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Login Here Signup Here Signup using FacebookI have tried a couple of raw recipes as my children are off visiting grandparents and my husband has been working…I am my own guinea pig.
So far, I am having trouble with the nuts. I don’t mind popping a few almonds, pecans, or walnuts as a simply snack but this morning I tried the grinding soaked almonds with apples and a little cinnamon. I soaked the almonds for about 10 hours. It never really got “creamy” during processing. It’s still super chunky and “nutty” tasting.
So, my question, I have noticed some recipes that use soaked rice. What is the nutritional value (or the nutritional loss for not using nuts) if I would soak rice and add some apple to make a “cream of wheat” type breakfast?
Also, last night I tried the Walnut “Taco Meat” and I didn’t like it at all. Maybe my taste buds are in toxic shock from all of the junk I have eaten over the last 38 years.
Do you have any other recommendations??
Comments
You can grind brown rice before soaking it and it will be farina (cream of rice). I posted an instructional on how to sprout brown rice if you want to try that. It has nuritional info as well. You might do better with digestive enzymes for awhile until you are a raw foodist for longer, or eat more easily digestible fruits and vegetables as mono-meals, one food at a time.
To get almonds creamy you got to let them go for ages and ages in the processor or blender. Unitl they get warm really. Just keep it running on and on and on until you get the desired texture.
With the recipes you got to get used to altering them to suit your tastes. I can’t think of a single recipe that I haven’t altered. You know a date here and there, less salt, more salt, less spice etc can mean the difference between heaven and hell! It just takes trial and error and getting used to customising it all to suit your own particular taste.
Personally I don’t use rice as it is rarely raw. Usually preboiled, or steamed during processing/drying.