[pct-l] Extra oil that you carry

[P Isabella]

What are folks using as a container for their Nido yogurt?
Mademoiselle

Sent from my iPad

> On Jan 8, 2014, at 8:28 PM, "DayLate07 ." <dthibaul07 at gmail.com> wrote:
> 
> Shroomer  -  you never cease to amaze me.  First your ability to be able to
> id and eat fresh mushrooms on the trail (I envy this skill).  Then teaching
> me to make yogurt on the trail using Nido.  An now sprouting mung beans etc
> on the trail.
> 
> I'll give this a whirl at home and see how it goes - but sounds like a
> great food option for the trail
> 
> Day-Late
> 
> 
> .
>> I sprouted mung beans, soy beans, radish seeds, lentils, alfalfa seeds,
>> dried green peas and anything else I thought would sprout.  I packed them
>> in a small 3x5" ziplock.  After an overnight soak and drain in the morning,
>> their own enzymes have begun the process of sprouting, turning the starch
>> into sugar.  They are a very nice, crunchy snack after just 12 hours from
>> the start, so you're getting the high calories of a bean or seed without
>> having to use any fuel to make them palatable.  Water them morning and
>> night, draining each time and they will continue swelling, sending out
>> their shoot and getting bigger.  I'd  keep eating enough of them so that
>> they wouldn't burst the bag.  They never got beyond 2 days or so before
>> they were all eaten because they were so good.  I never had them go long
>> enough to become the long bean sprouts we buy in a supermarket, because I
>> ate them while they were still more bean than sprout.  Free cooking for the
>> cost of soaking and letting the seed do its own natural tenderizing.
>> 
>> Shroomer
>> 
>> .
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