I bet you'd like sesame and sunflower sprouts (only sprout for 1-2 days). They have a pleasant nutty flavor.

Also, do you like sour foods? If so, fermented sprout milk might appeal to you. It works best with pseudograin or grain sprouts (best to avoid grains though). I mostly use buckwheat, although millet and oats would work too. You take the sprouts and blend them with water or rejuvelac (more liquid for sprout milk, less for a thicker yogurt/porridge). Then you inoculate it with some sort of probiotic (rejuvelac, commercial probiotic, kvass, sauerkraut juice, etc) and let it ferment. In summertime it may only take 12 hours, in the middle of winter it may take up to 48 or more. Experiment and see what works best for you; it's ready when it is nice and sour.

After the first batch, save a little in the fridge and you'll never need another starter again.

Fermented sprout milk has much more enzymes, b vitamins and vitamin c then even fresh sprout milk, + it's a great source of probiotics. Definitely worth making into a staple.

Ordinary sprouts are an acquired taste though, few people like the strong sprouts at first. But your taste buds will adapt if you give them a chance. And hey, sprouting is FUN!

Thanks LF!

Having a really bad day, so will re-read this later when able to digest a bit better. No pun intended. ha ha!!

Mindy

Buckwheat, quinoa, kaniwa, amaranth. Millet and oats are OK grains.

I personally don't like the idea of eating raw quinoa even sprouted + fermented, I'm not sure if some saponins remain so I avoid it. I'd love to try kaniwa if I could find a source to get it in bulk.

Also others like sorghum and teff, but I've been completely unable to find a good source for them so far.

This is so inspiring, I really love it.

I believe in raw foods in general. However, I do believe we are individuals who might feel better with some cooked foods.

Eating meat is harming others and I just do not resonate with this at all. ))
It is a spiritual journey as well.