a lot of scum unless I am using factory farm chickens.
If you are worried about being there to skim the scum, just bring the broth to a boil in a stockpot first, skim scum, then transfer to the crockpot, set it on low and go.
Here is the best crockpot yogurt recipe I have found, from Shannon at Nourishing Days.
7. Question: Thoughts On Soaked Vs. Sprouted Flours & Grains?
Hi Ann Marie,
I am curious on your take about the differences/benefits/similarities of soaked flours and grains vs. the health benefits of sprouted flours and grains.
I am currently working on an online class called Healthy Whole Grains: Soaking, Sprouting and Sourdough. It’s going to start in mid-February and it’s going to be all about how to soak, sprout, and use sourdough with whole grains.
In the next couple of weeks, I’m also going to be doing a FREE webinar on this topic. Specifically, it will cover when to use soaking, when to use sprouting and when to use sourdough (or a combination). Make sure you sign up for my email updates so you don’t miss the announcement of the webinar.
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