TSM wrote
Mmmmm, l like the look at that. Think l might get it if l can't find one locally. Thanks for the link Seuz.

Tai:
I gave one like that to my mom for the poppy seeds I gave her. Just know that the powder is still gritty.

TSM:
I find Lou's method of making yogurt to be rather appalling. Why? Because the fermentation does not take effect fast enough in order to preserve and blended mixture and enhance it to maximum effect, so one can taste a great decline in the ferment when eating it

Tai:
I think I might understand what you are saying. Every day that his yogurt is left in the fridge, it gets more and more fermented and more sour, so do you mean that in this way...it is declining?

TSM:
Grinding the sprouted seeds and then fermenting them is the very finest way possible.

Tai:
Grinding to a paste or grinding to coarse pieces? Are your poppy seeds ground or whole in that photo?

TSM
What do you think? I drink it of course. I would NEVER waste such goodness

Tai:
Cheers!



Edited 1 time(s). Last edit at 05/06/2015 01:05AM by Tai.

Tai Wrote:
-------------------------------------------------------

> I gave one like that to my mom for the poppy seeds
> I gave her. Just know that the powder is still
> gritty.


Grr *grits teeth*



> Tai:
> I think I might understand what you are saying.
> Every day that his yogurt is left in the fridge,
> it gets more and more fermented and more sour, so
> do you mean that in this way...it is declining?


No, completely different reasoning. You will find that blended food can deteriorate quite rapidly. For eg, an apple goes brown within 2 minutes regardless of the fiber. Various sprouted legumes start to decline slightly in taste after 20 minutes. Sprouted blended seeds also decline in taste after a short while. Why is this occuring? Obviously the blending draws more oxygen into the food, and we know that this brings about increased oxidisation regardless of whether Victoria Boutenko and her scientist agrees or not. And l do think this oxidisation does destroy nutrition exactly as Brian Clement claims. Regardless, l think the oxygen that is pushed into the blended mixture will bring about increased oxidisation that will deteriorate the ferment long before the probiotics take proper effect to be able to preserve the nutrient decline. So l can see both nutrient decline and oxidisation of the fats (big problem) and other oxidisation occuring.

My body also clearly tells me that l don't do so well when l do the Lou way of blending first and then placing in rejuvalic. Also, my intuition tells me this is a big no no, a complete no go zone.

>
> Tai:
> Grinding to a paste or grinding to coarse pieces?
> Are your poppy seeds ground or whole in that
> photo?


I always soak the seeds before grinding. It is better that way imo because the toxins and antinutrients that come off the soaked seeds might get caught up in the ground up paste if the seeds are ground up dry. To me the seeds are going to be harder to clean when ground up dry and then soaked. My intuition tells me this is a big no no.

My poppy are whole in that picture. I also soak the poppy all day and ferment it for 2 days to try and soften it as much as possible.





>
> Tai:
> Cheers!

It makes me do this =

www.thesproutarian.com

rawgosia Wrote:
-------------------------------------------------------
> Organic tree ripen figs from my garden:
>
> [igcdn-photos-a-a.akamaihd.net]
> af1/t51.2885-15/11084787_1708186289408512_12223171
> 99_n.jpg


So jealous! Your figs are lovely, Gosia

I really love red globe grapes. They have seeds yum!



Also, I tried these berries first time ever. They call them tazziberries, but despite their their origin is not from Tasmania (Tassie), but rather it is Chilean guava as I understand it. The taste is rather amazing, peppery sweet. Did anyone here ever had them?




RawGosia channel
RawGosia streams

I love grapes with seeds, I don't even buy the seedless ones, they are always imported, we don't even have local seedless grapes, only seeded ones.

- red Idared apples
- 2 oranges and 1 mandarin
- zoodles with zucchini tomato dill sauce, next to a salad of butter lettuce, local cucumbers, fresh dill, lemon juice

Today I bought lots of oranges. I also have some local Jonathan apples for today

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Raw vegan for life. Vegan for the animals. Raw for my health.

Today:

- zoodles with zucchini tomato dill sauce, next to a salad of butter lettuce, local cucumbers, fresh dill, lemon juice
- oranges
- local Jonathan apples

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Raw vegan for life. Vegan for the animals. Raw for my health.

Ela2013

Do you eat the grape seeds too?
Everything is fruit are you eating anything else besides fruits?

Yes, it's a pity they sell seedless only these days, with a very few exceptions.


RawGosia channel
RawGosia streams

I am eating the best raw salad with tahini lemon garlic it has pea shoots it in a big lettuce and some kale chiffondaded and some sliced radishes.

The salad was in a lasagna pan thats how big it was and I just ate it as I was giving my tarot reading.

yum





Edited 1 time(s). Last edit at 05/07/2015 10:08PM by coconutcream.

Is raw kale chewable and digestible even when chiffondaded ?

Bloobs and bloods (blueberries and blood oranges)

Fermented rye and soy bean water.

The Sproutarian Man wrote

Fermented rye and soy bean water.

Tai:
Does this mean fermented soy bean milk? I assume you threw away the water from sprouting the soybeans, correct? The reason the asians ferment soy products is because there is a lot of undesirable things in raw soybeans. Tofu used to be fermented, although I never tried it.

I have always wanted to make kimchi with long sprouted soybeans. I bought black heirloom soybeans to try to do it.

Tai Wrote:
-------------------------------------------------------
> The Sproutarian Man wrote
>
> Fermented rye and soy bean water.
>
> Tai:
> Does this mean fermented soy bean milk? I assume
> you threw away the water from sprouting the
> soybeans, correct? The reason the asians ferment
> soy products is because there is a lot of
> undesirable things in raw soybeans. Tofu used to
> be fermented, although I never tried it.
>
> I have always wanted to make kimchi with long
> sprouted soybeans. I bought black heirloom
> soybeans to try to do it.


I never make fermented soy bean cheese or milk because the soy in Oz is a very poor sprouter, and given that soy is highly hybridised it is going to be a tough and hard to digest food regardless of whether it is fermented or not. Sprouting would be a must for making fermented soy.


Making fermented soy/rye water

1). Make the usual rye rejuvalic
2). Soak soy beans in mineralised water for 12 - 24 hours (breaks down anti-nutrients and toxins somewhat)
3). Place the soy beans in the rejuvalic for 2 days (the magic happens during this stage)
4). Strain in a glass and compost the soy beans. or if the soy beans are sprouted you can mash and convert to cheese.

The soy/rye water will be rich in B vitamins, K2, enzymes and heaps of probiotic bacteria etc.



A great drink to have a couple of times per week. I also had fermented sunflower seed paste that day so l had large amounts of vitamin K2 in my diet that day. Lots of great research on K2 also.

If one is going to be having drinks and foods, lets make it the best it can possibly be.

www.thesproutarian.com



Edited 2 time(s). Last edit at 05/13/2015 12:22AM by The Sproutarian Man.

"A great drink to have a couple of times per week. I also had fermented sunflower seed paste that day so l had large amounts of vitamin K2 in my diet that day."

How do you know for sure that rye water and fermented sunflower are high in vitamin K2?

jtprindl Wrote:
-------------------------------------------------------
> "A great drink to have a couple of times per week.
> I also had fermented sunflower seed paste that day
> so l had large amounts of vitamin K2 in my diet
> that day."
>
> How do you know for sure that rye water and
> fermented sunflower are high in vitamin K2?

A scientist known for his enthusiasm for investigating K2 in vegan foods had a variety of things tested in a lab. He said that fermented adzuki beans, fermented black beans, fermented soy beans and fermented kidney beans and fermented sunflower seeds are all good converters for K2.

The Sproutarian Man Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > "A great drink to have a couple of times per
> week.
> > I also had fermented sunflower seed paste that
> day
> > so l had large amounts of vitamin K2 in my diet
> > that day."
> >
> > How do you know for sure that rye water and
> > fermented sunflower are high in vitamin K2?
>
> A scientist known for his enthusiasm for
> investigating K2 in vegan foods had a variety of
> things tested in a lab. He said that fermented
> adzuki beans, fermented black beans, fermented soy
> beans and fermented kidney beans and fermented
> sunflower seeds are all good converters for K2.


How do you ferment sunflower?

jtprindl Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > "A great drink to have a couple of times per
> > week.
> > > I also had fermented sunflower seed paste
> that
> > day
> > > so l had large amounts of vitamin K2 in my
> diet
> > > that day."
> > >
> > > How do you know for sure that rye water and
> > > fermented sunflower are high in vitamin K2?
> >
> > A scientist known for his enthusiasm for
> > investigating K2 in vegan foods had a variety
> of
> > things tested in a lab. He said that fermented
> > adzuki beans, fermented black beans, fermented
> soy
> > beans and fermented kidney beans and fermented
> > sunflower seeds are all good converters for K2.
>
>
> How do you ferment sunflower?

Scroll down this link:
[www.thesproutarian.com]

The Sproutarian Man Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > The Sproutarian Man Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > jtprindl Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > "A great drink to have a couple of times
> per
> > > week.
> > > > I also had fermented sunflower seed paste
> > that
> > > day
> > > > so l had large amounts of vitamin K2 in my
> > diet
> > > > that day."
> > > >
> > > > How do you know for sure that rye water and
> > > > fermented sunflower are high in vitamin K2?
> > >
> > > A scientist known for his enthusiasm for
> > > investigating K2 in vegan foods had a variety
> > of
> > > things tested in a lab. He said that
> fermented
> > > adzuki beans, fermented black beans,
> fermented
> > soy
> > > beans and fermented kidney beans and
> fermented
> > > sunflower seeds are all good converters for
> K2.
> >
> >
> > How do you ferment sunflower?
>
> Scroll down this link:
> [www.thesproutarian.com]


Thanks.

How do you make rejuvelac and how long does it keep in the fridge? You just sprout the seeds and then put them in rejuvelac for 1-2 days, drain or drink the water and eat?



Edited 1 time(s). Last edit at 05/13/2015 01:47AM by jtprindl.

jtprindl Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > The Sproutarian Man Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > jtprindl Wrote:
> > > >
> > >
> >
> --------------------------------------------------
>
> >
> > >
> > > > -----
> > > > > "A great drink to have a couple of times
> > per
> > > > week.
> > > > > I also had fermented sunflower seed paste
> > > that
> > > > day
> > > > > so l had large amounts of vitamin K2 in
> my
> > > diet
> > > > > that day."
> > > > >
> > > > > How do you know for sure that rye water
> and
> > > > > fermented sunflower are high in vitamin
> K2?
> > > >
> > > > A scientist known for his enthusiasm for
> > > > investigating K2 in vegan foods had a
> variety
> > > of
> > > > things tested in a lab. He said that
> > fermented
> > > > adzuki beans, fermented black beans,
> > fermented
> > > soy
> > > > beans and fermented kidney beans and
> > fermented
> > > > sunflower seeds are all good converters for
> > K2.
> > >
> > >
> > > How do you ferment sunflower?
> >
> > Scroll down this link:
> >
> [www.thesproutarian.com]
>
>
> Thanks.
>
> How do you make rejuvelac and how long does it
> keep in the fridge?




It's in the link.

> You just sprout the seeds and
> then put them in rejuvelac for 1-2 days,


Yes

>drain or
> drink the water and eat?

No, l consume the whole lot, the seeds and the rejuvalic they have been soaking in.

TSM, you have been a great inspiration to me. Hearing about your weather and high prices makes me realize I have no excuses while I am in sunny California.

Today:
fruit salad: durian, mango, strawberries, papaya, banana, raspberries, blueberries, coconut-almond-vanilla-banana milk (plus some hemp protein).

juice:
wheatgrass, spearmint, apple, romaine, ginger (delicious!)

salad:
romaine, sunflower greens, go raw sprouted seed salad dressing

snack:
raw sprouted garbanzo bean humous and raw kale chips. I bought this too. NO time to make everything. I also bought the flat of wheatgrass and sunflower greens. I also bought big containers of mint to juice with the wheatgrass, so everything is still living.

I still don't understand how to post a picture. I did it once, but most people couldn't see it. Is there anyway to post jpegs or do you have to create a URL to post a pic?

Tai, l absolutely love it that you got on the grass, sprouted greens and sprouted legumes. Love it when people get on the sprouts. You are so blessed with great whether where you are, l told people about it and they thought that was too good to be true. I don't expect to see much sun for the next 5 months, and it should be chilly and wet.

Hey Tai: psst, if we exercise we do it in the rain. You know what l am talking about. If it pours rain people still do it. We have to otherwise nothing would ever get done.

For posting pics try using:

photobucket.com

If you need further help with it just us know and l or some expert computer person will be able to help.

Tai, if you learn how to post pics l would dearly love to get a photo of the poppy seed sprouts one day so l can put it on my site. I would give you credit of course.

Raw SANWICH EGGPLANT JERKY

That was in Portland trip a month ago, place called prassads

Sun burger recipe from Gratitude

Raw Taco Salad from Chaco Canyon in Seattle



gazpacho

Hey Coconutcream- that eggplant jerky looks delicious, and I love eggplants. Would you mind posting how you made it? Like what you seasoned it with and stuff Also, HOW do you get your ketchup so red? Mine always comes out a salmon-y pink (tastes good, but doesn't look like ketchup).



Edited 1 time(s). Last edit at 05/22/2015 10:43PM by Kiwibird.

(Split between me and my husband) "Pad Thai" with daikon radish noodles, rainbow veggies and a avocado-cucumber sauce:



Raw "cola" (dates, mint, lime, vanilla)



Raw burgers w/sweet potato dehydrator fries, raw cola and my pink "ketchup" (Hey, it's a raw happy meal lol!)





Edited 1 time(s). Last edit at 05/22/2015 10:50PM by Kiwibird.

Kiwi bird I am drooling

I use dehydrated tomatoes with real tomatoes and dates acv