Mash

The basics of making mash.

 

IMG_7800Separately soak grains and beans for 8 hours each, throughly rinse each, add purified water to slightly more than cover. Both grains and beans will soak up water so be sure to cover them with extra. Beans will double in size and grains swell slightly during the soaking period. Let cool.

Use four or more grains but always include amaranth and quinoa:

amaranth
quinoa
whole oats
spelt
kamut
millet
barley (do not use pearled)
brown rice or wild rice
buckwheat
triticale
Beans:

mung
adzuki
red and green lentils
pinto beans
navy beans

Boil for 10 minutes uncovered then cover and simmer for 15 minutes. (pressure cooker: bring to 15lbs pressure, cook 1 minute, turn off heat, let stand until pressure drops all the way)

Mix beans and grains together. (This mix can be frozen if you choose to mix the vegetables, greens and fruits daily — best choice but more work)

Prepare equal parts vegetables and greens in food processor.

Prepare fruit in food processor.

Combine equal parts of vegetable/green mix with grain/bean mix.

Add 1 cup of fruit for each 10 cups of above.

Mix. Put in freezer safe containers and freeze.

Thaw for 24 hours in the refrigerator before use. Do not use a microwave to thaw.