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#61 of 189 Old 02-01-2006, 01:37 PM
 
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Some words about sprouting.........

Buckwheat groats can be tricky, they do get a bit mushy if you're not careful. Firstly, be sure you are buying raw buckwheat (yellow with a greenish tinge) and not "kasha", roasted groats. Then, soak for 6 hours, and then rinse REALLY well. Get in there with a sink sprayer if you can. Make sure all the slimy stuff is gone, and then rinse in filtered water. Tranfer to a collander or jar and the next day, they should be sprouted. Rinse again before using. They make a really fantastic base for crackers and pizza crusts. As for quinoa, just add enough filtered water to barely cover and keep your eye on them. By the end of the day, they will have sprouted. These are great for tabouleh - add some tomato, cuke, lots of parsley, mint, onion, sesame or hemp seed and a little oil and lemon juice and yummy!

As far as sprouting legumes, there is some confusing information out there, but it is now known that raw sprouted legumes are generally a no-no. They are very diffucult to digest and will give you gas and other discomfort. They will also impede nutrient absorbtion from other foods by slowing down digestive process. The only time they are helpful is when thet are sprouted with a very long, soft tail (think mung beans often used in asian cooking). I ate sprouted legumes for a long time, as there are many recipes for them out there, but once I stopped eating them I found it easier to feel satisfied after meals. Not so many air pockets in the belly.

AMAZING RAW THAI COCONUT SOUP
This recipe includes water which generally blands out raw recipes but works here. Also a caveat; organic thai coconuts are extremely hard to find and the conventional ones are very chemmie.

2 cups coconut water
1 1/2 cups water
2 cups young coconut meat
1 medium garlic clove
1 inch ginger
1 tbsp olive oil
Juice of two limes or lemons
cayenne
1 cup cilantro
1 cup diced tomato
1/3 cup chopped green onion

Blend all ingredients except the last three. Add cilantro, blend lightly. stir in tomato and onion. Serves 2-4
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#62 of 189 Old 02-01-2006, 01:47 PM
 
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: You are right, the quinoa IS sprouting. Those sprouts are so wee tiny, I never even noticed... thanks for the buck wheat info. You are right, they marked the food bin buckwheat but it is kasha. It is of a dark brow color so I do believe it is roasted.

Another question, we sprout flax seeds. The water is slimy, hard to pour off. Any suggestions?
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#63 of 189 Old 02-01-2006, 10:37 PM
 
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Gitti, once again I would siggest just really getting in there to rinse them. A sprayer sink attachment works if you've got one. Flax doesn't sprout much in my experience (but hey if you can do it, more power to ya!) and the seeds are super tiny so I would put th whole mess in a mesh seive over a bowl, flood the bowl and get in there with your hands or a sprayer and break up the flax. Then rinse. Flax is extremely nutritional without sprouting, however, even more so if soaked first. Take some soaked, gummy flax, add carrot pulp from the juicer, minced onion, lemon juice, parlsey or cilantro, little salt and anything else you think would be good and spread thin on a dehydrator tray and dehydrate. Makes awesome crakers! Once you get the hang of it you can experiment with any flavour you like. I don't have much experience with oven drying but I've heard it's mostly just using a pilot light or the lowest setting with the door open. Yeah raw grandma!
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#64 of 189 Old 02-03-2006, 11:47 PM
 
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Thanks for the recipe. I'll let you know how it turns out. I will be 'drying' it Sunday.
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#65 of 189 Old 02-05-2006, 01:37 AM
 
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I made that cake with almonds, dates and strawberries for my birthday - turned out great - my husband could not believe it was all raw!
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#66 of 189 Old 02-06-2006, 03:59 AM
 
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Hey, count me in as well. I am high raw aspiring to be all raw! In fact am making lots of yummy dishes and desserts tomorrow to get me through!
I haven't read through all the responses yet, but heard about this raw thread on here from a raw board that I frequent!
So, had to come check it out! I think this is great!
Where do you all get your recipes? If you have children, are they raw too and what about dh?

Pam
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#67 of 189 Old 02-06-2006, 04:08 AM
 
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I have to recommend www.toprawmen.net Their recipes are easy and inexpensive and they have 3 recipes on their web and the Chinese broccoli is wonderful and I am making that up tomorrow!

Pam
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#68 of 189 Old 02-24-2006, 02:01 AM
 
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Hey there! I just had to look forever to find this thread. How are you all doing? I am all over the map and looking for support. I have serious gut issues that make absorption near impossible for me. After being a vegan I was convinced to add some animal products back into my diet by my nutritionist because my test results were bad. I'm not loving it, but I'm pregnant and nursing, so it isn't really about me. I will admit that my energy levels have increased. But I do best mostly raw. I need to get back in touch with that. I figure I can do minimal animal products and meet my requirements and just make sure that everything else is a living food with intact enzymes. I'm considering a dehydrator. I'm thinking that will get me back into the swing of things because I can do fun stuff the whole family will love. Problem is we have NO money. So, is it worth it? Or is there a better way? Any recommendations for you smart mamas? Any help would be appreciated.
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#69 of 189 Old 03-01-2006, 12:50 PM
 
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Anyone there?
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#70 of 189 Old 03-01-2006, 02:01 PM
 
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I'm glad you bumped this thread! I was looking for it yesterday and couldn't find it. In fact, I realized that I had never subscribed to the February veg thread (if there was one), and here it is March!

I made your raw strawberry pie for lunch on Valentine's day. My son was delighted to have pie for lunch; my dh on the other hand, seemed a bit "stuffy" about it. LOL It was delicious! Thanks for posting the recipe, firefaery!
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#71 of 189 Old 03-01-2006, 09:09 PM
 
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That's what I like best about eating raw, dessert can be breakfast! And it's legitimately healthful. Strawberry pie and apple pie are staples in our house especially when the summer hits.
I have been doing alot of reading on www.thegardendiet.com which I am now looking back and seeing has been recommended. Hav eany of youread or seen their stuff? I'm intrigued, but wary. They are 100% raw (including their kids) and don't supplement at all. They say you get all your B-12 from the veggies. That's a tremendous leap for me. Especially since their kids don't eat alot of veggies-they call them "fruit bats." I don't think that I could go all raw with no fish or meat of any kind and NOT supplement for B-12. Their argument was that the father has been raw for 27 years and has never supplemented and would "know" if he were deficient. My argument is that you go VERY low before you know, and an adult would have adequate stores from a childhood of meat-eating. Kids don't have that luxury, and that particular deficiency isn't always easy to detect. Am I way off base here? I'm open to being wrong, but it concerns me...
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#72 of 189 Old 03-01-2006, 09:31 PM
 
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I'm with you, ff. From what I've read, vegans need a reliable source of b12 and veggies aren't it! I've also read that *some* people can store b12 for years, but again you have to have some in the first place...
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#73 of 189 Old 03-02-2006, 09:57 PM
 
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#74 of 189 Old 03-02-2006, 10:52 PM
 
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Really? That's very interesting. So it must be true. It's hard for me to grasp after having a daughter who was FTT and one of her issues was a B-12 deficiency. I get nervous, but it's my thing, and I know that. I clearly need to read more!
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#75 of 189 Old 03-02-2006, 11:19 PM
 
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FireFaery~

What is FTT?
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#76 of 189 Old 03-02-2006, 11:20 PM
 
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Has anyone made buckwheat bread? I'm interested in making it, but don't want to use flax (texture). Are there good recipes for this?


Thanks.
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#77 of 189 Old 03-03-2006, 12:45 AM
 
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Failure to Thrive. She had many issues (celiac disease being the big one) but since we were vegan that's what they latched on to. Hard for me because the test didn't lie, you know? It was about her gut being leaky though-she was being supplemented daily. Once we removed gluten her levels all started changing significantly over a period of time. It was a scary time. The enamel didn't form on her teeth, her hair wasn't growing and neither were her nails. This was besides the not sleeping, being cranky all the time and super high-needs. Allergies kicked our butts. That's the one thing that gives me pause...things that are generally true don't apply to people with damaged guts. THere's just so much to know, and forget about relying on doctors for useful info! I have to take everything with a grain of salt and research the hell out of it. At least it makes me smarter
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#78 of 189 Old 03-03-2006, 12:18 PM
 
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#79 of 189 Old 03-03-2006, 12:55 PM
 
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Prana-thanks so much. For me it was much the same. Celiac disease is hereditary, and though my mother, brother, grandfather and I all had the symptoms we weren't diagnosed until dd was doing so poorly. It was her that got us the help we needed. I was symptomatic for over a decade and it worsened with each pregnancy. I got to the point where I wasn't leaving my house because I was in terrible pain and in the bathroom every ten minutes. Docs medicated me, but it never really made a dent. Then I found Eat to Live (a mostly raw vegan diet) and although it contraindicated everything I had been told, I tried it. I was immediately better, but not 100%. The diet allows one grain a day, and I was still eating gluten. When someone finally said "celiac disease" I cut it out and am now 100% percent. Unfortunately my (and dd's) gut is so damaged I have to be extra careful. I actually didn't produce milk for either kiddo because I was so malnourished. My hair was falling out (rapidly) and a blood test showed liver damage.
I look forward to the day that I can be vegan again. Our bodies just aren't able to absorb all the nutrients available in the the veggies and they can't convert carotenoids to vitamin A. Dd is also requiring alot of B-12. I prefer to have her eat it than get the shot. We make ethical choices and she uses eggs from pastured chickens that we get down the road. Soon, though, we are healing rapidly.
I wonder if after we heal sprouted wheat berries will be okay. I am also using homeopathy (my homeopath has already made great strides with us) so I am pretty confident we can completely get past this. The body just isn't meant to have allergies.
We are both better, thanks for asking. And man, have we learned alot!
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#80 of 189 Old 03-06-2006, 11:46 PM
 
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I am raw for over 3 months now and it is so much easier.We went to the party on the weekend and I sincerely did not want any cooked food, not even a cake. They had fruit and a salad, and I brought my made big salad and some seed crakers - everyone loved them and even asked me for the recipe!
Cooked foods look like plastic now.
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#81 of 189 Old 03-07-2006, 03:38 AM
 
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Hi raw mamas,
I mostly follow "eat to live" and I am a vegetarian. My next goal is to not cook anything that can be eaten raw. I am interested in going 75% when the spring and summer are here. I will be hanging around and getting some inspiration! Jennifer

homebirth.jpg<>< Mama to DS, DD, and a new baby girl 4/1! homeschool.gifmdcblog5.gif

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#82 of 189 Old 03-07-2006, 06:03 PM
 
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How many of you dehydrate? I want to start, but just can't afford to buy the one I want. Is there a cheaper alternative? HELP!
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#83 of 189 Old 03-10-2006, 07:28 PM
 
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Alright, I'm in the process of going 100%. I want to be completely there with no looking back by the beginning of June. I'm already easily 95%-but the last little bit is the toughest! Any advice for the final step?

Also, I've been doing alot of juicing, and i have a good juicer (read:expensive) but it is a centrifugal juicer. I'm losing so much in the darned thing! Is it worth it to just bite the bullet, sell the thing and get a really good masticating/auger style juicer? Is there really that big of a difference? Anyone?
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#84 of 189 Old 03-10-2006, 08:55 PM
 
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Quote:
Originally Posted by firefaery
Alright, I'm in the process of going 100%. I want to be completely there with no looking back by the beginning of June. I'm already easily 95%-but the last little bit is the toughest! Any advice for the final step?
What is the tough 5%? I might have some tips.

Quote:
Originally Posted by firefaery
Also, I've been doing alot of juicing, and i have a good juicer (read:expensive) but it is a centrifugal juicer. I'm losing so much in the darned thing! Is it worth it to just bite the bullet, sell the thing and get a really good masticating/auger style juicer? Is there really that big of a difference? Anyone?
The difference can be big. I used to have a bad (cheap) juicer that produced a mash at the back and little bit of turbid juice in front (especially for the tougher stuff like carrots). The one I have now is still quite primitive, but I manage. I rarely lose anything because I use the pulp too. What I do most is:
1- carrot juice. Pulp goes into cake or if I am lazy we just add some honey, raisins, grated apple, etc and it's delicious. Or sometimes I put it on top of salads.
2- pineapple. The pulp is sooo delicious that I don't know what I like more - the juice or the pulp.
3- citruses. OK, in this case the pulp is lost because the oranges here, in Belize, have very tough fibers.
4- veggies (tomatoes, peppers, celery, cabbage). The pulp goes on salads. I discovered that the pulp from tomatoes is actually tastier than the juice because is less sour. I made some delicious tomatoes sauces using only the pulp + added ingredients.

If you consider a dehydrator you'll be able to use the pulp from the juicer even more efficiently - you can make sweet or salty crackers!
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#85 of 189 Old 03-11-2006, 12:35 AM
 
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Quote:
Originally Posted by firefaery
They are 100% raw (including their kids) and don't supplement at all. They say you get all your B-12 from the veggies. That's a tremendous leap for me. Especially since their kids don't eat alot of veggies-they call them "fruit bats." I don't think that I could go all raw with no fish or meat of any kind and NOT supplement for B-12. Their argument was that the father has been raw for 27 years and has never supplemented and would "know" if he were deficient. My argument is that you go VERY low before you know, and an adult would have adequate stores from a childhood of meat-eating. Kids don't have that luxury, and that particular deficiency isn't always easy to detect. Am I way off base here? I'm open to being wrong, but it concerns me...
firefaery,

I've got some interesting resources on how long stores last and as I find them I'll post them (which is why I'm responding now so I'll remember this thread ).

We store B12 in our liver and we inherit our stores from our moms I imagine, so it's not like a baby would start out at zero but, at the same time, I don't imagine my son started his life with a great bank account.

How long those stores last depend on how plenty they are (obviously) and your state of health (in particular pernicious anemia which eats them up faster).

You can get a B12 plasma test but the range of "normal" is highly controversial. You can also get a plasma homocysteine test, an indirect measure of a B12 or folic acid deficiency (can be either or both). And my point here is that plasma tests would be a whole lot more convincing than "knowing you're OK" so I woould like to see the family line up and collect data.

Vegetarian sources of B12:
Victor Herbert 1988, "Vit B12: plant sources, requirements, and assay." American Journal of Clinical Nutrition 48(3): 852-8.

He argues that the vegetarian sources of B12 are inactive analogues of B12 -- what's active to bacteria is not necessarily active to humans. He questions the B12 values in some foods if they also use the veg form of B12.

Quote:
"We suspect that people taking spirulina as a source of vitamin B12 may get vitamin B12 deficient quicker because the analogues in the product block human mammalian cell metabolism in culture and we suspect they will also so this in a living human."


Trying to add more raw stuff. Not at all in your league here.... :

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#86 of 189 Old 03-11-2006, 01:08 AM
 
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Can't edit the previous. Odd.

Anyhoo, I realize I read something wrong and the family posted about has had blood work. Blood work for B12 is problemmatic and I would not really be convinced by their bloodwork. I'm more convinced by analogues blocking cell metabolism in lab experiments. I'm also of the BTDT with B12 and other deficiencies. So I will forever be a skeptic.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#87 of 189 Old 03-11-2006, 11:38 AM
 
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Amanda, unfortunately that's where I am too. We've had the deficiencies...and it was scary. I will not go back there-not without PROOF. I have no problem (though admit it isn't optimal) supplementing.
I am doing some reading that states that spirulina isn't in fact a source of human-active B-12, but spirulina combines with blue green algae has been shown to be complete. Interesting, and another example of how a little information misinterpreted can do a whole lot of damage (if it's true.) I do have good info on how long stores last, but I'm always up for seeing more! I'm just wondering about the new stuff I'm coming across (spirulina + blue green algae, dark greens being able to manufacture human analogues of B-12 etc.) and don't really know how to check it-I'd like to know for my own info.

Planta, I would love help! I don't really know if you can though. The final 5% isn't really describable. It's not like, "I can't give up my pasta" or something concrete. It's more like-convenience, KWIM? Sometimes I resort to store bought almond milk on the go (for smoothies) Coconut milk in a can isn't raw-that's a tough one. Jarred pasta sauce (for my zucchini noodles) because there aren't any yummy tomatoes here to just shop and toss with basil and olive oil-but that will be easy in a couple of months. Braggs is also an issue. Kids love sunshine burgers-I can make raw versions, but they aren't the same. Also, dd and I have very damaged guts which we're working on healing but we have a hard time with both B-12 (which we just supplement with) and vitamin A-we just don't convert properly. I do some raw egg yolk (aioli) but every once in awhile she and I do eat some fish-sometimes raw and sometimes not. We also use raw butter. I would love to be vegan again, but I need to take care of my kiddos and be really confident that it will be an option for us first. I was a very healthy vegan, but we had extenuating circumstances. I guess for me it's not as much of an issue-it's coming up with kid-friendly stuff that's more veg and less fruit. I'm doing my best to look at links everyone have posted.

Any help (or info) would be welcome! The closer I get the better I feel! Great info on using the pulp. I try to use it, I just don't always manage-but my dear dad just bought me a cheapie dehydrator (he is trying to go raw as well) so I'll be able to experiment! I also get concerned that it may be heating everything.
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#88 of 189 Old 03-11-2006, 11:57 AM
 
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Firefaery, have you tried Pure Advantage B-12 spray? I just ordered some from veganessentials.com - its the methylcobalamin which is supposed to be better than cyanocobalamin.

I have a double oven, one of which died a few years ago. I recently learned that Bosch (and maybe others) make a conventional oven with a dehydrator setting. Wouldn't that be cool?!

What do you do with the soak water? I've seen recipes that say to use the soak water from the dried fruit, but what about from the nuts?
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#89 of 189 Old 03-11-2006, 01:21 PM
 
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I haven't, but now apparently I have to! Thanks for the tip.

I've never used soak water from nuts-just from fruit. I know you soak nuts to get rid of enzyme inhibitors, so I feel like (no science here!) that it wouldn't be necessarily beneficial to use the water. Just my though process-however flawed it may be!
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#90 of 189 Old 03-11-2006, 02:00 PM
 
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Another option if you want additional b12 is the Vitamineral Green from Healthforce Nutritionals; its the same company that makes the green foods for David Wolfe.

My husband and I (both raw) just ordered some to experiment with until we feel healthy enough to lean soley on food for nutrients. Most of us didn't have the best start as far as nutrition goes from childhood and we probably didn't make the best choices as teenagers/college age kids. Food is for repairing the body which is where i think simple supplements come in. After doing a LOT of research, the Vitamineral Green really looks top of the line. The Raw Hike guy, who hikes the pacific crest trail uses this supplement for maintaining himself while on the trail/in everyday life.


FireFaery~ I think I've seen you on rawfoodtalk.com. We have a L'equip dehydrator and really like it

http://www.thekitchenstore.com/697819005281.html
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