well, this is actually a very amature recipe. in fact, i havn't actually made it, as i'm kind of new to making recipes more involved than "mango cocoa pudding" and avocado salads, etc. i'm just waiting for one of you professionals to step up to the plate and perfect this (in my opinion) essential raw recipe, especially in light of the fact that i, as well as others out there on this site, were born and raised in Tennesee. it's hard being a raw foodist here! but anyway, i got the idea from humanimal's "morning flax breakfast".
will combine with all high-fat proteins (except cashews and peanuts), acid fruits, high-water content vegetables, and avocadoes.
4 tablespoon flax seeds
½ cup or more of coconut water
1/3 cup "Buttermilk"
kelp, to taste*
nutritional yeats, to taste*
*this is where you guys come in- perhaps you have an idea of the correct proportions of these ingredients?
1/2 cup flaxseeds
2 cups coconut water
1/4 cup lemon juice
1/2 cup pignoli (pine) nuts
Dulse, to taste
*The nuts and seeds must be soaked for 24 hours with a change of soakwater about 1/2 way into it and drained and rinsed to totally dissapate enzyme inhibitors , making them more digestable.
A NOTE ON ENZYME INHIBITORS
enzyme inhibitors are nature's way of preserving the life force for the purpose of future plant reproduction. they are present in cereal grain, legumes, tree nuts, and seeds. it is necessary to remove them from our plant foods for proper digestion. this is accomplished by sprouting and soaking. these enzyme rich foods lay dormant until activated by water. as the enzymes come to life, they activate the inhibitors and begin to sprout.
let flax seed soak for 24 hours in the coocnut water. They should double in size and form a gelatin.
sir in remaining ingredients.
to make "buttermilk":
1. soak flaxseeds and pignoli nuts in 2 cups coconut water for at least 24 hours.*
2. combine with remaining ingredients. blend until smooth, adding more coconut water for desired consistency.