We need more details on cooking beans with the seaweed from scratch!! Such a steal for the vanilla extract! Wish our nearest drop off for Azure was closest. Your property looks gorgeous!!! So excited to see all the hard work y’all put into the homestead! 💕
@@PrettyPinkPlantedAquatics yes more details!! So with the beans it’s always important to soak over night before you cook them. Drain and rinse them again before you cook, then when you cook them ….whether it’s with water or broth, you just add in about a 3 inch strip of the seaweed per pound of beans. It’s just adds a salty Unami flavor and helps soften them even more. :) You need to start your own drop! ;) Thank you!! We are working so hard to get things going next spring! I need to do an update video soon
@@heidilawerence1224 Great question! It’s hard for me to answer that question directly and simply without knowing someone’s history and understanding what caused the Graves’ disease and the prescribed treatment plan. In my experience as a dietitian, autoimmune thyroid conditions can be very individual. Kombu is very high in iodine and depending on all the details of someone’s history, that could be good or bad. Too much iodine can be problematic in certain cases and some people may be directed to have a low iodine diet due to their treatment plan. With kombu being cooked into beans and not actually consumed, it’s also really hard to know how much iodine actually releases into the mixture based on how much is used and other factors with cooking. If you have been directed to keep your iodine intake low, keep in mind kombu is a very high iodine food. If you have been directed to eat a low iodine diet, then the good news is that there are several other steps you can take to make beans more digestible that do not involve high iodine foods when cooking- such as soaking them over night, skimming any scum that rises when cooking, and using bone broth without iodized salt. If unsure, that might be the best route! I can not give medical advice over social media but I hope that helps! ☺️
The Essential Home-Ground Flour Book by Sue Becker is great.
@@barb7014 thank you! I will check it out.
I just used it today to make a coffe cake,its really good book,great information and recipes
Love the idea of writing the date on the bottle- I have done that with food but not with cleaning supplies! Thank you for all of your amazing ideas! ❤
Thanks for the info about the kombu! I'm going to give that a try!
We need more details on cooking beans with the seaweed from scratch!!
Such a steal for the vanilla extract!
Wish our nearest drop off for Azure was closest.
Your property looks gorgeous!!! So excited to see all the hard work y’all put into the homestead! 💕
@@PrettyPinkPlantedAquatics yes more details!! So with the beans it’s always important to soak over night before you cook them. Drain and rinse them again before you cook, then when you cook them ….whether it’s with water or broth, you just add in about a 3 inch strip of the seaweed per pound of beans. It’s just adds a salty Unami flavor and helps soften them even more. :)
You need to start your own drop! ;)
Thank you!! We are working so hard to get things going next spring! I need to do an update video soon
Love your necklace. I wear one too😊.
Beautiful property!!
@@mrsupchurch2987 thank you! Feel very blessed to own it and all these mature maple trees 🥹❤️
Greetings. I used to use Kombu all the time but my husband was diagnosed with Graves hyperthyroidism. Would using it be ill advised in this case? Thx
@@heidilawerence1224
Great question!
It’s hard for me to answer that question directly and simply without knowing someone’s history and understanding what caused the Graves’ disease and the prescribed treatment plan. In my experience as a dietitian, autoimmune thyroid conditions can be very individual. Kombu is very high in iodine and depending on all the details of someone’s history, that could be good or bad. Too much iodine can be problematic in certain cases and some people may be directed to have a low iodine diet due to their treatment plan. With kombu being cooked into beans and not actually consumed, it’s also really hard to know how much iodine actually releases into the mixture based on how much is used and other factors with cooking. If you have been directed to keep your iodine intake low, keep in mind kombu is a very high iodine food. If you have been directed to eat a low iodine diet, then the good news is that there are several other steps you can take to make beans more digestible that do not involve high iodine foods when cooking- such as soaking them over night, skimming any scum that rises when cooking, and using bone broth without iodized salt. If unsure, that might be the best route! I can not give medical advice over social media but I hope that helps! ☺️